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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

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

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

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

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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