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Why Fleming’s Livonia made the SteakMap list

Livonia sits between Detroit and Ann Arbor without belonging to either, and this is the room that saves people out here a drive in both directions. It carries the same beef program as the Birmingham location, which is the point — it is not a scaled-down satellite.

The cut to know about is the 16oz dry-aged ribeye. Dry-aging is not something a chain has to offer, and most do not: it requires dedicated room, weeks of holding, and throwing away the hardened crust before a steak is ever cut. Carrying it on a permanent menu across locations means the supply chain is set up for it.

Wagyu, graded explicitly

Japanese A5 from Kagoshima Prefecture at BMS 10-12, served rare on a hot stone with miso glaze, grated horseradish and artisanal salt, in a 4oz portion. Below it Australian Carrara at BMS 8-9, as a 14oz strip with black garlic sauce and an 8oz filet mignon.

Printing the marbling score at every tier is the useful part. BMS 10-12 is near the ceiling of the Japanese scale and eats accordingly; BMS 8-9 gives you serious marbling in a portion you can actually finish. Choosing between them is a real decision, and this menu gives you the information to make it.

The rest of the board

All USDA Prime, and the menu explains why that matters: fewer than one steak in ten earns the grade. 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.

Worth asking about: the 9oz spinalis ribeye cap, listed as limited availability. It is the outer cap muscle of the ribeye and the best-eating cut on the animal — most kitchens never separate it out.

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 Birmingham room. See every dry-aged steakhouse in Michigan.