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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...