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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

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

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

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

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

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

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

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...

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

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

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...