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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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