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Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...