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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

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

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

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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