Luigi & Sons’ in-house dry aged program introduces a new layer of complexity to our cuts of meat that will impress any palate. Dry ageing elevates the tenderness while highlighting the unique flavour profile from our thoughtfully selected farms. Our experienced team recommends dry ageing for a minumum of 30-60 days.

 

CURRENTLY AGING

Blue Dot
Prince Edward Island

Double R Ranch
Washington

Macleod’s Leap Prime
Alberta

Angus Reserve
Alberta

White Valley
Ontario