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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

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

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

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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