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AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...