Our steaks are dry-aged for extended periods to intensify flavor and tenderness. Each cut is hand-trimmed to our exacting standards- removing excess fat and waste -so you’re paying for exceptional quality and craftsmanship in every bite.
Each cut is thoughtfully sourced by Chef Danny McCallum from exceptional farms around the world. Details on origins can be found here.
Tallow is rendered beef fat produced during our butchery process. It’s what we use to cook our steaks, adding rich, beefy flavor. If unavailable, you can substitute with a high-heat oil like canola.
Weekdays 12-6PM

We can help arrange delivery through a trusted third-party courier, though Jacobs does not deliver directly.

For the steak membership program :
At launch, delivery will be available within select areas of the Greater Toronto Area, including Toronto, Oakville, Mississauga, King, Vaughan, Richmond Hill, Markham, Aurora, Pickering, and Ajax.
If you’re unsure whether your address is eligible, we recommend contacting us at membership@jacobssteakhouse.com before completing your purchase.
Delivery zones will expand over time.
We source from the finest producers both locally and globally—always prioritizing quality, flavor, and ethical standards.
Absolutely. Please call us at 416-366-0200 or email us at membership@jacobssteakhouse.com and our team will be happy to assist.
Dry aging is a traditional process that enhances flavor and tenderness by allowing natural enzymes to break down the meat over time. It results in an exceptional depth of flavor unique to Jacobs steaks.