Did you know that a steak’s juiciness depends largely on how it’s cut?
When a steak is hand-cut to order by a professional, its juiciness and ruby-red color are preserved.
The best steakhouses in the world do this with every steak.
Photo: Smith & Wollensky / Facebook
Hand-cut steaksgenerally indicate a level of kitchen artistry anda higher quality of meat.
As far as artistryis concerned, cutting a steak requires knowledge and a sure hand.
After all, there are many cuts to know and master.
Meaghan Cameron / Eat This, Not That!
This process takes time and a full understanding of the anatomy of the animal.
Of course, there’s more to ordering steak than just the cut.
There are plenty of steakhouses that offer delicious hand-cut steaks in a more casual atmosphere.
Photo: Courtesy of Smith & Wollensky
Their Texas-sized combos serve up plentiful portions atgreat value.
The menu offers a full range of American Wagyu, seafood, and classic steak cuts.
What resulted wasWolfgang’s Steakhouse, with twenty locations across the world.
Wolfgang’s Steakhouse / Facebook
Each side of beef is hand-selected then dry-aged and carved to order.
The steakhouses only serve USDA Prime Angus beef along with lamb, tuna, Maine lobster, and more.
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Chicago Cut Steakhouse
Chicago is known for steak.
Chicago Cut Steakhouse / Facebook
For this reason, it’s hard to pick just one restaurant to highlight for serving hand-cut steaks.
The accolades say it all.
This steakhouse was votedone of the top ten steakhouses by USA Today andone ofChicago Magazine’s’Best New Restaurants'.
Colton’s Steak House & Grill / Facebook
In a city with a bustling food scene, that says a lot.
Colton’s Steak House & Grill
Colton’s couples endless peanuts with USDA Prime steaks.
After joining, expect a coupon for a free appetizer.
Pittsburgh Blue / Facebook
Center-cut filet can be ordered topped with Tillamook cheddar and applewood bacon or mushrooms and fresh herbs.
Is your mouth watering yet?
Buckhorn Exchange
Denver’s oldest restaurantdoesn’t just serve Rocky Mountain Oysters (look it up).
Buckhorn Exchange / Facebook
There’s also a round of hand-cut steaks available on their well-established menu.
Locals frequent this spot forhand-cut steaks and in-house ground burgers.
A 48-ounce, bone-in Tomahawk ribeye serves two to three people and includes four sides.
Toni Steakhouse / Facebook
The steaks are cooked over an open fire for a flavorful, juicy entree.
The ingredients used and the care taken of their dishes really reflect a love of food.
The chicken is organic and grass-fed, the pasta is served in homemade sauce and the sides are homemade.
H Prime Chophouse / Facebook
Its current use as a historic inn makes it a destination of choice for travelers and especially diners.
The current owner is Master Chef Francois Moyet.
The chophouse is set for success as the property includes its own vineyard and organic garden.
Courtesy of The Butcher Shop
Moyet has personally sourced the dry-aged and wet-aged beef served in the restaurant.
Each one is hand-cut and seared on cast iron, finishing in the oven for a perfect temperature.
You’re not wrong.Wine Spectator,Robb Report, and Open Table agree about these two steakhouses.
They offer theirWagyu and Prime cutsin packages to go for home grilling.
