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The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

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

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

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

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