Dry-Aged Beef

Dry-aged beef is hung in a temperature-controlled environment for several weeks, allowing natural enzymes to break down muscle fibres and enhance flavour and tenderness.

We hand-select only the best ribeyes for aging. While the industry standard is 28 days, we age ours for 35–45 days for deeper flavour and exceptional tenderness.

All dry-aged steaks are custom cut to order—ask for a dry-aged ribeye for your next BBQ.

Locally Sourced and Hormone Free

We take pride in providing our customers with the highest quality meat products. We offer hormone-free BC beef and AAA Alberta beef. Our BC beef is raised without antibiotics or added hormones and fed a balanced diet of grass and grain for optimal flavour and tenderness.

Our pork is locally raised in the Fraser Valley without antibiotics or hormones and is processed in-house to ensure top quality. We also supply Grade A and free-run chicken from the Fraser Valley, along with lamb and grass-fed beef from Australia.

Beefway Meats is both a retail and wholesale supplier, proudly serving many fine establishments throughout Vancouver.