Al Biernat’s, a Dallas Steakhouse staple,is thrilled to announce a new partnership with San Antonio-based Dean & Peeler, introducing exclusive premium beef products available only at Al Biernat’s. This new partnership further demonstrates Al Biernat’s commitment to delivering the highest quality products to its guests, ensuring an unforgettable dining experience.
The partnership began with Al Biernat’s admiration of Dean & Peeler’s vision of creating beef for beef connoisseurs. Established in 2014, Dean & Peeler is the first fully vertically integrated beef company, managing every stage of production to ensure superior quality. Their operations, all within a 35-mile radius of Floresville, Texas, focus on sustainability, sourcing feed locally, and reducing their environmental impact. Each week, they hand-select their highest quality Prime Reserve beef, aging each piece to perfection specifically for Al Biernat’s before cutting, ensuring an excellent dining experience for their guests.
Dean & Peeler has partnered with Low Carbon Technologies, the first company of their kind to have a USDA-approved algorithm that calculates a beef production model’s carbon footprint as compared to the industry average. Low Carbon Technologies is finalizing a USDA-approved consumer-facing seal that will say “USDA Certified Sustainable,” and that will soon be printed on all their fresh beef products. Dean & Peeler will be the first in the country to have this level of third-party USDA-approved certification. To achieve their certification, Low Carbon Technologies requires the beef production system to be a certain percentage lower than the industry average for its carbon footprint. Dean & Peeler more than doubled their required percentage.
“For a steakhouse, Al Biernat’s is about as great of a partner as we could ask for,” said Dustin Dean, co-founder of Dean & Peeler. “They believe in serving their customers the best steak experience in Dallas. However, their interest doesn’t end there. They truly are passionate about where their beef comes from, and they know their customers are, too. They show interest in our program, which is definitely beyond others. I have to be honest; it wasn’t easy. They’ve asked me some tough questions, but it all points towards their search for the best beef in Texas. I’m very thankful for them and look forward to keeping this partnership going for a long time.”
Guests at both Al Biernat’s North and Oak Lawn locations can now savor these exclusive offerings from Dean & Peeler. Each steak is custom-cut for Al Biernat’s to satisfy the sophisticated tastes and high expectations of its clientele. Offerings include the Cowboy Cut 24 oz. Bone-In Ribeye priced at $99, and the KC Cut 22 oz. Bone-In Strip priced at $85, both wet-aged for 28 days to enhance their tenderness and flavor.To complete these premium cuts, Al Biernat’s offers a variety of sides, including Creamed Corn, Whipped Sweet Potatoes, and Roasted Brussels Sprouts.
“We take pride in presenting our customers a product that speaks for itself. Each steak we serve reflects the craftmanship of our chef and the caretaking of the rancher, “said Brad Fuller, Director of Operations at Al Biernat’s. “This partnership of two Texas greats is a testament to our commitment to continuing to deliver the best quality meat and service to our guests.”
To make a reservation, please call the Oak Lawn restaurant at 214.219.2201 or the North restaurant at 972.239.3400. Al Biernat’s has two locations in Dallas, Texas. The first location, Al Biernat’s Oak Lawn, is situated at 4217 Oak Lawn Avenue, Dallas, Texas 75219. The second location, Al Biernat’s North, can be found at 5251 Spring Valley Road, Dallas, Texas 75254. Both locations are open from Monday to Saturday from 11 a.m. to 10 p.m., and on Sunday from 11 a.m. to 9 p.m., Follow Al Biernat’s Oak Lawn on Instagram here and Facebook here and Al Biernat’s North on Instagram here and Facebook here.
