Aged beef

The choice of meat lovers
The AAA beef is aged for 58 days and is 100% Canadian Sterling Silver beef. It 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.

Properly aged

Our beef is aged 58 days in a highly controlled environment where the meat is aged to perfection, just like in a traditional butcher shop. Thanks to enzymes that are naturally present in the meat, the muscle fibres weaken and break down, so the meat becomes tender by itself. You'll recognize aged beef by its slightly sweeter taste and delicate hazelnut aroma.

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.

Cooking guide

Cook it carefully and simply. To fully experience aged beef, coarse salt and fresh ground pepper is the only seasoning you’ll need.

Tips from a master griller

  1. Let meat sit at room temperature for 30 to 45 minutes before cooking to avoid thermal shock.
  2. Preheat cooking surfaces and oil them evenly using a brush.
  3. Turn steaks over with tongs just once midway through cooking.
  4. Loosely cover grilled steaks with foil and set them aside for 5 to 10 minutes allowing the muscle fibres to relax and the juices to spread evenly throughout the meat. This will make your steak all the more tender.

On the BBQ: grill over maximum heat
On the stove: fry in a grill pan over medium-high heat 

Don't be afraid to use a meat thermometer. For aged meat, rare or medium doneness is recommended.

Rare: 65°C (145°F)
Medium: 70°C (160°F)

The finishing touch

Enhance your steak with herbed butter, a classic that's chic and tasty. Combine a chopped clove of garlic, 15 mL (1 tbsp.) of fresh chopped parsley, the zest and juice of one lemon, and 250 mL (1 cup) of softened butter. Use a pastry bag to form butter rosettes or cut the butter into rounds. Place them on the hot meat before serving.

A complete meal in no time

A bit of green

A bit of green

Accompany your meal with a spinach salad topped with toasted pecans and a drizzle of maple vinaigrette. Sprinkle on some crumbled blue cheese or shaved Parmesan.


Steak & chips

Take a break from traditional steak with fries by preparing colourful homemade potato chips. Cut red potatoes, sweet potatoes, and beets into thin rounds, toss them with oil and salt, and spread them on a parchment-lined baking sheet. Bake in a 200°C (400°F) oven for 30 minutes.