Carvery-style sandwich shop Butcher Board offers ‘all substance, no fluff’ in downtown McKinney

The Butcher Board Club ($10.95) comes with smoked ham, turkey, bacon, Swiss cheese, tomatoes and smoked jalapeno mayo.

The Butcher Board Club ($10.95) comes with smoked ham, turkey, bacon, Swiss cheese, tomatoes and smoked jalapeno mayo.

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Smells of a Saturday afternoon barbecue and sounds of employees carving freshly smoked meat regularly captivate the senses at downtown McKinney restaurant Butcher Board.


At this carvery-style sandwich shop, employees serve by the motto “hack it, stack it.” Meat is smoked daily, with some offerings taking anywhere from 24 hours to seven days to marinate and cook, Chef Partner Jason Ferraro said. The meat is then sliced to order.


“The levels of beef flavor, real flavor, is something that I haven’t tasted in a long time, and especially to be able to do it in a sandwich concept, it’s real stuff,” Ferraro said. “That’s kind of our big thing—all substance, no fluff.”


Butcher Board opened in downtown McKinney in May 2016. Nearly two years later, the restaurant opened a second location in Frisco.


Ferraro said Butcher Board source as many local ingredients as possible. The prime-grade beef and American Wagyu come from a ranch in Nebraska while greens and vegetables are sourced from Lewellen Farms in McKinney. Pork is sourced from Tender Belly in Colorado, and bread comes from a bakery in Dallas, Ferraro said.


“We do charge a little bit more than some of the other concepts that are out there, but if you compare it bite by bite, we’re 4.5 ounces of protein on a sandwich,” Ferraro said.


Sandwiches at Butcher Board range from $9.95-$11.50.


“Everything we do is made from scratch,” Ferraro said.


Staffers makes six specialty sauces in-house, including a smoked jalapeno mayo and garlic chili mayo.


In addition to chef-created sandwiches, the restaurant offers salads, tacos, meat plates, baked potatoes, jerky, sides and desserts. Butcher Board also offers catering and prepackaged meat for customers to take home.

By Cassidy Ritter
Cassidy graduated from the University of Kansas in 2016 with a degree in Journalism and a double minor in business and global studies. She has worked as a reporter and editor for publications in Kansas, Colorado and Australia. She was hired as senior reporter for Community Impact Newspaper's Plano edition in August 2016. Less than a year later, she took the role of editor for the McKinney edition.


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