Cleaver & Coal
About us
Our story
A steakhouse with a butcher's counter at the front.
Cleaver & Coal opened in 2011 on Stockyard Row in Fort Worth, as a butcher's counter with a single grill out back. Today we are a small team of butchers, grill cooks and pit crew, buying whole carcasses from Texas ranches we know, dry-ageing the beef in house for 45 days and cooking it over post oak.
Dry-aged in house
Whole ribs and short loins hang on the bone for 45 days in a room behind the counter.
Cooked over post oak
A live fire of Texas post oak for the grill and the pit. It burns steady and tastes clean.
Cut to order
Tell the butcher how thick you want it. Nothing is cut until you ask for it.
How a steak gets to the plate
Source. Age. Cut. Cook.
Step 1Source
Every week starts with a call to the ranches: what is ready, and what needs another month on grass.
Step 2Age
Beef hangs on the bone at 34F for 45 days, losing water and gaining flavour.
Step 3Cut
The dark crust is trimmed away and each steak is cut by hand to the thickness you ask for.
Step 4Cook
Over post oak in the dining room, or at home with the cooking notes that come on every label.
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