Will Price

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Start with the cuts I’d serve you myself.

Shop Will’s Picks

From my table to yours

“Give great meat a hot pan, good salt and the nerve to pull it early. I cook Wagyu top sirloin a few times a month and keep coming back to Poulet Rouge chicken.”

Will Price

Head of Content, Crowd Cow

  • Sourced with careWe show you which farm each cut comes from.
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The edit

Will’s Picks

Ten cuts, from a dry-aged KC strip to Spanish Ibérico.

LIMITED QUANTITIES Iberico
Image of Iberico Secreto
$61.99

Iberico Secreto

Fermin Iberico • La Alberca Salamanca, Spain
1lb
Iberico Secreto

No. 02“The butcher’s hidden cut. Sear it hot.”

Sold Out! American Wagyu
Image of Wagyu Hanger Steak
$25.99

Wagyu Hanger Steak

Mishima Reserve • Midwest & Southwest USA
6oz
Wagyu Hanger Steak

No. 06“Three orders in. Big flavor, small portion.”

Sold Out! Iberico
Image of Iberico Pluma
$101.99

Iberico Pluma

Fermin Iberico • La Alberca Salamanca, Spain
1.75lb
Iberico Pluma

No. 09“My favorite pork cut. Chimichurri on top.”

Plated

From Will’s Kitchen

The sides and sauces I pair them with.

Sliced medium-rare Wagyu top sirloin on a dark stone board with coarse salt, rosemary and roasted garlic“Rosemary, roasted garlic, coarse salt.”Shop Wagyu Top Sirloin → A whole golden roast chicken on a black cast-iron oval with rosemary and red onion“Golden skin, red onion underneath.”Shop Poulet Rouge Chicken → Sliced Ibérico secreto with roasted cauliflower, pickled red onion and white wine mustard sauce in a white bowl“White wine mustard sauce and cauliflower.”Shop Ibérico Secreto → Sliced seared New York strip with broccolini and charred shallots on a black plate, beside a glass of red wine“Charred broccolini and a glass of red.”Shop New York Strip → Paper-thin slices of Ibérico jamón laid in overlapping rows on dark slate“Let it reach room temperature first.”Shop Ibérico Jamón → Sliced medium-rare Denver steak on a pewter platter with roasted shallots and thyme“Fresh thyme and caramelized shallots.”Shop Wagyu Denver → Sliced Ibérico pluma over romesco with roasted Brussels sprouts and parsley“Romesco and Brussels sprouts.”Shop Ibérico Pluma → Sliced, seared A5 Wagyu petite ribeye on a glazed rectangular platter with microgreens, a chef’s knife below“A few slices go a long way.”Shop A5 Petite Ribeye →

Cook with confidence

Before you fire up the stove

Short reads for the dry-aged beef, Wagyu, Ibérico and chicken on my list.

A deeply crusted, sliced ribeye roast on dark slate

Steakhouse science

What dry-aging does to beef

Taste panels rated beef aged 14 days more tender and more intensely flavored.

Read the guide

 A seared A5 Wagyu strip steak, sliced to show its marbling, on a dark board

Japanese & American Wagyu

Myths and Facts

Japan has four native breeds. Only Kuroge Washu can grade A4 or A5.

Read the guide

 A thick Ibérico pluma searing in a hot pan with a dark crust

Written by Will

How to cook Ibérico pluma

A pan at 425 to 450°F, three to five minutes a side, pulled at 135 to 140°F.

Read the guide

 Two golden roast chickens in cast-iron skillets on dark wood

The roast chicken

How to roast a whole chicken

375°F for 60 to 70 minutes, until the thickest part reads 165°F.

Read the guide