Dry Aged Beef

Our Aging Process

NorciniCo. is focused on bringing authentic in-house dry aged beef to Niagara. Beef is aged in the chamber for 21-60+ days. This process allows excess water to be removed, intensifying the product creating a more beefy flavour. Natural enzymes in the meat start breaking down the proteins creating a more tender product.

Dry Aged Ribeye

Perfectly Prepared for the Grill