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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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