USDA Prime is the highest grade the government awards — and only about the top 2% of beef makes the cut,
judged on abundant marbling. That's what you're getting from our case: prime ribeye, filet mignon, cowboy ribeye, KC strip,
porterhouse — the cuts a steakhouse charges triple for.
Then there's the 60+ day dry-aged beef. Weeks in a controlled room let natural enzymes tenderize the meat
and concentrate that deep, nutty, unmistakable flavor. Every steak is cut to your thickness, to order —
one thick tomahawk or a family's worth of filets.
USDA Prime
The top grade — the marbled 2% most shops never stock.
60+ days dry-aged
Aged in-house for concentrated, steakhouse-deep flavor.
Cut to order
Any thickness, any weight — trimmed by real butchers while you wait.
Straight from the case
Prime, up close.
Ribeye, cut to orderBone-in short ribsPrime rib, roastedRoasts for the table
In the case nowLive pricing · updated as we cut
Today’s steaks.
Pulling today’s prime cuts from the counter…
Prices are live from our shop and change as cuts sell and restock. Call (573) 552-8404 to reserve a specific steak or thickness.
Good to know
Beef questions.
What is dry-aged beef?
Dry-aging holds beef in a temperature- and humidity-controlled room for weeks. Natural enzymes tenderize the meat while moisture evaporates, concentrating a deep, nutty, beefy flavor. Our aged cuts go 60+ days.
Prime vs. Choice — what's the difference?
USDA Prime is the top grade — only about the top 2% of beef qualifies, based on abundant marbling. It's more tender and flavorful than Choice. We carry both, clearly labeled.
How do I cook a thick prime ribeye?
Reverse-sear: cook low (~250°F) until about 115°F internal, then sear hot on both sides and rest 5–10 minutes. On a 60-day dry-aged ribeye, salt only — let the aging speak.
Can I order ahead at the Lake?
Yes — order online or order ahead for pickup at our Osage Beach shop, cut to the thickness you want.
