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Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

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

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...