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I'm looking for a butcher shop / meat market (not a grocer or restaurant).

inarieshu Jun 26, 2010 11:37 AM

Can anyone recommend a good butcher in the Arlington, Fort Worth, Dallas area? I have some questions about some "nose to tail" options and am looking for an old-school freestanding butcher shop (already tried my grocer). Thanks.

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  1. c
    CocoaNut RE: inarieshu Jun 26, 2010 12:04 PM

    I've never used these guys, but came across their web-site last week last week. Little Elm is off 121, tucked behind the Colony. (i wish meat markets weren't so hard to come by these days.)


    1. irodguy RE: inarieshu Jun 26, 2010 01:36 PM

      I always use www.hirschsmeats.com in Plano. Always very nice meat.

      10 Replies
      1. re: irodguy
        RobbnTX RE: irodguy Jun 26, 2010 04:15 PM

        +1 for Hirsch's Meats...great selections including prime grade beef.

        1. re: RobbnTX
          kylewilliam RE: RobbnTX Jun 28, 2010 08:36 AM

          another vote for Hirsch's. I grilled some Iowa cut pork chops from them last night. Very tender, even though I cooked them a minute too long.

        2. re: irodguy
          vr666m RE: irodguy Jun 27, 2010 08:31 AM

          what is the difference between Hirsch's Meats and a grocery store like Central Market, Sprouts or Wholefoods?

          1. re: vr666m
            twinwillow RE: vr666m Jun 27, 2010 10:37 AM

            The "meat department" at CM is just that. A, meat department. I don't consider those guy's behind the meat counters at Central Market and Wholefoods to be 'butchers'. They don't cut up whole sides of beef to make steaks. They just open a cryovac bag and cut steaks from what's inside.
            The meat people at Rudolph's, Kuby's, and Hirsch's are real butchers. Those stores actually have whole sides of meat come in through the back door and then their own butchers carve and cut to make the steaks you see in the display cases.

            1. re: twinwillow
              vr666m RE: twinwillow Jun 27, 2010 08:43 PM

              so what's the difference in the meat?
              Is the cut better? Taste better? Price better?
              I mean, the meat in CM is cut by butchers prior to arriving to CM right? Or is it cut by machines?

              1. re: vr666m
                twinwillow RE: vr666m Jun 27, 2010 09:29 PM

                I'm not trying to imply that the meat at a free standing butcher shop is any better or worse than the meat department in a super market. Just trying to provide the answers to the originator of this topic's question. For myself, I prefer the meat at Central Market to the meat at Hirsch's.
                Although, I've found the meat at Rudolph's and Kuby's to be superior to both CM and WF's. Albeit, more expensive!

              2. re: twinwillow
                head RE: twinwillow Jun 28, 2010 06:28 AM

                I regularly have a steak from CM that they custom cut got me.

                1. re: head
                  CocoaNut RE: head Jun 28, 2010 09:55 AM

                  Re twinwillow: "They don't cut up whole sides of beef to make steaks".

                  CM, MS, WF and the rest of the "gang" do not receive whole *sides* of beef, pig, or any other animal; ie, you will not go into their "butcher" area and find any carcasses waiting to be discarded - their soup bones come frozen in a box.

                  However, some of those guys do have experience in real butcher shops and can provide information and advice.

                  That doesn't mean a butcher's steak is superior to any other. Ultimately, it depends on the cut and grade. I was once told that the cutting technique of a steak matters. It needs to be cut slightly against the grain for added tenderness. It sounds logical, but ...... not sure I'm buying it.

                  1. re: CocoaNut
                    irodguy RE: CocoaNut Jun 29, 2010 04:25 PM

                    Cutting a steak depends on the cut of beef. A ribeye for instance is an easy cut. It's a matter of trimming the primal nothing all that fancy.

                    On the other hand a sirloin can be destroyed easily. You can tell a sirloin any day that has not been cut / trimmed properly because it will be super tuff ...

                    1. re: CocoaNut
                      foiegras RE: CocoaNut Jun 7, 2011 03:54 PM

                      I can believe it, as I've seen bad carving destroy the texture of poultry ...

                      Local Yocal in McKinney has opened since this thread started ...

            2. m
              mikemeehan RE: inarieshu Jun 26, 2010 03:32 PM

              Kuby's in Highland Park has a great meat department with an amazing array of choices.

              2 Replies
              1. re: mikemeehan
                twinwillow RE: mikemeehan Jun 26, 2010 04:21 PM

                Kuby's is on the south end of Snider Plaza in University Park. Excellent butcher!

                1. re: mikemeehan
                  dallasbeatrice RE: mikemeehan Jun 28, 2010 07:54 AM

                  Kuby's has terrible customer service. They do not stand behind their products. Super expensive, not worth the drive.

                2. twinwillow RE: inarieshu Jun 26, 2010 04:19 PM

                  In addition to the above, Rudolph's on Elm Street has been a very highly respected butcher in Dallas for more years than anyone else. And, don't forget that little butcher shop a few doors down from Scardello Cheese on Oak Lawn. Just across the street from Pappadeaux Seafoood a block north of Lemmon.

                  4 Replies
                  1. re: twinwillow
                    sike101 RE: twinwillow Jun 28, 2010 07:39 AM

                    That's VonGersteem's Butcher Shop. I bought about a dozen ribeyes and a big pork butt from him a few weeks ago. He trimmed them up very nice prior to weighing them(something not done at CM) and the price was only a buck or so per pound more than the SALE price at CM. The owner Greg is knowledgeable and very accomodating. He says the beef is 28 day dry aged and a "high choice" grade, whatever that means. They were well marbled, had great beef flavor and were tender. The selection is a little limited in the shop; I'd reccomend ordering ahead if you have large purchase needs.

                    90% of the meat I buy is from CM or WF, so it's nice to get a different tasting steak once in a while.

                    I like Roudolph's a lot too, but he's expensive, especially when buying a little volume. Of course Kuby's is great too.

                    1. re: sike101
                      DarnellErwinFletcher RE: sike101 Jun 28, 2010 11:53 AM

                      That's odd, I find Rudolphs to be considerably less expensive than CM/WF....

                      Typically I get prime, dry aged bone-in ribeye from Rudolphs for 16.99/lb and CM is 25.99/lb and higher....

                      CM meat department no longer gets any of my business, on one occasion they refused to grind to order .5 lbs of lamb, veal and pork for me, saying that they had pre-ground packs at the end of the case... when i explained I didn't need the 4.5 lbs of meat that would result in they said they were out of ground meat...

                      next time I wanted chicken thighs and someone pointed me to the pre-package case of thigh quarters "these are the only thighs we have" and I asked them to remove the legs that didn't work for the recipe, they said no....

                      1. re: DarnellErwinFletcher
                        sike101 RE: DarnellErwinFletcher Jun 28, 2010 01:11 PM

                        I may be wrong but I don't think those 16.99 ribeyes at Rudolph's are prime, nicely aged and tasty, but I dont think prime, not that it really matters.

                        CM will run choice ribeyes at 8.99 a pound I believe. Not a huge difference on 2 steaks, but 10 pounds... I buy meat there mostly out of convenience and b/c I can't get to Rudolph's before closing on my way home.

                        Seems to me that CM's prime beef is just barely so at times, I rarely buy it there. I do like the grass fed steaks they get at WF.

                        1. re: sike101
                          CocoaNut RE: sike101 Jun 28, 2010 02:08 PM

                          I've been enjoying the sales that CM has run on steaks since spring, however, there is usually quite a thick slab of fat "trimmings" around the edges that I don't think would be there if paying the "regular" price.

                  2. j
                    JB22 RE: inarieshu Jun 26, 2010 09:24 PM

                    If you're near Lewisville, try the Old Town meat market. It was featured on a Bobby Flay show a few years back.


                    1. v
                      vstock RE: inarieshu Jun 27, 2010 06:16 AM

                      We have shopped at the Old Town Butcher in Lewisville and Rudolph's on Elm. In addition, we have bought meat from the Farmer's Market from JuHa Ranch once. Depending on what type of "nose to tail" options you are looking for each may have different options. I don't remember which vendor it was at the Green Spot Farmer's Market, they had a price list that includes whole and sides of whole pig, lamb, and beef. You might be able to get information that route as well. Good luck.

                      2 Replies
                      1. re: vstock
                        Liveitloud RE: vstock Jun 28, 2010 04:35 PM

                        I go to Hirsch's and Ye Old Butcher Shoppe but they are both in Plano. Both a very good though.

                        1. re: Liveitloud
                          irodguy RE: Liveitloud Jun 29, 2010 04:29 PM

                          Ah yes forgot to mention Ye Old Butcher Shop. He is much smaller than Hirsch's but is really accommodating. I purchase custom sausage from Jeff for our Octoberfest.

                      2. c
                        CocoaNut RE: inarieshu Jun 3, 2011 09:48 AM

                        I'm in need of 4 steaks as a "thank you" for a favor done for me. I'll most likely go to CM, but does anyone have experience with the quality of (the new) Chefs Meat and Fish Market in Southlake?

                        3 Replies
                        1. re: CocoaNut
                          battman1_2000 RE: CocoaNut Jun 3, 2011 01:19 PM

                          wow!! Something new?? Thanks for the info! Gotta go swing by this weekend.

                          1. re: CocoaNut
                            b_mohon RE: CocoaNut Jul 7, 2011 03:03 PM

                            Yes. This place is cool. They have high quality steaks of virtually every cut imaginable. Be prepared to open up the wallet, though. Chef's is great, but it is not cheap.

                            Something very cool happened when I asked about the chicken. They brought me in the back of and I got to tell him everything I wanted to season the chicken with. They had various fresh herbs and truffle oil and seasonings. Try to keep this place in business. It would be great to have around.

                            1. re: b_mohon
                              CocoaNut RE: b_mohon Jul 7, 2011 04:33 PM

                              Sorry. Truffle oil is not impressive.

                          2. p
                            pmapp RE: inarieshu Jun 3, 2011 11:16 AM

                            I have heard very good things about Matador in north Plano at Preston & Headquarters. Not been in myself but a good friend who is big-time into meat loves it.


                            1. s
                              smcleroy RE: inarieshu Jun 3, 2011 08:05 PM

                              If you really want nose-to-tail, this is an outfit in Paris, TX that will sell you an entire half (or whole) grass-fed cow, cut to your specifications. Not quite a butcher, but interesting. They sell smaller quantities, too.


                              1. c
                                Chicago Native RE: inarieshu Jun 5, 2011 08:28 AM

                                This place in plano is very good... http://matadormeat.com/

                                1. b
                                  Bolillo RE: inarieshu Jun 20, 2011 08:07 PM

                                  Does anyone have any info on David's in Garland?


                                  1. DallasDude RE: inarieshu Jun 20, 2011 10:20 PM

                                    VonGersteem's Butcher Shop closed their doors a few weeks back. Another excellent reason for everyone to shop these butchers and other local concerns. He was an interesting fellow. On the weekends he could be found out on the street giving away ground beef to passerbys because he wanted to sell fresh so the unsold product at the end of the weekend was free for the taking.

                                    Same holds true to the few cheesemongers, the florists and any number of local people selling their goods. Tom Spicer and other local farmers included.

                                    <steps off soap box>

                                    3 Replies
                                    1. re: DallasDude
                                      sike101 RE: DallasDude Jun 21, 2011 02:31 PM

                                      That's too bad, Greg should hang out his shingle down in Oak Cliff, we're in need, and the rent is cheap.

                                      1. re: DallasDude
                                        LewisvilleHounder RE: DallasDude Jul 7, 2011 09:40 PM

                                        Which cheesemongers give away their cheese for free?

                                        1. re: LewisvilleHounder
                                          DallasDude RE: LewisvilleHounder Jul 11, 2011 06:56 PM

                                          12am writing not as clear. Was saying that people should use these local guys rather than a large chain or the local vendors vanish as did VonGersteem.

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