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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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