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Food + Dining Features
Steak Lover's Guide to the Twin Cities

Everything steak in the Twin Cities! Plus, don't miss Andrew Zimmern’s Steak How-To video series.

August 2007

Steak houses are the Twin Cities’ hands-down choice for special-occasion and splurge dining. With the price of beef skyrocketing and trendy cuts of steak from Wagyu to grass-fed emerging, we thought it was a good time to survey the landscape of local steak houses—budget to heritage to luxury. Scattered along the way is an eater’s guide to steak, which will take the mystery out of everything from meat grades to aging techniques and help separate the meat from the hype of the latest beef-eating trends.

The Luxury Steak Houses

Andrew Zimmern scopes out the luxury steak houses in the Twin Cities and gives us a run down of the menu, the scene, and the meat.

Budget and Heritage Steak Houses

Find out where to get great steak in the Twin Cities on a budget.

A Beef Glossary

Here’s a guide to some of the better and lesser-known beef cuts and where they come from.

Do You Wagyu?

Wagyu, a breed of steer with intense marbling and incredible tenderness, is the most expensive beef in restaurants and currently super- trendy. A short primer.

Does Aging Matter?

The taste and economic difference of dry-aged beef versus wet-aged beef.

Enter the Brazilians

The new Brazilian steak house Fogo de Chão is great for those unique meat experiences.

Grass or Grain?

Will the new health rave of grass-fed beef be enough to make consumers change their palates from the grain-fed?

Meat Grades—Do They Matter?

Pay attention the grade of your meat—not the brand.

Why is Beef So Expensive?

The growing popularity for steak houses, and the increasing demand for ethanol, is keeping steak prices at an all time high.

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