Hand-cut steaks to
made-from-scratch SIDES.

We’re a restaurant you can trust to make dining out with your family fun. And because
we take your trust very seriously, we place the utmost importance on food safety and
food quality. We have stringent sourcing guidelines, conduct third-party audits, and
make sure everything we serve is prepared by our well-trained staff.



The art of meat cutting

Meat cutting is often considered a lost art, but not at Texas Roadhouse. Each Texas Roadhouse restaurant employs a butcher or Meat Cutter, so your steak is always fresh, never frozen. Our Meat Cutters hand cut every steak we serve. Our Meat Cutters work in 34˚ coolers and cut an average of $1 million of meat a year per store.

food safety: delivering fresh

Once ingredients arrive at our restaurants, we adhere to Hazard Analysis Critical Control Points (HACCP) principles and critical procedures in each recipe to maximize food safety protocols. Click to learn more.

Highly trained staff
prioritizes food safety

Because our Product Coaches and Food Team members are dedicated to serving delicious, quality food, they have (or are in the process of obtaining) their Certified Professional- Food Safety designation from the National Environmental Health Association. And we, and third-party teams, perform regular food safety and sanitation audits.

Proud of the food we serve
Something for everyone

Something for everyone

We believe in variety—so guests can choose the options best for them and easily manage caloric intake and personal dietary needs. Detailed nutritional information and gluten-friendly options are available at all of our restaurants.

Why food from scratch?

From bacon bits to croutons
to dressings— knowing the
quality of each ingredient
allows us (and our guests) to
feel confident in the quality
and value of our food.

Food from scratch