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Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

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