You should know where your food comes from. You should know the farm on which the animal was raised and how it got to your table. It takes a little work, but it's work we're willing to do. It matters to us and it matters to you.
We support small family farmers who put love, care and attention into raising cattle using sustainable farming practices. This decentralized supply chain ensures a continuous supply of safe, diverse and high quality beef all year round.
We are huge supporters of eating well balanced diets that may well include a higher intake of plant based foods and eating less red meat. But when you do choose to take that bite of beef, don't settle for less than the best.
We're committed to caring for our environment in everything we do, from carefully choosing to work with farmers who ethically raise their animals, to the eco friendly compostable materials we use to pack our beef, to the zero waste policy we have by using absolutely everything we can by making delicious stocks from beef bones and tallow from fat.
Steak Almighty is an internet first company and operates exclusively as an online store. We don’t have any retail locations that that you might walk into. Instead we're open online all the time. With a small team of people dedicated to delivering an unparalleled online shopping experience for you our mostly valued customer.
Our beef is carefully sourced from family farms that are dedicated to raising their cattle ethically and without hormones.
All our beef are available for purchase online on the date they reach their target dry age maturity. Every product is 100% traceable back to the farm it came from.
To guarantee its freshness on its way to you, we deliver all our own orders in refrigerated containers in additional to eco friendly compostable packaging.
We are obsessed with quality and stand behind our product. We get that taste is subjective, but we are so sure you’ll love our steaks that we’ll gladly refund your money if you aren’t completely satisfied.
Steak Almighty was a side project turned new venture, by me, Dayton Pereira, a tech entrepreneur of 20 years with a deeply rooted love for food, cooking and BBQ. I tried my first dry aged steak at Jacobs Steakhouse in Toronto, it was, at the risk of sounding cheezy, love at first bite.
Fast foward to 2017, I experimented with dry aging at home. I used a short loin for 50 days using dry age vacuum bags, the result was a tender, juicy steak with a remarkably deep beefy flavour. The production of this wonderful creation however was stressful, inconvenient, risky and decidedly not worth the effort.
While quality butcher shops offer dry aged steaks, it means an in person visit to a store across town. Buying from local farmers means a freezer full of assorted frozen meats. There had to be a way to acquire a great dry aged steak with the buying experience of Amazon and the convenience of home delivery.
And then Covid happened.
Among so many other things, Covid-19 exposed the weakness of a centralized food supply chain and created a tidal wave of behavioral change towards a locally sourced food supply from independent farmers.
That brings us to right now, still in the midst of the pandemic and a perfect time to launch a new venture. With a small batch of locally sourced whole ribs and short loins dry aging in a temperature and humidity controlled environment, this extraordinary experiment is underway.
We think you’re going to like it, and can’t wait for you to try it out.