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.
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.
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.
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.
"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 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.