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Dry Aged Beef
Dry-Aging allows the beef to rest in a controlled environment, which helps the natural enzymes break down muscle fibres and develop richer flavours in the meat. This aging process allows steaks to develop a concentrated beef taste and nuttier profile and also makes it far more tender than a fresh cut.
We only use Certified Angus Prime beef in our dry-aging program, which takes between four to over six weeks.
Contact your local store to pre-purchase a whole rib, short loin, or bone-in New York steak.
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About our Products
Working with our exclusive network of farm partners, Ribeye Butcher Shop combines exceptional quality meats sourced locally from Alberta, across Canada and around the world.
Customers can expect locally raised beef, pork and super fresh chicken along with an exceptional variety of game meats, wagyu, prepared foods, premium pantry and fridge essentials.
With a nod to utilizing the whole animal we offer all cuts. If we don't have it, we can get it. Special orders are always welcome.
