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

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

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...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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

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

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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