Ask the Butcher: New York Strip Steak

The New York Strip ranks among the best-known beef steaks, finding a home in traditional steakhouses alongside the ribeye, filet mignon, Porterhouse and T-bone. What most steak eaters may not realize, however, is the extremely close relationship between the New York strip (known, like most other steaks, by almost a dozen other names around the country and world) and all four of those other familiar favorites.

Read More
Ask the Butcher: Skirt Steak

As we’ve discussed in our pieces on the loin and rib primals, the area of the steer between the fifth rib and the hind-end of the tenderloin is primarily split into two sectors: 1) the area lining the backbone which produces organized, pricy steaks, and 2) the belly area, comprised of fibrous, messy muscles that carry big flavors and cheaper prices. The skirt steak is in the latter category, working its life away supporting the massive viscera (again four stomachs) of the animal.

Read More
Ask the Butcher: Beef Ribs

You may have seen the giant, dinosaur-like beef ribs skyrocketing in popularity in Central Texas barbecue, and a at a hefty price (often more than $20/lb), you may have tasted the beefiest, butteriest, most succulent bite of smoked beef money can buy. Unlike pork ribs, beef rib meat doesn’t have a safety layer of moist fat to baste the meat as it cooks, so the cook is tasked with maintaining or augmenting whatever moisture is present to keep the ribs from drying out. Read: bring our the slow cookers.

Read More
Your New Favorite Cut: What's a Bavette?

When we’re finished ensuring that our meat comes from the highest-quality humane ranches in Central Texas, our curiosity remains, and that’s when we start to seek out the tasty cuts not always available from the local butcher shop. Today we’ll take a look at the bavette (known by several other names, as we’ll discuss), a meaty, flavorful cut from the sirloin that plays a great alternative to flank steak and an upgrade from the skirt.

Read More
Valentine's Day Recipe: Filet Mignon with Roasted Fingerlings, Asparagus, and an easy Béarnaise sauce

Chef Taylor Byrd is back at, this time with a recipe for simple, seared filet mignon presented elegantly with roasted fingerling potatoes and asparagus. To top it off, Chef Byrd has showed us the preparation for a delicious, impressive, reliable Béarnaise sauce, a gourmet treat for your culinary back pocket.

Read More
Valentine's Day Recipe: Roast Chicken & Congee

Looking to expand your skills in the kitchen while impressing your Valentine’s date? You’ve come to the right place. With this roast chicken recipe from our friend Taylor Byrd, you’re in the clear to drop the smoothest line in culinary romance: “Why go out on Valentine’s Day? The best restaurant in town is right here in my kitchen.”

Read More
Recipe: Party Meatballs for the Sunday Viewing Party

The only drawback of making meatballs for the football viewing party is that once the average couch-residing fan gets a taste, they tend to go down at an unsustainable rate. For that reason, if you’re going through the effort, it’s worth making your gameday meatballs as bite-size as possible, to conserve resources. Perfect with a small cup of toothpicks next to dipping portions of mustard and barbecue sauce, meatballs are an easy way to pump out grub for the whole party.

Read More
Recipe: Chicken Wings, Baked or Fried

While chicken wings form the backbone of Sunday afternoon barroom cuisine during the football months, the debate around their proper preparation can often be as divisive as the game on the TV. Depending on the preference of the kitchen management or the available equipment (or desired mess) at home, wings can be cooked up using two main methods, and any good wing eater has a preference for a favorite above the other — before we even get to seasonings and sauce. Here, we offer outlines for baked and fried wings, then we’ll cover a spectrum of sauce ideas (like those diagrams at the wing joint!).

Read More
Recipe: 3 Ways to Elevate Chicken Breasts

Sticking with our theme of returning to basics for the start of 2019, we took a look at one of our bestselling proteins, the boneless, skinless chicken breast. The chicken breast is so versatile, so very fundamental to American cuisine, that at times it seems there are so many possible preparations that the home cook is overwhelmed, and they end up, once again, salted, peppered, and roasted until done — familiarly plain. In the spirit of the new year, we came up with a few of the simplest possible ways to take your chicken breasts from “boring healthy dinner” to a meal the whole family will be asking as soon as they take the last bite.

Read More
White Meat Provides Healthier Fat and Fewer Calories

As we start the new year, we’re taking a moment to reassess our eating habits and examine the scientific details that might help us with healthy eating during what is sure to be a crazy 2019. After a beefy, roasty holiday season, your body may be crying out for salads, juice cleanses, or a break from the booze, but it’s important to keep in mind that it’s the small, sustainable changes that will make a lasting difference for your health.

Read More
Recipe: Nine Banded Whiskey Holiday Ham Glaze

To finish off the holiday season in style, we’re teaming up with Nine Banded Whiskey for a holiday ham glaze unlike any you’ve had before. It’s equal parts sweet and nutty, and leaves your ham with a glazy crisp that will leave your guests wondering whether they’re enjoying dinner or an early savory dessert. Nine Banded makes their small batch whiskey with some of the purest water in Texas, and this recipe allows the clean flavor of Nine Banded’s signature blend to shine through on a foundation of sugary syrup and earthy spice.

Read More
A Holiday Gift Guide for Austin Foodies

We’ve spent the fall seeking out brands and businesses that emphasize the same goals we do: excellence on a local, sustainable basis. In celebration of a genuine Austin holiday, we are pointing our readers to companies who combine a passion for providing the finest products in town with a dedication to carrying on the Austin tradition of locally based sources of creativity and production. Below, you’ll find our favorite gift ideas for the food-obsessed recipient in your life.

Read More