It’s hard to resist the honey-cinnamon butter on the warm buns at Texas Roadhouse. When you think of the restaurant, you probably picture servers doing corny line dances and people throwing peanut shells on the floor. But meat lovers love the chain restaurant because it serves something else that makes our mouths water: juicy steaks.
Despite the name, Texas Roadhouse began in Indiana, specializing in southwestern and Texan cuisine. From humble roots, the restaurant blossomed into the largest steakhouse chain in the U. S. , operating over 600 nationwide locations and even some international spots. The famous Western-style roadhouse lives up to its name by serving hand-cut, juicy steaks that make up 44% of its menu. While some Texas Roadhouse steaks are better than others, the chain is known for cooking juicy, flavorful steaks that beat out the competition and even won first place in a few contests. So what’s the secret? Let’s find out what Texas Roadhouse does to make a great steak and how they make beef go from average to delicious.
The Truth About Texas Roadhouse’s Beef: Is It Really Grass-Fed?
As a steak lover, I enjoy indulging in a hearty meal at Texas Roadhouse from time to time But I’ve always wondered – is their beef actually from grass-fed cattle, or is that just a marketing ploy? In this article, I’ll examine the evidence behind Texas Roadhouse’s beef to find out if it’s truly grass-fed
First let’s look at what Texas Roadhouse claims about their beef on their website and menus. They state they use “USDA Choice” grade steaks, which tells us the quality but not the production method. They also say their suppliers use “sustainable practices” – a vague, almost meaningless term nowadays.
They strategically avoid direct “grass-fed” claims This ambiguous wording allows them to appeal to eco-conscious diners without outright lying. Pretty slick maneuvering!
Now, why does grass-fed matter in beef? Grass-fed cattle are raised in a more ethical, humane way than conventional grain-fed cows. They spend their lives outdoors grazing on pasture instead of cramped feedlots.
Grass-fed beef also contains higher levels of healthy fats like omega-3s and more antioxidants. And it has a lower overall fat content than grain-finished beef. For both health and ethical reasons, demand for grass-fed beef is booming.
Given these benefits, Texas Roadhouse wants to give the impression of sustainability and grass-fed beef, without making any definitive claims. But let’s scrutinize their “sustainable” marketing even closer.
First, grain-feeding is needed to achieve the fat marbling that earns USDA Choice designation. Grass-fed cattle don’t fatten up as easily. And Choice steaks are central to Texas Roadhouse’s identity.
Secondly, Texas Roadhouse refuses to disclose the geographic source of their beef. True grass-fed beef producers are concentrated in certain climates like Colorado. A grass-fed supply chain would look far different.
Finally, grass-fed beef accounts for less than 5% of U.S. beef. At Texas Roadhouse’s massive scale, securing genuine grass-fed beef would be enormously challenging logistically.
Here’s the reality – almost all commercial beef producers, including Texas Roadhouse’s suppliers, use intensive grain-finishing. Cattle spend months in crowded feedlots being fattened up on corn, soy and grains. This quickly adds marbling to beef that Americans crave.
According to the beef industry, grain-finishing is more efficient and uses fewer resources than grass-finishing. No doubt true with today’s industrial practices. But typical feedlots are still inhumane and environmentally taxing.
While not impossible, the chances that a huge chain like Texas Roadhouse uses much legitimate grass-fed beef are extremely low. They almost certainly rely on conventionally grain-finished cattle – but perhaps their practices are shifting towards sustainability.
Should you stop eating at Texas Roadhouse if you care about grass-fed beef? Not necessarily. Their beef is still tasty, high-quality Choice grade. And with consumer pressure mounting, they are likely improving their sourcing and practices incrementally.
If grass-fed integrity is critical to you, seek out dedicated local suppliers. But enjoying the occasional Texas Roadhouse indulgence probably won’t break your values. We just need to keep pushing for more transparency and higher standards across the beef industry.
The bottom line – Texas Roadhouse’s marketing wants you to assume their beef is sustainably raised and grass-fed. But digging deeper, it seems unlikely their beef comes from actual grass-finished cattle, though their practices may be improving. Nevertheless, their steaks are undeniibly delicious!
So relax and enjoy your steak at Texas Roadhouse now and then. But consider supporting grass-fed producers if you prioritize beef raised right. As with most things, moderation is key when balancing your values and cravings. But we must keep urging all big beef suppliers, Texas Roadhouse included, towards genuinely sustainable practices.
Steaks at Texas Roadhouse undergo an in-house aging process
Once the beef arrives at Texas Roadhouse, meat cutters guide it through an in-house aging process. There are many ways to make steak tender, but one that works especially well is to age the cuts in a controlled, salty environment. This breaks down tough muscle fibers, making the final product richer and more succulent. The process of aging can be wet or dry. For dry aging, the steak is left out in the open air, away from any other food or dirt. For wet aging, the cut is kept in a vacuum-sealed package with its own juices.
Even if Americas biggest steak chain hasnt confirmed whether it employs wet or dry aging, Tasting Table guesses it could be wet-aging thanks to the steaks melt-in-your-mouth, buttery nature. Because wet-aged steaks retain practically all of their natural moisture, fans of the method swear the meat is juicier and sweeter, with a more nuanced meaty flavor.
To many, dry-aged steaks are like a punch of umami to the face and only require a bit of salt and pepper, whereas wet-aged steaks are said to pair better with seasonings and sauces. In any case, two Texas Roadhouse employees shared in a cooking segment on WBRC that the restaurants steaks are aged for ample time, from about two weeks for tenderloins and up to 25 days for all other cuts. This allows the meat plenty of time to reach its peak tenderness and flavor profile.
Texas Roadhouse uses fresh, never-frozen beef
Texas Roadhouse sources its superior-quality beef from various locations around the world, including Australia, Canada, and the U. S. Midwest. Meanwhile, the steakhouse chain promises to use fresh, never-frozen meat.
Fresh and never frozen makes the steak sound more homey and farm-to-table, and it also means that the steak will be more tender and tasty. Thats because fresh meat boasts a higher nutrient count and can better show off its original, unadulterated flavor. It’s easy to freeze beef, and it will last longer, but Texas Roadhouse goes the extra mile to make sure your steak is as fresh as possible and doesn’t lose any of its flavor during storage. When frozen, moisture within the muscle crystalizes and can damage the cuts inherent qualities and textures. The best way to keep the flavor of meat is to freeze it quickly and completely, and then take it out of the freezer slowly and carefully.
That being said, cooking with frozen meat doesn’t always mean it tastes bad, but it must be done right. Texas Roadhouse makes sure that their cuts are juicy and full of natural nutrients by cooking them right away. This way, there is no chance that the flavor will be lost during the freezing or thawing process.
We Tried All The Steaks At Texas Roadhouse & This Was The Best
FAQ
What grade of beef does Texas Roadhouse use?
Why are Texas Roadhouse steaks so tender?
How does Texas Roadhouse get their steaks so good?
Is Texas Roadhouse beef sustainable?
Texas Roadhouse also says their beef supplies are leaders in sustainable beef production practices, which means that the delicious steak you order has to come from a cow that was raised responsibly. According to Beef. It’s What’s For Dinner., sustainable beef “balances efficient production with environmental, social and economic impacts.”
Is Texas Roadhouse a good steak?
The beef grades are Prime, Choice, and Select, and the grade Texas Roadhouse serves “is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking.” Not too bad, right?
Is Texas Roadhouse a good place to eat?
Texas Roadhouse is beloved for its laid-back atmosphere, huge portions, and low prices. Plus, they serve high-quality steak in every cut you could imagine. They’re not just about the beef though. Read on for more juicy details. It didn’t actually start in Texas.
Does Texas Roadhouse take their meat seriously?
Texas Roadhouse claims that they take their meat seriously, having served USDA Choice steaks served at their restaurants since first opening in 1993. While this may sound like your average PR firm boasting, Texas Roadhouse seems to have taken a few unique initiatives to back up these usually tried-and-true claims.