Voss & KesslerV&K
V&K

A rail of butcher’s hooks

Tell us what you’re cooking. We’ll tell you the cut, the thickness and how long to leave it alone.

Order ahead and skip the Saturday queue.

Order ahead
See the cut list

The cut list

Written up every morning we open. Cut to the thickness you ask for. If it isn’t on the board, ask; there’s usually a side in the back.

Prices per pound. Weights are typical; we weigh yours at the counter.

What are you cooking?

Pick one. The board narrows to what we’d hand you.

Sides of beef hanging in the cold room

Beef

6 cuts

Whole sides, hung and broken down here. Grass-fed in Grey County, grain-finished for the last ninety days.

  • Dry-aged ribeye

    Dry-aged ribeye

    Bone-in. Deep marbling. Cut to your thickness.

    1.2–1.6 lbGrey County28-day

    $45.99/lb

  • Hanger steak

    Hanger steak

    One per animal. The butcher’s own cut.

    0.9–1.2 lbGrey County

    $21.99/lb

  • Flat iron

    Flat iron

    From the shoulder. Lean, even marbling.

    0.8–1.1 lbGrey County

    $22.99/lb

  • Oyster blade roast

    Oyster blade roast

    Underused. Braised slow, it beats the ribeye.

    2–3 lbGrey County

    $15.99/lb

  • Short ribs

    Short ribs

    Bone-in. Cross-cut or English, your call.

    2–4 lbGrey County

    $15.99/lb

  • House ground beef

    House ground, 80/20

    Trim from today’s breaks. Ground fresh.

    by the poundGrey County

    $11.99/lb

A side of pork on the block

Pork

6 cuts

Berkshire and Tamworth crosses from Perth County. Bacon and brats made in the back.

  • Thick-cut bone-in chop

    Thick-cut bone-in chop

    Cut to your thickness. Rind on if you want it.

    0.7–1 lb eachPerth County

    $8.99/lb

  • Pork belly

    Pork belly

    Skin on or off. For curing or roasting.

    2–5 lbPerth County

    $11.99/lb

  • Pork shoulder

    Shoulder, bone-in

    Whole or halved. The crowd cut.

    5–8 lbPerth County

    $8.49/lb

  • House bratwurst

    House bratwurst

    Natural casing. Made every Thursday.

    4 to the poundMade here

    $8.99/lb

  • Pork tenderloin

    Tenderloin

    Trimmed, silverskin off.

    0.9–1.3 lbPerth County

    $13.99/lb

  • Dry-cured bacon

    Dry-cured bacon

    Cured and smoked here over maple. Sliced to order.

    by the poundMade here

    $14.99/lb

A whole lamb, broken down

Lamb

5 cuts

Whole lambs from Prince Edward County. Ask for the neck; nobody does.

  • Rack of lamb

    Rack, frenched

    Trimmed to the bone on request.

    1.5–2 lbPrince Edward County

    $39.99/lb

  • Lamb shoulder

    Shoulder, bone-in

    Whole, or cut for stew.

    3–5 lbPrince Edward County

    $12.99/lb

  • Leg of lamb

    Leg, bone-in or rolled

    Tied to order.

    4–7 lbPrince Edward County

    $16.99/lb

  • Lamb shanks

    Shanks

    Cross-cut. Braising only.

    0.8–1.2 lb eachPrince Edward County

    $15.99/lb

  • Ground lamb

    Ground lamb

    Fresh-ground. No fillers.

    by the poundPrince Edward County

    $13.99/lb

Whole birds on the counter

Bird & other

6 cuts

Pasture-raised birds from Waterloo Region. Stock bones and offal by availability.

  • Whole chicken

    Whole chicken

    Spatchcocked on request.

    3.5–4.5 lbWaterloo Region

    $7.99/lb

  • Duck breast

    Duck breast

    Skin on. Scored to order.

    0.7–0.9 lbWaterloo Region

    $23.99/lb

  • Chicken thighs

    Thighs, bone-in, skin-on

    The honest cut.

    by the poundWaterloo Region

    $8.49/lb

  • Sausage of the week

    Sausage of the week

    One recipe, made Thursday. Ask.

    4 to the poundMade here

    $11.99/lb

  • Stock bones

    Stock bones

    Beef or pork. Roasted or raw.

    by the bagGrey & Perth Counties

    $4.49/lb

  • Offal

    Offal, by availability

    Liver, kidney, oxtail, heart. Ask.

    variesGrey County

    $6.99/lb

Services

Everything on the board, and the things that aren’t.

A butcher breaking down a primal by hand

Custom cuts

Any primal broken down to your thickness, portion and bone. Watch it done, or order it and collect.

Board price, +$1–3/lb for the fiddly stuff

Primals hanging in the dry-age room

Dry-age program

Reserve a share of a primal and we hang it for 28 to 45 days. We call you when it’s ready.

About 30% over the fresh price

A whole animal on the rail

Whole & half animals

A whole or half beef or pig from Grey County or Perth County, or a whole lamb from Prince Edward County, cut and wrapped to your list. Freezer space is your problem; the rest is ours.

From $6/lb hanging weight, $200 holds it

Sausages being made in the back

Sausage day

Brats, breakfast links and one recipe that changes every week, all made in the back on Thursday. Bulk and custom blends for events.

10 lb or more: 10% off

Order ahead

Write it down. We cut it. You collect it and skip the queue.

Pickup day
  1. Write it down.
  2. We cut it fresh on your pickup day.
  3. Say your name at the counter.

Or call: 416 555 0147

Find us

Hours
MonClosed
Tue9am–6pm
Wed9am–6pm
Thu9am–6pm
Fri9am–7pm
Sat8am–4pm
SunClosed

Order ahead and skip the Saturday queue.

Corner shop. Sawdust on the floor. You’ll smell the smoker before you see the sign.

1240 Dundas Street WestToronto, ON M6J 1X5

416 555 0147

orders@vossandkessler.ca

Directions
The shop floor in 1911
Kessler’s, 1911. Same corner. Same hooks.