Proudly established in 1964 by Western rancher Stuart Anderson, the founder opened the first Black Angus Steakhouse, offering top-notch ranch-style steaks at prices nobody had to worry about in a casual and relaxed atmosphere. In a time where steakhouses were considered stuffy places where one would spend exorbitant amounts of money, Stuart Anderson “cut against the grain of the times” by serving guests great steaks for maximum enjoyment. Steaks done the Black Angus way are aged a minimum of 21 days to be the most tender and hold the most depth of flavor. Grilled in an open flame to sear in that beautiful, iconic ranch-style flavor, and brushed with an in-house recipe of seasoned butter for the perfect amount of richness. Simple. Delectable. With a range of cuts including Center-Cut Filet Mignon and New York Strip, Rib-Eye, Top Sirloin, Prime Rib, they are all Black Angus specialties, tender and juicy with bold flavors. Visit them today for steak done the Black Angus Way.