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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

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

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

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