Memorable | One of the Best
Cattlemen’s
Review by: Jane & Michael Stern
Surrounded by the largest livestock trading center on earth, Cattlemen’s is the consummate western steak house. The original dining area maintains its old lunch counter, where brokers, haulers, and buyers come for breakfast of steak or brains and eggs starting at six a.m. In the South Dining Room, which was added in the 1950s, there are spacious upholstered booths; one entire wall features an immense, illuminated panoramic transparency of a herd of black angus cattle with two men on horseback watching over them. Curiously, the mounted cowherds are not dressed in buckaroo attire. They wear suits and ties, apparently to distinguish them from common cowboys who work for wages. These gents are cattle ranchers who can afford a blue-ribbon steak.
Top-of-the-line on Cattlemen’s menu is a sirloin steak as fancy as anything served on the white-clothed tables of New York’s steak row or in the premier beef houses of Chicago, Omaha, and Kansas City. You hardly need the steak knife provided — a butter knife would do the job — but it sure is mouth-watering to feel the keen steel glide through beef that, although tender, has real substance. This is beef with character.
Steak soup is wonderful: lusty mahogany brown and crowded with vegetables, beef, and lamb fries. Lamb fries are gonads, a highly-regarded delicacy in much of the West. When young livestock is castrated on the range, it is traditional for cowboys to fry their harvest as a treat at the end of the day. Like much deep-fried food, it’s breading that’s the keynote flavor. The organ meat inside is moist and slightly sweet.
Directions & Hours
6am - 10pm
- Monday: 6:00 AM – 10:00 PM
- Tuesday: 6:00 AM – 10:00 PM
- Wednesday: 6:00 AM – 10:00 PM
- Thursday: 6:00 AM – 10:00 PM
- Friday: 6:00 AM – 11:00 PM
- Saturday: 6:00 AM – 11:00 PM
- Sunday: 6:00 AM – 10:00 PM
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2 Responses to “Cattlemen’s”
bweiner
September 11th, 2012
Cattlemen’s makes a mean steak. You could determine this based upon their presidential pedigree, the fact that they have live cattle auctions on site, or by trying it yourself. Located in Oklahoma City’s historical Stockyard district, it’s tough to say I’ve had fresher meat in my life.
I ordered the prime rib at Cattlemen’s, which was absolutely awesome. An eating partner of mine ordered the Cowboy steak (rare of course) and that was even better. Cattlemen’s makes sure you leave full; offering delicious buttered rolls and a house salad that is absolutely fantastic. I’m not sure how they make it, but Cattlemen’s house dressing may be the best salad dressing I’ve ever had, seriously. Don’t leave without trying the lamb fries as well. If you don’t know what lamb fries are, try asking your waiter… after you eat them.
Jane & Michael Stern
March 12th, 2011
While I admit they serve the best steak I’ve ever had, and for that alone they deserve their notoriety, I don’t consider this a Roadfood establishment. The steak is a deal at $25. However, the remainder of the menu lacks luster. Accompaniments include uninspiring potato options and a standard cafeteria-style salad of iceberg lettuce with dressing from a bottle.
The place is inexplicably popular with locals, and as a visitor I marveled at a fascinating cross-section of Oklahoma’s socioeconomic strata. I found the 30-minute wait in the “holding tank” upstairs entertaining, though I have to wonder if the resemblance to a cattle-pen was intentional given the proximity to the stockyards.