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Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...