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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

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

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

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...