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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...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...