At its peak, there were about 120 Black Angus around the country.
Whether you come to have your memorable experiences cooked by our seasoned chefs here, or let us help you create them at home on the grill, we are only a family because of you. Thank you for the last 60, and cheers to the next 60 years together.
- Steakhouse Starters
- Land & Sea
- Burgers & Sandwiches
- Steaks Aged 21+ Days
- Prime Rib
- Steak & Sea
- Salad & Bowls
- Sidekicks
- Campfire Feast Dinner for Two
- Square Cow (until 6pm)
- Feast for Two
- Hot Honey Roasted Corn
- Crab Bearnaise
- Parmesan Balsamic
You can taste the difference that experience makes in every hand-cut steak you eat in our restaurants or take home to cook.
Nutritional Facts
- Shrimp Cocktail
- Crispy Garlic-Pepper Zucchini
- Loaded Potato Skins
- Chipotle-Buffalo Chicken Tenders
It took us more than 50 years to perfect this sionature steak sauce recipe. We carefully hand-selected each ingredient to make your every bite a memorable experience. Pour over steak, chicken, chops, and anything else you can fire up.
That's the Black Angus Way
- Quality
- Consistency
- Value
- Family
- Heritage
- Loyalty
- Trust
American SteakhouseBlack AngusWe've been mastering our craft since 1964, so you could say we know a thing or two. Our cuts are aged at least 21 days, seasoned to excellence, expertly flame-grilled and served up just the way you like it. You've earned it. Whether you're here to throw back a couple with old friends or trying to finish off the Campfire Feast on your own, there's always a seat for you. We're here to share in all your most memorable experiences.It takes about 60 years to cook the perfect steak
At Black Angus, our brand has always meant something special. Because on the ranch, a brand is what differentiates you from your neighbors. It's a physical example of what sets you apart from the others in the herd. And at Black Angus, we take that to heart.At Black Angus, our brand means
That you're part of a Heritage stretching back almost 60 years. We have a history of ranchers and restauranteurs that stretches the entire West, from Washington to California, New Mexico to Hawaii.
- It means you're part of a Family.
We strive to make every experience feel like you're coming home. Our personality may be casual, but our service is exceptional. We're a ranch, not a farm! We do the work while you kick up your boots and enjoy your West life.- It means we're committed to ranch-to-table Quality.
It's apparent in the quality of our meat-Certified Angus Beef and USDA Choice Steaks-but also in every plate we serve. We find the best proteins, create the tastiest recipes, and then make it all in-house so everything tastes, looks and feels ranch fresh.- It means Value.
We give our guests affordable options for spontaneous weeknight dinners, but also offer a steakhouse experience that's worthy of special occasions. A cowboy's plate is a full plate. We'll leave the a la carte pricing to the other guys!- It means you get the same great meal, same memorable experience, every time and at every location.
Whether that's walking in to grab a steak after a long day of surfing at our Pearl City location or hopping off the freeway to grab a quick bite at our Santa Ana location, we believe Consistency is what transforms average into excellence!- It means we earn your respect, appreciate your honesty and return your Loyalty.
We know you have other options, so we promise to never take your loyalty for granted!- And most importantly, it means Trust.
Trust that we'll create the same great experience for you, time after time. Trust that we'll greet you with wide western smiles and fresh warm molasses bread. Trust that you'll leave happier than when you walked in.For almost 60 years, Black Angus has been the best at what it does. And like that first match on the grill every evening... we're just getting started!
Our Commitment to Quality
- Lobster
Using methods that stretch back generations, the lobster fishermen of the North Atlantic take pride in their work; ensuring that their catch is always top quality and chemically free. Our lobster is steamed to order and served sweet and tender, especially for you!- Steak
Steak is in our name, and we take that very seriously! Our partnership with Certified Angus Beef, featuring their 10 Quality Standards, is the beginning of our journey from ranch to table. Aged at least 21 days and precisely hand-cut in-house daily, the fine marbling texture ensures consistent flavor and juiciness, as well as superior tenderness for your maximum enjoyment!- Shrimp
Our secret recipe encases our tender, tasty shrimp for a special treat. Or enjoy our truly "Jumbo" Shrimp Cocktail to start your meal and feel good knowing all of our shrimp is chemical free with no tripolyphosphates.- Pork
All of our ribs are sourced domestically and USDA Process Verified, which oversees meat quality and humane animal handling. This guarantees a high quality, finely marbled and exceptionally tasty rack of Baby Back Ribs for you!- Salmon
Our sustainably raised, North Atlantic cold-water Salmon is delivered fresh several times a week, and is cut in-house daily providing a tender, mild-flavored treat for all of our salmon lovers! Paired with our house wine and decadent sidekicks, you'll enjoy a healthy, delicious experience!- Chicken
Our Chicken Tenders are fresh, well-loved and carefully hand-breaded making them a truly "tender," juicy choice, begging to be dipped in one of our house-made sauces.- Proprietary / Produce
We get lots of compliments on our produce choices, including our Contemporary Arcadian Lettuce Mix for our House Salad and our hand-breaded Garlic-Pepper Zucchini. In fact, our reputation for quality house-made products including our pickles, and most of our dressings and sauces, has created a market for our very own Black Angus Steak Sauce available for purchase in stores.- Fun Facts
More than 2 million Sweet Molasses Rolls roll out of here and into hungry mouths every year, paving the way for more millions of Baked Potatoes to snuggle next to our Signature Steaks, keeping all who come here coming back for more. Whether you're already a Black Angus fan or about to become one, we live to feed you our very best from the ranches and farms of the US to the plate in front of you!
From the Farm to your Fork
- Hand-cut ready-to-cook steaks
- Atlantic Salmon Fillets farm raised from Norway
- House-made sauces
- Professional-grade cutlery
- Black Angus branded glassware
[https://blackangusmarket.com/]
Our steaks are cooked to order, just the way you like them. Let your server know your temperature preference.
- Well Done
- Hot
- Fully Cooked Throughout
- Medium-Well
- Hot
- Slightly Pink Center
- Medium
- Warm
- Pink Center
- Medium-Rare
- Warmer Center
- Red Throughout
- Rare
- Cool Center
- Red Interior
Let's go back to your place. Get the same quality steaks, seafood, and sauces we prepare in the restaurant, ready whenever your craving strikes. Here are some of our favorite selections!
- From the Butcher
- Filet Mignon
- Ribeye
- New York Strip
- From the Ocean
- Twin Lobster Tails (2)
- Salmon
- Snow Crab Legs
- Condiments
- Steak Sauce
- Steak Seasoning
- Retail T-Shirts
- Live Your West Life
- Cowboy
Black Angus Steakhouse
WIKIPEDIAAKA Stuart Anderson's Black Angus (before 2005)
American restaurant chain that specializes in steaks, headquartered in Burbank, California. The chain was founded on April 3, 1964, by Stuart Anderson of Seattle, Washington.Stuart Anderson (1922-2016) founded the Black Angus Steakhouse chain in 1964. The unpretentious chain grew in the 60s and early 70s promising reasonable prices for offerings. Western styled advertisements touted "steak dinner with all the fixings - just a buck ninety-nine."
- Saga acquired Black Angus in 1972.
- Marriott acquired Saga in 1987, and sold several of the Saga restaurants to American Restaurant Group.
- In 1995, Black Angus had 101 restaurants and reported revenue of $244 million.
- In 1999, the overall parent company's profits were steady at $104.7 million, but higher for the Black Angus chain.
- By 2001, there were 103 Black Angus restaurants in 13 states, and each restaurant had approximately 75 employees and served an average of 3,000 customers weekly.
- By 2004, the number had fallen to 93 Black Angus and Cattle Company restaurants in 10 states, with 57 units in California.
- In September 2004, American Restaurant Group filed for Chapter 11 bankruptcy protection for Black Angus Steakhouse. Black Angus was indebted approximately $202 million and had in 2003 reported revenue of $276.6 million resulting in a net loss of $32.5 million. The bankruptcy proceeded concurrently with an effort to re-brand and remodel the chain.
- On January 15, 2009, American Restaurant Group itself filed for Chapter 11 bankruptcy protection.
- In March 2009, Black Angus Steakhouse was purchased by Versa Capital Management Inc.
- As of June 2023, there are 32 Black Angus locations across Arizona, California, Hawaii, New Mexico and Washington.
2016
Stuart Anderson, Black Angus Steakhouse founder, diesSFGATERancho Mirage, Riverside County
Stuart Anderson wasn't a cowboy, but the founder of the Black Angus Steakhouse chain knew how to corral customers. Mr. Anderson was born in Tacoma, Wash., but grew up in Seattle. He was a tank driver with Gen. George Patton's Third Army during World War II.Mr. Anderson eventually returned to Seattle after the war, buying an old downtown hotel. State blue laws permitted hotel owners to sell hard liquor, his wife said. "As fast as I could, I installed a small bar in the lobby," Mr. Anderson wrote in his 1997 book, "Here's the Beef! My Story of Beef."
"Hookers, seamen, hustlers, and wrestlers made up most of my trade," he said. The hotel had a small restaurant, and that was the part of the business that attracted him, his wife said. "He decided that he didn't like the hotel part, but he loved the restaurant part," she said.
When he founded the chain in 1964, Anderson offered a big meal for a small price: For $2.99, customers got soup or salad, their choice of steak and a baked potato with all the trimmings. "They were lined up outside the doors," his wife, Helen, said Wednesday.
But the price didn't include dessert. Mr. Anderson wanted heavy volume, and he didn't want folks to linger, she said. "He wanted to get them out of there," she said. "That was his whole theory. But he gave them a lot of food for the money."
In 1964, he opened the first Black Angus in Seattle. At its peak, the chain had more than 120 outlets around the country. The chain was sold in 1972, but Mr. Anderson stayed on to run it before retiring in the mid-1980s. The business had its ups and downs, changing hands several times. There currently are about 45 Black Angus Steakhouses, most in California.
For many years, Mr. Anderson and his family had a 2,400-acre working ranch in eastern Washington that raised, among other animals, black Angus cattle. Mr. Anderson was 93 when he died Monday at his Rancho Mirage home in the Southern California desert. He had lung cancer.
The History of the
Angus Breed in AmericaAngusThe First Angus in America
When George Grant transported four Angus bulls from Scotland to the middle of the Kansas Prairie in 1873, they were part of the Scotsman's dream to found a colony of wealthy, stock-raising Britishers. Grant died five years later, and many of the settlers at his Victoria, Kansas, colony later returned to their homeland. However, these four Angus bulls, probably from the herd of George Brown of Westertown, Fochabers, Scotland, made a lasting impression on the U.S. cattle industry.They Wintered Better
When two of the George Grant bulls were exhibited in the fall of 1873 at the Kansas City (Missouri) Livestock Exposition, some considered them "freaks" because of their polled (naturally hornless) heads and solid black color (Shorthorns were then the dominant breed.) Grant, a forward thinker, crossed the bulls with native Texas longhorn cows, producing a large number of hornless black calves that survived well on the winter range. The Angus crosses wintered better and weighed more the next spring, the first demonstration of the breed's value in their new homeland.Early Importers and Breeders
The first great herds of Angus beef cattle in America were built up by purchasing stock directly from Scotland. Twelve hundred cattle alone were imported, mostly to the Midwest, in a period of explosive growth between 1878 and 1883. Over the next quarter of a century these early owners, in turn, helped start other herds by breeding, showing, and selling their registered stock.
Black Angus Steakhouses, LLC
111 North First Street, Suite #204
Burbank, CA 91502
111 North First Street, Suite #204
Burbank, CA 91502
Founded in 1964 by Stuart Anderson in Seattle, Washington. At its peak, there were about 120 Black Angus around the country.
