What CUT is
CUT is Wolfgang Puck's reinvention of the steakhouse, launched in Beverly Hills in 2006, awarded a Michelin star there, and brought to The Palazzo at The Venetian in 2008. The concept strips out the leather, the dark wood and the dinner-jacket mood and replaces them with a bright, modern room, an open kitchen and a menu built around a global beef list: USDA Prime from the Midwest, American wagyu from Snake River Farms, Australian wagyu and the genuine Japanese A5 from Miyazaki or Kagoshima, all shown to you raw on a board before you order. Puck's presence is corporate rather than nightly, but the kitchen and the sourcing are tightly controlled and the standard has held for well over a decade.
CUT is often the answer to "which steakhouse if I want something less old-fashioned" and, for wagyu specifically, it is the Strip's best.
The room
Designed by David Rockwell, the room is long and light: pale wood, white leather, a high ceiling with a sculptural metal canopy, a glass wall onto the open kitchen where the steaks are finished under 1,200-degree broilers. It seats around 160 including a lounge at the front where the bar menu is served. Noise is moderate — livelier than a classic steakhouse, quieter than a scene restaurant — and tables are close enough to feel social. The lounge at the entrance is a good spot for a walk-in burger and a glass of wine.
The location is at the front of The Palazzo near the Venetian hotel lobby; it is easy to find and a short walk from the Grand Canal Shoppes and the Sphere pedestrian bridge.
What to order
The kitchen will bring the raw cuts to the table on a board; listen to the description, because the tasting flight of three wagyus is the smartest order for the curious. Standouts: the bone-in ribeye (USDA Prime, dry-aged), the American wagyu New York, and a few ounces of Japanese A5 to share rather than a whole steak of it — A5 is too rich to eat 12 ounces of. The non-steak dishes are unusually good: bone marrow flan with mushroom marmalade, Kobe beef sliders, big-eye tuna tartare, the maple-glazed pork belly, and a lobster or Dover sole for the non-beef eater. Sides: tempura onion rings, creamed spinach with a fried egg, cavatappi mac and cheese. The sauce trio (Argentinian chimichurri, house steak sauce, béarnaise) comes with every steak.
Desserts are Puck classics; the Kaiserschmarrn, an Austrian shredded pancake, is the one to order.
Price range
As of 2026 and subject to change: starters $22–40, Prime and American wagyu steaks around $70–150, Japanese A5 priced per ounce so that a modest portion runs $100–200, sides $15–25, desserts around $18. The wagyu tasting flight sits in the $150–250 range depending on the cuts. Two people sharing a Prime steak, a little A5, starters, sides and a bottle should budget $350–550 before tip. The Venetian adds a venue or concession fee of a few percent. It is priced in line with SW and above Bavette's; check The Venetian site for the current menu.
Reservations and dress code
Book through The Venetian site or OpenTable. CUT is a large room and easier to get into than its reputation suggests: a few days' notice is enough for a weeknight and a week or two for a weekend. The lounge takes walk-ins for the bar menu and full menu when space allows. The dress code is smart casual — collared shirts, no shorts or sportswear, jackets not required — and enforcement is gentler than at Wynn. Children are welcome; the sliders and the mac and cheese make it one of the easier steakhouses for families.
Best for
Wagyu enthusiasts and anyone who wants to taste Japanese beef properly in a controlled setting. Diners who dislike the club-room stuffiness of traditional steakhouses. Venetian and Palazzo guests — see the resort guide — and anyone going to a show at Sphere, which is a ten-minute walk across the bridge. It also works for a business dinner, where the bright room and moderate noise help.
Pros and cons
- Pro: the best wagyu programme on the Strip, shown raw at the table.
- Pro: excellent non-steak dishes and a lounge for a casual walk-in.
- Pro: easy to book, family-tolerant, convenient for Sphere.
- Con: the modern room lacks romance and view; there is nothing to look at except the kitchen.
- Con: A5 pricing adds up fast, and the concession fee grates.
- Con: some diners find it corporate — the chef is a brand, not a person in the kitchen.
Verdict
CUT is the steakhouse to choose when the beef itself is the point and the room is secondary. Order the raw-board tasting, share the A5 rather than committing to a full steak, and do not miss the bone marrow flan or the Kaiserschmarrn. For a romantic view, go to SW; for a scene, Delilah or Bazaar Meat; for the best steak at the fairest price, Bavette's. For the best wagyu, this.