Process

At RARE, the only cuts you won’t find are shortcuts. We adhere to a strict aging process to ensure the absolute finest selection of prime cuts. Sourcing our meat from trusted local producers and purveyors, we begin by hand-selecting every individual piece, accepting only the highest quality cuts. To begin our dry-aging process, the meat is placed into our temperature and humidity controlled refrigerated aging room. Optimal aging typically lasts 30 to 40 days, during which the texture and flavour of the meat is greatly enhanced, resulting in tender, succulent and bright red steaks – perfectly aged and ready for the grill. One bite and you’ll understand why the process is so critical.