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Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...