Join us for this exclusive steak tasting evening. We will explore and sample steaks aged at 3 different lengths of time (approximately 30 day, 55 day, and 80 day). Steaks included in the tasting are the ever-popular Ribeye and the N.Y. Striploin. Tastings include local wine, craft beer, and seasonal compliments.
The dry-aging process takes some extra time and effort but creates a more savoury beef that is full of flavour. We proudly age our meat in-house and are one of the very few, on-farm butcher shops in Ontario. We look forward to hosting a fun evening with our knowledgeable butchers!
The Fine Print
Published prices do not include tax. Payment will be required at the time of registration, which can be processed by phone, in store or online. *** CANCELLATION POLICY: We realize that life happens and sometimes you will be unable to attend a workshop that you have registered for. However, late cancellations do not allow us enough time to re-sell your seats. All sales are final and no refunds/credits will be issued for this class. If a class is cancelled at any time by Heatherlea Farm Shoppe due to unforeseen circumstances, all class fees will be fully refunded.