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Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...