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Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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