August 18, 20187 yr 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 August 18, 20187 yr by dcbc
August 18, 20187 yr 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.
August 18, 20187 yr 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 August 18, 20187 yr by Dutch
August 18, 20187 yr 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 August 18, 20187 yr by SmokeyTheBear
August 18, 20187 yr Uvalde Meat Market Bolner's in SA. Bolner's also makes all of the Fiesta brand spices.
August 19, 20187 yr 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.
August 19, 20187 yr 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.
August 19, 20187 yr 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.
August 19, 20187 yr 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.
August 19, 20187 yr 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.
August 19, 20187 yr Anyone know of any good butcher shop in NW Austin? I am way too lazy to drive over to Salt & Time
August 19, 20187 yr 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.
August 20, 20187 yr 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.
August 20, 20187 yr 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.
August 20, 20187 yr Looks damn good. I prefer a bone-in ribeye...overdue here to hit a good butcher shop...thanks for posting.
March 4, 20232 yr 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: THE CITY OF AUSTIN HAS FINALLY FINALIZED THE LAST OF OUR PERMITS! 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 GOOGLE MAPS LINK TO SOUTH AUSTIN LOCATION 11600 Menchaca Rd H, Austin, TX 78748 OUR NEW WEBSITE IS LIVE! HOME DELIVERY IS AVAILABLE SHOP NOW!
December 26, 20231 yr 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.
December 27, 20231 yr 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)?
December 27, 20231 yr 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.
December 27, 20231 yr Pot roast. We’ve had some cuts that tasted terrible and others that have been great. Any guidance would be appreciated
December 27, 20231 yr 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.
December 27, 20231 yr 22 minutes ago, jimmyjazz said: I can't imagine topping a great chuck roast for pot roast. Low and slow. This is the way, but don't overlook the importance of searing the roast prior to beginning the slow cook. It's actually science: https://oldguykitchen.com/2019/01/04/the-maillard-reaction-a-cooks-best-friend/
December 27, 20231 yr 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?
December 27, 20231 yr 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.
December 27, 20231 yr 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
December 28, 20231 yr This is the way, but don't overlook the importance of searing the roast prior to beginning the slow cook. It's actually science: https://oldguykitchen.com/2019/01/04/the-maillard-reaction-a-cooks-best-friend/Meh, this has been debunked. It don’t make a shit.
December 28, 20231 yr 21 minutes ago, tigol said: Meh, this has been debunked. It don’t make a shit. Cool. Show your work, maybe?
December 28, 20231 yr 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.
December 28, 20231 yr 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.
December 28, 20231 yr 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.
December 29, 20231 yr 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.
December 29, 20231 yr 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.
December 29, 20231 yr 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.
December 29, 20231 yr 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.
December 29, 20231 yr Anyone got any recs for SA? Or am I better off driving to Dziuks in Castroville?
December 31, 20231 yr 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.
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.