World-Class Beef with an amazing story. Finally a menu item that sells itself.
At Wellborn, it all starts with consistency and an unusually high bar of unwavering quality. And with over 150 years of experience in beef, we’ve managed to hone our passion and perfect our craft of raising and harvesting only the best-quality beef and offering that beef to a very select group of restaurants.
It's about time you have a quality partner in the quality beef business.
Good partnerships make for good business and Wellborn Beef knows how important reliable beef suppliers are to restaurants and steakhouses. It’s more than just a weekly list of cuts with prices and a scheduling calendar. It’s a relationship of consistency and communication.
Wholesale Inquiry
WHAT I REALLY LOVE ABOUT WELLBORN 2R BEEF IS IT SELLS ITSELF. My SERVERS WILL WALK A WELLBORN RIBEYE oUT TO A TABLE AND THAT STEAK WILL STOP TRAFFIC. ADDING WELLBORN BEEF TO MY MENU WAS A GAME CHANGER.
Nestled in beautiful Southlake, Texas, the Timarron Country Club is known for its legendary, Byron Nelson-designed golf course. But there’s another crown jewel on the property: Champs ‘52, the members-only eatery proudly helmed by Chef Leonor Wilford. Her tasty and ever-changing menu evolves year round - but one thing that doesn’t change is the constant presence of a variety of Wellborn 2R Ranch beef.
We sat down recently with Chef Leo to talk about Champs ‘52, her clientele and how Wellborn 2R beef has transformed her business and transfixed her member-guests and their appetites for choice prime beef.
The chef was quick to point out that the dynamics and guest expectations in a country club restaurant environment are very different than in a typical upscale eatery or steakhouse. At Champs ‘52, it’s not uncommon for Leo and her servers to see the same guest 5 times a week. And with that frequency, a menu needs to offer a range of fare for different occasions — and with very different price points. As Leo puts it, some days a member comes in and just wants a good burger, some fries and something for the kids. However, the very next day, that same member may walk in with a business colleague and want to make an nice impression with a thick premium choice ribeye paired with a nice cab.
With two different filets, a picanha, and and a ribeye all on the Champ’s 52 menu, the chef tells us she’s designed a steakhouse type of presentation - right down to the board where members pick their choice, pick their sauce and pick their steak.
Prior to Wellborn 2R arriving on the scene, the club restaurant had relatively low steak sales and when beef did make the ticket, guests seemed overly focused on the price. That changed once Leo introduced Wellborn’s cuts to her staff and Champ’s 52. Along with the beautiful cuts, there was a story to be told — and a memorable one at that. With the ranch’s storied 150-year history along the Chisholm Trail and a level of dedication to both animal husbandry and responsible land management, the chef found that after a quick introduction about the Wellborn 2R Ranch brand from a server to a table, the steaks essentially sold themselves.
Leo also calls out the responsiveness of the Wellborn sales staff as another contributing factor on why the brand has staying power with her and her establishment. Whether it’s a quick-turn, last-minute order needing to be sent out next day, to a standing offer from Chris Wellborn to stop by with samples and to educate any recent additions to the staff, Wellborn 2R is always there - just like family. On that last note, Chef Leo’s husband also happens to be a chef and she tells us he’s also a big fan.
Chef Leo Wilford had a dilemma to overcome. Her restaurant, Champs ‘52, needed a choice prime beef partner to meet the demands of her country club clientele. Chris and Wellborn 2R Ranch turned out to have just the solution - a beyond-premium product, cut to her specifications, with a consistent quality from order to order and an inspirational story that people loved to hear. She found it with Wellborn beef.
Something to chew on.
The idea of trying something before you buy it seems more and more like a lost art form these days, but not at Wellborn Ranch. We understand that when a restaurant makes a decision to source a beef that some call beyond premium, said restaurant might just wanna see if they can walk the walk. If that’s the case — challenge accepted. Reach out by emailing us below and one of us will get back to you to take down some details about your cut choices and your clientele’s preferences. We’ll put together a box and let you give our beef the test.
Top Restaurant Requests
Wellborn Beef offers a broad range of cuts. And every quality steakhouse or restaurant knows what their clientele’s taste is. Check out what beef is selling best well with the restaurants we’re proud to serve.
Filets
Ribeye
New York Strip
Texas Tomahawks
