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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...

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

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

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

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

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

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

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...