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Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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

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

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

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

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

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

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

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...