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

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

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

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

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

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...