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Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

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

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

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

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...