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Featured Replies

I can't believe it's been so long since I've made the drive to pick up steaks (or anything else) at this place.  Butcher came out from behind the counter to greet me.  Steaks hand cut in front of me.  In house sausage samples and a link thrown in for free.  Free sliced brisket sandwich when I asked about picking up a packer for Labor Day in a couple of weeks.  My order and bag of charcoal carried to my car.  Beef is black label reserve, which translates to high choice or prime.  Prices are roughly the same or better than the grocery store.  Same place that supplies the meat to our local Top 50 BBQ joint. 

Anybody else regularly make an extra trip to a stand alone butcher.  I need to make a habit of it.  Pics to follow much later since I filled up on a brisket sandwich.

Edited by dcbc

I frequent David's Meat Market in Garland and Hirsch's in Plano.  I love them both but they ain't cheap, brisket at David's is $8-9/lb.  I mainly go for beef short ribs, steaks and sausage.  Hirsch's has just about any type of wood chunks you could ever hope to see, like 30 different types of wood including a few I would never even consider using.  Nothing better than a good meat market, I'd rather pay a bit more and support them whenever possible.

Second on Hirsch's.  Great meats, they will cut it however you like, and their sausage is really good.  They're definitely worth a try if you're in Dallas/Collin County.

Edited by Dutch

Salt & Time when I can make it across town to visit them. I think they are opening one south though. Those guys are awesome dudes and have had continually good product since I first met them when they are starting out at the Barton Creek Farmers Market. 

Edited by SmokeyTheBear

Uvalde Meat Market

Bolner's in SA. Bolner's also makes all of the Fiesta brand spices. 

  • Author
3 hours ago, SmokeyTheBear said:

Salt & Time when I can make it across town to visit them. I think they are opening one south though. Those guys are awesome dudes and have had continually good product since I first met them when they are starting out at the Barton Creek Farmers Market. 

I have read that the restaurant isn't bad either. 

  • Author

Here's my ribeye. 

 

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Mas Meat in Bridgeport is excellent. Never had a bad steak from there. They're not cheap, but it's always top quality. They have a farmer's market and sell wood, too.

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Salt and Time is great, a bit pricey but that’s how it goes. 

 

Awesome spot. 

  • Author

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Edited by dcbc

10 hours ago, Hookem2102 said:

Salt and Time is great, a bit pricey but that’s how it goes. 

 

Awesome spot. 

Yeah, that’s been my takeaway.  I find it hard to justify paying $5 more a pound for a ribeye than Central Market, which is itself pricey.  

Are most meat markets closed on Sundays and Mondays?  The two I like are both closed those days.  You'd think Sunday would be a good day to stay open especially with football season coming up.

Pete's Fine Meats in Houston.

I started going there for steaks and on Saturday, handmade tamales back in the '80s when they were at Briar Forest and Wilcrest.

We used them twice in the last year for fresh turkeys. They can order just about anything.

Anyone know of any good butcher shop in NW Austin?

I am way too lazy to drive over to Salt & Time

I hit up Ye Ole Butcher Shop in Plano.
Buffalo burger and tots makes for a great lunch.
They’ll process too but not in sealed bags, only wrapped and frozen in butcher paper.

If you are ever around Schulenburg stop in Willie Joe’s meat market and get a steak, you won’t regret it!  Always nice tender steaks.

On 8/18/2018 at 4:39 PM, dcbc said:

I can't believe it's been so long since I've made the drive to pick up steaks (or anything else) at this place.  Butcher came out from behind the counter to greet me.  Steaks hand cut in front of me.  In house sausage samples and a link thrown in for free.  Free sliced brisket sandwich when I asked about picking up a packer for Labor Day in a couple of weeks.  My order and bag of charcoal carried to my car.  Beef is black label reserve, which translates to high choice or prime.  Prices are roughly the same or better than the grocery store.  Same place that supplies the meat to our local Top 50 BBQ joint. 

Anybody else regularly make an extra trip to a stand alone butcher.  I need to make a habit of it.  Pics to follow much later since I filled up on a brisket sandwich.

I love chewing' the fat with my butcher.  

We tend to hit the stand alone seafood places more though.

Looks damn good. I prefer a bone-in ribeye...overdue here to hit a good butcher shop...thanks for posting.

  • 4 years later...

I got this email today.  I always liked doing business with them for a whole pig or cow head.  They bought Johnny G's in South Austin while their MLK store was closed:

 

 

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THE CITY OF AUSTIN HAS FINALLY

FINALIZED THE LAST OF OUR PERMITS!

MLK Renderings

NOW WE CAN FINISH CONSTRUCTION ON MLK

It will be open again before you all know it!

“OLDEST NEWEST BUTCHER SHOP COMING SOON”

 

IN THE MEANTIME

 

VISIT OUR SOUTH LOCATION

South near Valentina's BBQ

11600 Menchaca Rd H, Austin, TX 78748

 

 

 

 

 

 

 

 

 

 

 

 

OUR NEW WEBSITE IS LIVE!

 

HOME DELIVERY IS AVAILABLE

new website

 

Facebook icon

Instagram icon

Twitter icon

 

 

 

 
 
  • 9 months later...

I’m almost to retirement, and I am still completely confused by meat cuts. It’s ridiculous. 

We wanted to fix a “roast” for New Years Eve and just spent an hour trying to remember which “roast” cuts we like and don’t like. I’m an idiot. 

1 hour ago, Dbeasy said:

I’m almost to retirement, and I am still completely confused by meat cuts. It’s ridiculous. 

We wanted to fix a “roast” for New Years Eve and just spent an hour trying to remember which “roast” cuts we like and don’t like. I’m an idiot. 

Are you asking for help?  If so, are you talking beef?  Pot roast (braised to extreme well done) or roast beef (medium rare deli sliced) or steaks (ribeye roast / prime rib to medium rare)?

On 3/4/2023 at 11:50 PM, DalTxHornFan said:

I got this email today.  I always liked doing business with them for a whole pig or cow head.  They bought Johnny G's in South Austin while their MLK store was closed:

Longhorn Meat Market - Austin

Used to frequent their original location quite a while back.

Pot roast. We’ve had some cuts that tasted terrible and others that have been great. Any guidance would be appreciated 

7 minutes ago, Dbeasy said:

Pot roast. We’ve had some cuts that tasted terrible and others that have been great. Any guidance would be appreciated 

I can't imagine topping a great chuck roast for pot roast.  Low and slow.

Don't make it down much anymore, but always loved Granzin's in New Braunfels.  Every single time I visited family in San Antonio, would stop by there.  Not a huge ribeye fan, but those were the best I've ever had.  Got all kinda other cuts as well as fajitas.  Brisket was kinda hit or miss, but everything else was A- to A+.  Don't have the time anymore for meat pickiness, but still make an effort/expense for Central Market-Westgate, Salt & Time, and Dai Due if I'm on campus and feeling like a splurge.  

 I can't remember the last time I was at Longhorn Meat Market, been decades probably.  Need to add that to my spring grilling rotation.  What's the play there?  

If you are ever around Schulenburg stop in Willie Joe’s meat market and get a steak, you won’t regret it!  Always nice tender steaks.

I’ve been shopping there for over 20yrs and never got a steak. Might have to try it.
21 hours ago, jimmyjazz said:

I can't imagine topping a great chuck roast for pot roast.  Low and slow.

I bought one of those HEB $3.87/lb rib roast specifically to make pot roast. Will report back

21 minutes ago, tigol said:


Meh, this has been debunked. It don’t make a shit.

Cool.  Show your work, maybe?

I'm not sure what's been "debunked" -- the Maillard reaction?  I don't think so.  It absolutely changes flavor.  "Sealing in the juices"?  Debunked.

24 minutes ago, jimmyjazz said:

I'm not sure what's been "debunked" -- the Maillard reaction?  I don't think so.  It absolutely changes flavor.  "Sealing in the juices"?  Debunked.

Yeah....this.  Make a beef stew or pot roast without browning vs. with browning....it's a real-deal taste difference.  It has nothing to do with sealing in the juices.  It is about literally changing the chemical properties (read: taste) of the meat.

And to echo jimmy's response, if you want to make a pot roast, get a chuck roast.  Pro-tip -- cut it into a few large chunks, and brown each one.  More surface area = more browning = more flavor.  You can even make them into pretty presentation cuts -- cut several large cubes in the 6 oz class, and then each piece is its own serving.

2 hours ago, tigol said:


Meh, this has been debunked. It don’t make a shit.

Nope.  Browning the meat and deglazing the Dutch oven is the foundation of a proper pot roast. 
 

18 hours ago, deadshank said:

Browning the meat and deglazing the Dutch oven is the foundation of a proper pot roast. 

It’s science, yo. 

I'm not sure what's been "debunked" -- the Maillard reaction?  I don't think so.  It absolutely changes flavor.  "Sealing in the juices"?  Debunked.

Yes, the sealing in the juices bit. I assumed the poster didn’t know shit about the Maillard reaction given his posting history.
13 minutes ago, tigol said:


Yes, the sealing in the juices bit. I assumed the poster didn’t know shit about the Maillard reaction given his posting history.

Bullshit. The title/subject of the link he posted was all about the Maillard reaction. 

3 hours ago, TonyTexas said:

Bullshit. The title/subject of the link he posted was all about the Maillard reaction. 

My apologies.  I must have him mixed up with someone else over the course of the week.  Thank you for assisting in correcting this matter.

Anyone got any recs for SA? Or am I better off driving to Dziuks in Castroville?

On 12/29/2023 at 5:58 PM, hobbes2702 said:

Anyone got any recs for SA? Or am I better off driving to Dziuks in Castroville?

Go to Penshorn’s in Marion, not far outside East San Antonio. 

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