Search the Counter

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

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

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

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

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

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

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...