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Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

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

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

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

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

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

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...