There are over 30 different cuts of steak. We don’t serve them all, and for good reason. So, let’s talk about what we do serve, and why.
Age and Grade
Why Beef is Aged, and How:Beef must be aged to allow natural enzymes to break down fibrous connective tissue that holds the muscle together. Dry aging is the most expensive and time consuming. The beef is stored in temperature- and humidity-controlled coolers for up to six weeks. Moisture evaporates, improving texture and concentr...