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

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

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

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

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...

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

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

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

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

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

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 ...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...