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A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...