Search the Counter

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

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

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

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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