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

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

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

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

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...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

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

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

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

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

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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