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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

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

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

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

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

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

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

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

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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