Where’s the beef? From Disappointment to Breakfast!

It was my last day in Oklahoma, and when I was researching what to do there, I was excited to go to the Historic Stockyards, where you can still see them auctioning off livestock.  This totally appeals to me.   I love experiencing something that is completely different than my life, the life of a teacher and libarian.

Devon and I got up early…7:00 is way too early when you are on vacation, and headed to the yard.  It was disappointingly deserted. After a careful search, we did find some aromatic pigs in one stall, but no one was around to feed them, let alone sell them.  I was devestated.

So what do I do when I can’t feed my addiction to tourism?  You got it!  I eat.  In every western town in the U.S. where there’s cows, there’s steak. So we drove around the corner, on the main artery through town, and  there it was…the famous Cattlemen’s Steakhouse!  There’s no mistaking where it is at 8:00 on a weekday morning, because in this part of town there are not even parked cars anywhere except for in front of the non-prepossesing restaurant.

Upon entering, it’s typical decor for a watering hole that’s been around since the turn of the century.  A short bar winding it’s way down one full wall with booths lined up opposite, with a few stragglers in-between.  The walls are adorned with my favorite decor, old photos of the city, the stockyards, and it’s main source of income…cows. I wouldn’t say it was crowded this early, but folks kept piling in, and by the time we left, there was a waiting list. The waitress brought our menu, and already they were winning me over.  I just love a menu that tells the story of the establishment, and this particular one had been won in a dice game.  C’mon!  Who can beat that?

Opening up the menu, our mouth began salivating at once.   Who can pass up “the finest Midwest raised, corn-fed Choice Grade of beef ” that has been “slowly aged according to a closely-guarded secret”.  Not me. I definitely want in on the secret. Devon and I shared the steak and eggs, and we were both still full until dinner rolled around.  If we had been a little more adventurous, we may have ordered the calf brain and eggs, but I think that will have to wait until next time.  I don’t often order steaks in a restaurant, because well, my husband cooks them perfectly, but this steak was succulent, pure red meaty gold!

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