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Why The Chop House made the SteakMap list

The Chop House is one of the few Toledo kitchens carrying both a dry-aged cut and graded wagyu, which is what puts it on this list.

The dry-aged New York strip is a 14oz. Dry-aging concentrates flavor by evaporating moisture over weeks in a controlled room, and the strip is the cut that takes it best after the ribeye — enough fat to carry the process, enough grain to keep the texture interesting.

The 16oz wagyu ribeye is hand-cut and stated at marble score 7-8. That is a specific, checkable claim, and specificity is rare: most menus print the word wagyu and leave it there. A marble score in the 7-8 range is serious Australian or American wagyu, well above anything Angus-based, without reaching the extremes of Japanese A5.

The cuts

Filet mignon at 8oz and 11oz. The dry-aged New York strip at 14oz and a standard New York strip at 15oz with roasted garlic, herbs and brown butter. A 21oz Cowboy Steak. A 36oz porterhouse for two, filet and strip in one piece. Beef Wellington with mushroom duxelle, goose liver paté and puff pastry, which is a dish almost nobody attempts anymore because it is difficult and unforgiving.

There is a 6oz filet built as a composed plate — truffle butter, sautéed spinach, beech mushrooms, black garlic cauliflower purée and a cabernet demi-glace — for anyone who would rather have a smaller steak treated as the center of a dish.

Prices

The Chop House does not publish prices on its web menu, so SteakMap has no verified figures to quote. The sauces and add-ons are listed, which gives some sense of the room: béarnaise, cognac peppercorn, cabernet demi-glace and porcini butter at $4.99, Oscar style at $14.99, seared scallops at $18.99 and a crab and lobster cake at $20.99 (as published, August 2026).

Browse every Wagyu steakhouse in Ohio, every dry-aged steakhouse in Ohio, or the rest of the steakhouses in Toledo.