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Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...