DRY AGED BEEF

Program

DRY AGED BEEF

Program

We will dry-age your selected cut of Heritage Bred Beef for 30-90 days, depending on your preference.

 

Di Liso's Fine Meats recommends a 30-day dry-aged program,

followed by a 10-day wet-aged program.

 

To finish your custom order, you may choose the thickness of your cut,

along with any special packaging instructions.

 

Ask us about pricing.

 

 

Di Liso's Fine Meats is pleased to offer the following cuts of our Heritage Bred Beef:

 

 

RIB

BONELESS OR BONE-IN RIBEYE STEAKS

PRIME RIB ROAST

 

SHORTLOIN

T-BONE STEAKS

 

STRIPLOIN

NEW YORK STRIP STEAKS

 

 

 

The following criteria must be met in order to be Certified by John:

 

(Di Liso's Fine Meats high quality standards)

 

 

  • All of our Heritage Breeds are 100% pure bred cattle.

 

  • They are naturally and compassionately raised without the use of antibiotics or growth hormones.

 

  • The cattle must be on a healthy, high quality, free-feed program and have a free choice of vitamin and mineral system.

 

  • All cattle must be pasture-rotated and grass-fed (or vegetarian-fed during the winter months when grass is unavailable).

WHERE'S THE BEEF?

  • CANADA

    Pure bred English Hereford

    Until the 18th century, the cattle of the Herefordshire area were similar to other cattle of southern England, being wholly red with a white switch, similar to the modern North Devon and Sussex breeds.  Originally from Herefordshire, England, more than five million pedigree Hereford cattle now exist in over 50 countries.  The Hereford cattle export trade began from the UK in 1817, starting in Kentucky, United States, spreading across the US and Canada through Mexico and to the great beef-raising countries of South America.

    (source: wikipedia)

     

    • GRADE: AAA/PRIME
    • HERITAGE: ENGLAND
    • RAISED IN: NORWICH, ONTARIO (OPTION 1)
    • RAISED IN: CENTRAL BEDEQUE, PEI (OPTION 2)
    • PASTURE ROTATED
    • NO HORMONES, NO ANTIBIOTICS
    • NATURALLY GRASS FED
    • AWARD WINNING PUREBRED
  • AMERICA

    Black Aberdeen Angus

    Angus cattle, known as Aberdeen Angus in most parts of the world, are a breed of cattle commonly used in beef production.  They were developed from cattle native to the countries of Aberdeenshire and Angus in Scotland.  Because of their native environment, the cattle are very hardy and can survive the Scottish winters, which are typically harsh.  The cattle have large muscle content and are regarded as medium-sized.  The meat is very popular in Japan for its marbling qualities.

    (source: wikipedia)

     

    • GRADE: AAA/PRIME
    • RAISED IN: SCHUYLER, NEBRASKA
    • PASTURE ROTATED
    • NO HORMONES, NO ANTIBIOTICS
    • NATURALLY GRASS FED
    • AWARD WINNING PUREBRED
    • ALL CERTIFICATION AVAILABLE FOR VIEWING

     

    DRY AGING RECOMMENDATION WILL BE NO MORE THAN 28 DAYS.

  • ITALY

    Pure bred Italian Chianina

    One of the oldest breeds of cattle, the Chianina originates in the area of the Valdichiana, from which it takes its name, and the middle Tiber valley.  Chianina cattle have been raised in the Italian regions of Tuscany, Umbria and Lazio for at least 2200 years.  Since the Second World War, the Chianina has become a world breed, raised almost exclusively for its high quality meat.  Through exportation of breeding stock, it has reached Russia, Asia, and the Americas.  The Chianina is both the tallest and the heaviest breed of cattle.  Mature bulls stand up to 1.8m, and castrated oxen may reach 2m.

    (source: wikipedia)

     

    • ONLY BONE-IN LOIN AVAILABLE (FIORENTINA)
    • GRADE: AAA/PRIME
    • RAISED IN: CALEDON, ONTARIO
    • PASTURE ROTATED
    • NO HORMONES, NO ANTIBIOTICS
    • NATURALLY GRASS FED
    • AWARD WINNING PUREBRED
    • ALL CERTIFICATION AVAILABLE FOR VIEWING
  • FRANCE

    Pure bred Limousin

    The history of Limousin cattle begins in the period known as the Pleistocene (2.6 million to 12,000 years ago), when many megafauna roamed the Earth.  One of the megafauna that survived until the 17th century was the aurochs, the distant ancestor of modern cattle.  Limousin cattle evolved in the French region now known as Limousin.  The region comprises the historical French provinces of Limousin and Marche, which include the departments of Correze in its entirety, most of Creuse, and parts of Haute-Vienne.  Limousin cattle adapted to the local hilly conditions of acidic soils and weakly mineralized granite, with large variations in temperature.  These factors led to the development of a hardy breed with an unusually thin but solid bone.

    (source: wikipedia)

     

    • GRADE: AAA/PRIME
    • RAISED IN: CALEDON, ONTARIO
    • PASTURE ROTATED
    • NO HORMONES, NO ANTIBIOTICS
    • NATURALLY GRASS FED
    • AWARD WINNING PUREBRED
  • SCOTLAND

    Pure bred Scottish Highland

    Highland cattle are a Scottish cattle breed.  They have long horns and long wavy coats that are coloured black, brindle, red, yellow, white, silver, or dun.  They are raised primarily for their meat.  Originated in the Highland and Western Isles of Scotland, they were first mentioned in the 6th century AD.  They are a hardy breed due to their native environment.  This results in long hair, giving the breed its ability to overwinter.  Their milk generally has a very high butterfat content, and their meat, regarded as of the highest quality, is gaining mainstream acceptance as it is lower in cholesterol than other varieties of beef.

    (source: wikipedia)

     

    • GRADE: AAA/PRIME
    • RAISED IN: CALEDON, ONTARIO
    • PASTURE ROTATED
    • NO HORMONES, NO ANTIBIOTICS
    • NATURALLY GRASS FED
    • AWARD WINNING PUREBRED
    • ALL CERTIFICATION AVAILABLE FOR VIEWING
  • JAPAN

    Pure bred Japanese Kuroge Washu Black

    Matsusaka is black-haired Wagyu (Japanese beef), also known as Kuroge Washu or "Japanese Black."  The cattle comes from the Matsusaka region of Mie, Japan.  It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio.  Within Japan, Matsusaka beef is generally considered one of the three top brands (known as Sandal Wayguu, "the three big beefs"), along with Kobe beef and Omi beef (Yonezawa beef.)  (source: wikipedia)

     

    • PRIME CUTS AVAILABLE: PRIME RIB OR STRIPLOIN
    • GRADE: AAA/PRIME
    • RAISED IN: CALEDON, ONTARIO
    • PASTURE ROTATED
    • NO HORMONES, NO ANTIBIOTICS
    • NATURALLY GRASS FED
    • AWARD WINNING PUREBRED
    • ALL CERTIFICATION AVAILABLE FOR VIEWING

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HOURS

 

SUN-MON Closed

TUE-THU  8am-6pm

FRI 8am-7pm

SAT 5am-5pm