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Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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...

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

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

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

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

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

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

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

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

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

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

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

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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