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.
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.
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.
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.