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Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...