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Why The Precinct made the SteakMap list

The Precinct is the original Jeff Ruby room, and it carries the group’s full aging program: the Bone-In Hatchet, a 30oz ribeye dry-aged 85 days, and the Cowboy Steak, a 22oz bone-in ribeye at 70 days. Both are standing menu items, not specials.

Holding beef that long is the most expensive decision a kitchen can make. Weight evaporates every day it sits, and the hardened outer crust is trimmed off and thrown away before a single steak is cut. At 85 days the flavor has gone well past concentrated into something properly nutty and blue-cheese-adjacent — a taste worth seeking out deliberately rather than ordering by accident.

The Wagyu Beef Collection

Japanese A5 from Miyazaki, listed as Grand Champion Miyazaki Citrus, as a 6oz filet mignon or an 8oz ribeye. Miyazaki has won Japan’s national wagyu championship more often than any other prefecture, and A5 is the top grade for both yield and marbling.

Australian premium wagyu sits below it: a 6oz filet mignon, an 8oz ribeye filet and a 12oz New York strip — the last being the one to order if you want a full-sized wagyu steak rather than a tasting portion.

The Ocho Cinco

The composed cuts here are named for Cincinnati, and The Precinct has one the other rooms do not: The Ocho Cinco, a 6oz filet in creole crawfish sauce with a 6oz lobster tail.

The plain cuts are exactly specified — a 14oz center-cut New York strip, a 16oz boneless Delmonico ribeye, a 12oz barrel-cut filet mignon taken from the thickest part of the tenderloin, an 8oz center-cut petite filet, and an 8oz Prime skirt steak with chimichurri, which remains the best-value steak on any Jeff Ruby menu.

Everything is seasoned, given a 1400-degree broiled crust, and finished with European-style butter.

Menu prices

As published on The Precinct’s own menu, August 2026: Japanese A5 Miyazaki filet mignon 6oz $225 and ribeye 8oz $218, Australian wagyu filet 6oz $178, 85-day Bone-In Hatchet 30oz $150, steak and lobster $130, Australian wagyu New York strip 12oz $118, 70-day Cowboy Steak 22oz $105, Australian wagyu ribeye filet 8oz $102, barrel-cut filet mignon 12oz $94, 16oz boneless ribeye $86, The Ocho Cinco $85, 14oz New York strip $76, petite filet mignon 8oz $72, filet scampi $62 and the Prime skirt steak $55.

The group also runs Jeff Ruby’s Cincinnati, Columbus and Carlo & Johnny. See every dry-aged steakhouse in Ohio.