Meat Week
MEAT WEEK: A CELEBRATION OF HWD PREMIUM BEEF
January 26rd - February 2nd
All Harwood District Concepts
Get ready for a week of bold flavors and unmatched craftsmanship as Harwood proudly presents Meat Week – a culinary exploration honoring the excellence of the HWD Beef Program.
From tongue to tail, we’re showcasing the full potential of our locally sourced, premium beef. Each of our distinct concepts will highlight different cuts, demonstrating our commitment to zero waste and celebrating the art of whole-cow butchery.
Throughout the week, indulge in exclusive menu items featuring unique preparations, from succulent sirloins and rich short ribs to inventive plates that bring lesser-known cuts to life.
Discover the flavors that define HWD Beef across a variety of dining experiences. Whether you crave a perfectly aged ribeye or the comfort of slow-braised short ribs, there’s something for every palate.
About HWD Premium Beef
Harwood has taken a different approach and has developed their own beef program named, HWD – Harwood Premium Beef, using the whole animal for zero waste.
Offering Dallas diners and visitors alike something very special, the Barbier-Mueller family and Harwood culinary team led by President of Culinary, Chef Taylor Kearney, have been working alongside a local rancher for two years to develop an ultra-high-end product of Akaushi bloodline breed of cattle.
The special line of beef is only available in the Harwood District restaurants and Hôtel Swexan. Harwood Premium Beef is the culmination of seeing it through, from ranch to the restaurant. The cattle are gently raised in Texas and Oklahoma.