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

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

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

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

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

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

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

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

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

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

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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