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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

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

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

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

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

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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