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Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

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

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

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

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

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

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

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...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

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

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...