All quality steakhouses serve 100% USDA Prime, or Certified Angus Aged Beef. A few premier steakhouses age their beef on premises for up to twenty-one days, which may produce a very good steak. A great steak requires aging in a large, specialized facility that provides a sanitized environment. A highly skilled butcher must be on premises at all times to monitor air flow, temperature and humidity.
During the aging, the meat's natural enzymes act as tenderizers, breaking down the connective tissue that holds the muscles together. At the same time, moisture evaporation improves the texture and taste of the meat, making it richer and more buttery. Only a fraction of beef ages well - highly marbled, prime grade meat from exceptional cattle breeds.
All steaks served at OSSO are top grade 100% USDA Prime, or Certified Angus Beef, sourced by eight highly-qualified buyers. Only the finest of the finest cuts of beef are selected, producing the best steak that any restaurant in the country can buy. This is not a new process; it is a respected, time-honored technique of preparing high-quality beef. And the result is the best steak you have ever tasted.