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

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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