THE MAKING OF A GREAT STEAK
Sourced from Canadian ranchers, aged 35-days or more, and cut to our expert specifications, we are very particular about our beef.
Using a custom blend of Old Chicago spice, and seared, before cooked in our infrared Montague broiler, our technique was designed to bring you the most flavour, and the best consistency.
We finish our steaks with house-made garlic butter, French sea salt, cracked pepper, and chives, before being rested for maximum juice retainment.
As a member of the Canadian Roundtable for Sustainable Beef (CRSB), we proudly support local ranchers, and our environment, through practice of certified sustainable sourcing.
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