45 day dry aged ribeye
20 ounces bone in, the cut we are known for, cut off the primal to order.
Aging in house since 2005
Aged forty five days in a room you can see from the bar
We buy whole primals, age them ourselves and cut every steak to order. The dry aging room has a glass wall, because we would rather show you than describe it.
21 yrson Grand Boulevard
45 daysstandard dry age
200labels on the wine list
60seats in private rooms
The menu
Steaks cut to order, plus everything around them
Every steak is finished at 1,600 degrees and rested eight minutes before it leaves the pass.
Filet mignon
8 ounce center cut, wet aged for tenderness, with a choice of three sauces.
Prime rib, Sunday only
Slow roasted whole, carved to order, served with jus and horseradish cream.
Porterhouse for two
38 ounces, dry aged, carved tableside with marrow butter and roasted bones.
Bar menu
Burger on house brioche, steak frites and oysters, served at the bar until close.
Private dining
Two rooms seating 12 and 60 with set menus, wine pairings and AV.
The house
A butcher shop that happens to have a dining room
Cattlemen's Hall opened in 2005 in a former warehouse on Grand. We buy whole primals from Midwest ranchers, age them in our own room and break them down in house, which is unusual and is the entire reason the steaks taste the way they do.
•Whole primals bought direct and aged in our own room
•Butchery done in house daily, trim used for the bar burger
•Wine list built around Cabernet, Rhone and Rioja, with 20 by the glass
•Bar serves the full menu, no reservation needed
Reviews
What guests tell us
“The forty five day ribeye had that nutty edge you only get from real dry aging and the crust was perfect.”
Victor M., Ribeye, twice a year
“We hosted a board dinner for eighteen in the back room and the service never once interrupted a conversation.”
Karen D., Private dining
“I eat at the bar alone twice a month. Same steak, same care, and nobody makes it weird.”
Nate R., Bar regular
FAQ
Dining with us
Do I need a reservation?
For the dining room on Friday and Saturday, yes, and we release tables sixty days out. The bar seats twenty five, takes walk ins all night and serves the entire menu including the dry aged cuts.
What does dry aging actually do?
It concentrates the beef flavor as moisture leaves and enzymes break down connective tissue, which is why a 45 day ribeye tastes nuttier and more intense than a fresh one. It also costs more, because roughly a quarter of the weight is lost.
Is there anything for guests who do not eat beef?
Yes. We run a whole roasted fish, a chicken under a brick and a mushroom and barley dish that our vegetarian regulars actually order by name rather than settle for.
How do private dining bookings work?
Both rooms are available any evening with a set menu chosen two weeks ahead and a food and beverage minimum rather than a room fee. Our private dining manager will walk you through pairings and AV when you inquire.
Contact
Book your table
Reserve online or call after 3pm. For groups over ten or either private room, ask for the private dining manager.
Phone(634) 555-0134
Address1710 Grand Blvd, Kansas City, MO 64108, Kansas City, Missouri
HoursDinner nightly 5pm to 10pm, bar opens 4pm, Fri and Sat until 11pm
AreaDowntown KC, Crossroads, Overland Park, Lee's Summit