World-Class Beef with an amazing story.
 Finally a menu item that sells itself.

Proudly located in Wichita Falls, Wellborn 2R Steakhouse is owned and independently operated by O’Reilly Hospitality Management and although it wears the Wellborn name, the steakhouse made its decision to exclusively serve Wellborn beef when it opened based on the legendary quality of the 150-year cattle ranch.

If you ask Executive Chef Abdiel Laboy what makes Wellborn Beef different than other beef suppliers he’s worked with, you better have a few minutes and you might want to take a few notes. Chef Laboy has been running kitchens from Florida to Texas for over 25 years, and he’ll tell you his biggest challenge with finding good beef has always been consistency of quality — and Wellborn Beef has a recipe for consistency that is second to none.

With his weekly orders to Wellborn Beef, the chef has a simple expectation of excellence. From the premium cuts themselves, to the “fresh-freezing” and packing process, to the responsiveness of the Wellborn sales team, every point in the ordering process has quality first. And that’s what Wellborn Beef delivers.

Along with the culinary professionalism that Wellborn Beef brings to the table, there’s also the family-like relationship between the ranch and the kitchen. Chef Laboy explains “Even when there’s a last- minute emergency, I can text in an order and Wellborn is there. I just send my list and I know that my order is in good hands. That ranch has my back. Every time.”

Wellborn Beef understands the detail required for wholesale shipping and our orders are always packed for the long haul. Chef Laboy orders from Wellborn Beef on a weekly basis with orders ranging from from Ribeyes and New York Strips to filets and our famous Tomahawks. When his order arrives, it’s always professionally loaded and packed efficiently to protect and insulate his choice cuts during transit. In fact, Wellborn Beef has a 24-hour shipping commitment in most of North Texas and 2-day shipping for most everywhere else in Texas.

When asked what his favorite beef dish is to prepare using Wellborn beef, Laboy just smiles and pulls up his sleeve to show off a sizable Tomahawk steak tattoo. The chef tells us that preparing a Tomahawk is not something you just throw on the fire and forget. It’s a commitment. You have to put your heart into a piece of beef like that. And according to Laboy, the one thing you NEVER do is ask him for a Wellborn Tomahawk that’s “well done.” When we asked him about this, the chef pauses for a few seconds, and says to us “The few times that has happened, I want to visit the guest’s table and personally ask them to reconsider. Why on earth would anyone want to give up and burn away a flavor like that? But what the customer wants, I’ll present.” Well, Chef Laboy, we honestly don’t know either but we-- appreciate the quality of your craft. Bon appétit.