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Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

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

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

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