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

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

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...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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