For help decoding the meat case, Brad Wise says his team at Wise Ox helps customers choose cuts, portions, and cooking methods. The Las Vegas location will have a deli counter serving cheesesteaks, burgers, and smoked turkey sandwiches. For home cooks, he plans to introduce his monthly Ox Box subscription in the first quarter of 2027: more than 10 pounds of beef, chicken, and pork, portioned and vacuum-sealed, with some cuts already seasoned or marinated.
Here are his five tips for approaching the butcher shop experience.
What should I tell the butcher?
“How many people are you feeding? Are they big eaters or small eaters? Some people prefer an eight-ounce steak. A lot of people would like a smaller filet, on that six-ounce side. We even go so far as to ask, "What are you cooking on?”
Which overlooked cut should I try?
“We call it the butcher’s cut in our butcher shops, but it’s the Denver steak out of the shoulder. You season with salt and pepper or whatever your desired flavoring is. You sear it at a high temperature. It’s just one of those very, very succulent pieces of meat that doesn’t break the bank.”
When should I consider Wagyu?
“If you want that rich, unctuous depth and sweeter meat flavor, then yeah, by all means, get Wagyu. The fat is so rich; it’s easy to cook. There’s more room for error, so it’s a little bit more forgiving because of the fat and marbling content.”
What should I ask about the meat itself?
“Explain where it’s coming from … why we chose it, and ultimately give you the best ideas and the funnest way to cook those items. Farms and things are going to vary, and it just matters what price point you’re willing to spend at.”
What’s worth the splurge?
“Personally, porterhouse. You have two cuts of meat: you have a filet and a New York. It’s a larger portion. You will usually have extras.”
