City Butcher and Barbecue USDA Prime Roast

City Butcher and Barbecue is proud to offer the finest selection of Austin, Texas-inspired meats and charcuterie fresh off the smoker daily, including:

  • USDA Prime Brisket
  • Pulled Pork
  • Pork Belly
  • Turkey Breast
  • Sausage
    • Texas Hot Links
    • Austin Andouille
  • Pork Ribs
  • Beef Ribs

All of our pork and beef comes from Creekstone Farms in Arkansas City, Kansas and is free from any antibiotics and growth hormones.  The pork is all vegetarian fed Duroc and the beef is grain and corn fed Premium Registered Angus.

6 thoughts on “Meat”

    1. Kristal,
      Our prices can be found on the website if you click the menu tab. It will pop up a new page with our menu and you can click the image to enlarge it. The only correction to it is the price of the “2 bones” under RIBS is actually $3.50. You can also find more information, pictures, etc. on our Facebook page: Thank you very much for your inquiry. Let us know if there’s anything else we can do for you. Have a great day!!

      Jeremy J. Smith


  1. Have yet to actually make it to your shop for BBQ but I’ve heard great things. Throwing a large party soon that we’re catering BBQ for. Are you guys set up to offer this amount of food (100+ people)?


  2. Uhh. Double take! A place in Springfield Mo. That does charcuterie?
    I’ve been making my own bresaola and dry fermented sausages for a while now just because it’s impossible to get here. I’ve got to check this place out!


  3. I went in for lunch and was greeted by warm smiles who looked genuinely happy for you to be walking in. They were having fun doing the cuts while I waited for my assorted tray of heaven. Half pound of burnt ends, a smokestack sandwich which is brisket,pulled pork, and a full cut sausage link, and got a 2-2 packs of ribs… 4 people did not finish it. Lol . We ate it like a fondue bar, ripped our butcher paper for plates (pure genius), got some included pickle bar and had the best conversation with this group I’ve had in years. We all grabbed an icy angry orchard to wash it down. nuff said… It’s my new lunch spot for sure. Keep doing what you’re doing, cause it’s working. (Golf clap) 🙂


  4. Jeremy and Cody, you make the best smoked meats I have ever had and I have traveled a lot just for BBQ! I’m curious if
    You can tell me what type of wood you use to smoke your amazingly addictive burnt ends. I’m a Cali girl and want to attempt to make pork belly burnt ends and would love any tips you are willing to provide for me. I totally agree with your motto of keeping it simple! Oh how I would love to have some of your burnt ends right now….drooling!
    Please help a Cali girl out 🙂


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Barbecue & Butcher Springfield, Missouri

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