Black Jack’s Saloon

From a blog post from La Junta called Observations, Chitchat, and Idle Gossip in the Smile Hi City

So we went down to Trinidad today to attend the meetings between Assistant Secretary of the Army Eastin, Major General Graham, and the Las Animas County Commissioners, and another between Eastin, Graham, and the local public.

After that, we stopped in at Black jack’s Saloon for lunch.

Seeing as how Trinidad and Las Animas County are in the middle of the primest cow-growin’ country in Colorado, we opted for a couple of middle-sized steaks. Normally we don’t eat much beef, especially since it has gotten so expensive. In fact, we don’t know many people who can afford to eat beef, especially steak, on a regular basis. So we decided to splurge.

We were not disappointed. The steaks were outstanding. They were grilled to perfection. The waitstaff was on the ball and friendly. The ambience was top notch. The place was happily noisy with satisfied customers. Yep, we’d go back there in a New York minute.

Moved by recent comments about how we owe farmers and ranchers who put food on our tables, I decided to ask the waitress where Black Jack’s gets their beef. She didn’t know. So I asked a fellow back by the grill. I expected to hear they get their custom cuts from a local rancher, or a local packing plant. You know. Genuine grass-fed, free-range beef. Or perhaps hand-rubbed Black Angus steers, massaged daily with New Belgium ales by a bevy of vestal virgins and fed a select mash of corn and more of that New Belgium ale.


Black Jack’s gets their beef from Sysco. Imagine our surprise when we found that Sysco gets most of its beef from Buckhead Beef, which is an east coast company. They get their Kobe beef from Snake River Farms up in Idaho. Well. Imagine our surprise to find that Las Animas County’s premier steakhouse uses beef that only by the most coincidental of events might actually come from Las Animas County.

We were…surprised.

Great place, though, even if they don’t shop local.