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

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

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

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

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

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

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...