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Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

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

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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