Where is the best beef in Texas?

❓ You want to enjoy a quality steak, tender and juicy,

and also care about environmental sustainability and animal welfare,

so where should you get your beef? 💬 Readfield Meats & Deli.

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My great steak experience

I bought a "Dean & Peeler" tenderloin steak from Readfield Meats & Deli, about 2 inches thick, ~8oz, nice bright red. Prepped it, cooked it up, and man was it GOOOOD! Here's how I made it:

🧂❄️ easy steak prep (3min):

Pat dry:

• a fresh steak will not have much moisture to dry off

• why is an old steak soggy? as muscle tissue breaks down, water is released... a soggy piece of meat is a good indicator its not fresh...

• why is an old steak brown? color is also a great indicator of freshness. You're looking for a bright red steak. Enzymes and oxygen breakdown and oxidize myoglobin (the pigment that gives meat its red color), changing the color from bright red to brown. If the raw meat brownish like a brown-red brick color, that means its not fresh.

Season: Generously season; here are 3 seasoning options:

• minimal seasoning option: Seasoned salt/cajun seasoning

• My go-to combo: "Tony's" cajun seasoning + smoked paprika

• Fancy: "Tony's" cajun seasoning + "Momofuku"

Dry-age: Rest exposed in the fridge (this helps dry out the outer layer of the meat for a beautiful sear) for at least 1 hour, but preferably overnight!

• what you need: a wire wrack in a baking sheet... or get scrappy and use a collendar! 😂 LOL!

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• What the experts say about the dry-aged method: “Surface drying that happens over a few days in the fridge will greatly improve browning, and thus flavor.” ~Paul Adams, science editor at America’s Test Kitchen.

Pat dry again before cooking: Right before cooking, pat dry again and re-season if seasoning was removed with the patting dry process.

• If you're using a fancy/expensive seasoning (like Momofuku), you can add it here so you aren't patting it off when drying

Pro-tip: do not underseason your steak!!

🔥 easy steak cook (10min):

After 1 hour of sitting in the fridge (overnight would have been even better!), I air-fried @400°F/204°C for 10 min.

It was the PERFECT steak!! Tender. Juicy. Did I mention tender??

Their perfect steak consistency is not luck. Their Angus beef is consistently tender, buttery, and the same high quality every single time. Why? The perfect consistency comes from careful genetics, a dialed-in nutrition program, and even ultrasound technology before harvest to track how each animal is developing!

🥩 About the meat

The questions you should be asking about your meat

When you buy beef, you might ask:

• Are the animals treated well?

• Is it raised locally?

• What are the cows actually eating?

• Any hormones or weird additives?

• Is this genuinely good-quality meat?
  

Great questions!! Dean & Peeler Meats can actually answer each one!

🐮 Happy cows

Quality beef starts with well-cared-for animals.

Dean & Peeler takes a "responsibly raised" approach with a real focus on animal welfare, and full traceability from pasture to plate.

Calm, well-treated cattle on a balanced diet is not only the ethical choice. It is also part of why the beef tastes so consistently good.

Good care shows up on the plate.

🧑‍🌾 Raised locally, fed locally

Dean & Peeler cattle are raised in Floresville, Texas. But it goes deeper than just the ranch.

Every single ingredient in their feed comes from within a 150-mile radius of Floresville. That is a genuinely local supply chain, not a marketing sticker.

They also operate under TCEQ oversight (the Texas Commission on Environmental Quality), which monitors nutrient runoff to protect the surrounding land and water. Responsible ranching, not just talk.

🌱 What is actually in the feed

Dean & Peeler cattle are vegetarian-fed on a custom, balanced ration. I love this custom nutrition approach; that is what FoodFlip is all about!

There is no one-size-fits-all approach. Everyone has different needs depending on stage of development, current needs, and personal trends (weight trends whether up or down, rate of gain or loss, body composition changes, muscle growth, overall health, and so much more!!) This custom approach is designed by a consulting veterinarian and a PhD nutritionist. Yes, the cattle have their own nutritionist! It's important you have qualified people giving you the custom plan, whether for people or cows!

The ration is thoughtfully built:

• 20% or less corn, so it stays balanced instead of a corn dump

• Cottonseed, a byproduct of cotton production that would otherwise be thrown away

• Dry distillers grain, a byproduct from the brewing and ethanol industries.
  

Love the sustainability and intentionality here.

Instead of wasting perfectly good nutrition, they upcycle byproducts from other industries into a balanced, vegetarian diet for the herd. Hard work and ingenuity. There it is again.This is my favorite part, because feed is where a lot of "premium" claims quietly fall apart.

🏠 Pasture to plate, all under one roof

Here is what really sets them apart.

Dean & Peeler is completely vertically integrated. One family controls every single step, from the pasture where the cattle are raised, to the feed they eat, to the final cut of beef that lands on your plate.

Most beef changes hands over and over before it reaches you. Different ranch, different feedlot, different processor, different distributor. By the time it hits the store, nobody can really tell you the full story.

Dean & Peeler can. When one operation owns the whole chain, you get something rare in the meat world: real traceability, and real accountability.

From their own cattle and genetics, their own feed yard, and their own processing under Dean & Peeler Meatworks. Raised, fed, harvested, and cut by the same team.

Bottom line: Real beef, fed real food, raised by real people

🥩 How to get the best steak on your plate!

📍Where to get your steak

Readfield Meats & Deli (around since 1960!) is well-loved in Bryan, College Station. Just bought by Dean & Peeler, keeping what the community loves, while also making upgrades and bringing in premium beef.

Dean & Peeler Premium Angus Beef was founded in 2014 by Dustin Dean and Jason Peeler, rooted in a multi-generational South Texas ranching family out of Floresville.

🤝 How to order

• One steak at a time: just come by the shop. I bought the best tenderloin steak I've ever had! ~8oz (0.530lb) for $21.97 ($41.45/lb).

• 1/2 or full cow: call +1 (979) 822-1594.

  • Talk with the butcher about which steaks you want (also request the heart and tongue! If you don't want them, send them to me lol! All about sustainability and not wasting protein throughout the entire process).

  • Expect your steaks shipped and ready for pickup within 3 weeks.

  • $6.89/lb (prices fluctuate; this was the price on 4 Aug 2026).

So how does a juicy steak fit in your Custom FoodFlip Plan?

Each FoodFlipper has their own custom number of FoodFlip Protein Portions... and YOU get to decide how to enjoy them!

• 🥩 Want a juicy 4 oz steak? Perfect.

• 🥗 Need an easy, no-cook rotisserie chicken salad? We got you.

• 🍰 Craving a Greek yogurt cheesecake bowl? I've got 10 variations ready for you!

• 🍫 In the mood for our protein chocolate mousse? Go for it!

There are countless ways to enjoy the nutrition that fuels your body!

The question is... what sounds most satisfying to you right now?

At FoodFlip, we make room for our favorite foods. And no, enjoying them doesn't have to come at the expense of your health.

In fact, enjoying food can be part of living your healthiest, most vibrant life!

Because food isn't just fuel. It can also be connection, celebration, comfort, and joy.

This steak dinner was that for me.

Just me and my husband, sharing a special moment in this one beautiful, wild, God-given life...

...over a tender, juicy, ridiculously easy steak.

This is my idea of a little slice of heaven. 🫶

All the best to you, FoodFlipper!

Hugs,