Our Chef and Owner
The son of a schoolteacher and an oilfield worker, Mark Bohanan grew up in Jourdanton, a small town about 50 miles south of San Antonio. The best cooks in the family—his mother and grandmother—taught him the value of cooking from scratch. His grandfather (“the king of barbecue”) handed down a South Texan’s particular knowledge of meat and smoke.
Well-schooled by the family in a strong work ethic and appreciation of family recipes, Mark went on to earn a BBA at Texas A&M (Gig’em, Aggies!) and was working toward his MBA, when the love of cooking inspired a new path. Years of experience are evident in every dish created in Chef Mark’s disciplined, inventive kitchen. Culinary traditions are honored, South Texas recipes, refined and service perfected.
Tender, Flavorful, Heart-Healthy Beef – Akaushi
In a league of its own, Akaushi beef is superlative in flavor and tenderness. Its superior marbling and texture are the result of decades of strict cattle-breeding protocols and progressive ranching practices. Texas-raised Akaushi cattle thrive on a forage grazing system, which emphasizes humane herd health and animal stress reduction. A healthy diet (no growth hormones, ever) and natural environment result in beef that is extraordinarily tender, juicy and flavorful.
Akaushi beef is justifiably known as the most palatable, and yet healthy, beef in the world. Compared to the beef of other cattle breeds, Akaushi is significantly higher in monounsaturated and other beneficial fatty acids and lower in saturated fats.
Tuesday - Thursday, 5 - 9 pm
Friday & Saturday, 5 - 10 pm
Sunday, 5 – 9 pm
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