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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

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

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

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