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Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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