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Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

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

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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 —...

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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