Great info on the types of meat and aging. I've had a couple really nasty experiences with the Palm. I've found that their aging is completely lacking. It disappointed me more than any of the other chains. Flemings, to me, doesn't even walk in the same ballpark as the other three.

But that's another thing entirely -- I've found that the beef varies daily, even at the finest places. There are nights when they're more "on" than others. the quality of meat changes from steak to steak, even from the same cow, so it's inherently a bit of a crap shoot. Better aging allows for more consistent quality. I've found that personally at Morton's. But to each his own. As long as people are eating steak and happy with it, well that's just fine with me.