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Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

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

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...