: Specializes in overnight shipping of dry-aged steaks, including Dry Aged Prime T-Bones.
For those who prefer to see the meat before buying, local specialty shops are the best bet.
: Look for butchers that feature dedicated dry-aging rooms, often visible to customers and lined with Himalayan salt walls to control humidity.
: Some famous restaurants, such as Peter Luger or The Palm, allow customers to order their dry-aged cuts directly.
: Stores like Costco are excellent for buying "primal" (large, whole) cuts of USDA Prime beef at a lower price point, which you can then age yourself or have a butcher prepare. DIY Dry Aging at Home
If you have the space, you can "make" your own dry-aged beef to save on the significant markup (which can jump from ~$13/lb to ~$46/lb).
Finding high-quality dry-aged beef involves choosing between specialized online purveyors, local artisan butchers, or even DIY methods at home. While standard supermarket beef is typically "wet-aged" in vacuum-sealed bags, dry-aged beef is hung in open air to develop its signature nutty, concentrated flavor.
: Delivers a variety of prime-grade cuts, such as Porterhouse and Tomahawk steaks, particularly in the Toronto area. Local & Wholesale Sourcing
Where To Buy — Dry Aged Beef
: Specializes in overnight shipping of dry-aged steaks, including Dry Aged Prime T-Bones.
For those who prefer to see the meat before buying, local specialty shops are the best bet.
: Look for butchers that feature dedicated dry-aging rooms, often visible to customers and lined with Himalayan salt walls to control humidity.
: Some famous restaurants, such as Peter Luger or The Palm, allow customers to order their dry-aged cuts directly.
: Stores like Costco are excellent for buying "primal" (large, whole) cuts of USDA Prime beef at a lower price point, which you can then age yourself or have a butcher prepare. DIY Dry Aging at Home
If you have the space, you can "make" your own dry-aged beef to save on the significant markup (which can jump from ~$13/lb to ~$46/lb).
Finding high-quality dry-aged beef involves choosing between specialized online purveyors, local artisan butchers, or even DIY methods at home. While standard supermarket beef is typically "wet-aged" in vacuum-sealed bags, dry-aged beef is hung in open air to develop its signature nutty, concentrated flavor.
: Delivers a variety of prime-grade cuts, such as Porterhouse and Tomahawk steaks, particularly in the Toronto area. Local & Wholesale Sourcing