Grilling Machine Beef, Chicken & Sausage Box

Texas Butchers was founded by Casey Rietz and is based in Austin, Texas. Its butchery heritage comes from Longhorn Meat Market, which opened in 1892. The business brings neighborhood butcher service to online meat shopping, emphasizing Texas farms and ranches, personal service and cuts the team would serve its own families.

Grilling Machine Beef, Chicken & Sausage Box

A preset grilling assortment with ribeyes, other beef cuts, burger patties, chicken drumsticks and smoked sausage. Classic and Texas variants have different published quantities.

Cooking and Serving Ideas

Use the selection across several meals or a cookout. Keep poultry separate during preparation and use the appropriate safe cooking temperature for each type of meat.

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Features

• Classic and Texas assortment sizes

Product Specifications

Choose the listed Classic or Texas size. Assortments vary by the selected variant.

The supplier lists the following selection for each size. Cuts described as alternatives vary within the assortment.

Classic

• 2 USDA Prime ribeyes
• 2 lb assorted premium beef cuts
• 6 one-third-pound burger patties
• 3 one-pound packs chicken drumsticks
• 4 smoked sausage links

Texas

• 4 USDA Prime ribeyes
• 2 lb assorted premium beef cuts
• 12 one-third-pound burger patties
• 6 one-pound packs chicken drumsticks
• 1 whole chicken
• 8 smoked sausage links

Country of origin: unverified for this product. Product-specific sourcing and ingredient evidence must be confirmed before this listing is offered for sale.

Cut and Ingredient Information

Assorted meat cuts. Read the current package for the complete ingredient statement, preparation status and any allergen declarations. Seasoned, cured and smoked products can have additional ingredients; recipes differ across the range.

Storage and Safe Preparation

Keep perishable meat refrigerated at 40°F or below, or frozen at 0°F or below. Follow the package’s use-or-freeze date and thaw frozen meat in the refrigerator. Keep raw meat, juices, cutting boards and utensils separate from cooked food and ready-to-eat ingredients.

Use the cooking instructions for each individual item. Intact beef and pork cuts require at least 145°F with a three-minute rest; ground beef and pork require 160°F; poultry, including ground poultry, requires 165°F.

Use a food thermometer for temperature checks. Review the FoodSafety.gov cooking-temperature chart for the guidance that matches the actual cut and meat species.