Dry Age Weekend at Eataly Toronto

dry aged beef

Fire up the grill! We’re finishing off our anniversary Sale-a-brate with Dry Aged Weekend. Head to our butcher counter or shop online from February 4 to February 6, 2022 and enjoy 30% off select dry-aged cuts from Creekstone Farms while supplies last. 

DRY AGED CUTS TO 30% OFF

Dry Age NY Striploin  $139.90/kg $97.93/kg

Dry Age Porterhouse $145.90/kg $102.13/kg

Dry Age Ribeye $165.90/kg $116.13/kg

dry aged beef

WHAT IS DRY-AGEING?

Dry-ageing is the process of resting large cuts of meat in a controlled, open-air environment for an extended period of time. This allows for enzymes in the meat to break down the proteins, lose 20 percent of water weight, and thus concentrate the flavours. Many butchers balk at losing 20-30 percent of the weight of the high-quality strips, ribeyes, and porterhouse – plus the process takes about 30 days. It’s worth it to us, though!

WHAT DOES DRY-AGED BEEF TASTE LIKE?

Dry-aged beef is extremely tender and has a unique, complex of flavour. Many describe the taste as nutty and aromatic. Since the meat loses water during the dry-ageing process the “beef” taste is much more concentrated. The longer a piece of beef has been dry-aged, the more flavourful and tender it will be.

HOW SHOULD YOU COOK DRY-AGED BEEF?

Get our full guide to find out!

A presto!