Summer Wine Series


Aged to Perfection and Cooked to Your Specifications


Aged meat is already tender by natural process and aged meat is never bloody.  Therefore, you can order your steak done to a lesser degree than if you were eating fresh meat.  In fact, aged meat becomes tougher the longer you cook it, while fresh meat is cooked longer to tenderize it.  Order your steak exactly the way you'd like it broiled.  If you'd like a thicker steak (like the Filet Mignon) broiled medium or well done, ask to have it "butterflied" or opened up and cut into two steaks.  That way it won't be dried out and you'll get more to eat.

Rare - Brown-seared crust with a cool red center.
Medium Rare - Brown seared crust with a warm red center.
Medium - Outside of steak well done, dark brown with a hot pink center.
Medium Well - Outside Dark Brown, inside done with a thin line of pink in the center.
Well - Outside dark brown, center cooked thoroughly.

Totally responsible for steaks cooked well done (if butterflied)


These aren't just any steaks!
All our steaks are select U.S. Choice and Prime three-year-old grain-fed beef, the best quality meat anywhere. After starting with the best beef, we age our steaks a minimum of 4-6 weeks for tenderness and flavor, then we'll trim and season them to be flame-broiled on our specialty built open-pit mesquite wood fire.

Wait until you taste it!
Mesquite burns three times hotter than petroleum-based briquettes, while eliminating the hint
of petroleum odor. This incredibly hot burning sears and seals in the natural steak juices fast, protecting and preserving the flavor of perfectly aged and seasoned steaks.

Can't you just smell it now!
Texas Cattle Company steers clear of fancy cooking methods, flame-broiling our steaks
over a natural wood-burning fire made from Texas grown mesquite wood. It's more trouble 
to get the wood, but we think the extra effort can be tasted. Oak and orange wood are the
other hard wood materials carefully chosen for full flavor enhancement. Wait until you taste
mesquite wood flame-broiling... a recently rediscovered 500-year-old grilling secret of
Mexico's Yaqui Indians.

Our Steaks Sizzle.
We believe in returning to an "era of simplicity" in dining. Steaks are what we do best,
and we think serious steak lovers will agree once they taste our open-pit mesquite charcoal
broiling. There's more to a steak than sizzle, and that's what we've got rounded up for you
steak lovers at the Texas Cattle Company.


Beef Chart

1. Chuck
Chuck Arm Pot Roast
Chuck Shoulder Pot Roast
Chuck Shoulder Steak
Chuck Eye Steak
Chuck Top Blade Steak
Chuck Blade Steak
Chuck Short Ribs
Chuck 7- Bone Pot Roast


2. Rib Roast
Rib Steak
Rib Roast
Ribeye Roast
Ribeye Steak
Back Ribs


3. Short Loin
Strip Steak
T- Bone Steak
Porterhouse Steak
Filet Mignon


4. Sirloin
Sirloin Steak
Tri-tip Roast
Tri-Tip Steak


5. Round
Top Round Steak
Round Tip Steak
Round Tip Roast
Bottom Round Roast Eye
Round Roast Eye
Round Steak


6. Shank & Brisket
Shank Cross Cut
Whole Brisket Flat
Cut Brisket


7. Plate & Flank
Skirt Steak
Flank Steak


© Copyright Talk of the Town Restaurants, Inc. All Rights Reserved.
Developed and maintained by aggressiveIMAGE.com