The Strip Club in St. Paul isn't the kind of carnivore heaven where you're seated near a rowdy table of Cosby-sweatered louts and leave with a char stench clinging to your hair and clothes. In fact, you're more likely to head home with a new favorite drink from the creative bartenders. The meat is different too. Grass-fed beef from Thousand Hills in Cannon Falls makes for a more full-flavored taste of the three options diners choose from: a New York strip, filet mignon, or hanger steak. Then comes the tough part—which sauce should accompany your cut? You have eight to select from, and trust us when we say the SAT is easier to game than this delicious multiple-choice conundrum. Le Moulin Rouge offers criminis in red wine rosemary glace, while Tuscan Titillation promises cannellinis, onions, garlic, and sage. Simple poached carrots accompany every fleshy entrée, which lets you put your carnivorous focus where it should be: on the perfectly cooked, well-crusted meat your knife sinks into.