Dry-Aged

Supporting Outstanding Beef means you are also supporting many other smaller family businesses, such as our butcher shop! All your beef is carefully hand cut and packed after being traditionally dry-aged for 14-21 days. Dry aging involves hanging the beef carcass in perfectly temperature controlled meat cooler for approximately 2 weeks. This gives the enzymes in the beef time to break down and tenderize,  contributing to the tenderness and flavour of farm fresh beef.

Dry-aging is an important part of the process that contributes to the tenderness and flavour of locally sourced beef. Most grocery store meat has not been dry-aged, rather it is "wet-aged".  The meat is packaged in primals directly after harvest until it is ready to be processed into retail cuts. Dry aging is not utilized in larger packing plants that provide beef to the masses as there is just not time for the process. It is unfortunate, because dry-aging is a traditional process that helps to create a quality product and eating experience.