I'm almost on the side of butcher snob which is dumb to say but I've been to some very high end steak restaurants around the world because of my job but in any case. I've also tried many butchers and most don't cut it and complete wastes of time. Whole food, pusitaries, and a butcher in Mississauga called 'Dry Aged' are my general go tos depending on the cut I want that day. For dry aged beef cumbraes is by FAR the best I've been to as far as home bought beef. It's very curious but a lot of Butchers will say they age their beef 30, 40, 60 or sometimes 75 days. I simply do not believe them based on the taste when I buy them. I know what dry aged beef tastes like (it's not for everyone). Cumbraes claims to age their sirloins for 28 days but I would argue it tastes more like 45-60 days. The flavour is bar none the best of any butcher I've been to. It's not cheap here but generally on par with the above mentioned places. If you are in the area or willing to take a drive for a home cooked steak, this is the place for dry aged beef.