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

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

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

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

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

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

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...