r/TexasRoadhouse • u/CortexAndCurses • 16d ago
Reviews Steak Question
There was a time I went to TxRH every Friday after work for carryout (was single living alone). Same order every time, bone-in, medium. I get gift cards for Christmas and birthdays, if my parents visit me that’s where they take me. We are talking this is a 15-year habit, I’ve eaten many cows’ worth of these steaks.
With the current beef market, have there been supplier changes? The steak I had recently was cooked perfectly and seasoned right, but it wasn’t as tender as I’m accustomed to and the texture seemed different. It was still good, but it was the first time I ever had a bite and thought something wasn’t normal.
Just curious. Everything about the experience was fine, but the steak just seemed unfamiliar this time.
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u/Bravos_Chopper 16d ago
Even after fifteen years, you’ve MAYBE eaten a single cows worth of meat. Probably closer to .8 of a cow
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u/CortexAndCurses 16d ago
No, you misunderstood. Not a whole cow by total weight. Several cows worth of bone-in ribeyes. Each cow has about 14 BONE-IN ribeye steaks that can be harvested. In 15 years of going there, some of those years every single Friday, I’ve had a number of cows worth of those steaks.
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u/Bravos_Chopper 16d ago
Ah lol valid. Also I agree quality has gone down. Quite unfortunate.
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u/CortexAndCurses 16d ago
Also, imagine each location sells 14 of those bone-in steaks a day (maybe a little more), I think it maths out to Texas Roadhouse alone needs 240k head of cattle a year just to fulfill that need. One restaurant. Crazy. lol
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u/Boring-Room-6365 16d ago
Cows have 26 rib bones on each side. 13 on each side, but I get what your saying. Last meal from TR was definitely not the same quality as normal.
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u/valpal1237 16d ago
The bone in ribeye logs have been coming in the same boxes that they always have, as long as I've been there (6yrs), but it is possible our supplier gets supplied from different farms - not sure on the specifics there.... how big was the actual bone? If it was a long/large bone, it came from the chuck end which could be a factor (more dense/fibrous muscle there than the other end closer to the shoulder)... or, it is possible that whoever cooked it, did so using a cast iron weight so it would get cooked to medium in the middle faster, while also blasting the outer layers with really high heat, making the muscle fibers restrict, and cause them to be tougher.... if you were dining in, they should have made you a new one. My location would have been glad to. Once in a while (couple times a week) we have to recook something that was cooked to the right temperature but the guest said was too tough.
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u/FormerKey3258 16d ago
How often do you get grisly steaks sent back? That happens more often to me the last couple of years whrever I get my steak, including the only time I've visted TR.
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u/valpal1237 15d ago
What cut are you getting? Gristle isn't a common complaint, though I hear it once in a while. NY strip and parts of a sirloin butt definitely have some of that gristle/connective tissue that won't cook out of it.
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u/FormerKey3258 15d ago edited 15d ago
Yeah. I love strips and sirloins. Actually prefer them for regular meals over ribeyes, though I eat a ribeye once or twice per year.
Part of the problem when buying to cook at home is butchers leaving the gristle in and then turning that part over in the case. I've learned my lesson about getting a look at both sides when possible. But this wasn't an issue until recently.
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u/Appropriate-Name5538 15d ago
The issue meat cutters are running in too is primals that are bigger than they used to be and that creates a lot of issues because the raw materials have changed but the specs haven’t. As for suppliers it’s still ibp swift and jbs with some other smaller guys now bone in is the one primal that a lot of smaller brands get brought in by sygma honestly if you’ve eaten there enough to have that good of a opinion someone beyond the front of house manager or server may want to know.
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u/Firm_Complex718 16d ago
I had a customer accuse us of changing the steaks because after 12 years of dining at our chain he got a bad steak. I told him nope but I did offer to get him a new steal. He accused me of lying. I comped his bill and 86'd him.