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Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...