At CHoP Chandler, every plate tells a story, and some stories change week to week. With the launch of its Cut of the Week program, Executive Chef Diego Caballero invites guests to experience the steakhouse as a living, evolving menu. The ongoing series spotlights a different premium cut each week, hand-selected from local and regional purveyors and prepared with the wood-fired finesse that defines CHoP’s culinary identity.
“Our Cut of the Week is all about what’s fresh and inspiring right now,” says Chef Caballero. “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 signature balance of creativity and tradition, offering diners a rotating lineup that continues to evolve throughout 2026. Each feature introduces a new cut, preparation, and pairing that blends innovation with classic steakhouse technique. Guests can follow CHoP Chandler on social media for weekly reveals and an early look at what’s coming next.
From deeply marbled showstoppers to lesser-known butcher’s cuts, the series highlights a wide spectrum of flavors, textures, and presentations, each with its own story and point of view. Upcoming selections on the Cut of the Week calendar include a Japanese wagyu hanger steak from Jan. 12–18, prized for its exceptional marbling and rich, buttery flavor; a Texas T-bone steak from Jan. 19–25, delivering a bold, classic steakhouse experience with both strip and tenderloin; and a bone-in braised short rib from Jan. 26 through Feb. 1, slow-cooked for fall-apart tenderness and layered, savory depth.
As the program continues to unfold, diners can expect an ever-changing mix of cuts throughout the year.
Here’s a taste of what might pop up on the grill in 2026:
- Dry-Aged Denver Steak: Deeply marbled and dry-aged for rich, concentrated flavor, offering a tender bite with a bold, beef-forward finish.
- The Manhattan Filet: A modern take on the classic filet that pairs lean tenderness with added flavor from its New York strip heritage.
- The Classic Bavette: Also known as the butcher’s cut, prized for its juicy texture and rustic appeal.
- Picanha: The Brazilian sirloin cap known for its buttery fat cap and savory, juicy flavor when grilled.
- Hanger Steak: A chef favorite celebrated for its deep, hearty flavor and satisfying texture.
- Tomahawks: Long-bone ribeyes that combine dramatic presentation with generous marbling and a smoky crust.
- Porterhouse: The ultimate steakhouse classic featuring both tender filet and robust strip separated by the bone.
- Bone-In Ribeye: Rich, juicy, and indulgent, with flavor amplified by the bone and expert aging.
“Cut of the Week is where we get to mix it up,” Chef Caballero says. “We bring in a special cut, pair it with what’s in season, and see where it takes us. It’s creative, it’s delicious, and it keeps things exciting for both the kitchen and our guests.”
For reservations or more information, visit chopchandler.com.
Follow @chopchandler on Instagram and Facebook for updates and the latest Cut of the Week reveals.
