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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

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

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

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

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...