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Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

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