Search the Counter

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

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...

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

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

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

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

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...