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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

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