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Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...