Good article in Macleans about this:
http://www2.macleans.ca/2012/07/09/w...re-in-calgary/
The author was somewhat disappointed at Mercato, Model Milk, Anju, and Ox & Angela. Found that properly dry-aged beef isn't easy to find, but recommends Vintage.
Quote:
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Eventually I found the gold mine: Balzac Meat Processing, where owner Rod McLeod dry-ages steers—the best, most space-extravagant method known to man. He hangs the carcasses for 28 to 40 days. Shockingly, 90 per cent is snapped up by private consumers. One of the restaurants that buys some of the remainder for its “butcher’s block special” is the Vintage Chophouse—which is where you will find me next time I visit Calgary.
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