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Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

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

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

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