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Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...