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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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