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

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...