Cut fresh every morning, never previously frozen unless noted. Ask any butcher behind the counter for a custom thickness, trim, or portion size — that's what we're here for.
Explore our beef, chicken, and lamb cut guide for locations, characteristics, and cooking ideas.
Sourced from Essex County and southwestern Ontario farms, broken down whole in our back room and dry-aged on site.
Whole legs, racks and ground lamb — cut the way a Levantine table expects, with halal-friendly sourcing.
Whole birds and portioned cuts, plus our shawarma-marinated chicken made fresh in the prep kitchen each morning.
Our prep kitchen turns out these staples fresh every morning — no preservatives, no shortcuts.