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Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...