From Dry-Aged Steak to Burger Perfection: The Mavericks Approach to Beef
At Mavericks, great beef doesn't happen by accident.
It begins with relationships, patience, and a commitment to honoring exceptional ingredients every step of the way. Whether you're ordering our Snake River Farms Wagyu Tartare, a dry-aged New York Strip, a 42-ounce Porterhouse, or our famous Mavericks Burger, every dish is rooted in the same philosophy: source the best product possible and let craftsmanship do the rest.
From Dry-Aged Steaks to the Mavericks Burger
One of the most popular items on our menu was born from our commitment to minimizing waste and maximizing flavor.
As we age premium cuts like Wagyu, New York Strip, and Filet Mignon, trim is naturally produced. Rather than letting those flavorful pieces go unused, we grind them in-house to create our signature Mavericks Burger.
The result is a burger infused with the same character and depth that defines our steak program.
Topped with Hudson Valley foie gras caramelized onions, house-smoked Gruyère cheese, and served on our handmade Parker House roll, it's a burger that could only exist because of the steaks that came before it.
Sourcing Matters
We work with trusted partners who share our insanely high standards for quality, sustainability, and animal husbandry.
Our beef program is built around exceptional American producers, including RR Ranch and Snake River Farms, whose cattle programs are recognized among the finest in the country.
Snake River Farms has become synonymous with American Wagyu, producing richly marbled beef that combines the genetics of Japanese Wagyu with the heartland traditions of American ranching. Their commitment to quality and consistency makes them one of the most respected names in premium beef.
Our RR Ranch program reflects a similar dedication to excellence. Raised in the Pacific Northwest, RR Ranch cattle are known for superior marbling, exceptional flavor, and consistent quality. These are the kinds of cattle that reward patience, proper aging, and careful handling.
The Art of Aging
At Mavericks, receiving exceptional beef is only the beginning.
All of our beef arrives with a minimum of 30 days of wet aging already completed. From there, select cuts enter our in-house aging program, where they spend anywhere from two weeks to more than 100 days developing deeper flavor and complexity.
Our RR Ranch New York Strip is a perfect example.
Dry-aged in-house for 45 days, the process concentrates flavor while creating the rich, nutty characteristics steak lovers crave. Finished simply with salt and served with a pink peppercorn au poivre sauce, the steak demonstrates what happens when incredible beef is given the time it deserves.
Our RR Ranch Porterhouse takes a different path. Wet-aged in-house for 36 days, it delivers remarkable tenderness while maintaining the clean, robust flavor that makes a porterhouse one of the most celebrated cuts in the steakhouse world.
Different techniques. Same goal: maximizing flavor.
More Than a Steak Program
At Mavericks, beef isn't just another menu category.
It's a reflection of our commitment to craftsmanship, sustainability, and the producers who make our work possible.
Whether you're enjoying a hand-cut Wagyu Tartare, a 45-day dry-aged New York Strip, a Porterhouse for the table, or the burger that sells out night after night, you're tasting the result of a philosophy that values quality over shortcuts and relationships over transactions.
Because you deserves nothing less.