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A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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 ...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

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

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