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A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

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...

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

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

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

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...