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.
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 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
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.
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.