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

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

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

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

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

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

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

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

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...