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Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...