WAGYU BONE-IN STEAK LOVER'S PACKAGE Three steaks total, 7.75-8lb, one ribeye, one strip, and one porterhouse
Bone-In Steak Lover's Package Three Wagyu steaks: One dry aged ribeye, one bone-in strip, and one porterhouse PLUS One 3 lb Piedmontese Tomahawk steak 7.75-8lb total
One 22-24oz 30-day dry-aged ribeye steak, Akaushi/Angus Wagyu One 20-22oz bone-in strip, Akaushi/Angus Wagyu One 32oz porterhouse, Akaushi/Angus Wagyu One 3lb Beef Tomahawk Steak with Rosemary and French Sea Salt, Piedmontese
100% antibiotic free
Heritage breeds have more marbling resulting in more tender and juicy meat
Our Heritage Wagyu steaks are a cross between the revered Japanese Red Cow, known as Akaushi, and one of America’s best lines of Black Angus. Akaushi Beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan escorted by armed guards in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.
The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus results in a steak that is juicy and tender, a genuine testament to the difference that comes with well-raised animals.
Sourced from the world renowned Piedmontese breed, the genetics behind our tomahawk steak originated in the Piedmont region of northwest Italy. Prized for its noticeably heavy musculature, the breed’s unique composition means that this meat is the most tender on the market today — each bite literally melts on the tongue.
30 Day Dry-Aged Wagyu Ribeye Steak, Bone-in Good things come with age. Our well-marbled and highly textured Akaushi/Angus combined with a light 30-day dry-age creates a steak that is bright, more tender, and subtly nuanced in flavor. Our steaks are aged at Paradise Locker Meats. Mario and Lou learned the art of curing from working in the meat business for decades.
Our Wagyu ribeye boasts a big, rich taste with a long, delicious finish and tangy, aged flavor. We think these ribeyes are among the best steaks in the world, and need little more than salt and pepper. We recommend cooking to medium rare to enjoy the full spectrum of their natural flavor.
Porterhouse Steak Weighing in at a hefty 32oz, the Porterhouse is the king of all steaks. Cut 1.5 inches thick from the most prized section of the strip loin, the porterhouse combines flavorful NY Strip with the tender filet. To be considered a true Porterhouse, and not just a T-Bone, the filet section must measure at least 2 inches wide off the bone. Only four Porterhouse steaks are cut from every steer.
NY Strip Steak, Bone-in For meat lovers who demand their steaks bone-in, there is nothing to beat this hard-to-find Wagyu New York strip. Like the Porterhouse, the Bone-In New York Strip is cut from the prized short loin. Incredibly marbled, the strip is known for its robust, full flavor and dense but tender texture. Each steak is thick cut, and generous, weighing in at 18-20oz each. And of course besides adding flavor (and the pure pleasure of picking it up with your hands), the bone helps protect the meat from over-cooking, making it an excellent choice for the grill and high-heat searing in a cast-iron skillet.
Beef Tomahawk Steak with Rosemary and French Sea Salt A special indulgence, this bone-in ribeye steak is the star of any table scape, and an absolutely sure-fire centerpiece. It can also be cut into cutlets and served on a marvelous looking platter. The Piedmontese breed is renowned for its tenderness and great flavor.
Crafted exclusively for Heritage Foods by Thomas Odermatt of Roli Roti, a third generation Swiss butcher with hundreds of years behind his skills, this steak is a tour de force with its majestic bone protruding out from a massive ribeye. Each Tomahawk is packaged with rosemary and french sea salt— just open the spice packet and cover the roast, no other seasoning is needed.