Moishes introduces 100% natural dry-aged beef program

September 16, 2016

As part of its ongoing commitment to eating well, Moishes has made its dry-aged beef program all natural. Since mid-August, every cut on its all-natural beef menu is hormone and anti-biotic free. “We’ve been moving in this direction for some time,” explains Moishes owner Lenny Lighter, adding: “our salmon and special chicken have been all-natural for years already. We’re offering more vegetables and lighter fare. Clients have responded really well. So it made sense to bring all natural beef into the mix.”

After almost 80 years in operation, Moishes continues to reflect changing tastes and consumer needs while staying true to the formula that has made the restaurant an iconic favourite for decades. “It’s all about maintaining consistency and excellence,” explains Lighter, “ something we’re dedicated to with the all-natural dry-aged program. We know every cut is going to be exceptional.”

Moishes will be maintaining its regular steak menu as it explores this new direction.