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

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

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

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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