Dry-Aged Beef

dry aged beef


Raised on the vast 100,000-acre Crown Range Land in the BC Interior our cattle roam free in the hills during spring and summer. For winter, the animals are moved to the 1600-acre Hat Creek Land and Cattle ranch where they enjoy a natural diet of grass, grains and silage for enhanced flavouring and meat marbling. We hand-select our own cattle and ensure all of our Black Angus beef comes from animals that are raised without the use of added growth hormones and antibiotics.

When the beef arrives at the market, it’s dry aged for a minimum of 21 days for enhanced flavour. Our talented butchers prepare fresh cuts daily at the market, so it’s always tender and delicious. If you ask, our butchers will also be happy to make you a specialty cut.