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

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

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

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

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

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

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