If you’ve been following our blog posts throughout the months of April and May, you probably noticed a theme. We’ve been talking about our aged beef: the 60 day aged, custom aged prime rib and other cuts, our incredible whiskey-aged beef and more. It’s been on sale through our #SocialBeef promotion (which ends TODAY - get yours now by using the hashtag #SocialBeef to get 10% off your order).
VG Meats at The Combine
Also, we’ve been talking about how VG Meats whiskey-aged striploin is on the menu at The Combine - an exceptional farm-to-table restaurant in Simcoe. Their chefs have done some amazing things with our aged beef and we couldn’t be more pleased to hear how much customers are enjoying it. Please call (226) 440-3369 to make your reservation - be sure to tell them you want to try the VG Meats aged beef!
Discover all things aged beef
It’s been a good couple of months and we’ve covered a lot. Here’s a recap of all things aged beef before we move on to other topics in June:
Why whiskey-aged beef?
Because it’s delicious, of course...but there’s more. Read it here.
How it’s done
Our aging process - explained! Read it here.
More whiskey-aging secrets
Why we use Forty Creek whiskey to age our beef. Read it here.
Thanks for following along as we celebrate this amazing product. We’ll be back with more videos, blog posts and special deals for you next week - stay tuned!