This incredible beef is available at our Broadmead location only.
How we do it:
A total of 58 days contributes to dry aged beef perfection! It begins with naturally aged cuts of AAA Canadian Sterling Silver beef, which are placed in our dry aging case that maintains an optimal environment, controlling factors such as, temperature, humidity and air circulation. Our Butchers carefully trim the cuts of dry aged beef so the steaks are ready to prepare and enjoy!
Why we dry age:
Dry aged beef delivers a depth of flavour that no cooking method or other process can reproduce – it’s taste is incomparable! The dry aging process encourages the meats natural enzymes to break down muscle fibres and connective tissues creating exceptionally tender cuts of beef. As the beef ages, oxidization slowly dehydrates it which in turn concentrates its rich beefy flavour. The result is robust, intense, incredibly full flavoured beef that can have an almost buttery texture.