Meet the Ranchers Raising Beef for Dallas Plates
Evan Hill Agnus
D Magazine
Chefs speak of them with respect and awe. Some have gone to see the cattle graze. The local ranchers who have partnered with a number of top Dallas steakhouses are worthy stewards of the meat that lands on our tables well-charred, heartbreakingly marbled. They can speak of their beasts—they know them well. With the advent of the new age of boutique meat, growing relationships between restaurateurs and these ranchers have tightened the link between farm to plate and raised the bar on your meltingly tender rib-eye.
The Beef Blog 