Texas Roadhouse Practice

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Prepare for the Texas Roadhouse exam. Study with flashcards and multiple choice questions, each question has hints and explanations. Enhance your learning and get ready for your test!

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What is the most tender steak we serve?

Filet
12 and 16
6/8/medallions
18/23(Porterhouse)

The correct answer is: Filet

The most tender steak served at Texas Roadhouse is indeed the filet. This cut comes from the tenderloin area of the cow, which is known for its minimal connective tissue and fat. As such, it has a velvety texture that is typically preferred by those seeking a flavorful, buttery steak experience. The other choices, while also delicious, do not match the tenderness of the filet. The 12 and 16-ounce options refer to the ribeye, which is flavorful and well-marbled but not as inherently tender due to the additional fat and connective tissue. Similarly, the 6, 8-ounce medallions are smaller portions of steak but might not provide the same tenderness and texture that the filet offers. The 18 and 23-ounce Porterhouse is a larger cut that includes both the tenderloin and strip, making it a hearty and flavorful option, yet the tenderloin portion is not as tender as a standalone filet. Thus, the filet stands out as the tenderest option on the menu.