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 see 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 customers, 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 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
"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.