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Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

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

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

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

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...