Texas Meat Purveyors

Leo Sun

Check in starts at 7 am sharp at the brown wooden door in front. First come first serve. Park on street at own risk (if you can find any 🙄). I was first in line so got a door immediately after paying $50 lumper fee. They only use the last dock door for semi's and yes it is a little difficult to back in. This will require alley backing and/or using the driveway space that is diagonal from the dock across the street. Got door at 7:10am and left at 8:30 am. Office people were really nice by the way.

Lupe Uresti

Great, service, people friendly, and most of all BEST QUALITY MEATS to be had.

Chef Andy Lugo

Good people!

Raymond Vasquez

Quality beef!