Park Cities Eats
New Dallas meat market and deli caters to the Park Cities set
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 W. Lovers Ln., where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale butcher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
Sands, whose family is behind the Rosewood Mansion on Turtle Creek, debuted its Wagyu beef in 2014. The Caroline Rose Hunt family transformed their farm into a group of ranches that stretch across Ellis, Henderson, Kaufman and Navarro counties, then formed a partnership with the Jack Rose Cattle Company.
In addition to meat sales, The Meat Shop will also offer limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, whose experience includes the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef — he has the culinary skill set and the butcher skill set," Sands says.
They'll have beer and wine for consumption on-site or to-go. There'll be three to four wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to-go, too.
Their location on Lovers Lane just east of Love Field Airport joins recent new openings such as Jose, the Mexican restaurant from the Green Room team, and Lovers Seafood, from the Shinsei folks.
"The area is enjoying a little revival," Sands says. "We feel like we're in a great spot."
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
Three years after launching their own line of Wagyu beef, the folks behind Rosewood Beef have created a place to sell it retail. Called The Meat Shop, it's a combination butcher and deli opening at 4410 Lovers Ln., by the Dallas North Tollway, where it will serve as a full-scale butcher whose product mix includes the company's Texas-raised Wagyu beef.
The concept comes from Lowell Sands, his brother Storm Sands, and J.J. Barto, who saw this as fulfilling a number of needs.
"We decided we needed a retail outlet for the beef," Lowell Sands says. "But then it became a project we felt would be fun to do. The neighborhood needs something like this. We are going to be a full-scale bucher shop, so in addition to the grass-fed, grain-finished Wagyu beef we grow at our ranch, we'll have chicken, pork, lamb, and charcuterie."
There will also be limited counter service with items available for dining in or take-out. You can buy a brisket to cook or get it smoked and ready to go. Executive chef is James Pettus, who has worked at the Northwood Club, Cheesecake Factory, and Urban Crust in Plano.
"James had previously worked with Rosewood Beef so he has the culinary skillset and the butcher skillset," Sands says.
They'll have beer and wine for consumption on-site or to go. There'll be 3 to 4 wines by the glass, and six beers on draft, which they'll also sell in growler format if you want that to go, too.
"It's a chance to have our meat company and sell that retail, but also just a fun project — that's exciting," Sands says.
