In Texas, beef is king, and a trip to Dallas is not complete without a visit to one the city’s many acclaimed steakhouses. The Lone Star State has the ideal landscape and climate for cattle ranches, so steak has always been the centerpiece of the Texan palate. While trendy organic and vegetarian restaurants can be found in Dallas, meat is and will always be a staple of this southern city where country music prevails, urban men wear boots and hats, and the annual Dallas Cattle Baron’s Ball has raised almost 40 million dollars since 1979.

In North Texas, some of the most prevalent types of beef found at steakhouses include grass-fed beef and Wagyu (Japanese) breeds. Dallas steak houses typically offer steaks cut in-house and then charcoal grilled or broiled, often with charcoal made from the state’s indigenous mesquite trees, a Texas favorite.

One of the most challenging aspects for Dallas diners is choosing their cut of meat. Some of the most popular cuts include the filet, bone-in filet, porterhouse, T-bone, rib eye and bone-in rib eye. The filet cut is the leanest and most delicate cut; this steak is very tender and soft. A bone-in filet is sought-after: butchers can only get two from each steer. The porterhouse, flavorful and thick, is from the short loin area of the steer and is attached to the filet portion. The T-bone is basically a junior porterhouse cut that’s typically thinner and smaller. Diners who enjoy marbling (fat), opt for the rib eye or bone-in rib eye, cut from the steer’s ribs. When cooked perfectly, this cut of steak practically melts in the mouth.