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Meet Dr. Nick Nickelson of The Meat Board in Camp Bowie District of Fort Worth

Today we’d like to introduce you to Dr. Nick Nickelson.

Dr. Nick, can you briefly walk us through your story – how you started and how you got to where you are today.
Several years ago at Camp Brisket at Texas A&M University, I was asked by one of my students where a good place to buy quality meat was in Fort Worth, Texas. I did not have a good answer at the time. I suggested to my office partner that we explore a specialty meat store that would be a reminder of the local butcher shop of days past. We discussed this potential for several years and then finally found the perfect location on Camp Bowie Boulevard in Fort Worth, Texas for this premium butcher shop. Our focus is on high-quality products and the best customer service ever.

Our store is entirely based upon the meat science knowledge and experience of myself and my partners. Combined, we have more than 200 years of experience in the meat industry. We want to bring this knowledge to our customers and provide them with the best eating experience through products purchased in our store.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Opening a business is never easy, especially if you’ve never done it before. My partners and I experienced several hurdles when opening this store in permitting and the build-out of our new property. However, our passion and eye for detail allowed us to overcome these obstacles and develop a bright, clean, and welcoming atmosphere for our customers.

We never took our eye off of the finish line, and that allowed us to accomplish our goals. For aspiring entrepreneurs, never forget why you started and don’t give up. Trust me, it’s worth it.

Alright – so let’s talk business. Tell us about The Meat Board – what should we know?
The Meat Board is a premium steak and provisions retail store that opened its doors on December 31st, 2019 at 6314 Camp Bowie Boulevard in Fort Worth, Texas. Premium steaks available at The Meat Board are sourced from responsible suppliers that are able to meet stringent specifications for size, age and quality grade. All steaks are USDA inspected, have been graded USDA Prime or Premium Choice and are aged to ensure the most tender, juicy and flavorful eating experience.

Steaks are trimmed to The Meat Board’s in-house standards and sold by the desired custom thickness. The idea for this premium meat concept came from the partners in ownership and advisors that all have a wealth of education and experience in meats and other fine foods. This education and experience have been implemented to source and provides the highest quality products available, leading to the highest quality eating experience.

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
I am grateful to everyone who has supported my partners and I in this business venture.

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