Why we age
Dry-aging is patience, not technique.
A fresh steak tastes of nothing in particular. Hang it for forty days and it changes. Water leaves the muscle, the flavour concentrates, and the grain softens until a knife slides through it.
We named the room for tallow, the rendered beef fat we cook nearly everything in. It is the oldest fat in the kitchen and the one that makes a steak taste most of itself.
Selection
We buy whole primals from a single Ontario farm. Heavy marbling, grass-raised, grain-finished.
The hang
Each cut hangs in our curing room at one degree, with steady airflow and controlled humidity.
Forty days
Time does the work. Moisture leaves, enzymes break down the grain, and the flavour deepens to something nutty and dense.
The trim
We pare back the dried crust by hand, leaving only the cut we are proud to plate.
