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

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...