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

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

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

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

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

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

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

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...