Frequently Asked Questions

Our steaks are dry-aged for a period of 4 to 6 weeks. We exclusively serve bone-in steaks, as we believe they bring out more pronounced flavors when cooked. Some others opt for boneless dry-aged steaks. The bone-in choice intensifies the taste during cooking. This preference is a matter of taste, as boneless options provide easier eating and consistent sizes. Both have their merits, and we strive to offer a dining experience that suits various preferences.

We take pride in offering a selection of only the finest meats. Our focus is on USDA Prime grade cuts, representing the pinnacle of quality. This commitment ensures that our customers are treated to the best of the best when they dine with us.

The source of our meat is of paramount importance to us. Approximately 90% of our meat is carefully procured from two reputable locations: Greeley, Colorado, and Souderton, Pennsylvania. These regions are known for their exceptional meat production. The cattle we source are raised in a balanced environment, benefitting from both grass-fed and grain-finished diets. This thoughtful approach contributes to the premium quality and distinctive flavor profile that we are dedicated to providing in every dish we serve.