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

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

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

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

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

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

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

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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