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Wednesday, June 27, 2007


“Go after life as if it’s something that has to be roped in a hurry before it gets away.” Texas Land and Cattle Company

There’s always a chain steak house, but when we’re in Killeen, TX, and the restaurant is
The Texas Land and Cattle Company, the lure is just too irresistible. So in we go to a big, open, noisy saloon of a restaurant. Even their website proclaims it’s a place “where the virtues of the Old West live on.”

We can tell right away that we are in another Everything is Bigger in Texas venue. That’s fun. There are several cuts of steak on the menu offered in 18 oz and 20 oz. sizes. SEVERAL. We pass and go to other parts of the menu because we’re thinking outside of Texas.

All the steaks are seasoned Texas style and grilled over a mesquite fire. Michael, Rob and I choose the TXLC Smoked Sirloin served with garlic mashed potatoes, and a choice of House Salad, Spicy Caesar Salad, Wedge Salad, or a cup of Steak. Leslie selects the Salmon steak, a Shiner Bock-soy sauce marinated filet, lightly smoked then mesquite-grilled with a Creole mustard aoli. It is served with Garlic Mashed Potatoes. No one is disappointed. We wash it all down with Ziegenbock beer, an Anheuser Busch creation that reputedly is available only in Texas and probably brewed to compete with Texas-brewed Shiner Bock. Works for us.

How do I compare the Texas Land and Cattle Company with the other chains: Outback, Texas Roadhouse, Charlie Brown’s and the like? Frankly, we like them all. Each exudes its own atmosphere, and that’s the fun about these places. The steak is generally all right, and it’s always a good time. Texas Land and Cattle Company has 21 locations throughout the west, primarily in Texas, and they’ve just opened a restaurant in North Carolina. Ironically, their corporate offices are in Wichita, KS. Go figure.

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