Description

Decades before steakhouses became fashionable, this former cattle-compound-turned restaurant was serving Valley locals the best and biggest beefs around. While the working stockyards are long gone, this venerable venue continues to be a favorite for steaks, authentic western atmosphere and friendly service.

Many of the trappings of the original Phoenix cattle stockyards have been preserved and worked into an Arizona-style atmosphere.

Big beef is the big draw here, with large-portion steaks and prime rib starring on the menu. They've also added chicken, chops and some seafood. Steaks run from about $15 to $30, other entrees from $10 to $30+. Full bar service available. Wines about $4-6 by the glass.