To make our grass-finished minute steaks we tenderlize inside round to add that extra quality step. Whether breaded and baked as a winter meal or marinated and barbecued they make supper super easy and delicious.
All of our beef cuts are dry aged the old fashioned way for 18 to 21 days for added flavour and tenderness. This is very different from virtually all conventional beef found in big box stores or restaurants that has been wet aged in a plastic bag.
We believe in giving you the best value so all of our cuts are well trimmed and our roasts are tied. Our products are vacuum packaged to add freezer life and for convenience — simply thaw in cool water before cooking.