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Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...