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

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

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

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

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

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

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

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...