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Wagyu Hot Dogs and Burgers, Heritage St. Louis Rib slab, and Linguica Sausage — 7.5-8lb total
Essential Party Sampler
7.5-8lb total of Wagyu beef and heritage pork cuts perfect for a weeknight meals or to feed a group!
Four 8 oz Burger patties, Wagyu
Eight 2-3 oz Beef Hot Dogs, Wagyu
One 3-3.5lb St. Louis Rib slab, Berkshire or Red Wattle
Two Linguiça Sausage Links, 24 oz total, Berkshire or Red Wattle
St. Louis Rib, Berkshire or Red Wattle
The St. Louis rib is the same as a spare rib, but with the deckle bone trimmed off making this cut a little more delicate while still yielding 11-12 meaty ribs per rack. Cooked low and slow on the grill, in a smoker, or in the oven, heritage breeds have delicious fat and marbling that becomes even more accentuated during the slow cooking process. As with all of our pork, this popular cut comes from healthy, pasture raised pigs and only need a little bit of olive oil, salt, and pepper to bring out their extraordinary flavor... but of course we understand if you want to get out a dry rub or the barbecue sauce!
We first tasted this hamburger when visiting Paradise Locker Meats in Kansas City. The team told us that the creation they were most proud of was their delicious signature Wagyu burger made from a secret blend of the best cuts of the steer. Paradise sources Wagyu from a local farm that uses no growth hormones or sub-therapeutic antibiotics. After the first bite we were convinced, this was our favorite hamburger and the only one we would ever offer!
Wagyu Beef Hot Dogs
These delicious beef ballpark classics are super juicy and flavorful — the highest quality hotdog on the market today! Our beef hot dogs come 8 to a pack and are fully cooked. They are made with Wagyu beef, the very same beef from our famous hamburgers! Fully cooked and ready-to-grill, these 2-3 oz dogs are juicy, tender, and flavorful with a bold beefy flavor.
Linguiça Sausage Links
A Portuguese style sausage with paprika, oregano, and garlic by The Mayor in Richmond, Virginia. We first met Kyle as a chef in New York City, most recently at Michelin starred The Breslin, where he was a big supporter of Heritage Foods and a proponent of nose-to-tail whole animal butchery. Kyle moved South a few years back and is now a Richmond based chef and butcher, specializing in local, farm fresh cuisine.