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Dry Aged Beef

dry aged beef
Looking for something that will impress the pickiest of guests? Try our tender and richly flavoured dry aged beef that is nothing like you’ve ever had before!
This incredible beef is available at our Broadmead location only.

The Dry Aging Process

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.

dry aged beef fridge
Dry Aged Beef

Cooking Tips & Techniques

5 Simple Steps for Steak Success! 
  1. Bring the meat to room temperature before cooking, this will allow it to cook more evenly.
  2. Dry aged beef is best grilled on the barbecue or seared in a hot cast iron pan and finished in the oven. 
  3. Scratch the seasoning. Dry aged beef is full of flavour and doesn’t need any extra help! 
  4. For optimal eating experience, do not cook beyond medium 160˚F (71˚C); there should be some pink in the middle. Cook your steaks a little under rather than over, they will continue to cook for a couple of minutes after taken off the heat. You can always continue to cook if they are too rare.  
  5. Resist digging in for at least 3 to 5 minutes before slicing. This is will help redistribute its juices and ensure for a succulent steak.