The bone-in ribeye steak, known to some as the “cowboy cut ribeye,” is the ultimate steak from the butcher shop. Equivalent to a one-bone slice of raw prime rib, the bone-in ribeye steak combines gets as close to a roast as possible while remaining a true steak. Let our butcher wow you with big flavors, big presentation, and a big bone to go along. Best seasoned with a light sprinkle of salt and pepper and prepared quickly on a grill or pan, the beefy profile of the bone-in ribeye stands out without much extra treatment — just like its prime rib origin. Sourced from Dean & Peeler Meatworks in Poth, Texas.
Note: Weight ranges approximately 10-12 oz. One inch thick. Serves 2-3 people comfortably.
The butcher shop’s ultimate economy steak, the sirloin steak feeds a small crowd on a budget, with a good dose of marbling while maintaining tenderness when cooked properly. Coming from slightly farther down the loin primal than the top sirloin steak, the sirloin steak takes well to sauces to brighten up the flavors owing to the limited marbling when compared with ribeye-style cuts. Our butcher shop experts recommend pan-searing with any number of easy sauces, allowing the tender texture of the sirloin steak to soak up flavor bits from an iron pan. Sourced from Dean & Peeler Meatworks in Poth, Texas.
Picanha weighs approximately 2.85-3.15 lbs and serves 4-6 people.
Those familiar with Brazilian cuisine (or just the increasingly popular churrascaria steakhouse) will know the picanha, the sirloin cap muscle popular in Brazil as a slow cooked barbecue roast. In accordance with the Brazilian butcher tradition, our sirloin cap picanha is presented with a thick fat cap still attached, to provide a moistening agent throughout the long roast. Alternatively, slice the raw muscle into thick steaks and heat up the grill for picanha steaks (pictured). For beefy sirloin flavor in a form you may not have seen before, pick up a picanha and invite the neighborhood. Sourced from Dean & Peeler Meatworks in Poth, Texas.
Each steak is 1 in. thick and about 10-12oz. Feeds two people nicely.
The flat iron steak hides within the shoulder’s top blade muscle, and is lesser known in the common butcher shop because of the strip of tough fascia that needs to be removed from the muscle in order to access this light, delicate cut. Tender and petite, the flat iron steak comes with a sufficient marbling to pack delicious beef flavor. Perfect steak on its own, but benefits from a side of frites and parsley-shallot butter melting on top. Sourced from Dean & Peeler Meatworks in Poth, Texas.
For the finest Texas barbecue experience, nothing shines above the rest like a Wagyu brisket. As slow-cooked brisket recipes depend on the loads of tough connective tissue within the muscle that require prolonged exposure to low heat to render, the Wagyu brisket seems optimally designed Central Texas barbecue success; the swath of intramuscular fat that makes Wagyu so famous provides a moistening agent throughout the cook that also provides a nutty, delicious fat in the finished product. Sourced from Ranger Cattle Fullblood Wagyu in East Austin.
Estimated weight for standard is 1 - 1.2lbs and thick estimated weight is 1.4 - 1.6lbs.
The rib eye steak represents the pinnacle of rich decadence in the butcher shop. Densely marbled, this boneless steak cut from the heart of the rib section is as flavorful as it is dependably moist, due to the forgiving fat found throughout the muscle group. The boneless rib eye packs enough punch with its own rich flavor to stand without much more than a kiss of salt and pepper. For the beefy king of all steaks, let Rosso & Flynn’s butcher shop bring you the succulent goodness of the rib, sourced from Dean & Peeler Meatworks in Poth, Texas.
Tri-tips weigh approximately 2.8 - 3.1lbs and feed 4-6 people.
The tri-tip, a triangular muscle associated with Santa Maria barbecue in the Central Coast of California, provides excellent, flavorful meat for tacos and sandwiches off the grill. Grill whole as a tri-tip roast, then slice thin and serve on fresh French bread with a kiss of sauce. The tri-tip is often overlooked by common meat market goers, especially in Texas – let Rosso & Flynn Modern Butcher bring this hidden secret home to you. Sourced from Dean & Peeler Meatworks in Poth, Texas.
This marinated flank steak makes for the most effortless fajita recipe imaginable. Marinated by our butcher in a mix of lime, chipotle, chili powder and other seasonings, these fajitas make for awesome tacos off the grill. We chose the flank steak for its clean and beefy structure, forming a hearty foundation for the marinade. We source our flank steak from Dean & Peeler’s in Poth, Texas, about an hour southeast of Seguin. With a pack of tortillas and an avocado, you’re ready for taco night á la Rosso & Flynn Modern Butcher.
For the value-conscious, flavor-loving cook, you can’t find a better match than the skirt steak. Our butcher’s skirt steak recipe uses marinated or spice-rubbed meat, seared or grilled quick with high heat. With all the different marinade and rub options, our butcher encourages you to try different variations on the skirt steak: Mexican fajitas, Korean bulgogi, or Brazilian-style with chimichurri. Sourced from Dean & Peeler Meatworks in Poth, Texas.
The flank steak provides a meatier alternative to the skirt steak, with noticeably beefier muscle fibers that break down to perfectly tender bites when sliced against the grain. Flank steak recipes often include a marinade, and our butcher loves letting the meat absorb a mixture of garlic, soy and lime before hitting the grill. It’s surprisingly simple to reach a perfectly pink medium rare with the flank steak, making it a low-stress weeknight dinner for the family. Sourced from Dean & Peeler Meatworks in Poth, Texas.
"Utterly delicious," is how our butcher describes our bavette - a hard-to-find butcher shop favorite. Like the flank steak, the bavette is easy to cook to a tender medium rare, with a tad extra marbling. The beef bavette starts underneath the sirloin and runs all the way down below the tenderloin. Great with a marinade or naked with a kiss of salt and pepper, the bavette is forgiving on the grill, or great seared on all sides and tossed in the oven with herbs and butter at 375 for approximately 10 minutes. Let rest, slice against the grain and enjoy. Sourced from Dean & Peeler Meatworks in Poth, Texas.
Weighs approximately 10 oz and feeds 1 to 2 people.
While rib eye steaks are cut from the sixth rib through the twelfth, the chuck eye comes from the very next rib towards the shoulder, offering a similar taste and texture to the rib eye steak for a fraction of the cost. As this steak contains the delicious intramuscular fat that defines Wagyu beef, our butcher shop recommends lightly marinating the chuck eye steak and grilling quick on a hot fire, or heavily buttered in an iron pan. Our Wagyu beef hails from Josh Eilers and his Ranger Cattle herd in East Austin.
Weighs approximately 4-6oz and feeds one hungry person.
The sirloin filet is a small circular steak, extremely lean with a kiss of Texas Wagyu beef fat. This particular sirloin steak is “center-cut,” meaning the butcher fabricates medallion steaks from the larger top sirloin muscle, mimicking the look of the filet mignon. Because the sirloin filet is thick-cut, you’ll want to employ a cooking method that raises the internal temperature of the center of the steak to medium-rare without burning the surface: check out the “reverse sear” method. Our Wagyu is sourced from Josh Eilers and Ranger Cattle in East Austin.
Each order contains 1lb. Feeds two people comfortably.
Our superior ground beef, sourced from Dean & Peeler Meatworks in Poth, Texas, comes in two blends to satisfy any of your ground beef recipes. For hamburger recipes, your Austin butcher recommends the 80/20 blend (fat/lean muscle) for rich, flavorful bites. For ground beef recipes where other sources of fat will be present (like stews or chili), opt for the 96/4 leaner blend. Either way, you’re about to taste the most flavorful burgers, meatballs, or stews you’ve ever had. (Read Manuel’s meatball recipe.) Ground at Dean & Peeler Meatworks using exclusively USDA Reserve beef trimmings, this is the most gourmet version of the most economic way to eat meat — ground beef.
Each order is 1 lb and serves two people very comfortably.
“Wagyu beef” derives from Japanese breeds brought to the New World within the last several decades, which features excellent levels of intramuscular fat (marbling) with healthier chemical makeup than its American counterpart. This Wagyu ground beef, sourced from Dean & Peeler Meatworks in Poth, Texas, allows the rich flavors and health advantages of Japanese beef fat to feature in your hamburger recipes, meatballs, and stews (read Manuel’s meatball recipe). Any butcher in Texas will tell you Wagyu ground beef is the perfect way to wow your guests with next-level burgers while introducing them to the next-level experience of Wagyu beef.
It's official: the Wagyu flat iron steak is our butcher's favorite Wagyu cut. This artisanal butcher's cut is hard to find because it takes extra effort to extract this cut from the top blade muscle in the chuck primal. The wagyu flat iron steak is ridiculously marbled because it comes from the hard working shoulder, but is tucked behind a muscle group, making it thoroughly tender. Our butcher insists you try cooking over open fire if you can, but a cast iron pan will do. Sourced from Austin’s own Ranger Cattle.LIMITED QUANTITY
Each roast is approximately 2 pounds and serves 2-3 people.
This hearty Wagyu rump roast comes from our favorite Austin ranch, Ranger Cattle. With the signature intramuscular marbling from Wagyu beef, the rump roast is loaded with flavorful, healthy fat similar to the quality of fat in olive oil. For the simplest pot roast recipe, try a simple, set-it-and-forget-it method in a crockpot. For the more involved, braise over the stove, and get creative with vegetable options and flavors from wine and “umami bombs.”
Estimated weight for standard is 0.8-1lbs and thick estimated weight is 1.2-1.4lbs.
The New York Strip steak, a butcher shop favorite for its versatility and memorable name, packs in a fair bit of marbling to provide beefy flavor (more than, say, a sirloin steak), but just enough to allow the steak to remain wonderfully tender. The New York strip is cut from the same muscle that forms the bulk of the rib eye steak, but is easier to manage because it lacks the additional fat reserve. Great on the grill, in a pan, or in oven, the New York Strip is a beefy classic. Sourced from Dean & Peeler Meatworks in Poth, Texas.
Estimated weight range from 1 pound - 1.20 pounds and feeds two people.
In general, flank steak is lean, boneless and very flavorful, owing to the meaty muscle fibers running the length of the muscle. Add in the Wagyu factor, and your flank steak recipes are ready to hit the next level. The nutty intramuscular fat found within the fibers of the muscles soak up and enhance flavors from marinades and seasonings, brightening up flank steak recipes that were already a hit with the family. Easy on the grill or in the oven, and excellent with a dose of garlic and soy, the flank steak is butcher-recommended at medium-rare, to maintain the tenderness of the lean muscle while gaining a deep brown surface. Sourced from our friends at Ranger Cattle Fullblood Wagyu in East Austin.
For the value-conscious, flavor-loving cook, you can’t find a better match than the skirt steak - especially when it’s locally raised Wagyu from Ranger Cattle in East Austin. This traditionally historically unvalued cut was often a form of payment to Mexican ranch hands on Texas cattle drives, where the workers unknowingly invented the dish we know today as fajitas. Slightly stringier and less meaty than the flank steak, this cut works best on a hot grill and sliced against the grain for tacos. Our butcher prefers this skirt steak marinated or rubbed with spices and seared or grilled quick with high heat. With all the different marinade and rub options, our butcher encourages you to try different variations on the skirt steak: Mexican fajitas, Korean bulgogi, Brazilian-style with chimichurri.
Brisket is the unofficial symbol of Central Texas BBQ, and any self-respecting Texas pitmaster has a singular (and sometimes secret) smoked brisket recipe. Cut from near the shoulder of the steer, the muscle supports a tremendous portion of the animal’s weight throughout its life, resulting in tons of tough, stringy connective tissue that can only be broken down by low-and-slow cooking — perfect for the smoker. Smoked brisket is the standard by which all Texas pitmasters are judged, and by starting with this fantastically-marbled USDA Prime Brisket from Dean & Peeler Meatworks in Poth, Texas, even a beginner stands a chance in competition.
Each rack will weigh between 3.5 and 4.5 lbs with four large, 6 inch meaty ribs. Serves four generously.
Beef ribs are the shining star of a number of Texas barbecue joints, and we’re bringing them to the modern butcher shop so you can try them at home. Many at-home pitmasters go for a smoked short rib recipe, seasoned with just salt and pepper (the Texas way). If you’re trying to stay indoors, they work just as well as an uber-succulent, fall-apart-tender braised delight. The instructions are easy to set-and-forget: first sear the beef ribs in a pan, then set on the stove, in the oven or even in a crock pot. Cook low and slow for a few hours until the short rib meat pulls off the bone and the fat has been rendered into an aromatic-heavy sauce. Sourced from Dean & Peeler Meatworks in Poth, Texas.
One order contains six short ribs each two inches thick. Total weight is approximately 2.2 to 2.6 lbs. Serves four people comfortably.
English-cut beef ribs (sliced with and against the rib) are a beautiful restaurant special that are easy to prepare, but not as common at the butcher shop as we’d like. A great short rib recipe calls for the beefy rib meat to be braised in a flavorful stock with aromatics. The fat and collagen will melt away, leaving behind tender, flavorful meat, a saucier-level sauce and a dish that is even more delicious the next day. The instructions are easy to set-and-forget: first sear in a pan, then set on the stove, in the oven or even in a crock pot. Cook low and slow for a few hours until the meat pulls off the bone easily and all the fat has been rendered into the sauce. Sourced from Dean & Peeler Meatworks in Poth, Texas.
Each order contains 2lbs of femur & knuckle bones.
Bone broth recipes are all the rage, and these are the highest quality local beef bones you can find. Our beef bones are a mix of femur and knuckle bones from Ranger Cattle in East Austin. Our butcher loves these Wagyu beef bones for making bone broth, soups and restaurant-quality stocks. Use your stock to demi-glace a pan sauce for Wagyu steaks, improve any soup instantly or sip on nourishing bone broth. Make a big batch, freeze and enjoy all year long.
Estimated weight range from 1 lb - 1.20 lbs and feeds two people.
Like the skirt steak and flank steak, the bavette features a lower price because it’s cut from a less tender muscle of the steer. However, when prepared appropriately (and sliced against the grain!), the load of connective tissue in this relatively unknown cut actually provides the perfect taste and texture for some of our favorite dishes. Add in that succulent intramuscular fat from the fullblood Wagyu breed sourced from Austin’s Ranger Cattle, and this Wagyu bavette becomes a hit off the grill for tacos, or marinated with a bit of soy and garlic and baked to medium rare. Sometimes called the “butcher’s best kept secret,” the Wagyu bavette is the beefy, flavor-filled treat you may not have tried.
Each order contains 2 lbs of unrendered grass-fed beef fat.
This is unrendered grass-fed beef fat from Wagyu cattle raised right at Ranger Cattle, right here in Austin. Our butcher saves the fat to render into high-quality beef tallow that is stable at room temperature, a healthy alternative to shortenings and is excellent for frying. Grass-fed beef fat contains high amounts of vitamins and nutrients, with the succulent, nutty flavor associated with Wagyu beef.
Make mom proud and eat your liver. Liver is among the most nutrient-dense proteins available, packed with a wide spectrum of vitamins and minerals. A heavy dose of liver nutrition comes with intensely flavored protein, perfect for beef liver recipes like pâté, an elegant and exotic appetizer for your next dinner party. Tired of liver and onions? Try this spiced up recipe. Our beef liver is locally raised in Austin by Ranger Cattle and comes in 2 lb packs.