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Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...