Aged beef

Aged beef

Aged beef comes directly from Canada’s western prairies where it's sourced and raised according to the highest industry standards. Its marbling guarantees maximum tenderness and its rich flavour puts it in a class of its own.

Fine marbling, abundantly tender, you’ll love every bite

According to best practices, our beef is aged 58 days in a highly controlled environment so that the meat can develop to perfection.

Why age meat? The beef’s natural enzymes break down the connective tissue in the muscle over time until the meat becomes tender on its own. During this lengthy process, the beef also reaches its peak flavour. Aged beef is known for its slightly sweeter notes and delicate hazelnut aroma. Its marbling guarantees maximum tenderness and its rich flavour puts it in a class of its own.

The best cuts for fine palates

To satisfy the steak-lover in you, we suggest four exceptional cuts that are richly marbled with strands of fat that melt during cooking. That’s what makes these steaks so juicy.


Beef strip loin steak

Beef strip loin steak (New York cut)

This famous boneless cut comes from the short loin. Its marbling makes it tender, tasty, and perfect for cooking rare or medium-rare. A classic for the grill.

Ribeye steak

Ribeye steak (Delmonico cut)

The Delmonico steak is a boneless cut from the ribs next to the loin. This perfectly marbled ribeye is particularly juicy and flavourful. The connoisseur’s steak.

Prime rib steak

Prime rib steak (Cowboy cut)

The cowboy cut is a tender steak with the bone left in. It requires a little more time on the grill. This steak is cut from the primal rib, so it has all the flavour true meat lovers crave.

T-bone steak

T-bone steak (Kansas cut)

The Kansas cut is a New York strip loin with the bone left in to provide an even meatier flavour. Perfect when cooked rare or medium-rare. Always a good choice.

Tips from the master butcher

1.  Choose a steak 1¼ to 1½ in. thick and cook it rare.
2.  Let your meat stand at room temperature for 30 minutes before cooking.
3.  Preheat the cooking surface and oil it evenly.
4.  Use tongs to turn the meat halfway through cooking.
5.  Before serving, let the meat stand wrapped in aluminum foil for 5 to 10 minutes. Keep in mind that the temperature of the meat will rise a few degrees while

BBQ Stovetop
Thickness: ≤ 1 in. (2.5 cm)
Cook covered over maximum heat for 2 to 3 minutes per side. Cook in a grill pan over medium-high heat for 3 to 4 minutes per side.
Thickness: ≥ 1 in. (2.5 cm)

Preheat your barbecue to the maximum temperature, lighting one side only.

Grill your meat directly on the lighted side of the barbecue for 2 to 3 minutes per side.

Continue cooking the meat on the unlighted side of the barbecue using
the indirect method, lid closed, for 8 to 12 minutes.

Preheat the oven to 375°F (190°C) and a grill pan to medium-high.

Grill your meat in the pan for 2 to 3 minutes per side.

Transfer the meat to a baking sheet lined with parchment paper and bake for 8 to 12 minutes.

Your best friend, the meat thermometer

Cooking times are only guides. For perfectly cooked steak every time, a meat thermometer is a must.

Medium-rare: 145°F (63°C)
Medium: 158°F (70°C)
Well done: 170°F (77°C)

When meat stands before it is served, the internal temperature rises.
You must therefore remove your meat from the oven when it is at 131°F (55°C) for medium-rare doneness and at 144°F (62°C) for medium doneness.

Delicious side dishes, winter and summer

Cook aged beef carefully, but keep it simple! A pinch of coarse salt and crushed pepper is all you need to enjoy its full flavour.
In winter

In winter

For a boost of flavour, serve your steak with sautéed mushrooms, garlic, thyme, and butter. Grilled potato quarters with rosemary and a drizzle of olive oil is a classic that’s always a hit. Or try something out of the ordinary like Brussels sprouts cut in half and sautéed in butter, then topped with chopped pecans or grated Parmesan.

In summer

In summer

Accompany your steak with a spinach salad topped with toasted pecans, cranberries, and crumbled blue cheese. Got room on the barbecue ? Grill up some asparagus with a little crumbled feta cheese. Or add a splash of freshness with a salad featuring multicoloured cherry tomatoes cut in half, cubed avocado, and chopped flatleaf parsley.