Summer is in full swing and what better way to celebrate than firing up the grill. Explore our BBQ beef essentials and fan favourites you are sure to love for your next patio meal.
We began a dry aging legacy over 30 years ago and are proud to have developed a process that delivers superior, consistent, restaurant quality beef. We start with top quality Triple-A Canadian Beef that is dry aged for 28 days in a temperature controlled environment to produce the most tender meat with a nutty, earthy flavor. Our master butchers cut all our beef by hand to any style your heart desires.
Dry Aged New York AAA Striploin
A gently marbled, thick cut steak. Classic and simple, the cut is delicious with our Pusateri’s dry rub steak spice. Sear on high for 2 minutes per side, then lower the heat for 10 minutes per side for a perfect medium rare.
We are proud to be one of the first butcher shops to bring this cut mainstream over 10 years ago. Manhattans are a bone-in filet. Tender and lean. Simply season with salt and pepper. Sear on all 4 sides for 2 minutes per side. Lower the temperature to medium and finish for 2-4 minutes per side.
The king of all steaks, this is a showpiece at any summer BBQ. Cut from the rib, this steak is 2 inches thick and will serve 4-6 people (or one very hungry carnivore). The bone adds flavor during cooking and the marble makes for a tender, juicy steak. Sear for 3 minutes per side then lower the heat to medium and cook for approximately 18 minutes per side.
This is a burger for someone who wants a BURGER. 10 oz of ground short rib and beef rib with the perfect fat ratio. Juicy and delicious. Perfectly paired with Martin’s Potato Rolls (exclusive to Pusateri’s).
Quick cooking, these short ribs are best served well done and crispy. Perfect for a crowd. Try them with our Korean spin.