Bar W is raising the standard for local beef in Utah. The Bar Dub Grill and Bar W Steakhouse are a testament to the operation’s commitment to providing consumers with a true direct-to-consumer beef experience.
Korey Wright says that everything on the menu is good, but his personal favorite recipe on the new Bar W Steakhouse roster is the Smoked Burnt Ends cooked in a root beer sauce. Like any true artist, the chef might not be giving up his secret recipe, so we recommend you try IFA’s take on this Bar W favorite: Chuck Burnt Ends.
(Hopefully it’s enough to hold you over until you can taste the true Bar W specialty for yourself!)
“My favorite Bar W Steakhouse item, and it will probably always stay my favorite, is our Smoked Burnt Ends. When you go in there, ask for it as an appetizer, and you won't go wrong," Korey says.
Chuck Burnt Ends Recipe
Ingredients:
- 3-4 lb Chuck Roast
- 1-12oz can Soda (Choose your favorite–Root Beer, Dr. Pepper or Coca-Cola)
- Meat Church Holy Cow BBQ Rub (or choose your favorite)
- 1 cup Beef Broth
- K.C. Style BBQ Sauce (or sub your favorite)
Tools:
- Disposable aluminum pan & aluminum foil
- Pellet grill or smoker
Directions:
- Trim the chuck roast to remove any excess fat.
- Marinade the chuck roast for 12 hours overnight in the fridge with 1 can of soda (your choice) to add tenderness and a sticky, caramelized bark when smoked.
- Preheat your wood pellet grill to 250 degrees.
- Season the chuck roast with Holy Cow BBQ Rub. The remaining soda on the roast should act as a binder.
- Smoke the chuck roast until the internal temperature reaches 165 degrees.
- When it reaches 165, place the roast in an aluminum pan, add broth, and cover with aluminum foil. Smoke until the internal temperature reaches 200 degrees.
- Remove the chuck roast from the smoker and pan and allow it to cool for 30 minutes. Discard the beef broth and rendered fat remaining in the pan.
- When the roast is cooled enough to slice, cut into 1-inch cubes.
- Add the cubed meat back into your foil pan. Season with more Holy Cow BBQ rub and your favorite K.C. style barbecue sauce.
- Toss the cubes in the rub/sauce mix. Make sure there’s not too much sauce. The cubes should be coated but not sitting in a bath of sauce.
- Return the uncovered pan to the smoker for 45-60 minutes for the sauce to caramelize. Toss the cubes 1-2 times during this process.
- Remove the pan from the smoker, allow your sweet, tender burnt ends to cool and enjoy!
- Bake at 350 degrees F for 18-20 minutes then remove and frost is desired.
Confidence in Every Cut: How Bar W is Redefining Locally Raised Beef
Korey Wright, his family and business partners have made significant strides in the operation’s growth and vertical integration. This expansion includes the cow/calf herd, farming operation, equine program, processing plant, retail storefront, and restaurants, but one thing remains at the center: trust.
The overarching goal for Bar W is to raise a quality product that consumers know was raised in Utah from the ground up.
Farm-to-Table Beef: A Foundation of Traceability
Traceability is a driving force behind the Bar W expansion. "More and more people want to know where their beef came from," Korey explains. "We feel like that's what sets us apart from everyone else is the traceability of our beef—knowing where it was raised, where it was born, how it was taken care of, the systems in which it was done.”
For Korey, transparency and traceability are essential to Bar W’s mission. This transparency provides consumers with the same confidence they would have if they had raised the animal in their own backyard.
“I want them to feel confident in what they're going to buy and eat,” Korey says. “When you buy Bar W beef, you can guarantee not only that it’s U.S. beef, but it's guaranteed Utah local beef.”
The Data-Driven Producer
The "vertical" in Bar W’s vertical integration allows for a feedback loop that benefits the entire local industry and increases the confidence that consumers can have in the quality of their beef. Because they own the processing center, Bar W can collect data on every carcass.
"The data there explains what we're doing in our feedlot, whether we're succeeding or not," Korey says. This information isn't just used internally; it’s shared with the local producers from whom Bar W buys cattle, such as the Sacco family in Emery and Carbon counties.
When a producer’s cattle are processed, Bar W can provide feedback on growth, marbling, and rib-eye size. This allows those producers to find the right bulls and mating crosses to improve their own programs. "In the end, they benefit and so do we," Korey says. This collaborative spirit helps keep farming and agriculture relevant in Utah and improves the quality of beef on Utah dinner tables.
Quality Takes Time
In addition to traceability and data-driven genetic selection, Bar W Beef achieves top quality through the curing process. The Bar W processing plant offers custom dry-aging for all beef, ranging from a standard 10 to 14 days to premium-aged cuts of 30 days or longer. This patience makes all the difference, according to Korey.
“Dry aging is what everyone always used to do,” Korey says. “It takes some time, it takes money, but it helps cure that animal, so the meat is more tender, and it brings more flavor. If you've had a dry-aged or a wet-aged steak, you'll know the difference.”
Bar W invites consumers to taste the difference that comes from quality care, quality nutrition, and quality aging at their retail store, pop-up events, AND newly opened Bar Dub Grill and Steakhouse.
Written by Mikyla Bagley and originally published in the IFA Cooperator magazine (vol. 92, no. 2) Summer 2026.