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The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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