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Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

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

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

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

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

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...