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Craft Cut Premium Steak


Do we raise our own cows?

No. But possibly in the future.

Where is the beef from?

It is sourced from farms in the Kitchener/ Waterloo area. Ontario 100%.

What are the cows fed?

They’re fed a diet of hay, grasses and grains.

Is the beef antibiotic and hormone free?


Is dry-aged beef easier to digest?

Yes. The enzymes that break the meat down makes the flesh more tender, more flavorful, and much easier to digest.

What is a bavette?

The bavette is considered to be one of the tastiest cuts of beef. It is not a hanger steak, a skirt steak or a flank steak, although it is mistakenly made interchangeable with these other cuts of steaks. 

About Craft Cut Premium Steak

Having a good relationship with knowledgeable people that know exactly what we’re looking for ensures that The Butchery is obtaining the finest beef not only in the area, but in the country. Our Artisan Butcher selects humanely raised beef that has been reared here in Ontario. The preferred breeds are Angus, Angus/Hereford Cross and Texas Longhorn. The beef we select is graded Canadian AAA or Prime. These grades are the premier standards of the Canadian beef industry. In fact, Prime grade makes up less than 2% of all cattle raised in North America.

At The Butchery, our hand selected beef is stored in an environment-controlled cooler and the untrimmed meat is dry-aged for a minimum of 45 days. After 45 days of aging, the meat is hand-cut to create our signature Craft Cut Premium Steak.

The final process that brings our Craft Cut Premium Steak to its fullest flavour potential takes place in our kitchens. The result is an unparalleled gastronomic experience: tender, mouth-watering steak, grilled to perfection.


Dry-aging beef means that portions of the meat are allowed to rest in very carefully controlled conditions (cool temperatures, with relatively low humidity) for a period of time. The perfect conditions are created that allow the enzymes to do their work. The result is an added complexity of flavour - sweetness, some bitterness - that just wasn’t there before. There is no cooking method that can generate the same depth of flavour as a dry-aged piece of beef.

Dry-aging beef does cause it to lose some of its moisture. Meat begins at about 75% water; after dry-aging, it may go down to somewhere around 70%. It doesn’t sound like much of a change, but what it means is that the flavours become more concentrated, and the meat itself becomes more concentrated as well. Dry-aged meat is still juicy when you cook it, but the result is juices that are even more delicious than usual.

Cooking Temperatures

  • Rare Very Red, Cool Centre 120° - 125°
  • Medium Rare Red, Warm Centre 130°-135°
  • Medium Pink Centre 140°-145°
  • Medium Well Slightly Pink Centre 150°-155°
  • Well Fully Cooked Throughout 160°

Explore our current menus to see which cuts of beef we're currently serving.