We can promise our guests excellence. But any business can say it is excellent. Only we can be the Michael Jordan of Steak Houses. How do we rise to this level? It starts long before the steak hits the plate, before the doors open or the lights go on. It starts with a conviction, a way of doing things that elevates the king of meals to the Michael Jordan level. We have a unique word to tell the world what we stand for:


— A belief in the steak, not the sizzle. It’s in everything we do, and it’s only found at Michael Jordan Steak Houses.

There are over 30 different
cuts of Steak.

We don’t serve them all, and for good reason. So, let’s talk about what we do serve, and why.

Why beef is aged, and how:

Beef must be aged to allow natural enzymes to break down fibrous connective tissue that holds the muscle together. Dry aging is the most expensive and time consuming. The beef is stored in temperature- and humidity-controlled coolers for up to six weeks. Moisture evaporates, improving texture and concentrating flavor.

The Grades of Meat

Prime, Choice, Select.

Prime is what you want. Typically found only at fine butcher shops, and the best steakhouses. Its interlacing network of intramuscular fat assures tenderness, juiciness, and flavor.

Beef Cut Areas
  1. Chuck
  2. Rib
  3. Loin
  4. Rump
  5. Round
  6. Hind Shank
  7. Flank
  8. Plate
  9. Shank
  10. Brisket

Rib Steak

Where it’s cut from:

The front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of the Spinalis muscle you’ll find in your steak—that’s the cap of meat that wraps around the fatter end of the steak.

What it tastes like:

The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat. Many people consider the Spinalis to be the absolute tastiest steak, making the Ribeye one of the richest, beefiest cuts available.

Also sold as

Spencer Steak, Scotch Filet, Entrecôte.

Strip Steak

Where it’s cut from:

The Longissimus dorsi muscle in the Short loin primal (that’s the primal just behind the ribs).

What it tastes like:

Tight texture with a definite grain means strip steaks are moderately tender, but still have a bit of chew. Good marbling and a strong beefy flavor. Not as robust as ribeye, but much easier to trim with no large pockets of fat, making it a perfect-to-cook and a peerless-to-eat cut. A steakhouse favorite.

Also sold as

New York Strip, Kansas City Strip, Top Sirloin Top Loin, Shell Steak (when sold bone-in), Contre-filet.


Where it’s cut from:

The central section of the Psoas major muscle in the Short loin primal of the steer.

What it tastes like:

Extremely tender with an almost buttery texture. Very low in fat, while satisfying in beef flavor.

Also sold as

Filet, Filet mignon, Fillet, Châteaubriand (when cut as a large, center-cut roast feeding two or more).


We look forward to your visit.