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

 

CURRENTLY AGING

Blue Dot Bone-in Rib-eye
potato and grass-fed, p.e.i.

Hank’s Grass-Fed Beef
100% canadian grass-fed, b.c.

Certified Angus Reserve
alberta

63 Acres Beef
premium naturally raised, b.c.