American Wagyu Gold Grade Boneless New York Strips + Filet Mignons Combo
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis hand curated collection of Snake River Farms gold grade steaks is aged 21 plus days and cut by master butchers. Featuring some of the most exclusive steaks you will find!
This family-owned business founded by Robert Rebholtz started with a small herd of Wagyu cattle brought over from Kobe, Japan. These prized cattle were crossed with premium American Black Angus to create an entirely new herd. Since 1968, Snake River Farms has been raising cattle along the high plain of the Snake River in Boise, Idaho, and providing some of America’s finest restaurants, like Thomas Keller’s French Laundry, with American wagyu beef, Berkshire hogs, and Kurobuta pork. All cuts are wet-aged for 28 days, yielding tender, well-marbled, red hued ranch-to-table wagyu beef and filet mignon.
This package serves 6 people and includes
- 2 American Gold Grade Boneless New York Strip Steaks (each measures 1.5" thick and weighs approx. 16 oz.)
- 4 American Wagyu Gold Grade Filet Mignon (each weighs approx. 4 oz.)
- Steaks have been wet-aged for over 21 days for improved flavor and texture
- 100% natural, no added hormones
- Steaks arrive individually wrapped
- Products are shipped frozen with dry ice.
- All products are raw and required cooking after they have thawed.
- Upon arrival, products can be kept frozen for up to 6 months
- Products can be kept in the refrigerator for up to 12 days
- To serve, thaw in the refrigerator before cooking. Smaller cuts like steaks and chops thaw overnight. Larger items like roasts and hams will take 2 or more days.
Beef
American Raised Wagyu Beef and Kurobuta Pork
American Raised Wagyu Beef and Kurobuta Pork
Providing some of America’s finest restaurants with American wagyu beef and Berkshire hogs, Snake River Farms has been raising cattle along the high plain of the Snake River in Idaho since 1968. This family-owned business started with only a small herd of wagyu cattle brought over from Kobe, Japan. Once in America, the Japanese cattle, known for being incredibly tender and flavorful, were crossed with premium American Black Angus to create an entirely new herd that chefs consistently praise for its rich, succulent flavor. All of Snake River Farms’ cuts are wet-aged for 28-days, which limits its exposure to air and makes for a juicer and tender final product that this family of ranchers is proud to raise.
Serve yourself from ranch to table.
