Six Mile Meat Market

Six Mile Meat Market Welcome, it's nice to meat ya! Six Mile Meat Market was created by Mark Rubes and Zach Wix, two friends who have a passion for agriculture and good food.

Farm fresh beef raised at Six Mile Creek Cattle Company in El Reno, Oklahoma.

08/28/2026

๐‘๐ž๐š๐๐ฒ ๐ญ๐จ ๐ฆ๐š๐ค๐ž ๐ฒ๐จ๐ฎ๐ซ ๐ฉ๐ข๐œ๐ค๐ฌ?

The 2026 Return To The Remuda Sale catalog is officially live! 176 horses from seven historic ranches, ranging from proven competitors and producers to fillies and colts waiting to make their mark. Make your choices and be ready for an amazing weekend in Guthrie!

๐Ÿ”— https://bit.ly/RTTR_SaleCatalog2026

๐‘๐ž๐ญ๐ฎ๐ซ๐ง ๐“๐จ ๐“๐ก๐ž ๐‘๐ž๐ฆ๐ฎ๐๐š ๐’๐š๐ฅ๐ž
๐Ÿ“Four Sixes Ranch | Guthrie, TX
๐Ÿ—“๏ธ September 25-26, 2026
๐Ÿ”— https://bit.ly/RTTR-2026

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Summer grilling season is winding down, but a good butcher doesn't have an off-season.While the big box stores rotate th...
08/28/2026

Summer grilling season is winding down, but a good butcher doesn't have an off-season.

While the big box stores rotate through whatever's on the truck that week, we know exactly what's coming in, where it came from, and how it was raised.

That's the difference between a meat counter and a butcher shop.

โœ… Oklahoma beef, sourced from ranchers we know
โœ… Cuts you won't find pre-packaged anywhere else
โœ… Appointment-only pickup, so nothing sits around waiting for you
โœ… Real answers when you have real questions about your meat

As the seasons change, so does what's worth cooking. Come see what's in the case.

Shop online: 6milemeatmarket.com
๐Ÿ“ž (405) 596-2426

08/25/2026

6 Mile Meat Market is Oklahoma's provider of top quality beef, pork, and other meat products. Order top quality meat online today.

School's back in session, and weeknight dinners just got harder to plan. This is exactly when a stocked freezer earns it...
08/24/2026

School's back in session, and weeknight dinners just got harder to plan. This is exactly when a stocked freezer earns its keep.

A quarter or half beef means:

Ground beef ready for tacos, spaghetti, and sloppy joes on the busiest nights

Roasts that go straight from freezer to slow cooker

Steaks on standby for the nights you actually have time to cook

No more last-minute grocery runs for meat you're not sure about

You pick the cut sheet. We do the rest: vacuum-sealed, labeled, and ready for your freezer.

Ready to simplify weeknight dinner? 6milemeatmarket.com

August 20th is National Bacon Lovers Day. We don't need convincing, but we'll take the excuse.Thick-cut, slow-smoked, an...
08/20/2026

August 20th is National Bacon Lovers Day. We don't need convincing, but we'll take the excuse.

Thick-cut, slow-smoked, and cut in-house, this isn't the bacon you're used to grabbing off a shelf.

Smoked low and slow for real flavor, not just a liquid smoke label

Cut thick enough to hold up on a burger or in a BLT

Great rendered slow in a cold pan โ€” patience gets you the crispiest results

Save the rendered fat. Cook your eggs in it tomorrow morning.

Bacon should be a main event, not an afterthought.

Shop thick-cut bacon: 6milemeatmarket.com

Skirt steak is thin, loaded with flavor, and built for a hot pan or a hotter grill. Here's the move:๐Ÿงด Marinate: citrus, ...
08/18/2026

Skirt steak is thin, loaded with flavor, and built for a hot pan or a hotter grill.

Here's the move:

๐Ÿงด Marinate: citrus, garlic, cumin, a little oil. 2โ€“4 hours, no longer or the acid starts breaking down the texture.

๐Ÿ”ฅ Sear: screaming hot cast iron or grill grate. 3โ€“4 minutes a side, no more.

๐Ÿ”ช Rest: 5 minutes, then slice against the grain. This step is the difference between tender and tough.

๐ŸŒถ๏ธ Serve: with charred peppers, onions, and warm tortillas.

Quality skirt steak is the whole recipe. Everything else is just seasoning.

Shop skirt steak: 6milemeatmarket.com

Filet mignon is cut from the tenderloin, the muscle that does the least work on the animal. That's why it's the most ten...
08/13/2026

Filet mignon is cut from the tenderloin, the muscle that does the least work on the animal. That's why it's the most tender cut you can buy, hands down.

Here's how to treat it right:

๐Ÿฅฉ Bring it to room temp before it hits the pan

๐Ÿ”ฅ Reverse sear, low oven until it's close to temp, then a screaming hot cast iron to finish

๐Ÿงˆ Baste with butter, garlic, and thyme in the last minute

โฑ๏ธ Rest 5โ€“10 minutes before you cut into it

Less fat means less margin for error. Don't overcook it.

Shop filet mignon: 6milemeatmarket.com

Not all ground beef is created equal, and the ratio on the label tells you everything. Let's break it down:80/20: More f...
08/11/2026

Not all ground beef is created equal, and the ratio on the label tells you everything. Let's break it down:

80/20: More fat, more flavor, more juice. This is your burger blend. Perfect for the grill, where a little flare-up is a good thing.

90/10: Leaner, less shrinkage, holds together well for meatloaf, tacos, and stuffed peppers. Won't leave you with a greasy pan.

93/7: About as lean as ground beef gets while staying flavorful. Good for anyone watching fat intake without giving up beef altogether.

We grind fresh, in-house, from the same Oklahoma beef we sell by the cut. No mystery trim, no fillers.

Shop fresh ground beef: 6milemeatmarket.com

Brisket doesn't forgive impatience. That's exactly why it separates the backyard cooks from the pitmasters.Here's how we...
08/07/2026

Brisket doesn't forgive impatience. That's exactly why it separates the backyard cooks from the pitmasters.

Here's how we'd do it:

Select: full packer brisket, point and flat both attached, from our case

Season: coarse salt and pepper. Nothing else needed on quality Oklahoma beef.

Smoke: 225โ€“250ยฐF. Post oak if you can get it. 12โ€“14 hours, fat side up.

Wrap: butcher paper once the bark sets and the stall hits, usually around 165ยฐF internal.

โฑ๏ธ Rest: minimum 1 hour, longer if you can stand it. This is non-negotiable.

Pull it at 203ยฐF internal, probe tender, and let it rest before you even think about slicing.

Shop full packer briskets: 6milemeatmarket.com

Address

El Reno, OK
73036

Telephone

+14055962426

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