What is Dry Aging and How does It Work
Dry aging is an age old technique, where you place a primal cut of beef on a shelf and let it age for 30-50 days. During that time the beef will gain more flavour, and tenderness. We dry age Canada Prime beef which contains high intramuscular fat and a thick fat cap to protect the meat. We hand pick all our beef that is dry aged. To age a loin or rib, we require a $75 deposit, the balance will be due on pickup or delivery.