While this reviewer generally likes to avoid "tourist traps," a visit to Cattlemen's is highly recommended, even if it seems that the clientele is composed more of camera laden tourists than the cowboys who have been Cattlemen's "bread and butter" for so long. The food and service have remained true to time when the restaurant had not gained national recognition, and it is an experience that is difficult to match, even in the cattle producing regions of the Southwest.

Of course, the main reason to come to Cattlemen's is for the steaks. Several varieties are available, ranging from the highly marbled rib eye to leaner cuts such as the filet. All of the cuts taste as you may remember them from the days before mass-production cattle ranches and feed lots pumped the animals full of growth hormones and antibiotics before being shipped to chain steak house restaurants and the places offering the "$7.99 specials." The biggest shock I received after a number of years without visiting Cattlemen's was how much the prices had increased into the range of some of the fancy steak houses, while the second biggest surprise was how much the steaks still tasted as they did years ago.

The Rib Eye Steak is one of the recommended cuts for a special treat, as it costs a little more than some of the other cuts. Cattlemen's features a USDA prime cut that is supposed to be the best steak available, but the regular rib eye I ordered was in the top category of my beef experience. The expertise of the cooks in preparing the meat to the red, pink, or brown level ordered by the customer is a large part of the positive experience here. Fat and gristle are removed from the steak before serving, so it would not be unreasonable for the waiter to pick up a "clean plate" at the end of the meal with only the shallowest pool of juice leftover from the steak ponding on the bottom of the plate.

The Baked Potato is every bit as exceptional as the main dishes. With a limited menu, the establishment has put a large part of its energy into producing high quality, perfectly cooked potatoes that taste as if they were subjected to the slowest cooking process possible. The sour cream, cheese, and bacon bit toppings are of a pretty standard quality, but are merely accoutrements to this tuber that would probably be equally satisfying with a little butter and salt.

The House Salad is highly acclaimed for the creamy garlic dressing, and I found the lettuce to be about as fresh as can be expected given the transportation logistics of supplying this vegetable not normally grown in the immediate vicinity. It did seem, however, that there were too many white, pale, and practically inedible plant parts thrown into the salad.

Cattlemen's is renowned for its Lamb Fries, served as either an appetizer or a main course. Served with a tangy sauce, they make a unique and flavorful dish. Personally, though, I can have a perfectly enjoyable dinner without partaking of this delicacy. I think I already have enough hair on my chest that I do not with to regularly consume something that is purported to grow more.