Steak Enthusiasts Need To Know These Things About Texas Roadhouse

Red meat makes up 44% of Texas Roadhouse's menu with a wide variety of cuts on offer, including sirloin, ribeye, porterhouse T-bone, prime rib, and filet medallions.

All of the beef at Texas Roadhouse is sourced from four suppliers in the United States and Canada, each of which practices humane and sustainable beef production.

To ensure the product is at its prime when it arrives, the company uses something called cold chain monitoring, which monitors delivery truck temperatures in real-time.

The company only uses beef that has been certified by the United States Department of Agriculture (USDA), which assesses characteristics like tenderness and marbling.

The steaks at Texas Roadhouse are USDA Choice beef, meaning they have a decent amount of marbling or fat rippled throughout the lean muscle. This gives them a rich flavor.

On an episode of WBRC News, Texas Roadhouse employees revealed that the chain ages its beef tenderloin for 14 days, while other cuts are aged anywhere from 22 to 25 days.

The employees didn't state which aging method the chain uses, but there's a good chance the steaks are wet-aged, which is a less expensive method than dry-aging.

Texas Roadhouse is particular about how it prepares its prime rib, which is marinated in soy sauce, liquid smoke, garlic, oil, kosher salt, and sugar for 12 to 24 hours.

The meat is cooked at about 450 degrees F for about 15 minutes, then slow-roasted at 350 degrees F for two to three hours to get a nice medium-rare cook.