Search the Counter

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...