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Those of us who serve you at the John Thomas Steakhouse also want to be the best. That is the reason we “dry age” our extra-extra quality beef. Most places say that their beef is aged when it is one or two weeks old. We’ve found that super quality beef continues to improve for four, five, six weeks. We promise to prepare your steak to perfection. If it is not done exactly as ordered, we will immediately replace it. We want you to leave our table with a smile.