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.
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.
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.
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
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.
"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.
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 a la Rosso & Flynn Modern Butcher.
Weighs approximately 10 oz and feeds 1 to 2 people.
While ribeye steaks are cut from the sixth rib through the twelfth, the chuck eye comes from the very next rib towards the shoulder, offering a similar taste and texture to the rib eye steak for a fraction of the cost. As this steak contains the delicious intramuscular fat that defines Wagyu beef, our butcher shop recommends lightly marinating the chuck eye steak and grilling quick on a hot fire, or heavily buttered in an iron pan. Our Wagyu beef hails from Josh Eilers and his Ranger Cattle herd in East Austin.
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.
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.
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.
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.
The flank steak provides a meatier alternative to the skirt steak, with noticeably beefier muscle fibers that break down to perfectly tender bites when sliced against the grain. Flank steak recipes often include a marinade, and our butcher loves letting the meat absorb a mixture of garlic, soy and lime before hitting the grill. It's surprisingly simple to reach a perfectly pink medium rare with the flank steak, making it a low-stress weeknight dinner for the family. Sourced from Dean & Peeler Meatworks in Poth, Texas.