Bavette/sirloin flap TEXAS WAGYU
A shop favorite that grills like a thick piece of skirt steak, giving you the ability to cook it to a perfect medium-rare. Superior marbling and tenderness.

beef fRANKS TEXAS WAGYU
A quarter pound each and 100% Heartbrand Akaushi Wagyu beef. Lightly smoked.

BONE-IN RIBEYE BLACK ANGUS
Also known as rib roasts or "prime rib" after cooking. Your classic holiday cut. Ribeye on the bone; ask us to cut and tie it for you for easy roast slicing.

BONELESS RIBEYE BLACK ANGUS + TEXAS WAGYU
A well marbled, tender cut sliced from the rib that's great for the grill or pan seared and finished in the oven.

BACK RIBS BLACK ANGUS

BRISKET PACKER/WHOLE BRISKET BLACK ANGUS + TEXAS WAGYU
From our block to your smoker. Let us know how much you need and we'll trim it to your specifications.  Incredibly flavor; good for a long, slow cook. 

CHUCK TEXAS WAGYU
Meaty, juicy, and full of flavor; perfect for a pot roast or slow roasting in the oven.

EYE OF ROUND TEXAS WAGYU
Lean and full of flavor; excellent addition to any stew. Call ahead and we'll slice it thin for your own homemade jerky-making projects. 

flank steak BLACK ANGUS 
A lean, flavorful cut that takes well to marinating; grill, then slice against the muscle grain.

flat iron BLACK ANGUS
Carved from the shoulder and located on the top muscle blade resulting in a tender, well-marbled steak.
 
ground beef BLACK ANGUS + TEXAS WAGYU + GRASS-FED GRASS-FINISHED

HANGER TEXAS WAGYU
A true butcher's cut. Intensely beefy and well marbled. It's the perfect cut for your Carne Asada or Fajita dishes.

INSIDE SKIRT STEAK BLACK ANGUS 
The classic cut for fajita style grilling. Great marbling and grain structure.

NEW YORK STRIP BLACK ANGUS + TEXAS WAGYU
The "longissimus dorsi" is a particularly flavorful muscle that does little work and in turn is very tender; great for a quick sear on the grill. 

OXTAIL TEXAS WAGYU
Bony, gelatin-rich meat for slow cooking as a stew or braising. Oxtail provides superb body and flavor to any beef stew. Frozen.

PICANHA/COULOTTE TEXAS WAGYU
Fat cap on. Known by many different names, but most popularized our of Brazil where it's prized as a lean, flavorful cut for roasting or grilling.

PORTERHOUSE BLACK ANGUS 
Tenderloin and New York strip on the bone; the best of both worlds!

SHORT RIBS/DINO RIBS BLACK ANGUS 
The beef equivalent of pork spare ribs, this cut it highly marbled and full flavored. Three long ribs per plate. Ask us to cut it into braising pieces for no extra charge.*
*Cross-cut / Flanken-style / Galbi / Tablitas are available to order for an upcharge.

T-BONE STEAK BLACK ANGUS 
Similar to the Porterhouse, this bone-in cut contains primarily New York Strip and a small portion of filet. 

TENDERLOIN BLACK ANGUS + TEXAS WAGYU
A popular and extremely tender cut prepared as Filet Mignon. Cook until medium rare to get the most flavor. Center-cut filets and Chateaubriand roasts are available to order for an upcharge. 

TOMAHAWK RIBEYE TEXAS WAGYU
The true "Cowboy Cut" Ribeye; we'll give your steak a handle so you can eat it as you ride off into the sunset. Note: 2-3 pound average per steak

TOP INSIDE ROUND TEXAS WAGYU
Your classic rump roast; this lean cut is full of flavor and perfect for roast beef or a long, slow pot roast.

TOP SIRLOIN TEXAS WAGYU
Cut right behind the N.Y. Strip just in front of the round. Rich, meaty, and tasty; cook to medium-rare to avoid over-cooking, and slice thin.

tri-tip TEXAS WAGYU
Often confused with the Picanha, the Tri-Tip is arguably one of the tastiest and easiest grilling cuts on the cow. It does little work and sits on the inner portion of the sirloin butt. Hugely popularized on the West coast where they've been cooked in the "Santa Maria" style since the 1950's.