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

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...