Prime Beef at Mickey Mantle’s Steakhouse

WHY PRIME BEEF?  

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. 

STEAK TYPES 

Prime is the grade of the beef, not the cut, and denotes a particular level of marbling resulting in superior flavor and texture. At our steakhouses, we offer several different cuts of Prime beef, including ribeyes, strips, and filets. While we believe every steak is delicious, selecting the perfect steak is a matter of personal preference. Some people prefer cuts that are very tender, while others want a cut that packs the maximum of that incredible, juicy beef flavor you expect from a fine dining restaurant steak. Our staff is well-trained in every aspect of our menu and would be happy to guide you to the best, most popular cuts of Prime beef, with the perfect side dish and wine pairings to accompany your steak.  

PRIME “COWBOY CUT” RIBEYE 

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. 

PRIME NEW YORK STRIP 

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. 

BLUE RIBBON FILET MIGNON 

The filet is the tenderest cut of steak. Cut from the tenderloin, the filet delivers a delicious, mild beef flavor with a lovely melt-in-your-mouth texture. 

PRIME ANGUS RIBEYE 

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.