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A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...