At CHoP Chandler, every plate tells a story — and some stories change weekly. With the launch of CHoP’s “Cut of the Week” program, executive chef Diego Caballero has reimagined the steakhouse as an art form.
Each week features a different premium cut, hand-selected from local purveyors.
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“Our ‘Cut of the Week’ is all about what’s fresh and inspiring right now,” Caballero said. “We team up with Arizona’s best farms and ranches to bring in something special each week. It’s not just about great steak; it’s about honoring the craft and everyone who makes it possible.”
The “Cut of the Week” program showcases Caballero’s balance of creativity and tradition, offering diners a twist on CHoP’s classics. Each feature introduces a new cut, preparation and pairing.
From the deeply marbled to the dramatically plated, the series spans a collection of steakhouse favorites and butcher’s secrets — each with its own story, flavor, and flair.
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Here’s a taste of what might hit the grill:
Dry-Aged Denver Steak – Deeply marbled and dry-aged for rich, concentrated flavor, this butcher’s favorite cut brings a tender bite with a bold, beef-forward finish.
The Manhattan Filet – A modern take on the classic filet, this cut marries lean tenderness with an extra layer of flavor from its New York strip heritage.
The Classic Bavette – Also known as the butcher’s cut, this flavorful and slightly rustic steak shines with its juicy texture and perfect char.
Picanha – The prized Brazilian sirloin cap, known for its buttery fat cap and juicy, savory flavor, grilled to highlight its natural tenderness.
Hanger Steak – Beloved by chefs for its deep, hearty flavor, this cut offers a perfect balance of texture and intensity.
Tomahawks – Show-stopping, long-bone ribeyes that combine spectacle with substance—generous marbling, smoky crust, and dramatic presentation.
Porterhouse – The ultimate steakhouse classic, featuring both the tender filet and robust strip separated by the bone for a perfect dual experience.
Bone-In Ribeye – Rich, juicy, and unapologetically indulgent, this steak’s flavor is amplified by the bone and expert aging process.
“Cut of the Week is where we get to mix it up,” Caballero said. “We’ll bring in a special cut, pair it with what’s in season, and see where it takes us. It’s delicious, creative, and always something a little different.”
For reservations or more information, visit chopchandler.com. Follow @chopchandler on Instagram and Facebook for updates and the latest Cut of the Week reveals.
