Eataly Launches Dallas Pizza Fest | Eater Dallas
"Is described in the press release as the “fully vertically integrated beef company, managing every stage of production to ensure superior quality,” and the release also says the ranch “focus[es] on sustainability, sourcing feed locally, and reducing [its] environmental impact.” Its beef is headed into an exclusive partnership that will offer a cowboy cut 24-ounce bone-in ribeye ($99) and a KC cut 22-ounce bone-in strip ($85), both wet-aged for 28 days." - Courtney E. Smith
