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Why Fleming’s Birmingham made the SteakMap list

Birmingham has more steakhouses per square mile than anywhere else in Michigan, so a chain needs a reason to be on this list. Fleming’s has one: the 9oz spinalis ribeye cap.

The spinalis is the crescent of muscle wrapping the outside of a ribeye — the best-eating piece on the animal by most butchers’ reckoning. Nearly every kitchen folds it into the ribeye and sells it as part of the steak. Separating it out and selling it alone is a butchery decision that costs the restaurant the ribeye it came from. Their own menu calls it “the greatest steak you never ate,” and lists it as limited availability, which it would have to be.

The wagyu ladder

Three tiers, each with its marbling stated. Japanese A5 from Kagoshima Prefecture at BMS 10-12, served rare on a sizzling hot stone with miso glaze and grated horseradish, in a 4oz portion — the honest size for beef that rich. Australian Carrara at BMS 8-9, as a 14oz strip with black garlic sauce or an 8oz filet.

Being explicit about BMS at every tier lets you choose intensity rather than guess, which almost no chain bothers to do.

The Prime board

The menu makes its own case: less than ten percent of beef earns the USDA Prime rating. There is a 16oz dry-aged ribeye, plus a 16oz Prime New York strip, a 20oz Prime bone-in ribeye, a 14oz Prime petite bone-in ribeye, an 11oz filet mignon, a 14oz bone-in filet, an 8oz petite filet and a 35oz Prime tomahawk.

Menu prices

As published on Fleming’s own menu, August 2026: Japanese A5 Kagoshima wagyu strip $150 for 4oz, Prime tomahawk 35oz $147, Australian Carrara wagyu strip 14oz $115, bone-in filet mignon 14oz $85, Prime bone-in ribeye 20oz $84, dry-aged ribeye 16oz $84, Carrara wagyu filet 8oz $84, spinalis ribeye cap 9oz $84, Prime New York strip 16oz $79, Prime petite bone-in ribeye 14oz $77, filet mignon 11oz $73 and the petite filet 8oz $67.

Fleming’s also runs a Livonia room. Compare the rest of the steakhouses in Birmingham.