Inside The Shops at Clearfork, B&B Butchers is serving up something most Fort Worth diners will never find on a typical steakhouse menu: 100% authentic A5 certified Kobe beef, hand-cut in an on-site butcher shop that operates alongside the dining room. The Fort Worth location, with a sister restaurant in Houston, holds certification from the Kobe Beef Association in Japan, placing it among a small group of U.S. restaurants authorized to use the name.
That distinction matters more than it might sound. According to CW33, only 38 restaurants across the United States carry that certification, and B&B Butchers is one of them. The station's report notes the beef comes from Tajima cattle, and executive chef Ricardo Dominguez oversees the kitchen where it is prepared. Genuine Kobe beef is an especially rare product globally: it comes exclusively from purebred Tajima-gyu cattle born, raised, and slaughtered in Japan's Hyogo Prefecture, and according to the Wagyu Handbook, only 3,000 to 5,000 head of cattle qualify for official Kobe certification worldwide each year.
The scarcity is enforced by strict oversight from Japan. The Kobe Beef Marketing & Distribution Promotion Association maintains a registry of designated U.S. restaurants authorized to sell authentic Kobe beef, and fewer than 50 licensed establishments operate nationwide, per the association's own standards. That scarcity also explains a common source of confusion on American menus, where domestic or crossbred Wagyu is frequently sold under the Kobe label without any official Japanese licensing behind it.
A Butcher Shop That Doubles as a Dining Room
Beyond the Kobe designation, B&B Butchers serves in-house dry-aged USDA Prime beef, Japanese Wagyu, and Texas Wagyu, with the same hand-cut steaks that built its reputation available both on the menu and at the retail counter. The Fort Worth location is open daily for lunch, dinner, and weekend brunch, and it hosts live music on Sundays from 11 a.m. to 3 p.m., per the same account. B&B Butchers has also been named one of OpenTable's Top 100 Steakhouses in America, a distinction the report highlights alongside its butcher-shop model.
The dry-aging process itself is part of what sets the restaurant apart in the North Texas steakhouse scene. B&B Butchers dry-ages its USDA Prime beef in-house inside a specialized meat cellar lined with Himalayan salt blocks, which pull moisture from the air and infuse subtle flavor over 28-day and 55-day aging cycles, according to PaperCity Magazine. USDA Prime itself represents only the top two percent of all graded American beef, underscoring how selective the process is before the Kobe program even enters the picture.
Retail Prices Reflect the Rarity
Customers who want to bring the experience home can buy straight from the butcher counter, though the price tag reflects the product's exclusivity. Retail prices at B&B Butchers' Fort Worth butcher shop range from $220 for a 4-ounce cut to $330 for a 6-ounce cut of certified A5 Japanese Kobe filet or ribeye, per B&B Butchers' own posted menu. Shoppers can also pick up a 28-day dry-aged A5 Japanese Wagyu ribeye for $250.
Part of a Growing Texas Restaurant Group
B&B Butchers first opened in Houston in 2015 inside the historic Dittman Bakery building, and the Fort Worth location at The Shops at Clearfork followed in January 2018, marking founder Benjamin Berg's first restaurant expansion outside Houston, according to PaperCity Magazine. The Shops at Clearfork itself is a 470-acre open-air luxury development on Fort Worth's historic Edwards Ranch land, co-owned by Simon Property Group and Cassco Development Co. and anchored by Neiman Marcus alongside retailers like Gucci and Louis Vuitton, as reported by The Real Deal.
Berg's parent company, Berg Hospitality Group, oversees a portfolio of 15 restaurant concepts generating approximately $75 million in annual revenue as of early 2025, per PaperCity Magazine's reporting. Berg further expanded his North Texas footprint in June 2024 by opening Soy Cowboy, a 20,000-square-foot Pan-Asian restaurant at the Loews Arlington Hotel & Convention Center, making it his second major concept in the metroplex after B&B Butchers Fort Worth. The company also brought on former MGM Resorts vice president Megan Humphreys as President and Chief Operating Officer in September 2025, following a stretch that included six new restaurant openings in 2024 alone, according to EIN Presswire.
