Search the Counter

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

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

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

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

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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