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Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...