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Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

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

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

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...