Each pork shoulder is approximately 2.5lbs and feeds 2-3 generously.
Why Our Butcher Picked This Cut
Our butcher picked this Red Wattle Pork Shoulder as the perfect item to roast or braise for the holiday crowd, with plenty of post-feast leftovers. For the rest of the year, it’s high-time to experiment with your next favorite pork roast recipe (see below). Our Red Wattle large pork shoulder comes from happy hogs raised in Burlington, Texas, by Smith & Smith Farms, without the use of hormones, antibiotics, corn or soy. The pigs are raised naturally on grass with plenty of room to pasture.
One order contains six short ribs each two inches thick. Total weight is approximately 2.2 to 2.6 lbs. Serves four people comfortably.
English-cut beef ribs (sliced with and against the rib) are a beautiful restaurant special that are easy to prepare, but not as common at the butcher shop as we’d like. A great short rib recipe calls for the beefy rib meat to be braised in a flavorful stock with aromatics. The fat and collagen will melt away, leaving behind tender, flavorful meat, a saucier-level sauce and a dish that is even more delicious the next day. The instructions are easy to set-and-forget: first sear 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 meat pulls off the bone easily and all the fat has been rendered into the sauce. Sourced from Dean & Peeler Meatworks in Poth, Texas.
Weighs approximately 10 oz and feeds 1 to 2 people.
While rib eye 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 rib eye 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.
Our butcher picked these chicken livers because they are nutritious, pasture-raised (for clean flavor), and an important part of nose-to-tail eating. For the uninitiated, chicken liver recipes are surprisingly simple. Try a homemade chicken liver pate, pasta with livers, or bread and fry the livers for an earthy, adventurous party-starter. Our chickens come from Cobb Creek Farm in Hillsboro, Texas, where they’re raised in mobile coops, allowing the broilers access to fresh pasture each day. As with all our products, our chicken livers are hormone-free, antibiotic-free, soy-free and arsenic-free.
Rosso & Flynn Finishing Salt
A custom salt blend created by our butcher for finishing on chicken and steaks. Packed with herbs and spices like fennel, lemon, tarragon and shallots, it’s sure to raise the steaks for any dish.
Made by the chef at Lenoir, one of the top farm to table restaurants in Austin, Lenoir Finishing Salt has large flake sea salt, dried Texas herbs and their flowers, spices and chilies. Completely addictive as a finishing salt for Rosso & Flynn steaks, but don't overlook for seasoning eggs, pasta, veggies and popcorn. Each order comes in a 2oz Weck jar.
The secret to making golden-colored, restaurant-quality chicken stock at home? Chicken feet. Filled with nutrients and gelatinous collagen, chicken feet play a key role in stocks and bone broth recipes. Our chicken feet come from Cobb Creek Farm in Hillsboro, Texas, where they’re raised in mobile coops, allowing the broilers to access fresh pasture each day. As with all our poultry products, our chicken feet are hormone-free, antibiotic-free, soy-free and arsenic-free — as clean as can be when they make it to the butcher.
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 semi-boneless quail from Diamond H Ranch in Bandera, Texas is perfect for stuffing or quickly cooking on the grill or in the oven. This semi-boneless quail option has the ribs and breast bone removed, making the quail easier to cook and to eat. Our local Diamond H Ranch provides quail to the country’s top restaurants, such as Thomas Keller’s esteemed Per Se in NYC. Each order comes with 4 quail (approx. 4.75 oz each) feeding two to three people. Below are several of our favorite quail recipes, developed in collaboration with our butcher’s friends and colleagues around town.
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.
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.
Each large pork shoulder is approximately 4.5-5lbs and feeds 8-10 generously with leftovers.
Our butcher picked this large Red Wattle Pork Shoulder as the perfect item to roast or braise for the holiday crowd, with plenty of post-feast leftovers. For the rest of the year, it’s high-time to experiment with your next favorite pork roast recipe (see below). Our Red Wattle large pork shoulder comes from happy hogs raised in Burlington, Texas, by Smith & Smith Farms, without the use of hormones, antibiotics, corn or soy. The pigs are raised naturally on grass with plenty of room to pasture.
Each order comes with two chicken backs weighing approx. 2.75 lbs.
Our pasture raised chicken backs are perfect making stocks and soups, and makes a perfect addition to any bone broth recipe. Our butcher loves these local chicken backs because they make a high quality, low cost stock to enhance your soups and sauces all year long. Our butcher sources chicken backs from Cobb Creek Farm in Hillsboro, Texas, where Cornish broilers are raised on real grass in mobile coops that move daily to fresh pasture. The chickens are hormone, antibiotic, GMO and arsenic free.
Want to give us a try but overwhelmed by choices? Try the Rosso & Flynn best sellers bundle. Our team’s favorite cuts in the shop that we order again and again. Includes 2 Red Wattle Pork Chops, 1lb Wagyu Ground, 4 Chicken Thighs, 1 Flat Iron Steak.
Approximately 2lbs, serves four people.
Beef Tenderloin is the elegant choice for your table. Serve traditionally roasted whole as a centerpiece or cut and cook individually as filets. Our beef tenderloin from Dean & Peeler’s in Poth, TX is utterly tender and velvety smooth. Raised humanely and sustainably in Central Texas.
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.
Each order contains 1.5lbs split bones with marrow exposed.
The butcher saved the bones from our smoked and cured hams and has made them available for purchase, perfect for traditional ham hock recipe favorites: split pea soup, bone broth, and more. Our Red Wattle pork is raised in Burlington, Texas by Smith & Smith Farms without the use of hormones, antibiotics, corn or soy. The pigs are raised naturally on grass with plenty of room to pasture. Our ham hock bones come smoked and cured ready and flavorful for your soup pot.
Filets weigh approximately 6 oz and serve 1 person.
Your favorite online butcher presents filet mignon, the steak cut from the tenderest 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.
Quail knots from Diamond H Ranch in Bandera, Texas are a perfect appetizer for your next dinner party. The quail “lollipop” is created when the leg is pushed through a boneless chicken breast The lollipops can be grilled or roasted and are festive when served with a dipping sauce. Each order comes with 8 pieces and are enough to feed 1 - 2 people. Our local Diamond H Ranch provides quail to the country’s top restaurants, such as Thomas Keller’s esteemed Per Se in NYC. Each order comes with 8 pieces feeding two to three people. Below are several of our favorite quail recipes, developed in collaboration with our butcher’s friends and colleagues around town.
Blow your guests away and feed a crowd at your next party with a whole pig roast. Our butcher provides a guide for roasting (see our guides for using a Caja China and making a rub), and, after many company whole pig roast, the employees and friend of Rosso & Flynn can attest: this is the real deal. We offer two options: the whole, unseasoned pig delivered to your door, or the pig seasoned with our achiote rub, stuffed with garlic and prepared for cooking based on your cooking vessel’s dimensions.
NOTE: The pig weighs around 75 lbs and requires two weeks’ notice. A whole roasted pig should feed over a hundred people. We will coordinate a time for delivery after your order is placed.
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.
Split Texas quail from Diamond H Ranch in Bandera, Texas. Our butcher recommends the split breast quail for quick, even cooking. Try grilling, roasting or searing the quail on a cast iron skillet. Our local Diamond H Ranch provides quail to the country’s top restaurants, such as Thomas Keller’s esteemed Per Se in NYC. Each order comes with 4 quail (approx. 5 oz each) feeding two to three people. Below are several of our favorite quail recipes, developed in collaboration with our butcher’s friends and colleagues around town.
Whole Texas quail from Diamond H Ranch in Bandera, Texas. Our butcher enjoys cooking quail for the versatility: quail works well braised, grilled, roasted, or cooked on a cast iron pan. These whole quail are perfect for rubs or marinades and can be prepared in 20 minutes from refrigerator to table. Our local Diamond H Ranch provides quail to the country’s top restaurants, such as Thomas Keller’s esteemed Per Se in NYC. Each order comes with 4 quail (approx. 5 oz each) feeding two to three people. Below are several of our favorite quail recipes, developed in collaboration with our butcher’s friends and colleagues around town.
This bone-on, tie-on standing holiday rib roast is show-stopper for your holiday table. Once you place your order, your roast will be cut and dry aged for 10 days. The beef comes from Dean & Peelers in Poth, TX who raise their animals humanely on pasture.
Our 2-bone roast weights approximately 5-6lbs and our 4-bone roast weights approximately 8-9lbs.
Wagyu Beef Fat
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.