ABOUT US

Our Story

Raging Bull Steakhouse offers our community a new and exciting sit-down restaurant.
In 1989 Ron Castleman started the Vintage House, and unfortunately due to cancer he never got to see his dream of this building being passed down to his family. He wanted it to continue to be a place for his accounting firm and a restaurant.

Thankfully because of Clifton Castleman and Todd Dale we are continuing to keep Ron’s spirit and dreams alive by opening Raging Bull Steakhouse. Clifton is still running Tax-man Accounting in the office space in the lower level of the building, and Todd gets to merge his dreams with Clifton’s and own a restaurant.

In 1989 Ron Castleman started the Vintage House, and unfortunately due to cancer he never got to see his dream of this building being passed down to his family. He wanted it to continue to be a place for his accounting firm and a restaurant.
Thankfully because of Clifton Castleman and Todd Dale we are continuing to keep Ron’s spirit and dreams alive by opening Raging Bull Steakhouse. Clifton is still running Tax-man Accounting in the office space in the lower level of the building, and Todd gets to merge his dreams with Clifton’s and own a restaurant.
 

Raging Bull Steakhouse offers our community a new and exciting sit-down restaurant. We offer fresh, delicious, creative food items and a fun atmosphere.

Raging Bull Steakhouse offers our community a new and exciting sit-down restaurant. We offer fresh, delicious, creative food items and a fun atmosphere.

What Makes

Dry Aged Steaks
By combining styles of the old and the new we are pushing to change our menu every 6 months to 1 year. Our specialty is Dry Aged Steaks, which we do in house from 35 to 120 + days. This way of aging allows us to very carefully control the flavor profile and maximize the tenderness of each sub primal before custom cutting each steak. This way of doing things is more costly and take patience (Which we have none) but in the world of beef there is really only 1 way to bring out the true taste of beef.
 

Us Different?

The Meat starts to take on an earthy, nutty favor and depending on how long it has been aged will start to take on a tuna like consistency of tenderness.
Although there are many ways to go at dry aging steaks the basics are the same, quality product, temperature control, humidity control, air quality\flow and time. By properly adjusting these thing we can modify bacteria and mold growth to allow the sub primal (large uncut\minimally trimmed piece of red meat) to start to dehydrate and allow the natural enzymes to break down the strong muscular fibers and the flavors to concentrate. The Meat starts to take on an earthy, nutty favor and depending on how long it has been aged will start to take on a tuna like consistency of tenderness.

Our Steaks

This way of aging allows us to very carefully control the flavor profile and maximize the tenderness of each sub primal before custom cutting each steak.
Extreme aging usually can only be done with prime quality fattened meats unless you start to use some of the many tricks of the trade but almost all of them will affect the taste and cost of the product. Cost is why you will not find very many restaurants out there Dry Aging today, our fast-moving society and fast food marketing has a new generation that knows very little of it. Even though trendy food shows are attempting to bring it back and make it seem as if this process is new and hip it really is and always was from the day of our grandparents and beyond, we just are trying to keep it alive.