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

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

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

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

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

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

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

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

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

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

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...