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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...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

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

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...