Tim Chapchuk slices Certified Angus Beef sirloin at Grilltime
Andy Elder of Grilltime
Dry aged for 42 days
Can’t wait
Saturday saw a delicious unwrapping and preparation of Certified Angus Beef at Andy Elder’s Grilltime shop at 62 Laird Drive. Upper left, Tim Chapchuk of Macgregors Meat and Seafood of Toronto cut the meat. The Ontario striploin is dry-aged for 42 days to concentrate flavour Macgregors says no cooking method can generate the depth of flavor of a dry-aged high quality piece of meat. It’s a bit like aging fine cheese. Bon appetit.
