• Camp Bowie District

Carne Diem: The Meat Board Seizes The Day With Its Grand Opening of Their New Butcher Shop

Not all meat is what it’s cut out to be. At The Meat Board, that's what their motto is all about.

The Meat Board is Fort Worth's newest premium steak and previsions retail store, now open to local residents. Premium steaks available at The Meat Board are sourced from responsible supplies that are able to meet stringent specifications for size, age, and quality grade. All steaks are USDA inspected, have been graded USDA Prime or Premium Choice, and are aged to ensure the most tender, juicy, and flavorful eating experience. Steaks are trimmed to The Meat Board's in-house standards and sold by the desired custom thickness to customers. The idea for this premium meat concept came from the partners in ownership and advisers who host a wealth of education and experience in meats and other fine foods.

Provisions found at The Meat Board included specialty meats, side dishes, fresh breads and desserts, deli cheeses, a variety of spices, jellies & salsa, as well as premium cast iron skillets, meat thermometers, and private-label infused olive-oil. The deli on-site offers sandwiches developed in house, and will be open from 11 AM to 2 PM daily. Give their signature sandwich a try, filled with Grilled Tenderloin Steak, special sauce, blue-cheese, and lettuce on a sweet kolache bun. Other options include: Brisket Hoagie, Doggone Good Hot Dog, NY Strip French Dip, Double Standard Cheeseburger, BLT, Smoked Turkey, Chicken Salad, Grilled Cheese, & a variety of house salads. Custom charcuterie boards will be available for purchase for parties, tailgates, and other special occasions.

Come 'meat' the crew and enjoy "The Board Room", a feature at The Meat Board designed for private meetings & occasions. Used to conduct classes on food preparation and food quality and safety, it will also be available to book for private events such as off-site meetings and dinner parties. Coming soon, The Meat Board will offer e-commerce options that will allow you to share the pleasure of premium steak with friends and family via Using the latest and most advanced technology, The Meat Board is able to provide customers with the highest quality and safest product possible, delivered straight to your door.



While Don feels the most at home on the range of his working black Angus cattle ranch in Stephens County, his 40 years of leadership in the food industry is hard to corral. After graduating from Texas A&M with a degree in Animal Science, Don rustled up an impressive career spanning meat slaughter and packing to supply, retail sales, and top management for some of the leading brands in the industry. Don's contributions have been recognized by induction into the Southwest Meat Association Hall of Honor. He also currently serves on the Advisory Council for the Department of Animal Science at Texas A&M.


Producing the highest quality and best tasting meats is a complicated science. Dr. Ranzell "Nick" Nickelson is a master of all masters in the field with degrees from Texas A&M in Animal Science, Food Technology, and Food Microbiology. With 12 years of dedicated teaching and research, and over 30 years leading food quality companies, his impressive accreditations include the Southwest Meat Association & National Meat Association. Nick received the NSF Lifetime Achievement Award for Research in Food Safety and was inducted into the Texas Food Processor's Hall of Fame and the Southwest Meat Association Hall of Honor.


Learning to perfectly cut meats is about more than just a technique, it is an artful craft that infuses respect for each animal. Pat's values and skills of butchering begin at the age of 10, growing up in a three-generation family of butchers. He spent the next two decades of his life running the family business before going on to run the largest sheep and goat slaughter house in the US. Pat is a member of the National Lamb Feeders Association and oversees the quality of the entire butchering operations at The Meat Board.


Getting it done, and getting it done right can be two widely different things. Upon graduation of Texas A&M with a Bachelors in Animal Science and a Masters in Meat Science, Sam went to work for the Standard Meat Company. Over the years, Sam climbed from Production Supervior to General Manager, and eventually to Vice President. His success even led Standard Meat Company to become the dedicated supplies for popular dining spot, Outback Steakhouse. Sam's knowledge and understanding of producing and delivering premium meat ensures customers enjoy only the best provisions and cuts of meat.

OPEN: Tuesday- Saturday: 10 AM- 6 PM

ADDRESS: 6314 Camp Bowie Boulevard


PHONE: (844) 693-MEAT

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