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Y.O. Ranch Steakhouse Downtown Dallas Grill

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For dinner reservations downtown at our Dallas steakhouse by phone, please call us at 214-744-3287.

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Sunday – Saturday  11 am – 9 pm

Y.O. Steakhouse Blog

How Does the USDA Grade Steaks?

As a Dallas steakhouse, our customers expect us to have the best cuts of steak on the market. We pride ourselves on the quality of steaks we serve and the rave reviews we receive from restaurant-goers. When we select our steaks, we adhere to the standards that the USDA (United States Department of Agriculture) uses to grade meat. At Y.O. Ranch Steakhouse, our steaks will always be perfectly cooked USDA Prime steaks. Since most people don’t understand the grading system or why we use only certain grades of steak, we’re going to explain it in this blog post. Read on to see how the grading system works!

USDA Prime Steaks

This is the highest grade of steak you can buy and the only one we use at our Downtown Dallas steakhouse. In a prime cut of steak, you’ll find that it’s very marbled and full of flavor! The high amount of marbling is from the fat in the steak, which adds a lot of juiciness. While all of our steaks will have this amazing flavor, we like to make dinner menu recommendations for new and returning guests. A few of our favorite entrees:

  • 10 oz. Filet Mignon
  • 24 oz. Porterhouse
  • Petite Filet Bacon Wrapped
  • Black & Bleu Burger
  • Buffalo Filet Mignon (featured on the Food Network Channel)

USDA Choice SteaksPetite Filet Mignon-Steakhouse Dallas

This is the second highest grade of beef. It has less fat marbling than a Prime steak and therefore, less flavor. However, depending on where the cut comes from, it can still be a quality steak. Steaks of this caliber should come from the loin or rib areas if you want the most flavor.

USDA Select Steaks

This is the lowest grade of steak sold in supermarkets. There’s very little fat marbling because it is a lean cut of meat. The meat will be coarse in texture and have little flavor. It is by far the least desireable steak and something we never use in our steakhouse.

How Does the USDA Determine Meat Grades?

Beef is graded by highly qualified USDA meat graders using an unbiased assessment of the meat. The beef grades are based on quality grades and yield grades. Quality grades measure tenderness, juiciness, and flavor. Yield grades measure the amount of usable, lean meat on the butchered carcass.

Find Out What a Quality Steak Tastes Like

We aren’t biased or anything, but our steaks are amazing and you deserve to taste them. We promise that they won’t disappoint! Come by our Dallas restaurant and try one of our ribeye steaks with a side of our Chuck Wagon Chili. Or if you’d prefer, bite into our delicious Black & Bleu Burger and get a little glimpse of what heaven feels like. Our menu is sure to please everyone in your dinner or lunch party. Contact us to learn more or book a reservation!


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