Montreal Butcher Marc Bourg Cooks A Prime Beef Rib Aged 2 Years That’s Worth 660$

The dry aged prime rib by natural process is the ultimate delight of beef enthusiasts. It easily compares to champagne in the wine category.

According To Marc Bourg Owner-Operator at Boucherie Le Marchant De Bourg, the term aging describes the beef’s storing period in temperature and humidity controlled conditions. During this time, the curing allows the muscle fibers to loosen and the enzymes to decompose them, resulting in a very tender meat with enhanced flavour.

The higher quality beef is aged during a minimum of 40 days. For an optimal flavour, 365 days of aging is suggested. The taste and tenderness of the beef is increased with aging; “the older the better” he says.

In the video Marc is with Lesley Chesterman in her kitchen. They are making an attempt at cooking a piece of meat Marc aged during a period of 2 years. Lesley writes all about the experience here.

If you are going to experiment with dry aged meat it is crucial to be a master in this process and have installations specifically designed for this very particular requirement.

The “Parrain du Steak” graduated from the Institut National des Viandes in 1994. He has since gained expertise with many of the most well known butcher shops in the industry.

Concerned by practices in the high volume meat sector and tormented by the waste created at the industrial level, Marc decided to return to the sources and opt for the old butchering practices.

The three main reasons for his different approach are: product freshness, respect for the animals, and a privileged relationship with his customers. This master craftsman’s love for his work is demonstrated as he guides you and takes particular attention to your questions regarding your tastes and preparation ideas.

Now an uncontested leader in the beef industry, Marc enjoys a continually growing customer base of fine beef connoisseurs.

More recently he has been seen working with the likes of chef Joe Mercuri from Restaurant Mercuri Montreal. After cooking/eating 2 pieces of Marc’s meat, Mercuri delightfully posted a picture on Facebook saying “You really taste the passion & labor of love – Merci Marc!”

If by now you are thinking that you need to get your hands on this meat, during Grand Prix weekend this summer Marc’s 120 day dry aged prime beef rib will be available at Restaurant Europea while his 180 days dry aged will be available at La Maison Boulud.

Le Marchand du Bourg offers a highly superior quality of meat and removes the need for intermediates. No meat is prepared or packaged in advance, therefore no self-service counter at his store.

Every piece is cut to your requirements in front of you. Just like the olden days when every little detail was important. Every cut of beef is carefully selected, piece by piece, to meet the highest quality standards.