The Stockyards Hotel, Wichita 1950s
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Under a starry sky somewhere in the plains of Wichita, Kansas, a cowboy sits on a log beside a campfire and grills himself a very generous steak. This colorful and witty menu cover was created for the hotel located next to the Wichita Union Stockyards.
Kansas became a global powerhouse for beef production in the late 19th century when millions of cattle were driven from ranches across Texas along livestock trails to ‘cowtowns’ such as Wichita.
Spanning 40 acres, the Wichita Union Stockyards served as a central hub where cattle were bought, sold and processed. Multiple railroads converged at the site and millions of livestock were processed there until its closure in the 1990s.
Many stockyards closed because of the rise of local highways and refrigerated trucking, obviating the need to ship live animals to centralized locations.
The hotel was located right next door to Wichita Union Stockyards and catered to farmers, ranchers and buyers in the meatpacking industry, as well as to locals.
The Stockyards Hotel opened in 1889 and was demolished in the 1960s. The 40-acre site of the Wichita Union Stockyards site now operates today as a popular Western entertainment venue.
The state’s most famous culinary contribution is the Kansas City Strip Steak. Cut from the short loin at the top of the cow, it’s celebrated for its rich marbling, intense flavor and tenderness.
Shipped to the East Coast, it was rebranded in the mid-19th century as the ‘New York Strip’ by the legendary New York fine dining restaurant Delmonico’s which served it as its signature dish.
To this day, arguments still rage over whether these iconic cuts are the same or different. In classic Midwest steakhouses, however, a true ‘Kansas Strip’ is served bone-in to preserve extra moisture and flavor during grilling.
We have to say, this lonesome cowboy looks very happy in this menu from the early 1950s.
We know the approximate date because the menu mentions OPS ceiling prices. During the Korean War, the Office of Price Stabilization (OPS) briefly regulated restaurant dining through strict price ceilings and rationing. This was also done by the Office of Price Administration (OPA) during WWII.
Each order includes a print of the interior menu.
All printed in USA.
