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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...