THE BUTCHER'S CUT TRIFECTA STEAK BOX
THE BUTCHER'S CUT TRIFECTA STEAK BOX
THE BUTCHER'S CUT TRIFECTA STEAK BOX

THE BUTCHER'S CUT TRIFECTA STEAK BOX

$79.99 $59.99
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Hi, Steak fans - I wanted to put together something incredibly unique. When I started in the Seafood distribution business I was located in the New York City Meat Market in lower Manhattan. Funny place for a seafood distributor but they had fantastic refrigeration there and it was a great place for me to do business as a young company. I became fast friends with my neighbors and we would trade goodies at the end of the day. I quickly learned that they don't take home Filet Mignon's and Porterhouse steaks every night, they take home the secret cuts or what many refer to as the "Butcher Cuts". It is my pleasure to share these cuts with you and quite possibly change your meat buying habits forever!  They are insanely good and the value is off the charts!

One note - you will have a very hard time trying to find these cuts or the quality of this meat at your local grocery store - it can only be found from a purveyor like a Pat Lafrieda that breaks down entire sides of beef - "the secret cuts" Let's explore the 3 cuts that make up this Trifecta of goodness!

I truly hope you get to enjoy these products as much as I did sourcing them for you - Happy Cooking - Chef Adam

WHAT YOU GET:

3 LBS OF MEAT

1 LB EACH, CUT INTO TWO -  8 OZ STEAKS - 6 TOTAL STEAKS

WILL FEED 6-8 PEOPLE

3 DIFFERENT CUTS

1. SIRLOIN BAVETTE

2. BLACK ANGUS HANGER STEAK

3. BLACK ANGUS FLAT IRON

 

Cut #1: The Sirloin Bavette - 1 lb / 2 ea - 8 oz Steaks

One of the most popular cuts in Argentina, Uruguay, and France… as well as that of our butchers. It offers the best Taste/Value out there. It's exceptionally tender, marbled, and rich in flavor. 

It's similar to the flank and skirt… but much more tender than both due to being located on the inside portion of the diaphragm.

It has less stringy, less chewy fat than a skirt, as the striated muscle in bavette cuts tends to have better quality marbling.  Season with salt and sear over high heat, then cook to term. This cut of meat is a chef's secret weapon for creating the best dishes. This cut is a favorite around the ranch for its buttery, beefy flavor. The bavette loves an open fire and is superb when cooked super hot and super fast. It responds well to a simple marinade. This is a butcher's cut you will rarely if ever, see it in a grocery store.

Cut #2: The Black Angus Hanger Steak - 1 lb / 2 ea - 8 oz Steaks

Hanger Steak, cut from the diaphragm, gets its name because it hangs, surrounded by kidney fat, from the loin. The steak is often called "butcher's steak," because in the old days if the hanger was damaged, butchers would take it home. It has a good, rich flavor. Today you will find this cut on some of the most discerning steakhouses across the country because of the intensely rich flavor. And yes, this is another cut you will not find at your local grocery meat counter!

Cut #3: The Black Angus Flat Iron Steak - 1 lb / 2 ea - 8 oz Steaks

The flat iron steak, named for its ironlike shape, is a tender cut that comes from the front shoulder, under the shoulder blade. In a blind taste test some years back, the participants couldn't tell the difference between a New York strip and a flat iron.  This cut is fantastic for making the "ultimate" steak sandwich that I guarantee will turn heads or Fajitas that will just melt in your mouth!


More Details:

100% natural beef from Angus cattle

No growth hormones, steroids, or antibiotics

Raised on pasture

100% vegetarian diet of barley, corn, and hay

Equivalent to Choice-Plus graded beef

Wet aged a minimum of 21 days


Product of USA



INSTRUCTIONS / STORAGE
  • When you receive your order you should immediately refrigerate all meat items that you are going to consume for use within the next few days or freeze the contents on arrival. 
  • Once items are removed from the plastic, they should be consumed within 48 hours


SHIPPING DETAILS
  • Items are prepared fresh and quickly frozen to lock the juices in.
  • Orders cannot be shipped to P.O. boxes.
      THE BUTCHER'S CUT TRIFECTA STEAK BOX

      THE BUTCHER'S CUT TRIFECTA STEAK BOX

      $79.99 $59.99

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      FREQUENTLY ASKED QUESTIONS (FAQ)

      My steaks are a little thinner or thicker than specified. Why?

      Steaks are priced and sold by weight. If the eye of the primal (large piece of meat steaks are cut from) is wider than average, then the steaks will have to be cut a little thinner to get the weight correct. If the primal is more narrow than average, then the steaks will slightly thicker to compensate.

      When Should I Order?

      Plan to order at least 48 hours before you need your meat,
      we deliver Tuesday-Friday.

      For example: If you need your meat on a Friday for the weekend, please order by 11:59 p.m. EST on the preceding Wednesday. We highly recommend, however, ordering for a day earlier than you need your meat to provide a delivery cushion.

      My order is a day late. Will the meat still be good?

      Yes. We package everything for at least 48 hours of shipping, and it can go even longer in the colder months. Overall, only about 2-3% packages arrive late, but be aware that it can happen. In general, we do not offer refunds on meat that arrive one day late, but in good condition.

      How can I tell if my meat arrived in good condition?

      The meat will be flash frozen when it arrives. It can be placed directly in the freezer or placed in the refrigerator for an overnight defrost. It is okay if the gel packs are not frozen, as long as they are still cold.

      I want to order for a special dinner/event. When should I order?

      Always order to receive meat at least a full 48 hours in advance. Transit delays and mistakes on our end are very rare, but they do happen. If you choose an early delivery date, then it gives us a chance to overcome those rare occurrences.

      What does "Prime" actually mean?

      Beef is graded based solely on fat content. Prime beef contains the most intermuscular fat, in addition to fat surrounding muscle groups. Prime beef represents less than 3% of all beef produced. This is the most highly sought after grade of beef because fat is flavor.

      I prefer lean beef or beef that is not very fatty.

      Leaner beef is going to be lower graded beef. We sell only prime (see above) and some high choice in our online store.

      My meat has a smell I'm not familiar with, what's that from?

      Because this is dry-aged and prime meat that not many people are used to, our packaging can very occasionally result in an odor which will dissipate within 24 hours of unpacking. In this case, your meat is perfectly safe to eat. If you still have concerns about your meat's scent, please don't hesitate to call us to for support.

      I am not happy with all or part of my order. What should Ido?

      Please contact us by email or phone as soon as possible. We always do right by our customers.

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