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Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...