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OT: Best Purveyors of Beef in DFW or anywhere in Texas


SFlonghorngirl
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Well, I ship a lot of meat during the holidays to friends and family. I use New Braunfels Smokehouse. There will be equally good sources out there, but I have first-hand knowledge of how they do things at NBSH. I was once given a impromptu tour of the facilities there, met the smokehouse master "Rocky" who showed me the inner workings. It's a first class outfit. They pioneered the spiral cut ham.

 

http://www.nbsmokehouse.com

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Well, I ship a lot of meat during the holidays to friends and family. I use New Braunfels Smokehouse. There will be equally good sources out there, but I have first-hand knowledge of how they do things at NBSH. I was once given a impromptu tour of the facilities there, met the smokehouse master "Rocky" who showed me the inner workings. It's a first class outfit. They pioneered the spiral cut ham.

 

http://www.nbsmokehouse.com

 

Thanks for this SHL!

 

But more specifically, I am interested in Texas Ranchers (Companies? Unsure of term) that raise premium cuts of beef, like grass-fed cattle, or wagyu beef.

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The premium stuff is going to come out of Nebraska or Iowa, corn-fed beef. I know there are several companies that do the "fill up your freezer" thing here in the DFW area that are coming straight out of Omaha. They sometimes stop at my door when they don't sell everything they have. The quality of the beef and also the veggies has been astonishing. I haven't purchased from one of them since middle of last summer. I'll see if I can dig up their info.

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The premium stuff is going to come out of Nebraska or Iowa, corn-fed beef. I know there are several companies that do the "fill up your freezer" thing here in the DFW area that are coming straight out of Omaha. They sometimes stop at my door when they don't sell everything they have. The quality of the beef and also the veggies has been astonishing. I haven't purchased from one of them since middle of last summer. I'll see if I can dig up their info.

 

Thanks SHL! I was hoping for a Texas based company.

 

I think I read somewhere Aaron Franklin purchases premium cuts of brisket from a local purveyor near Austin. Maybe grass-fed, organic or something similar.

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Allen Brothers steaks

is one that does it. very high end

 

google it

 

Thanks for this info Slim. I didn't know about this business until I googled. Below is a para I copied from one of the business journals:

-------------------------------------------------------------------------------------------------------------------------------------------

Allen Bros. is considered the world's largest purveyor of USDA prime-grade beef, according to the Business Journal for Meat and Poultry Processors. According to the journal, Allen Bros.' sales are soaring to as much as $70 million this year from about $50 million last year.

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I have some stories for you about Allen Brothers that I will share off line. Interesting people, to say the least.

 

If you want grass fed, you are going to have to look outside of Texas, mostly because the grasses that grow in Texas have been developed to thrive in the climate and not because of their nutritional content (there are nutritional grasses suitable for Texas weather, but they are an added cost to ranchers).

 

Companies like Le Cense offer grass fed beef where you can buy in bulk (up to an entire cow) that you can have sent to different addresses or sent on a schedule, so if you get a couple of individuals to go in

On it with you, you can split a bulk purchase at reduced cost.

 

In DFW, go to Rudolph's in Deep Ellum. They are hands down the best meat market (talk to the people at Jimmy's if you want sausage ground from elk, waygu, buffalo, etc. They source those meats and do custom grinds in small batches)

 

There is a ranch close to Palestine that sells free range lamb and chicken as well as fresh eggs (they have a dozen Great Pyrennes that share guard duty so it's fun to visit them if you like seeing real working dogs work). I will get you the name if you are interested.

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But there aren't any Texas based companies? Ft. Worth is a cattle town. Surely there are some. Maybe I should use the Google machine.

 

What type of foods is Texas known for?

 

When I visit Texas, I crave BBQ, steak, CFS, and Tex-Mex.

 

that's one of the misconceptions we have in Texas. we raise a lot of "grass fed" cattle in this state, but it mostly grades out as select. when you go to a great steakhouse and eat prime beef, it most likely comes from Nebraska or Iowa or Kansas. in many cases from Allen Brothers. i know nothing about the company, just that when i order gift steaks for a special customer, that's where i usually go. there are certainly others around.

 

you can google Texas grass fed beef and find the good purveyors and you may be able to google Texas wagyu beef and find something, but there's not going to be a lot of it. the best prime beef you will eat is all going to be corn fed and finished in feed lots.

 

Wagyu beef and "grass fed" beef are pretty much on opposite ends of the taste spectrum because of differences in marbling. you can't get really good marbling characteristics in grass fed beef. its great beef, and arguably healthier, but if you want a great tasting steak every now and then you're going to buy something with marbling in it.

 

Wagyu and grass fed are types of beef, but not grades. Grades run prime, choice, select and good--from high to low and then there are subgrades sometimes.

 

google wagyu beef and read up on it. its actually a breed that was developed in part at Texas A&M to compete with the wildly popular Kobe beef in Japan..

 

you sound like my kind of girl. you need to come sit with me at a ball game out at the Disch sometime and don't let any of these knotheads tell you not to (which they will). :cool: don't worry, i'm pretty harmless.

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Thanks SHL! I was hoping for a Texas based company.

 

I think I read somewhere Aaron Franklin purchases premium cuts of brisket from a local purveyor near Austin. Maybe grass-fed, organic or something similar.

 

He doesn't use local product (beef).

 

Aaron Franklin orders wholesale from a Kansas based supplier - Creekstone Farms. Franklin uses the 'Natural Black Angus - Prime' product they sell in whole packer. According to an interview with that meat supplier, Franklin has a standing order for every last piece of 'natural' product they can provide. Because supply of that quality is so limited - they have a hard time just filling his orders.

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THE BEST Ribeyes in Houston, and I would argue the entire state are here ....

 

http://revivalmarket.com/wp-content/uploads/2011/06/4.1-Chronicle-Greg-Morago.pdf

 

If “farm to table” is one of those murky concepts for foodies (as “green” has become for

environmentalists), look no further than Houston’s Revival Market for a perfect definition of the local

food movement.

 

Owners Ryan Pera and Morgan Weber originally conceived of their modern interpretation of a country

store as a butcher shop where Pera could sell charcuterie he made (as well as fresh cuts) from Weber’s

pasture-fed meat from his family farm in Yoakum, where they’re raising the state’s first Mangalitsa pigs,

prized for their lusciously fat-marbled flesh. But as the two food patriots collaborated, they realized

their neighborhood butcher idea should be expanded to include local dairy, breads, fruits and

vegetables, herbs, honey, eggs, grains, olive oil and locally-roasted coffee, all sourced from greater

Houston and throughout Texas. The result is the newly-opened Revival Market, a business that local

foodies are hailing as the epitome of what it means to eat and shop for staples grown by family farms

and produced by local artisans.

 

They also have a fabulous collection of artisan Texas cheese, if you are into that (I am)

And really great pork too.

 

 

7-feature_revival-market-houston-city-dozen_iweb_1200x800.jpg

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that's one of the misconceptions we have in Texas. we raise a lot of "grass fed" cattle in this state, but it mostly grades out as select. when you go to a great steakhouse and eat prime beef, it most likely comes from Nebraska or Iowa or Kansas. in many cases from Allen Brothers. i know nothing about the company, just that when i order gift steaks for a special customer, that's where i usually go. there are certainly others around.

 

you can google Texas grass fed beef and find the good purveyors and you may be able to google Texas wagyu beef and find something, but there's not going to be a lot of it. the best prime beef you will eat is all going to be corn fed and finished in feed lots.

 

Wagyu beef and "grass fed" beef are pretty much on opposite ends of the taste spectrum because of differences in marbling. you can't get really good marbling characteristics in grass fed beef. its great beef, and arguably healthier, but if you want a great tasting steak every now and then you're going to buy something with marbling in it.

 

Wagyu and grass fed are types of beef, but not grades. Grades run prime, choice, select and good--from high to low and then there are subgrades sometimes.

 

google wagyu beef and read up on it. its actually a breed that was developed in part at Texas A&M to compete with the wildly popular Kobe beef in Japan..

 

you sound like my kind of girl. you need to come sit with me at a ball game out at the Disch sometime and don't let any of these knotheads tell you not to (which they will). :cool: don't worry, i'm pretty harmless.

i have nothing to add to the beef discussion, but DO NOT accept his invitation to accompany him to a ball game. it's a trap. his intentions are not gentlemanly.
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I have some stories for you about Allen Brothers that I will share off line. Interesting people, to say the least.

 

Companies like Le Cense offer grass fed beef where you can buy in bulk (up to an entire cow) that you can have sent to different addresses or sent on a schedule

 

I've ordered some wagyu from Debragga's in NYC before. Pretty good. I will order some ribeyes from Allen Brothers and Le Cense to compare.

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In 1994 due to a loophole in the trade Act of 1992 between the United States and Japan, a small nucleus of Akaushi cows and bulls were brought to the United States in a specially equipped Boeing 747. Today, Akaushi genetics are controlled by a group of Texans under the name HeartBrand Beef, Inc.

 

Akaushi cattle, a Bos Taurus type of cattle had their origin and evolution in Kumamoto, Japan. Kumamoto is located in the middle of Kyushu island at a latitude of 32 degrees, 48 minutes North and 130 degrees, 42 minutes East, in the northwest part of the Kumamoto Prefecture.

Cattle breeds are divided into two kinds in Japan. The first is dairy cattle, including mainly Holsteins, grade Holsteins and Jerseys. The second type of cattle are nearly all called Wagyu. The word Wagyu refers to all Japanese cattle by its direct translation of its two grammatical parts, "wa" and "gyu" meaning Japanese and cattle, respectively. The Wagyu cattle are the Japanese indigenous breeds, which have been subjected to genetic improvement over the last 90 years. Today, there are four breeds of Wagyu cattle, the Akaushi (Japanese Red), the Kryoshi (Japanese Black), the Japanese Polled, and the Japanese Shorthorn. It is estimated at the present time that a population of 58, 263 breeding age females represents the Akaushi breed.

 

Fifty years ago the Japan Association of Akaushi registration was created in order to collect, manage and process all Akaushi data. The Association has collected carcass performance, breeding pedigrees and economic data for every animal on the entire breed. These data have been use by master geneticists and scientists in the selection of every Akaushi dam and sire over the last half-century. At the same time, the Kumamoto Prefecture Agricultural Research Center has used these data to select prospective sire and dam lines to be utilized for further genetic improvement. Consequently, new sire and dam lines are only released for general production after they have been proven meritorious by extensive and accurate statistical analysis, using a sophisticated progeny-testing model.

 

As a result of this unique data processing closed system, the Akaushi breed is extremely uniform and consistent throughout the genetic lines for all carcass and palatability traits. Today, the uniformity of Akaushi carcass performance characteristics is superior to all Western beef cattle breeds.

 

HeartBrand Beef, Inc., is presently producing natural Akaushi meat under rigorous quality guidelines and certified product testing in a source verified vertically integrated production system. Our, program is designed to provide consumers the healthiest and highest quality natural Akaushi beef

Edited by UT TOPS
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There is a ranch close to Palestine that sells free range lamb and chicken as well as fresh eggs (they have a dozen Great Pyrennes that share guard duty so it's fun to visit them if you like seeing real working dogs work). I will get you the name if you are interested.

 

Duke -- If you could send me the info on the Palestine Ranch, I would love to get it and visit. We have two 9 month old pups (not working dogs) and they are just flat out awesome...

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Duke -- If you could send me the info on the Palestine Ranch, I would love to get it and visit. We have two 9 month old pups (not working dogs) and they are just flat out awesome...

 

an OB raises really fine grass fed lamb near lampasas and sells to restaurants around austin. google IO Ranch, grass fed lamb, and it'll pop up. he'll ship. his name is Jeff Ruyle and he posts under the name Orangeuglad. terrific guy and very good friend of mine. produces a fantastic product. see his dogs in his pictures on the website.

 

tell him Slim sent you. he'll probably try to charge you double. :cool:

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