Smoke Master Beef & Pork Barbecue 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.

Smoke Master Beef & Pork Barbecue Box

A barbecue assortment that brings together steaks, a beef roast, pork butt, ribs and pork belly. Classic and Texas variants provide different published selections for smoking and grilling.

Cooking and Serving Ideas

Plan separate cooking schedules for the steaks, roast, ribs and pork items. Cuts intended for slow cooking need a different approach from the individual steaks.

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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 steaks; cut may vary
• 1 whole tri-tip or picanha
• 1 pork butt roast, listed at 3–5 lb
• 1 rack of baby back or St. Louis-style pork ribs
• 1 pack pork belly cubes, listed at 2 lb

Texas

• 4 USDA Prime steaks; cut may vary
• 1 whole tri-tip or picanha
• 1 pork butt roast, listed at 3–5 lb
• 1 rack of baby back or St. Louis-style pork ribs
• 1 pack pork belly cubes, listed at 2 lb
• 4 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.