Search the Counter

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...

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

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

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

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

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

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

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

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

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...

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

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

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...