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AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...