Each order contains 2-3 chicken breasts with total weight of approximately 1lb. Serves two people.
Quick to cook, versatile and a great source of protein, chicken breasts are the perfect staple to have around the kitchen — especially when they are humanely raised on fresh pasture each day! Out butcher’s chicken breasts come from Cornish Cross broilers who are moved daily to fresh grass pasture and never given antibiotics, steroids, hormones, or arsenic. Sourced from Cobb Creek Farm in Hillsboro, Texas, these clean, delicious breasts are perfect for any of your chicken breast recipes, from the grill to oven (or even the deep fryer).
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.
One order contains two half-inch thick Bone-In pork chops with a total weight of between 1.3 - 1.6 lbs.
Described by our butcher as "the porkiest pork you can get," our Red Wattle pork chops are an extremely juicy, flavorful and tender lean meat. Our Red Wattle pork is humanely raised without antibiotics or hormones at Smith & Smith Farms in Burlington, Texas. These pork chops are great on the grill, but a baked pork chop preparation makes for a smoother, more dependable cook, and allows a few extra minutes to prepare an accompanying sauce or side.
Each pack comes is approximately 1.25-1.5lbs and comes with 4 bone-in, skin-on chicken thighs.
Our butcher (and most home cooks) love bone-in chicken thighs because of their forgiving fat content that adds flavor while helping to ensure a juicy cook. With these lean thighs from Cobb Creek Farm in Hillsboro, Texas, you’ll get the healthiest level of fat while preserving that dark meat flavor — not like the fatty mess from the supermarket. Chicken thigh recipes come in all flavors, so be sure to check out a few of our favorites below. The thighs are from Cornish Cross broilers who are moved daily to fresh grass pasture and never given antibiotics, steroids, hormones, or arsenic. Limited quantity per week so order as soon as possible; let the online butcher bring the goods to you!
The whole chicken is approximately 3.4 to 3.9 lbs and serves six people.
Tender, flavorful and juicy, our pasture-raised whole chickens really do taste more flavorful than any you have ever had from a grocery store — and you won’t any flabby excess fat. The Cornish Cross broilers are humanely raised on grass and clover, and it shows in the clean, delightful flavor of pasture-raised chicken meat. The chickens are moved daily to fresh grass pasture and never given antibiotics, steroids, hormones, or arsenic. Sourced from Cobb Creek Farm in Hillsboro, Texas. Order the whole chicken spatchcocked and our butcher will remove the backbone.
The spatchcocked chicken is cut for easy grilling and quick cooking. Will include every part of the chicken, including cut out backbone.
Each order contains 12 full wings (not split). Serves four people comfortably.
Whether it is getting dinner on the table or food out for a party, these chicken wings are sure to be a hit. Described as "fall off the bone tender" by one of our customer, these are ideal as baked chicken wings, roasted simply in the oven at 450 degrees for 30 minutes with a little olive oil and salt. They are a R&F best seller! Not to mention humanely raised, healthy and delicious. Your online butcher sources these chicken wings come from Cornish Cross broilers who are moved daily to fresh grass pasture and never given antibiotics, steroids, hormones, or arsenic. Sourced from Cobb Creek Farm in Hillsboro, Texas.
Each order contains ten pieces, totaling around 1lb. Serves two people comfortably.
Chicken tenders are quick to cook and a healthy option for your kids - or your inner child. For a simple and healthy chicken tender recipe, sauté or grill and serve sliced on a salad. Or try a version of healthy, homemade chicken fingers: toss the chicken tenders in some buttermilk, roll in crushed cornflakes and bake in the oven at 475 degrees for 12 minutes for a sure crowd-pleaser. The chicken tenders come from chickens that are moved daily fresh grass pasture and never given antibiotics, steroids, hormones, or arsenic. Sourced from Cobb Creek Farm in Hillsboro, Texas, and ideal for a meat delivery treat for the whole family.
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.
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.
Estimated weight range from 1 lb - 1.2 lbs and feeds two people.
The pork tenderloin is the aptly-named most tender cut on the hog, owing to the fact that the muscle is barely used during the life of the animal. While pork loin in general is hailed for maintaining porky good flavor without much fat at all, with this product from Smith & Smith Farms in Burlington, Texas, you’ll taste a new level of clean, lean pork power. Pork loin recipes are many: easy in the oven, excellent when executed correctly on the grill, or — for a Texas twist — load the loin with salt and black pepper and throw it in the smoker. A favorite among butchers and home cooks, the Red Wattle Pork Tenderloin makes sandwiches, tacos and more for a crowd.
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.
Each order comes with four sausages (approximately 1lb) from Smith & Smith Farms in Burlington, Texas. Delivered raw.
These delicious seasoned sausage are excellent on a bun or sliced into bite-size pieces for an appetizer (best served with a few mustards to sample). Because they’re based on the heritage Red Wattle ground pork, raised with plenty of space to live in Burlington, Texas, these will prove to be the cleanest sausage you’ve tasted ,especially compared to store-bought, preservative-laden links. These sausages contain no sugar, gluten or soy, and are delivered raw. There are four varieties: Pork & Cabbage, Pork & Garlic, Bratwurst, and Italian Sausage.
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 order comes with two chicken quarters weighing approximately one pound and serving 2 people generously.
Our chicken leg quarters come from pasture-raised birds at Smith & Smith farm in Burlington, Texas, and combine the succulent dark meat moisture with the clean taste and relatively lean consistency of a bird free to roam throughout its life. Chicken leg recipes are a dime a dozen, as the forgiving moisture of the combined thigh and drumstick make preparation a no-brainer, whether on the grill or in the oven as baked chicken legs. As usual with the Rosso & Flynn butcher shop, these chicken legs are USDA-certified hormone- and antibiotic-free.
Each order contains four drumsticks. Serves two people.
A perennial favorite on the grill or as baked chicken legs, these chicken drumsticks offer a nutritiously lean version of the succulent, fatty dark meat that make chicken legs so fun and easy. Your online butcher sources drumsticks from Cornish Cross broilers who are moved daily to fresh grass pasture and never given antibiotics, steroids, hormones, or arsenic. The result is a chicken drumstick that maintains its moisture and flavor owing to the relatively high fat content compared with the white meat portions of the bird, without the saggy, globby fat and skin you find at the supermarket. Sourced from Cobb Creek Farm in Hillsboro, Texas.
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.
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.
Try our heritage breed ground pork from Smith & Smith Farms for your next recipe that calls for ground sausage. According to Saveur Magazine, Red Wattle pork is "the purest expression of how a pig should taste,” and with this single animal grind from Colby Smith, you’re tasting the best of the best. All animals were raised on pasture without hormones or antibiotics. We love ground pork in meatballs (read Manuel’s family meatball recipe), stuffing for the holidays, or as a filling for potstickers. Ground meat is on the first page of the butcher’s economic playbook — making something out of what would have been thrown away — and this time, we’re sure glad the move was made.
Each order contains 1lb of ground chicken. Serves two comfortably.
Finally! Ground chicken is the ground meat you can feel great about. Butchered in small batches with no fillers and only the highest quality local chicken raised on pasture. No hormones, no antibiotics, No GMOs. Our favorite ground chicken recipes include meatballs, chicken patty sandwiches, and as a stuffing for potstickers. Sourced from Cobb Creek Farm in Hillsboro, Texas, ground chicken represents the economic side of the butcher shop: making a delicious, healthy treat out of what would have been trash.
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.
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.
"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.
Each order is 1lb and serves two people very comfortably.
Our pasture-raised ground chicken with a kick! Butchered in small batches with no fillers and only the highest quality local chicken raised on pasture. No hormones, no antibiotics, No GMOs. Just a healthy, quick to cook protein for the whole family. Our favorite spicy ground chicken recipes include meatballs, spicy chicken patty sandwiches, or as a stuffing for potstickers. Our ground chicken is seasoned with salt, pepper, red chili flakes, sage and coriander. We offer two variations: Spicy and Mild.
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.”
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.
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.