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

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

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

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

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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