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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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