A pair of marbled raw steaks
The US Steakhouse Chains With The Best Quality Beef
Wolfgang's Steakhouse is known for serving Prime Black Angus beef, selected and dry-aged by Wolfgang's team. The menu features classic cuts like filet mignon and ribeye.
It also serves classic side dishes like fries, broccoli, and mushrooms. The restaurant was founded in New York in 2004 by Wolfgang Zwiener and now boasts 30 restaurants worldwide.
Morton's uses Prime beef, aged up to 28 days, ensuring top quality. The menu includes filet mignon, ribeye, and specialized cuts like wagyu filet and tomahawk.
The website recommends eating Prime beef rare or medium-rare. Morton's was founded by Arnold Morton and Klaus Fritsch in 1978 in Chicago and now has 65 locations globally.
This New Orleans restaurant serves only US Prime Beef with cuts like the New York strip and cowboy ribeye, along with an 8-ounce petite filet for a lighter option.
Ruth's Chris
Founded by Ruth Fertel in 1965, Ruth's Chris Steakhouse is a global icon known for Prime beef. The steaks are cooked on 1800-degree salamander grills, ensuring a perfect sear.
Steak 48 customers can choose either wet- or dry-aged Prime beef. Dry-aged beef has a more intense, meaty flavor and a drier texture, having been dried in the open air.
Steak 48
Opening in 2016, this luxurious eatery's diverse menu features New York strip, filet mignon, and Australian wagyu, complemented by fresh shellfish and a bold drink selection.
Shula's serves wet-aged and dry-aged Prime steaks, perfectly grilled to create a juicy middle and delectable crust on the outside. Cuts include striploin and cowboy ribeye.
NFL coach Don Shula founded Shula's Steak House in 1989, aiming for an upscale eatery serving top-quality beef. The company now has multiple top-rated restaurants across the U.S.