Where Other Restaurants Peak, We Begin: The Chandlers Steak Program
At most steakhouses, USDA Prime is the headline. The achievement. The top of the menu. At Chandlers, Prime is where we start. It is our floor, not our ceiling. And from there, we ascend.
Ranch to Table, Prime as Standard
Our commitment to beef begins long before a steak reaches your plate. We call it Ranch to Table, and it means exactly what it says. Every cut on our menu is traceable, intentional, and sourced with the same uncompromising standard that defines everything we do. Our USDA Prime Northwest corn-fed beef, sourced through True West Agri Beef, represents that foundation. It is hand-cut in house, aged a minimum of 30 days for exceptional tenderness and depth of flavor, and broiled at 1,800 degrees. For most steakhouses, this would be the pinnacle. For us, it is the beginning.
Snake River Farms American Wagyu
The next tier belongs to Snake River Farms, whose American Gold Wagyu is the product of crossing purebred Japanese Wagyu genetics with premier American cattle. SRF Gold grades at a BMS of 9 or higher, with the highest level of marbling Snake River Farms produces, surpassing USDA Prime in every measurable way. What you taste in the glass is a steak with buttery richness, deep umami, and a tenderness that conventional beef simply cannot replicate. It is American beef taken to a level most people hasve never experienced.Snake River Farms
Australian Wagyu
Australia has quietly become one of the world’s most respected producers of Wagyu beef, applying Japanese breeding and grading standards to its own exceptional cattle-raising conditions. Our Australian Wagyu Manhattan Cut is a double-thick, center-cut strip loin that delivers the characteristic richness of Wagyu with a bold, clean flavor profile that sets it apart from its American and Japanese counterparts. It is a different kind of luxury, and one worth exploring.
Certified A5 Japanese Wagyu
At the top of the grading scale sits certified A5 Japanese Wagyu, and there is simply nothing above it. Only about 10 to 15 percent of Japanese beef achieves A5 status, a designation that requires the highest yield grade and a Beef Marbling Score of 8 to 12 on a scale where most USDA Prime beef scores a 4 or 5. The fat melts at a lower temperature than conventional beef, creating the signature buttery mouthfeel that A5 Wagyu is famous for. We offer it in a 5 oz and 10 oz filet mignon.
The Wagyu Trio
For the guest who wants to understand the full range of what Wagyu can be, the Wagyu Trio puts all three expressions on a single plate. Northwest American Gold Wagyu from Snake River Farms. Australian Wagyu, bold and refined. Certified A5 Japanese Wagyu, the undisputed pinnacle of beef anywhere in the world.
Side by side, the differences are not subtle. The American Gold delivers the familiar richness of a great steak elevated to something exceptional. The Australian offers a slightly bolder, more robust character with a silky texture that earns its place at the table. And then there is the A5, with its web-like marbling and fat that melts before the knife even finishes its work, producing a buttery, umami-driven bite that exists in a category of its own.
It is the most educational and indulgent thing we put on the table, and it tells the story of Wagyu better than any description ever could. For the seasoned Wagyu enthusiast or the first-time explorer, this is the experience worth building an evening around.
Our Commitment to Prime
USDA Prime represents less than two percent of all beef produced in the United States. We consider it the minimum. At Chandlers, it is where every evening begins.