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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

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

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...