When you buy direct, you choose. Here’s what’s available.
One of the best parts of buying from TX Bar is that you’re not stuck with whatever’s on the shelf. You tell the butcher exactly how you want your beef cut and wrapped, and they do it that way.
Steaks
- Ribeye: rich, well-marbled, great on the grill
- New York Strip: lean and tender, full flavour
- T-Bone / Porterhouse: two cuts in one: strip and tenderloin
- Filet Mignon: the most tender cut on the animal
- Sirloin: versatile, great for grilling or pan-searing
- Flat Iron: excellent marbling, underrated cut
- Tri-Tip: a California favourite, great for barbecue
- Skirt Steak: ideal for fajitas and high-heat cooking
- Flank Steak: lean and flavourful, great marinated
- Picanha: signature fat cap, exceptional on the grill
Roasts
- Chuck Roast: perfect for slow cooking and pot roasts
- Arm Roast: great braised low and slow
- Rump Roast: lean, ideal for roasting
- Brisket: barbecue staple
- Short Ribs: rich and full of flavour, best braised or smoked
Ground Beef
Ground beef typically makes up 35–50% of your finished order. More high-quality ground beef than most people have ever had at once. Most customers freeze it in 1 lb portions, great for burgers, bolognese, meatballs and tacos.
Bones, Organs & Extras
Available on request:
- Soup and marrow bones
- Organ meats, liver, heart, tongue
- Oxtail
Not sure what to ask for? Your butcher will walk you through every option when they call you after harvest.
“The butcher was beyond helpful in my selection of meat cuts and explained everything in great detail. Everything was vacuum sealed ready to go.”
Seth Laam, Redding CA
