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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

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

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