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Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

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

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

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

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

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...