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Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...