Tejas Meat Supply Looks to Be Planning Taylor Location

A submitted filing shows a remodel planned at 221 N Main Street

Neil Cooney
Written By Neil Cooney
News Writer
The new Tejas Meat Supply in Round Rock (Image credit: https://www.instagram.com/tejasmeatsupplygtx/)

Only a little more than two months ago, What Now reported on plans for Georgetown’s Tejas Meat Supply to expand to a new location in Round Rock.

“Big news, Round Rock,” said a post published at the time on Instagram by the butcher shop and restaurant. “Tejas Meat Supply is expanding, and we’re bringing everything you love with us—prime meats, killer food, and unbeatable vibes.”

That was already big news, and Tejas Meat Supply Round Rock is now open at 3001 Joe Dimaggio Blvd!

“Opening Weekend at Tejas Round Rock is here,” said another Instagram post published by Tejas Meat Supply on March 14. “The beer is cold, the TVs are loaded with March Madness, and the kitchen’s slinging all the Tejas favorites. Grab your crew, claim a seat, and spend the weekend with us.”

And now, this week, What Now examined a new TDLR filing for yet another Tejas Meat Supply, one that would open at 221 N Main Street in Taylor.

With a price tag of $350,000, the work comprises a “remodel of an existing restaurant space” with a “new bar and service counter, dining furniture and kitchen equipment.” Work is expected to run from June 15 to September 11.

“Featuring fresh cut meats from sustainable Texas ranches,” the Tejas Meat Supply website says. “We offer a wide selection of house made sausages, jerky and charcuterie. We will also be offering fine artisan foods, beer and wines. Stop in and browse our selection of freshly cut meats or grab a table and check out our menu of delicious offerings.”

Stay tuned for updates as more information becomes available!

You can keep up with all things Tejas Meat Supply by following @tejasmeatsupplygtx on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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