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

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

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

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

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

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

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

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

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

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

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

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

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

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

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

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...

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

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

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