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‚Äôre 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.
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.
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‚Äôre 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 ‚Äî as clean as can be when they make it to the butcher.