Old Cattle Baron

“Extremely fast, great service, awesome atmosphere.”

Robert Guerra★

I ordered a ribeye medium well and it came very well done it was tough to eat. I told the waiter about it and nobody did anything about it at the cashier not even the discount for eating a tough ribeye and it cost $26 with drink and everything was $33. I don’t think I ever come back. I have not been here since I was 15 years old and I’m 60 years old right now. It’s sad that they don’t give that attention since it’s a steakhouse.

Will W★★★★★

Been going here for years. The food is delicious. The steak and eggs are a favorite, it's a great way to start the day. Everything is cooked and seasoned perfectly and taste great, with of course the best quality meats. And very good prices and fast service. Really nice, caring, and attentive employees. If you're really thirsty you can wet your whistle too at the connecting Saloon, or buy or sell some cattle, or just watch the auctions. The atmosphere is great too. More restaurants should maintain the classic comfortable original seating like The Old Cattle Barron instead of newer uncomfortabl

Steeve★★★★

Very good steak sirloin, around $16 with a coke ($3), salad, fries + TIPS, so final around $19 per person. They have special dish every day of the week. Homemade French fries but a little bit overcooked… almost a perfect lunch … all the waitresses speak Spanish. I took photos of the menu and upload them…

Mr. Cellophane★★★

The breakfast steak is really good and tastes fresh. The biscuits are very unique, too. The coffee isn't overpowering, but also doesn't taste weak. Just right. However, the biscuits and gravy are a very sad version of true biscuits and gravy. The gravy is just a basic white gravy and the sausage was cooked separately and then just sprinkled on top. The sausage crumbles didn't even have any browning on them - they were cooked just up to where they reached temp and then served. Any self-respecting, biscuits-and-gravy-serving restaurant knows to brown the sausage crumbles, incorporate them into