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

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...