OfferFamily Grill Box$125$99
Tailored for you
Cut to order for people who care
Tell the counter how you cook and how many you are feeding. We pick the cut, trim it, tie it and send it with a card that says exactly what to do next.
#Whole-animal butchery
We buy sides, not boxes, from four ranches within 200 miles.
#Aged in house
A salt-walled locker at 36°F, 45 days for loins, 60 for ribs.
#Cooked over oak
No gas on the line. The pit is lit at five every morning.
#Packed cold
Vacuum sealed and delivered in an insulated box the next day.
0Days dry-aged
0Steaks a week
0Briskets a month
0Years at the pit
0Partner ranches
Your next step
Experience steak at its best
Three courses at the chef's counter, eight seats facing the grill. The kitchen picks the cuts, pours the wine and talks you through each one.
On the plate
- Bone marrow & toast
- 45-day ribeye
- Smoked short rib
In the glass
- Texas High Plains reds
- Barrel-aged old fashioned
- Zero-proof pairings
Chef's counter
Three courses over oak
$ 89per guest
Reserve a seatEvery seat includes
- Welcome pour
- A butcher's cut to take home
- Kitchen-side seating
Driven by fire
Your table is our whole job
Cleaver & Coal started in 2011 as a six-stool counter behind a butcher's shop. The stools became a dining room, but the rule never changed: one fire, good animals, and nobody leaves hungry.
Marcus Hale still breaks down every side himself on Monday mornings. Come and watch.
Prime and upper-choice beef from ranches we visit twice a year.
Reservations held for fifteen minutes, and a host who remembers your order.
Buying whole sides means we can charge by the ounce, not by the hype.
Kind words
What our guests say
I put a box together with Build Your Box, got the 10% off, and it turned up the next morning still cold, every cut sealed and labelled. The brisket fed nine of us and there was enough left for sandwiches.
From the blog
Latest from The Block
Smoking a brisket over post oak
28AugThe reverse sear, step by stepLow oven first, hot pan last. The most reliable way to cook a thick steak evenly from edge to edge.14AugInside the dry-ageing roomForty-five days, one cold room and a lot of patience. What happens to a rib of beef between the ranch and your plate.
30JulHow to choose a cutRibeye, strip, fillet or something from further down the animal. A short guide to picking the right cut for the way you plan to cook it.
Simple fire for big appetites
Skewers, ribs and whole briskets for the backyard. Order by 2pm and we deliver chilled the same day in Fort Worth.
Order for tonight
Pull up a chair
Exceptional service
Opening hours
- Monday to Thursday: 12pm – 10pm
- Friday and Saturday: 12pm – 11pm
- Sunday: 11am – 9pm
#CleaverAndCoal