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Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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