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.
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.