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Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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