Eight cuts. Five sourcing origins. One summer's worth of the best fire you can build in a backyard or a cast-iron pan. This grilling season box started with a question—what does a serious cook want to fill a summer? Something to anchor the slow Saturday cook, something to throw on a Wednesday night without thinking twice, something to make guests at the BBQ stop and ask what they're eating. The Beef Lovers Summer Box answers all of it. Wagyu from Robbins Island. Grass-fed pasture raised cattle from Cape Grim. A rare Ibérico-Wagyu hybrid. Cuts you won't find together anywhere else. What’s In The Box 1x Black Opal F1 Wagyu Flank Steak (2+ lbs) 2x Robbins Island Full Blood Wagyu Ground Beef (16 oz each) 2x Herd & Grace 50/50 Iberica Pork and Wagyu Ground Beef (16 oz each) 2x Cape Grim Flanken Short Ribs (16-20 oz each) 2x Altair Grass-Fed Wagyu Asada Beef (16 oz each) 1x Herd & Grace Wagyu Iberica Pork Kielbasa Sausage (16 oz) 1x Herd & Grace Wagyu Iberica Pork Kasekrainer Sausage (16 oz) FREE BONUS: 1x Campo Grande Chorizo (2oz) Perfect for any backyard cook-out or game day eats!Black Opal · F1 Wagyu Flap Steak · 1× · 2+ lbs The cut serious grill cooks go back to. Wagyu fat dispersed through open-grained muscle means it drinks in a marinade, chars fast over high heat, and still finishes with a richness that takes most people by surprise. Slice against the grain at 45 degrees. That's the whole instruction set. Robbins Island · Full-Blood Wagyu Ground Beef · 2× · 16 oz each Robbins Island is an island off the northern tip of Tasmania — no road access, no hormones, cattle raised on wind-blown pasture since the 1970s. The ground beef has a depth of flavor that grocery store Wagyu ground doesn't approach. Smash burger, sugo, tartare — it works anywhere beef fat matters. Herd & Grace · Wagyu × Ibérico 50/50 Ground Beef · 2× · 16 oz each Half full-blood Wagyu. Half Ibérico pork — the same heritage breed behind the world's finest jamón. The fat from each animal is distinct: Wagyu intramuscular, Ibérico oleic and silky. Together they make a ground blend that renders differently than anything you've cooked before. Worth trying once as a patty with nothing on it. Cape Grim · Grass-Fed Flanken Short Ribs · 2× · 16–20 oz each Cape Grim sits at the northwestern tip of Tasmania, where three oceans converge and the air quality is among the cleanest on earth. The cattle spend their lives on pasture, and it shows: grass-fed clarity, clean finish, nothing muddled. The flanken cut — sliced across the bone — hits high heat fast and rewards a quick char. Korean BBQ's best argument. Altair · Grass-Fed Wagyu Asada Beef · 2× · 16 oz each Altair raises Wagyu genetics on open Australian pasture — no feedlot finish, which means the marbling is leaner than a grain-fed Wagyu but the flavor is cleaner, brighter, and made for acid-forward preparations. This is the cut for proper carne asada: citrus, high heat, charred edges, served immediately. Herd & Grace · House Made Wagyu × Ibérico Kielbasa · 1× · 16 oz The kielbasa from this program is a different category of sausage. Wagyu beef fat keeps it moist through a long cook; Ibérico pork adds a nuttiness in the finish that supermarket kielbasa has never tasted. Smoke it, grill it, or slice it cold — it holds at every temperature. Herd & Grace · House Made Wagyu × Ibérico Käsekrainer · 1× · 16 oz Austria's proudest sausage contribution: pockets of melted cheese embedded in the casing that burst when the skin crisps. Made here with Wagyu-Ibérico blend and quality cheese throughout. It doesn't need condiments. It barely needs a plate. Free Bonus · Campo Grande · Ibérico Pork Chorizo · 1× · 2 oz Campo Grande raises purebred Ibérico pigs in the Spanish dehesa — the ancient oak forest where acorn finishing produces fat unlike anything from a commercial hog. This chorizo is a two-ounce introduction to that world: paprika-forward, with a fat that melts rather than congeals. A taste of what Ibérico actually means.
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