Supermarket news

H-E-B Alliance store in Fort Worth to remain closed Friday after fire

H-E-B will be closed Friday, July 10.

H-E-B

The H-E-B Alliance supermarket at 3451 Heritage Trace Pkwy. in Fort Worth will remain closed Friday, July 10 after a fire in the meat market Thursday night. The pharmacy's drive-thru is the only part of the store that will be open to the public, store officials say.

"Though our store will be closed today while we clean the area and replace our fresh products, the Pharmacy Drive-Thru will be OPEN at 8am. We appreciate your patience as we make repairs to affected areas," said H-E-B public affairs director Mabrie Jackson in a statement.

An electrical fire broke out about 8 pm Thursday in a meat case, Jackson said. Shoppers were evacuated, sprinklers deployed, and workers began putting out the fire before fire crews arrived. More than 100 firefighters from departments in Fort Worth, Saginaw, and Haslet responded to the fire, and it was contained in about 15 minutes, fire officials said.

No injuries were reported.

Here's a full account of what happened, according to the Fort Worth Fire Department:

"Shortly after 8:00pm, the Fort Worth Fire Alarm Office received calls for a fire investigation at the H-E-B located in the 3400 block of Heritage Trace Parkway in far north portion the City of Fort Worth.

Some contractors were working on refrigerant lines inside when they heard a loud bang. An attempt was made by the workers to put out a fire with extinguishers prior to the FWFD’s arrival. But when crews arrived on scene, they found fire showing from the back side of the building. Because of the fire load inside the 128,000 square foot business, a second alarm was requested by Incident Command.

With an unknown number of employees and shoppers evacuating as well as triple digit heat, a third alarm was proactively called for so we could search the entire building for anyone who may have still been inside.
With an aggressive fire attack made from first arriving crews, with help from the sprinklers activating, the fire was brought under control in 15 minutes. The fire damage was contained to the back corner of the building but smoke made its way throughout the store.

Large fans were brought in to help ventilate the huge building. Mutual aid from neighboring departments that provided support include Saginaw Texas Fire Department, Haslet Fire Rescue, and DFW Airport Fire Rescue (who provided one of their big fans). We truly appreciate your teamwork!

The Red Helmets were also on scene to provide rehab drinks and snacks for the 100 plus firefighters that responded to the incident.

No injuries were reported. After the official investigation by the FWFD Arson and Bomb Unit, the cause of the fire as been declared 'accidental."'

H-E-B opened in April 2024 at the corner of Heritage Trace Parkway and North Riverside Drive on the northern edge of Fort Worth, bordering Keller. It was the first H-E-B inside Fort Worth city limits.

This is a developing story, and CultureMap will update as more information becomes available.

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Here's the beef

Kansas wagyu market makes Texas debut with upscale Southlake store

Inside the new Booth Creek Wagyu boutique in Southlake, where curated, high-end wagyu cuts are on display for local grillers.

Photo courtesy of Booth Creek Wagyu.

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A premier Kansas wagyu producer has crossed state lines to make its Texas debut: Booth Creek Wagyu Market is now open in Southlake, bringing its premium Kansas-raised beef to a sleek, upscale market designed to make shopping for meat feel like an experience.

The market is located in the Park Village Shopping Center, at 1161 E. Southlake Blvd., Ste. 202.

The store comes from entrepreneur Dave Dreiling, whose diverse portfolio includes a t-shirt company and several Freddy’s Frozen Custard & Steakburgers locations nationwide. Dreiling launched his wagyu business in 2020 out of Manhattan, Kansas. Since then, he has opened four retail locations across Kansas. Southlake is the company's fifth, and the first outside of their home state.

"For us, Texas has always been about relationships; it's about becoming part of the community, earning people's trust, and serving families with a product we're proud of,” says Dreiling. “As a family-owned business, those values are at the heart of everything we do.”

Booth Creek’s approach to beef focuses heavily on genetics and embryo breeding to raise efficient, high-performing cattle. To get scientific: These genetics are engineered around a precise marbling grading system that measures the amount and distribution of intramuscular fat. A higher marbling grade results in juicier, more tender beef with a richer flavor profile.

Because customer service is the storefront's centerpiece, they say, these technical details are explained to guests as soon as they walk through the door. This educational approach allows experts, aficionados, and everyday grillers alike to understand exactly what type of cut they are purchasing. The market's selection typically ranges from 20 percent to 40 percent marbling, with rare 50 percent marbling cuts occasionally available.

“We want everybody that comes in to be able to enjoy it; there’s something for everybody,” says Corrie Lloyd, manager of the Southlake store. “Elevated service goes with an elevated product.”

All of Booth Creek's cattle are raised on the 5,000-acre Booth Creek Ranch in Kansas. While commercial beef cattle are typically harvested at 18 to 24 months, Booth Creek allows its herd to mature for 36 months. The ranch and market deal exclusively in premium wagyu beef derived from Australian and Japanese full-blood cows, as well as F1 wagyu — a full-blood wagyu crossed with an American breed, usually Angus, which produces a larger animal with a signature buttery marbling.

Top Sirloin Filet Steaks on display showcase the shop's distinct marbling scales.Photo courtesy of Booth Creek Wagyu

The boutique-style store in Southlake is pristine, featuring fresh and frozen meats displayed alongside clear pricing and marbling grades. Guests are greeted with samples — typically highlighting two to three different types of cuts — and all the guidance they need to find an old favorite or discover something new.

The market offers a wide variety of cuts, including filet mignon, top sirloin, flank steak, brisket, bavette, KC strips, and ribeye. The price points cater to all budgets: customers can pick up a four-pack of burgers for $12, a high-end picanha for $160, or anything in between.

To complement the meats, the market stocks spices, rubs, and salts ranging from $10 to $15, featuring both their proprietary brand and selections from Caravel Gourmet and Meat Mitch. They also sell beef tallow, a popular cooking oil alternative for grilling.

“We want to be a one-stop shop for grillers,” Lloyd says.

The brand has ambitious growth plans, aiming to open more than 100 stores over the next 10 years. That rollout includes plans for about four locations in the DFW area within the next four years, alongside expansions into other major Texas hubs like Austin, Houston, and San Antonio.

Booth Creek Wagyu Market is open 9 am-7 pm Monday-Saturday, and 10 am-6 pm Sunday. To encourage sustainability, customers receive an insulated bag with their purchase and a $2 discount when they bring it back on return shopping trips.

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