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‚Äôs 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.
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 ‚Äî and you won‚Äôt 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.¬†
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 ‚Äì let Rosso & Flynn Modern Butcher bring this hidden secret home to you. Sourced from Dean & Peeler Meatworks in Poth, Texas.
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 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 ‚Äúumami bombs.‚Äù