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

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

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...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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

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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...