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Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

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

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...