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

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

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

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

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

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

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...