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

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...

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

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

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

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

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

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

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

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

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

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

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

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