From Locker to Plate: How Elbow Room Handcrafts Every Steak

When you dine at Elbow Room in Fresno, you’re not just ordering a steak — you’re experiencing a meticulous process rooted in quality, care, and tradition. Our dry-aged steaks are the result of a hands-on approach from start to finish.

It Starts with Premium Beef

We source all of our dry-aged steaks from 1855 Black Angus, raised in the grain-rich regions of Hastings, Nebraska. This high-quality beef is known for its marbling, flavor consistency, and tenderness — a perfect foundation for our aging program.

In-House Dry Aging Lockers

Once the steaks arrive, they enter our dedicated dry-aging lockers — a climate-controlled environment where they rest for 28 days. During this time, moisture evaporates, and natural enzymes tenderize the meat. The result? A steak with unmatched depth of flavor and a rich, buttery texture.

Butchered Daily, by Hand

After 28 days, our in-house butchers hand-cut each steak to ensure uniformity and excellence. Unlike mass-produced cuts, every piece is shaped and trimmed with precision, preserving the integrity and marbling of each steak.

Cooked on a Steakhouse Broiler

Your steak is then fired up on our high-heat steakhouse broiler, creating a deep sear that locks in flavor. We finish it with a touch of Maldon sea salt, a flake salt from England known for enhancing without overpowering — the final detail in a carefully crafted experience.

A Signature Elbow Room Experience

From the aging room to your plate, every step is handled with intention. Whether you're celebrating or simply treating yourself to the best steak in Fresno, our process ensures that each bite delivers on flavor, quality, and tradition.

→ Reserve your table at Elbow Room today.