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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...