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Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

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