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Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

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

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

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

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...