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Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

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

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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