Texas Roadhouse Customer Claims Restaurant Repeatedly Served Cheaper Steak
An Illinois patron says he was served a less expensive cut of beef instead of a filet mignon on multiple occasions at a local restaurant.
A regular patron of a Texas Roadhouse location in Forsyth, Illinois, has raised concerns after discovering he was repeatedly served a lower-grade cut of steak than the one he ordered and paid for. The customer, who has frequented the restaurant for over a year, recently ordered a $30 filet mignon but was served a $20 sirloin instead.
Having previously worked extensively in restaurant and hotel kitchens, the diner immediately recognized that he had received the incorrect cut of beef. He brought the discrepancy to the attention of a nearby staff member, who took the plate back to the kitchen and subsequently confirmed that a mix-up had occurred.
Deciding to speak with a manager, the patron noted that this incident marked the third time he had received a sirloin after ordering an eight-ounce filet mignon. According to the customer, the manager responded dismissively and stated that such a mistake was impossible because every cut of meat undergoes rigorous human inspection in the back of the house.
Despite the manager's skepticism regarding the frequency of the issue, a Texas Roadhouse corporate representative acknowledged the specific mistake to media outlets. The company stated that management acted quickly to resolve the situation, though a representative also noted they were unable to verify that the error had happened on three separate occasions.
Following the recurring billing and food discrepancies, the frustrated customer stated he has decided to avoid the Forsyth restaurant altogether and warned fellow diners to closely monitor their orders. The incident quickly gained traction online after being shared on social media, prompting numerous other customers to voice similar frustrations.
In the comments section of viral video posts detailing the mishap, several former and current patrons shared parallel experiences involving incorrect steak cuts at the same Illinois location. While some commenters expressed shock at the alleged oversight, others suggested that the substitution of cheaper cuts of meat might be intentional to boost profitability, leaving the restaurant's local practices under public scrutiny.