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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...