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

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...