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Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...