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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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