Why Dry-Aged Steaks Are Worth the Wait

At Elbow Room Bar & Grill in Fresno, we believe great flavor takes time—and nowhere is that more true than with our dry-aged steaks.

What Is Dry-Aging?

Dry-aging is a time-honored process where premium cuts of beef are stored in a controlled environment for several weeks. Over time, natural enzymes break down the muscle tissue, enhancing the steak’s tenderness and creating a deep, concentrated flavor that you simply can't achieve any other way.

Why 28 Days?

Our steaks are dry-aged in-house for 28 days, the point where flavor and tenderness peak. The result? A melt-in-your-mouth texture and a rich, nutty, beef-forward taste that stands apart from any ordinary steak.

Premium Beef, Elevated

We start with the best: 1855 Black Angus beef, raised in the grain-rich regions of Hastings, Nebraska. This breed is known for its marbling, consistency, and bold flavor. We then hand-cut each steak and finish it with a touch of Maldon sea salt—a delicate flake salt that enhances the natural umami without overpowering it.

Whether you’re a steak connoisseur or simply love a good cut of beef, Elbow Room’s dry-aged program delivers a dining experience that’s unforgettable.

Come taste the difference.