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Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...