All our New York Strip, Rib-eye, Fillet, Sirloin and Porterhouse/T-Bone steaks are from the top 7 to 8% of all beef produced in Canada. We only sell Alberta Beef , as the grading is consistent and the quality is of the highest standard. We’ve tried others, but they don’t measure up to our standards. All our premium cuts are aged a minimum of 50 days. Quite often they are well over 100 days. We always try to keep them at a minimum of 80 days. All the beef is wet aged. When you take a top graded piece of beef and age to this level, it’s a dining experience you will never forget. Something else to remember. You can’t make a silk purse out of a cow’s ear. You also can’t take a piece of low grade meat and age it to make it a top grade piece of meat.