Dry Aged Striploin

Our small-batch dry aged striploin delivers rich, concentrated flavour and tender texture. Sourced from Beverly Creek and Van Osch Farms, this center-cut striploin is aged between 50 and 100 days to develop deep umami and a perfect balance of marbling and beefiness.

The result is a steakhouse-quality experience with bold taste and a firm, even cook—ideal for grilling or pan-searing.

Custom aging and whole cuts available upon request