Dry Aged Beef in Burlington
For connoisseurs of taste and texture, buy fresh beef as it delivers a depth of flavor that mass-market meat simply can’t match.
Experience Unmatched Flavor & Tenderness
Welcome to Heritage Butchery, Burlington’s trusted source for premium dry aged beef. We’ve perfected a 50-day aging technique that ensures every steak is tender, juicy, and unforgettable. Unlike wet-aged beef, which is sealed in plastic, dry aging allows natural enzymes and oxidation to enhance the beef’s texture and flavor. Our dry-aged beef in Burlington is cut above the rest.
Buy Fresh Beef: A Culinary Experience Like No Other
We take pride in offering an extensive selection of premium and specialty cuts. Buy wagyu beef with each piece hand trimmed and aged with precision.
Premium Cuts:
- New York Striploin
- Ribeye
- Filet Mignon
- Bone-In Filet Mignon
- Rib Steak
- Tomahawk
- Flank
- Skirt
Specialty Cuts:
- Short Ribs
- Miami Style Short Ribs
- Beef Shank
- Beef Oxtail
- Beef Ribs
- Beef Marrow Bones
- Picanha
Why Choose Our Dry Aged Beef in Burlington?
Every cut we offer is a celebration of premium quality, ethical sourcing, and unmatched butchering expertise in Burlington.
In-House 50-Day Dry
Aging for Peak FlavourOur dry-aging process lasts 50 days, developing deep beef flavour and extreme tenderness in a climate-controlled environment.
Ontario Prime Beef, Ethically Sourced
We use Ontario Prime Grade, grass-fed beef from farms that avoid antibiotics, hormones, and prioritize sustainable practices.
Expert Butchery, Tailored to Your Taste
From thick-cut Ribeyes to delicate filet mignon, our experienced butchers deliver precision and care in every custom request.
Value-Added Service
Beyond meat cuts, we offer guidance, cooking tips, and meal support to help customers enjoy the finest dining at home.
Opening Hours
Monday to Friday
9 AM – 6 PM
Saturday
8 AM – 5 PM
Sunday – Closed
Storage Tips:
- Keep refrigerated at 0°C to 4°C
- Use within 3-5 days for optimal flavor
- Vacuum seal and freeze for up to 6 months (if needed)
Ethical Farming and Sustainability:
We believe that great meat starts with great care. That’s why our beef in Burlington is sourced only from farms that:
1. Avoid hormones and antibiotics
2. Raise grass-fed, potato-finished cattle
3. Uphold ethical treatment standards
4. Operate within sustainable farming practices
By choosing our dry aged beef, you're also supporting Ontario farmers who share our commitment to quality and animal welfare.
Financial Data Collection
Heritage Butchery proudly offers a Wagyu experience, made accessible for home cooks and gourmet diners alike.
Rich Marbling: Every cut of Wagyu beef features buttery marbling that delivers luxurious flavor and unmatched mouthfeel.
Dry Aged Depth: Our dry aged Wagyu goes through a precise in-house process that enhances tenderness and creates deep umami notes.
Cut Variety: From Ribeye and Filet Mignon to New York Striploin, we offer options that suit any cooking style or recipe.
Frequently Asked Questions
How long do you dry age your beef?
We dry age our beef in-house for 50 days under carefully monitored conditions, enhancing tenderness, depth of flavour, and creating a rich, complex taste you won’t find in standard cuts.
Is dry aged beef safe to eat?
Yes, absolutely. Our dry aging process follows rigorous food safety standards. We trim the outer crust before it reaches you, ensuring only clean, flavorful, and perfectly aged beef is served.
What cuts are available for dry aged beef?
We offer premium 50-day dry aged cuts including Ribeye, Striploin, Filet Mignon, Tomahawk, and Bone-In Filet. Each is expertly prepared to deliver a bold, Savoury profile and exceptional texture.
Do you offer dry aged Wagyu beef?
Yes! Our in-house dry aged Wagyu offers the luxurious marbling of Wagyu combined with the complex, nutty flavor from aging. It’s the ultimate indulgence for steak connoisseurs seeking something unforgettable.