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.
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.
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 lb - 1.20 lbs and feeds two people.
Like the skirt steak and flank steak, the bavette features a lower price because it’s cut from a less tender muscle of the steer. However, when prepared appropriately (and sliced against the grain!), the load of connective tissue in this relatively unknown cut actually provides the perfect taste and texture for some of our favorite dishes. Add in that succulent intramuscular fat from the fullblood Wagyu breed sourced from Austin’s Ranger Cattle, and this Wagyu bavette becomes a hit off the grill for tacos, or marinated with a bit of soy and garlic and baked to medium rare. Sometimes called the “butcher’s best kept secret,” the Wagyu bavette is the beefy, flavor-filled treat you may not have tried.
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.