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Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

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

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

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

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 ...

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

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

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

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

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

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

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