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Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...