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The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...