Premium Grade Beef

There is so much to know, so many ways to define a good cut of beef. We have always chosen the finest, AAA well-aged beef from the very best producers and fill our display cases with nothing short of premium. When it comes to beef, know that we have done our job, and all you need to do is pick it up and cook it right.

Tony, our meat specialist, will tell you when to choose a certain cut, and how to cook it. He says, “It’s prime rib for entertaining, tenderloin for the ladies and rib eye for the boys. And the most important thing to remember is when it comes to cooking a steak… never ever leave the grill. Take the time to stay with it, wait it out, have a drink, it’s an experience. Time it exactly and remove it from the grill, tent it with foil and allow it to rest in the foil for 15 minutes. This will force the temperature to rise in the foil and then drop slowly to lock in the juices. This is the way to eat a steak.”

Milk-fed Veal

Cutlets and shanks, chops and medallions, slices and steaks; tenderloins, knuckles and eye of round, hotel rack chop ready frenched and butterflied ribs. With names like these, it makes sense that these fine cuts of veal are milk-fed, for the most tender of all meats.

Milk-fed veal can be tenderized for scallopini, shaped into patties, ground for bolognaise, stuffed and tied into perfect paupiettes. Ask our meat specialists to explain the many ways this beautiful meat can be used for holidays, special occasions and every day.

Homemade Sausages

A display case filled with our many varieties of fresh, homemade, finest quality, all natural pork, lamb and bison sausages. It’s another great example of how we support local producers and bring the very best to our customers. Our sausages are made fresh every day, and seasoned right in our kitchen. These lovely sausages are perfect cooked at high temperatures and best eaten hot off the grill or placed on a party platter surrounded by friends.

Our sausages are made with the best flavours and spices; Barese with Parmesan, bison with chipotle, mild and hot lemon chicken, turkey with orange, mild and hot Italian, lamb with fennel and many more. How can something so simple be so beautiful?

Fresh Fish seafood

Malpeque oysters, Chilean steelhead trout, Alaskan wild king salmon, red snapper, littleneck clams, black tiger prawns, striped bass, smoked salmon, king crab, skate wing fish, live lobster, salted cod and monkfish, just to name a few. Unequalled in taste, appearance and keeping quality, our seafood is nothing but the world’s finest, imported fresh.

Seafood is the safest food product you can buy, as long as you follow one simple rule. Keep it cold. Store in the bottom drawer of your refrigerator, as this is its coldest part, and be sure to use it within 2 to 3 days of purchase. Our seafood specialists can tell you anything you need to know, and if you’re lucky, maybe share a few favourite recipes.