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Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

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...

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

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

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 ...

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

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

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...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...