Search the Counter

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...