BeefLine-Up
ProprietaryDry Aged Beef
As the only restaurant in Indiana, Ohio or Kentucky to dry age our steaks in house, we meticulously craft our hand selected steamed in out state of art dry aging coolers.
We start with the best cattle sourced from small local ranches to ensure the care and attention it takes to breed and raise exquisite beef.
We age the beef in our low temperature, low humidity dry gaining cased with 2000 lbs. of Himalayan salt block for 40 to 90 days, much longer than industry standard 14 days.
Here at Third and Main, our beef goes through a long and measured journey on the way to its arrival as one the best steak produced in the entire country.
SakuraWaygu Farms
We have strict guidelines for raising Sakura Waygu Cattle, and we pay acute attention every step of the way, from the last trimester of the cow’s pregnancy to 30 months later when they are ready for market. Our farmer partners must follow our protocols on weaning, how long to creep feed, vaccination schedule, mineral and nutrition content of the diet, and even the types of barns in which we feed them! We don’t take any shortcuts to make sure that our cattle are raised humanely, and in the healthiest way so the product our customers serve their families is the finest available.
Waygu beef as compared to tradition beef is higher in Omega 3 Fatty acids, an essential good fat, and higher in monounsaturated fat, which is proven better for your health than saturated fats. These healthy fats give our beef a buttery flavor that lingers on the pallet – we call is “marbelicious”. At Sakura Waygu Farms our mission is to produce the highest quality American Waygu Beef and we value honesty and integrity and embrace long-term relationships within local communities.