Search the Counter

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...