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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...