The era of a stuffy steakhouse has now evolved into something magical. From the founders of award-winning Agave & Rye, who have been credited with accolades such as “Top 5 Hottest Brands 2021” from NRN, as well as “Top 20 NEXT-GEN Brands 2021” from FSR Magazine, we our excited to present to you, S.O.B. (Son of a Butcher).
S.O.B. offers everything desirable in a top steakhouse without the white tablecloths, pretentious service and boring atmosphere. Our steakhouse has something for everyone, including USDA Prime cuts, Wagyu, Caviar, Shaved Truffles and Gold Leaf options as well as Fresh Seafood, Scratch Pasta, and memorable desserts.
Our service focuses on true hospitality with the mission to leave our guests wanting for nothing. With every detail, design and inspiration revolving around our Core Values, our guests will enjoy a fun, elevated environment, innovative menu, craft cocktails and simply a damn good time. Are you ready to experience EPIC?
The Meat
SOB Steakhouse has cultivated relationships with family-owned farms and suppliers to bring you the best tasting, most tender, and consistent quality steaks we are known for.
We only work with ranchers who have a long-standing commitment to caring for the well-being of the animals with the greatest compassion and respect. Other than our some of our imported Wagyu, we source cattle that are born and raised on the finest midwest pastures the USA has to offer.
SOB Wagyu Beef
SOB Steakhouse offers Wagyu beef. Wagyu cattle are bred from direct decedents of the Japanese cattle, so the flavor and tenderness are passed down through generations. Wagyu beef has beautiful marbling and fat distribution which produces tender and unbelievably flavorful beef. It is also high in Omega-3 fatty acids which are essential good fats, and also high in monounsaturated fat.
Our Wagyu cattle are raised with no growth hormones, stimulants or antibiotics and fed on an all vegetarian diet. They are fed slowly, for a minimum of 400 days which promotes highly marbled beef.
Japanese Wagyu vs American Wagyu
While they can are both labeled as Wagyu, they are not necessarily the same; however they are both delicious! The main difference is that the cattle used for Japanese Wagyu are purebred, whereas the cattle for American Wagyu are crossbreed, usually with Angus (50% / 50%). This also goes for Wagyu from other countries like Australia.
