CARVERSTEAK

Our Cuts of Steak Explained

What Types of Beef Does Carversteak Serve?

Guests are privy to a curated selection of premium beef cuts at Carversteak, offering a choice between the finest American steaks from artisan producers and authentic Japanese-certified Wagyu. The types of steak from the menu include tender filet mignon, richly marbled Miyazaki Wagyu Striploin, and luxurious Australian Wagyu.

The aged section opens up with the classic ribeye and striploin, while more specialized types of beef follow, like the Aged Kansas City Flannery beef and Domestic Wagyu. Even an impressive Tomahawk chop is available for those seeking a truly indulgent dining experience. Paired with award-winning wines, expertly crafted cocktails, and a premium whiskey selection, every meal at Carversteak is a transformative dining experience.

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Does Carversteak Serve Dry-Aged Beef?

Carversteak is your Las Vegas steak guide and has a specific dry-aged section that includes an exquisite 28-day dry-aged Kansas City Flannery beef cut. Known for their robust flavor and buttery texture, the dry-aging process enhances their natural richness. While this is typically a bone-in steak, the chefs prepare it for guests so they get all the flavors of the bone without having to cut around it at dinner.

Dry-aged steak enthusiasts seeking an elevated dining experience will leave satisfied and full with the Kansas City Flannery beef cut. Reserve your table today to secure a spot at Carversteak for the best dry-aged beef experience in Las Vegas.

What Is a Filet Mignon?

Considered the pinnacle of beef tenderness, the filet mignon is cut from the small end of the beef tenderloin. This area experiences little movement, resulting in a succulent piece of beef that is unrivaled. Steak lovers flock to this style for the buttery texture and mild flavor that practically melts in your mouth when cooked correctly.

Carversteak showcases our natural elegance to diners with expert methods you’ll only find in Vegas. Pair it with one of our Maker’s Mark Private Selection Single Barrels to bring out the nuanced flavors.

What Is a Bone-in Filet?

A luxurious twist on the classic filet mignon, the bone-in filet is a tenderloin steak still attached to the bone. This cut is from the short loin and retains the tenderness of the filet while gaining a little extra flavor from the bone.

Steak connoisseurs appreciate their unique texture and savory depth, and it’s a must-try with Carversteak’s Woody Creek Colorado Straight 100% Rye Whiskey. It’s bottled in bond with pure Rocky Mountain water and aged six years in New American White Oak, which imparts rich, spicy notes.

What Is a Ribeye?

The ribeye is a richly marbled cut and a popular one that most people get for home, but few get an opportunity to have it expertly prepared by some of the best steak chefs in the world. All the marbling melts during the cooking, infusing the meat with a buttery texture and unparalleled depth of taste.

A standout on the menu, you can enhance the flavor with one of Carversteak’s expertly curated whiskey pairings, like North American whiskies, American single malts, hybrid blends, malt-high mashbill, and straight bourbon and rye options.

What Is a Striploin?

Also known as the New York Strip, the striploin is another prized cut from the short loin area. You’ll experience a perfect balance between tender meat and rich flavor, along with a more firm bite compared to fattier cuts.

The premium selection at Carversteak gives you access to the 14 oz Creekstone Farms striploin, which is improved using a 21-day wet-aging process to enhance the depth and flavor. The cut is an example of the premium selection you have at Carversteak.

What Is Wagyu?

Wagyu is a world-renowned beef sought after for its exceptional marbling, tenderness, and melt-in-your-mouth flavor. Widely considered one of the best cuts available, Wagyu comes from a unique breed of cattle, which gives it a special flavor and texture.

This cut can come from different regions and sources, from Japan to America. Carversteak has several kinds, including the 8oz Domestic Wagyu Rib Cap from Snake River Farms in eastern Idaho. You won’t regret trying it the next time you’re here for an event, and it pairs beautifully with a premium whiskey selection.

What Is A-5 Wagyu?

The pinnacle of beef quality, the A-5 Wagyu sets the bar high for all other cuts. The rating is the highest awarded in Japan, and it must meet rigorous standards to be considered. Common qualities are exceptional marbling, superior fat quality, and perfect texture. The “A” is the maximum yield grade, and the “five” denotes the highest levels of marbling, color, firmness, and texture.

Lucky for you, Carversteak includes a traditional A-5 cut of five oz Miyazaki Striploin paired with black garlic-mirin mushrooms, yuzu kosho, and shishito peppers. The dish is the epitome of luxury dining.

What Is Australian Wagyu?

Raised in Australia using traditional Japanese techniques, Australian Wagyu bridges the gap between Japanese and American offerings. It has all the premium marbling and buttery texture you’d get from all Wagyu but with a slightly unique taste due to the distinctive Australian terroir.

Both purists and adventurous diners won’t regret ordering one for their meal. Carversteak offers a 12 oz F-1 Wagyu Striploin from Black Opal that pairs wonderfully with one of the award-winning wines on the beverage menu.

What Is Domestic Wagyu?

Domestic Wagyu is the American take on the luxurious Japanese tradition. With this offering, you get traditional cattle genetics mixed with the American ranching practices of eastern Idaho. Snake River Farms produces premium cuts of steak, and you get all the same rich marbling and robust flavor as you do with other Wagyu options.

The eight oz Domestic Wagyu from Carversteak showcases the artful craftsmanship on our menu, giving you a taste of the decadent steak experience. Reserve your table today to try one of these unparalleled Wagyu options.