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Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

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

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

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

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

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

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

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

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

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...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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