Meatballs inspired by visits to Salumi in Seattle, built on ground beef you can trace back to a single farm.
A weeknight shepherd's pie built on grass-fed ground beef and frozen tater tots — one pan, dinner sorted.
Heritage pork tenderloin wrapped in prosciutto and pancetta — pork on pork, in the best possible way.
Gather a few friends, sear a little A5 Wagyu, pour something good. A holiday tasting that lingers long after the plates are cleared.
Japanese A5 brisket from Kagoshima — the top-scoring region at the Wagyu Olympics — slow-smoked low and slow.
A5 Wagyu tenderloin is a precise cut to cook — thin slices, restrained seasoning, and a few quiet condiments.
A quick look inside the box: pasture-raised beef, pork, and chicken from independent family farms, with the source named on every cut.
Slice small, salt lightly, sear briefly. With A5, restraint is the recipe.
