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

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

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

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

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

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

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

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