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We serve only USDA grade prime for every cut of beef - including filets. Only the top 3% of all beef is graded prime. Certified Angus some restaurants brag about is choice grade, not Rossi's. Our steaks are aged a minimum of 4 weeks for extra flavor and cut to the exact weights shown on the menu. Strip and porterhouse cuts are trimmed of fat leaving just enough for proper cooking, and the porterhouse is a true porterhouse with both filet and strip sides. We don't call a T-bone a porterhouse or serve a 16 oz. strip steak with 14 ounces of steak and 2 ounzes of fat. Every item on our menu is the best quality money can buy. Because our product specs cause our costs to be so high, our menu prices are not cheap. However we refuse to use gimmicks to cut costs - particularly in buying, ageing and cutting of beef Deane Morris, Proprietor