Steak Pack Box – Ribeye, Filet & New York Strip

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.

Steak Pack Box – Ribeye, Filet & New York Strip

An assorted steak box combining USDA Prime ribeyes, filets and New York strips with additional butcher-selected steaks. Classic and Texas variants provide different steak counts.

Cooking and Serving Ideas

Cook each steak according to its thickness rather than assuming every cut will finish at the same time. Serve the cuts separately for a tasting or plan several steak dinners.

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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 USDA Prime filets
• 2 USDA Prime New York strips
• 2 butcher-selected steaks

Texas

• 4 USDA Prime ribeyes
• 4 USDA Prime filets
• 4 USDA Prime New York strips
• 4 butcher-selected steaks

Supplier-stated country of origin: United States (Texas). The supplier identifies Texas farms and ranches as its sources and its Austin butcher shop as the cutting location.

Cut and Ingredient Information

Assorted beef steaks. 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 a thermometer to check each steak individually. Intact beef steaks require at least 145°F followed by a three-minute rest; follow any more specific instructions printed on the package.

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.