Artisan Beef, Pork,Chicken,bison and lamb Products
At Harry’s, we have a modernized take on a southern Alberta meat shop; All house-made jerky to fresh sausages and many varieties of slow simmered bone broths. We have many house made options to fill your dinner plates.
We dry age select cuts to increase tenderness and develop intense flavour. The steaks are aged for a minimum of 60 days. Bone-in Ribeyes, Porterhouse and T-Bone steaks will be deliciously aged, and ready to go by April 2024.
Feel free to stop by to ask about our dry age program, pre order or just learn about the process!
Custom cutting and specialty orders are what we do. Need a perfectly trimmed roast or rack for a special dinner? Premium bones for broth or for your pooch? Whatever your stomach desires, we can make happen!