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Why Tutto Carne made the SteakMap list

Tutto Carne dry-ages to 60 days — one of only two Ohio kitchens SteakMap has found aging beef past two months — and it does almost everything else right on the way there.

The beef is Ohio raised, and the menu says so cut by cut. It is aged not by a distributor but by a named local partner, The Village Butcher, who hand-selects and custom-ages for the restaurant. Steaks are seasoned with Maldon sea salt, finished with coarse black pepper and California olive oil, and sent out with a duet of house-made sauces for the table.

Naming your butcher is the single most accountable thing a steakhouse can do. It puts a second business’s reputation on your plate.

Sold by the ounce, off a chalkboard

The large-format steaks are sold by the ounce, with the available weights written on a chalkboard and crossed off as they go. You pick the size you want; they cut it. The 60-day dry-aged cuts live in this section.

Only one other Ohio kitchen prices steak by the ounce, and very few age beef anywhere near this long. If you have wanted to taste what happens past the usual 28 or 35 days — the point where dry-aging stops being subtle and starts tasting genuinely funky, nutty and blue-cheesy at the edges — this is where to do it in Ohio.

The standing cuts

The Costata di Manzo is a 24oz Ohio-raised bone-in ribeye. There is a 10oz top sirloin cap — the picanha muscle, and one of the most underrated pieces on the animal — in Ohio-raised Black Angus. The 10oz filet mignon is grass-fed Aberdeen Angus rather than the usual grain-finished commodity tenderloin.

And at the top sits a 16oz Ohio-raised Wagyu Delmonico from Sakura Farms, Reserve Label.

The Italian side is not decoration either: carbonara with guanciale and pecorino-romano, orecchiette with house sausage, roasted bone marrow, and potted meat — minced raw filet mignon with egg yolk, giardiniera and toast points.

Menu prices

As published on Tutto Carne’s own menu, August 2026: Sakura Farms Wagyu Delmonico 16oz $140, Costata di Manzo 24oz bone-in ribeye $85, filet mignon 10oz $75, top sirloin cap 10oz $45, house-made pasta $34, roasted bone marrow $24, potted meat $18. The large-format dry-aged steaks are priced by the ounce off the board.

See every dry-aged steakhouse in Ohio, or the rest of the steakhouses in Cleveland.