One of the many things that makes Churchill’s Steakhouse unique is the fact that we “Dry-Age” all of our meat. Although it’s a costly and time consuming process it will ensure that you have the ultimate in dining experiences at our steakhouse.

We start with only the best Mid Western corn fed USDA Prime beef. It’s important to point out that less than 2% of all beef cattle grown in the United States achieve the quality grade of USDA Prime.

Depending on the cut of meat the process can take up to 28 days. The meat is wrapped in cheese cloth before it is placed in a special radiant cooled refrigerator with a constant temperature of 33 to 35 degrees and humidity of between 40% and 45%.

Each day the meat is checked, re-wrapped in new cheese cloth and turned to enhance its consistency. Dry-Aging assumes a loss of 15% to 20% of the total weight but produces a more buttery flavor and a very tender texture that is significantly less grainy than other aging techniques. The meat is then hand cut on site by our own Master Butcher to ensure the best quality cuts.

You will not find a better quality steak anywhere in the country! We invite you to bring a guest and experience this truly elegant dining experience.