Prime beef At Mickey Mantle's Steakhouse

Experience Our Prime Perfection

PRIME BEEF AT MICKEY MANTLE’S STEAKHOUSE

Why Prime Beef?

Only a very small percentage of the beef produced in the U.S. is eligible to receive the Prime label. This makes it an exquisite choice typically reserved for fine dining restaurants and upscale steakhouses. We are proud to offer our guests the highest-quality cuts of beef available, including Prime-graded beef and steaks from Angus cattle.

Explore Our Prime Cuts

Mickey Mantle's

STEAK TYPES

Prime beef denotes the highest quality, best-tasting beef you can buy. Tender, juicy, and flavorful, Prime beef is the top of the line. What makes it so good? Only the best beef can legally be graded as Prime from the USDA. Selecting a Prime steak means younger beef that is well-marbled, delivering incredible flavor and texture to every single bite. Only a very small percentage of the beef produced in the U.S. is eligible to receive the Prime label. This makes it an exquisite choice typically reserved for fine dining restaurants and upscale steakhouses. We are proud to offer our guests the highest-quality cuts of beef available, including Prime-graded beef and steaks from Angus cattle.

The Cowboy Cut bone-in ribeye steak is ideal for hearty appetites as it is one of our thickest, most flavorful cuts. This well-marbled Prime rib steak is 2-3 inches of extremely flavorful meat cut from the center portion of the rib, delivering maximum flavor. Some say the cut is called a “cowboy” as it was favored by cowboys, who liked to pick up the bone and chew off every single bite of delicious meat.

The classic New York strip steak is the perfect intersection of maximum beef flavor and mid-level tenderness. The strip steak is cut from the little-used short loin muscle, providing mouthwatering taste without toughness. To offer the very best New York strip, we only select Prime beef cuts.

The filet mignon is prized for its exceptional tenderness and buttery texture. Cut from the tenderloin, the least-worked muscle of the cow, this premium steak offers a mild yet elegant beef flavor that melts in your mouth. We carefully select only Prime beef cuts to ensure superior quality, consistency, and an unforgettable dining experience.

Angus beef is finely marbled, delivering consistently flavorful meat. Our Prime Angus ribeye steak delivers a delicious, well-marbled steak that’s tender and juicy throughout every bite.

WAGYU STEAKS THE BEST BEEF IN THE WORLD

What is Wagyu? How is it different from Kobe?

Wagyu is a Japanese word meaning “Japanese Cow”. Kobe is a city in the Hyogo Prefecture of Japan. Kobe beef is to Japan as Bordeaux wine is to France. It gets its name from the region in which it is created. Wagyu beef is produced from the same genetics as Kobe beef and yields beef with high levels of marbling and tenderness. American and Japanese Wagyu are raised in much the same way. The cattle are grass fed and subjected to a low stress environment.

The differences between American and Japanese Wagyu are much like the differences between a French Bordeaux and a Californian Cabernet. They are grown in different environments. The climate, soil and grass found in Japan cannot be recreated in a natural environment in South Texas. Though the bloodlines are the same these environmental differences lead to variation in the beef produced by these different regions.

see locations

The Art of Prime Beef

Experience the pinnacle of steak perfection at Mickey Mantle’s Steakhouse.

Our Signature Cuts bring together the finest of American prime‐graded beef at Mickey Mantle’s. Hand-selected USDA Prime cuts — like the Cowboy Cut Ribeye, New York Strip and Center-Cut Filet Mignon — each deliver the hallmark tenderness, full flavor and rich marbling that define true Prime beef.

Whether you prefer a hearty bone-in ribeye or a delicate filet, our Signature Cuts set the standard for an elevated steakhouse experience.

For those seeking something extraordinary, our Mishima Reserve steaks offer a unique fusion of two worlds. Drawing from the richly marbled texture of Japanese Wagyu and the bold beef-forward flavor of premium American cattle, Mishima Reserve brings you a beautifully balanced steak with buttery softness and substantial savory character. At Mickey’s, every Mishima Reserve cut is served with the chef’s featured potatoes to complete the experience.

The pinnacle of steak indulgence, our Japanese Wagyu selections deliver unrivaled marbling, decadent richness and an unforgettable mouth-feel. From A5+ filet options to ribeyes and carving boards, these offerings represent the finest Wagyu available worldwide. With each bite, you’ll experience the signature melt-in-your-mouth velvet texture and refined flavor profile that only true Japanese Wagyu can provide.