RARE Steakhouse is excited to announce that they now offer locally sourced, in-house dry-aged American bison. This delicacy will be available on the steakhouse level of the restaurant as an 18 oz. 30-day dry-aged Bison Ribeye cut.
The dry aging program at RARE, headed up by Executive Chef Marc Hennessy, allows a more detailed and focused attention to the flavor of the meat. This program also creates more creativity in the butchering process—allowing every order that leaves the kitchen to be truly one-of-a-kind. Since opening, RARE has also featured in-house dry-aged local Virginia beef and pork on their menu.
The RARE bison is 100% natural, pasture raised and free of hormones and antibiotics. The buffalo is grass/hay-fed and finished with grain for the last 120 days. The bison was local sourced, largely from New Frontier Bison in Virginia.
Rare Steak and Seafood. 1595 I St NW, Washington, DC 20005. (202) 800-9994.