The best steak that I ever had was over four years ago. My first bite was rewarded with an intense, mouth-coating umami flavour. Then, with each drawn-out chew, the flavour would subtly change like a fine wine. I felt as if I could sense what the animal was fed; think nutty, popcorn or hay-like flavours followed by a rich sweetness that lingered, waiting for the next inevitable bite. 

And, though even the most avid foodie will be hard-pressed to find a 120-day aged steak without custom ordering, there are select butchers in Toronto that give a similar treatment to their prime cuts. Leslieville boutique butcher, Butchers of Distinction, is one of them.

This is exactly where we’re heading today to learn about how the dry aging process works. It bears mentioning that Butchers of Distinction - known simply as “Butchers” in my household - is my favourite meat shop in all of Toronto. While living in the east side, my visits to Butchers would be nearly daily. Now, despite living on the opposite side of the city, I still make a weekly trek for my protein fix.