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.
Filets weigh approximately 6 oz and serve 1 person.
Your favorite online butcher presents the filet mignon, steak cut from the most tender muscle on the steer. Because the psoas major muscle (tenderloin) does almost no work during the life of the animal, the resulting meat contains the least connective tissue of all cuts of beef, resulting in a smooth-as-butter, melt-in-your-mouth tenderness. Filet mignon recipes usually include a sauce or flavored butter (read our Valentine's Day special recipe here). For the most impressive steak available, the filet mignon is always the answer.
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.
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 ribeye 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.
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.
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 of the extra effort it takes to extract this cut from the top blade muscle in the chuck primal. Learn more about flat iron cuts here.¬†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‚Äôs own Ranger Cattle.LIMITED QUANTITY