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

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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