The Ultimate Steak Experience
We pride ourselves on our straightforward approach to serving our Guests the best steaks: We buy the highest-quality ingredients, use a timeless recipe, and cook it flawlessly each and every time.
Superior Beef Starts at the Source
Putting a mouthwatering steak on the plate starts with sourcing the best cuts of beef. We get all our beef from a single packer in the Midwest, allowing us to retain tight quality control. We use corn-fed beef, and USDA Prime graded cuts – the highest quality rating. An important characteristic of prime beef is the marbling within the beef. This makes the meat very moist and flavorful when prepared properly. Because we serve so much beef and take the time to dry age the meat in-house, we rely on efficient forecasting to ensure we never have shortages.
Keeping It In-House
Before we can dry age the meat, it has to be butchered. Pappas Bros. Steakhouse has taken the unique step of hiring butchers full time to cut our beef – and our lamb – in-house. Most restaurants buy pre-packaged, pre-portioned meats. We buy primal cuts of beef and lamb, and our highly experienced butchers cut them down using our on-site saws, so we get the perfect portions.