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Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

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

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