Just off the Vaughn Frontage Road and across the way from the cattle stockyards and auction grounds, the Cattleman’s Cut and Supper Club provides a western dining experience you’d be hard pressed to find elsewhere.
Western prints and bison bronzes decorate the walls that separate the two large and open dining rooms, while faux foliage borders the ceiling.
Deep cranberry walls contrast the otherwise neutral interior of the restaurant, dimly lit by the small lights embedded in the ceiling.
The menu at Cattleman’s Cut offers an array of options to satisfy nearly any type of diner.
Seafood, chicken, lamb, pasta, buffalo and duck headline the different options, but the pride of Cattleman’s Cut are the USDA Montana sized steaks and nightly featured prime rib.
The namesake of the restaurant, “The Cattleman’s Cut”, is a 36 oz. rib eye steak sliced from a choice rib eye loin and butterflied, served proudly for $45.95.
Health conscious diners, or those with smaller appetites, can select option from the portion of the menu titled “On the Light Side”, where entrees are offered in smaller portions for prices ranging from $13 to $15.
For experimentation, I ordered the Rocky Mountain Oysters for an appetizer, an item I have never tried and didn’t know existed until I moved to
According to the menu, these sliced and seasoned “calf nuts” are breaded and deep fried, served with cocktail sauce on the side.
Without thinking about what it was I was about to consume, I closed my eyes and tasted the Rocky Mountain Oysters, which resembled a flavor similar to that of chicken fried steak.
The cocktail sauce added a distinct contrast, enhancing the surprisingly pleasant flavor of the Rocky Mountain Oysters.
Smoken Joe’s BBQ Baby Back Ribs are the Thursday night special at Cattleman’s Cut, and the featured meal of this review.
The ribs are slowly smoked over a smoldering sweet hickory fire, and rubbed with “Joe’s Dry Rub Seasoning”.
Joe’s Baby Back Ribs are available for order three ways: mini slab (four bones) for $10.95, half slab (six bones) for $16.95, or a full slab (12 bones) for $24.95.
These tender, moist ribs have a smoky, juicy taste that makes your mouth water.
The modest amount of BBQ sauce that coats the ribs enhances the flavor of the meat, plentiful on the bone.
The ribs are served with a side of BBQ sauce, but the sauce is not needed to enjoy the sweet taste of these juicy ribs which sold out in the amount of time it took me to eat my meal.
Rosemary roasted potato quarters are served on the side are pair nicely with the ribs.
A crisp potato skin contains the fluffy potatoes, dusted in herb flavor.
Homemade sweet, crumbly cornbread is also served on the side, and is paired with a honey butter spread that adds the perfect amount of flavor to the side.
To end this exquisite meal, just in time for the holidays, I ordered the Eggnog Custard Pie.
Served on a chilled plate sprinkled with powdered sugar and a dollop of cool whip, this hearty slice of pie was delicious to say the least.
The subtle eggnog taste of the cool, smooth custard was highlighted by the sprinkling of cinnamon and nutmeg on the top of the slice.
The Cattleman’s Cut and Supper Club maintains a welcoming environment for any type of diner, offering a casual friendly atmosphere with which to enjoy your meal.
Diners came dressed in attire ranging anywhere from t-shirts and blue jeans, country western shirts and cowboy boots, to sports coats and button down shirts.
The Cattleman’s Cut provides a unique location for business meetings, club events, special parties and banquets, however there are no private banquet rooms available.
In addition to the on-site offerings, Cattleman’s Cut can also offer off the premises catering, and is equipped to handle groups of anywhere from 100 to 2,000 people in size.
Among other benefits, the Cattleman’s Cut provides you an enjoyable meal away from the hustle and bustle of the city.