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Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

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

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

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

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

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

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

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

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 peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...