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Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...