Small Feast Bundle
The Small Feast Bundle is what happens when you refuse to compromise on a single item. We built this around a specific philosophy: every protein on the table should be worth talking about. Two cuts of Australian Fullblood Wagyu ā a sirloin filet at MS 8-9 and a Picanha center cut at MS 9+, two completely different textural experiences from the same world-class genetic pool. IbĆ©rico pork ribs that come from the same black-footed pigs as jamĆ³n ibĆ©rico. Ora King Salmon, the only salmon breed with a formal quality certification program modeled after Wagyu grading.
We also threw in the seasonings we actually use ā Truffle Salt for finishing, Spanglish Asadero's Spicy Al Pastor for the ribs, and Kinder's Blackened with Cayenne and Lemon for the salmon. This isn't a bundle padded with filler. It's four proteins, three seasonings, and enough variety to run a serious dinner spread.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Small Feast Bundle
Small Feast Bundle
The Small Feast Bundle is what happens when you refuse to compromise on a single item. We built this around a specific philosophy: every protein on the table should be worth talking about. Two cuts of Australian Fullblood Wagyu ā a sirloin filet at MS 8-9 and a Picanha center cut at MS 9+, two completely different textural experiences from the same world-class genetic pool. IbĆ©rico pork ribs that come from the same black-footed pigs as jamĆ³n ibĆ©rico. Ora King Salmon, the only salmon breed with a formal quality certification program modeled after Wagyu grading.
We also threw in the seasonings we actually use ā Truffle Salt for finishing, Spanglish Asadero's Spicy Al Pastor for the ribs, and Kinder's Blackened with Cayenne and Lemon for the salmon. This isn't a bundle padded with filler. It's four proteins, three seasonings, and enough variety to run a serious dinner spread.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Small Feast Bundle is what happens when you refuse to compromise on a single item. We built this around a specific philosophy: every protein on the table should be worth talking about. Two cuts of Australian Fullblood Wagyu ā a sirloin filet at MS 8-9 and a Picanha center cut at MS 9+, two completely different textural experiences from the same world-class genetic pool. IbĆ©rico pork ribs that come from the same black-footed pigs as jamĆ³n ibĆ©rico. Ora King Salmon, the only salmon breed with a formal quality certification program modeled after Wagyu grading.
We also threw in the seasonings we actually use ā Truffle Salt for finishing, Spanglish Asadero's Spicy Al Pastor for the ribs, and Kinder's Blackened with Cayenne and Lemon for the salmon. This isn't a bundle padded with filler. It's four proteins, three seasonings, and enough variety to run a serious dinner spread.
