Stockyards Steakhouse

Established by cattle baron Edward A. Tovrea in 1919, the Phoenix Stockyards housed nearly 40,000 head of cattle secured by 200 acres of pens, making it the world’s largest feedlot.

In 1947, The Stockyards Restaurant officially opened on the site and quickly became a favorite gathering place for cattlemen, celebrities, bankers and politicians. By the late 1950s cattle pens gave way to urban growth, but the popularity of Arizona’s Original Steakhouse had been established and the restaurant remained intact.

In 2004, a visionary team painstakingly restored and revitalized the restaurant and saloon, recapturing the spirit of Arizona’s cattle industry and authentic western heritage. Today, the Stockyards is a proud part of the City of Phoenix Historical Register, a Valley landmark, and one of Arizona’s most unique and in-demand dining destinations.

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Chef Joe Worrell attended and graduated from the Le Cordon Bleu culinary program in Portland, Oregon in 1994. Apprenticing under English Chef David Angel at the “Black Rabbit” in Troutdale, Oregon.

He then spent years honing his craft at some of the finest resorts in Scottsdale, Arizona before moving into private country club dining. These include Platinum Clubs of America such as Desert Mountain Golf Club and Paradise Valley Country Club. With his family’s background in farming and agriculture he believes in sourcing local products, using local ranches such as the K4 in Prescott and keeping the ingredients clean so they can speak for themselves.