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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

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

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...