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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...