{"product_id":"beef-lovers-summer-box","title":"Beef Lovers Summer Box","description":"\u003ch3\u003eEight cuts. Five sourcing origins. One summer's worth of the best fire you can build in a backyard or a cast-iron pan.\u003c\/h3\u003e\n\u003cp\u003eThis grilling season box started with a question—what does a serious cook want to fill a summer? Something to anchor the slow Saturday cook, something to throw on a Wednesday night without thinking twice, something to make guests at the BBQ stop and ask what they're eating. The Beef Lovers Summer Box answers all of it. Wagyu from Robbins Island. Grass-fed pasture raised cattle from Cape Grim. A rare Ibérico-Wagyu hybrid. Cuts you won't find together anywhere else.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat’s In The Box\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1x Black Opal F1 Wagyu Flank Steak (2+ lbs)\u003c\/li\u003e\n\u003cli\u003e2x Robbins Island Full Blood Wagyu Ground Beef (16 oz each)\u003c\/li\u003e\n\u003cli\u003e2x Herd \u0026amp; Grace 50\/50 Iberica Pork and Wagyu Ground Beef (16 oz each)\u003c\/li\u003e\n\u003cli\u003e2x Cape Grim Flanken Short Ribs (16-20 oz each)\u003c\/li\u003e\n\u003cli\u003e2x Altair Grass-Fed Wagyu Asada Beef (16 oz each)\u003c\/li\u003e\n\u003cli\u003e1x Herd \u0026amp; Grace Wagyu Iberica Pork Kielbasa Sausage (16 oz)\u003c\/li\u003e\n\u003cli\u003e1x Herd \u0026amp; Grace Wagyu Iberica Pork Kasekrainer Sausage (16 oz)\u003c\/li\u003e\n\u003cli\u003eFREE BONUS: 1x Campo Grande Chorizo (2oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"OutlineElement Ltr SCXW35506998 BCX0\"\u003e\n\u003cp data-end=\"1562\" data-start=\"1376\"\u003ePerfect for any backyard cook-out or game day eats!\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBlack Opal · F1 Wagyu\u003c\/strong\u003e \u003cstrong\u003eFlap Steak\u003c\/strong\u003e · 1× · 2+ lbs\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cut serious grill cooks go back to. Wagyu fat dispersed through open-grained muscle means it drinks in a marinade, chars fast over high heat, and still finishes with a richness that takes most people by surprise. Slice against the grain at 45 degrees. That's the whole instruction set.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRobbins Island · Full-Blood Wagyu\u003c\/strong\u003e \u003cstrong\u003eGround Beef\u003c\/strong\u003e · 2× · 16 oz each\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRobbins Island is an island off the northern tip of Tasmania — no road access, no hormones, cattle raised on wind-blown pasture since the 1970s. The ground beef has a depth of flavor that grocery store Wagyu ground doesn't approach. Smash burger, sugo, tartare — it works anywhere beef fat matters.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHerd \u0026amp; Grace · Wagyu × Ibérico\u003c\/strong\u003e \u003cstrong\u003e50\/50 Ground Beef\u003c\/strong\u003e · 2× · 16 oz each\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHalf full-blood Wagyu. Half Ibérico pork — the same heritage breed behind the world's finest jamón. The fat from each animal is distinct: Wagyu intramuscular, Ibérico oleic and silky. Together they make a ground blend that renders differently than anything you've cooked before. Worth trying once as a patty with nothing on it.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCape Grim · Grass-Fed\u003c\/strong\u003e \u003cstrong\u003eFlanken Short Ribs\u003c\/strong\u003e · 2× · 16–20 oz each\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCape Grim sits at the northwestern tip of Tasmania, where three oceans converge and the air quality is among the cleanest on earth. The cattle spend their lives on pasture, and it shows: grass-fed clarity, clean finish, nothing muddled. The flanken cut — sliced across the bone — hits high heat fast and rewards a quick char. Korean BBQ's best argument.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAltair · Grass-Fed Wagyu\u003c\/strong\u003e \u003cstrong\u003eAsada Beef\u003c\/strong\u003e · 2× · 16 oz each\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAltair raises Wagyu genetics on open Australian pasture — no feedlot finish, which means the marbling is leaner than a grain-fed Wagyu but the flavor is cleaner, brighter, and made for acid-forward preparations. This is the cut for proper carne asada: citrus, high heat, charred edges, served immediately.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHerd \u0026amp; Grace · House Made\u003c\/strong\u003e \u003cstrong\u003eWagyu × Ibérico Kielbasa\u003c\/strong\u003e · 1× · 16 oz\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe kielbasa from this program is a different category of sausage. Wagyu beef fat keeps it moist through a long cook; Ibérico pork adds a nuttiness in the finish that supermarket kielbasa has never tasted. Smoke it, grill it, or slice it cold — it holds at every temperature.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHerd \u0026amp; Grace · House Made\u003c\/strong\u003e \u003cstrong\u003eWagyu × Ibérico Käsekrainer\u003c\/strong\u003e · 1× · 16 oz\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAustria's proudest sausage contribution: pockets of melted cheese embedded in the casing that burst when the skin crisps. Made here with Wagyu-Ibérico blend and quality cheese throughout. It doesn't need condiments. It barely needs a plate.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFree Bonus · Campo Grande · Ibérico Pork\u003c\/strong\u003e \u003cstrong\u003eChorizo\u003c\/strong\u003e · 1× · 2 oz\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCampo Grande raises purebred Ibérico pigs in the Spanish dehesa — the ancient oak forest where acorn finishing produces fat unlike anything from a commercial hog. This chorizo is a two-ounce introduction to that world: paprika-forward, with a fat that melts rather than congeals. A taste of what Ibérico actually means.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Herd \u0026 Grace","offers":[{"title":"Default Title","offer_id":45083934687432,"sku":"HG-BLSBox","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/4466\/8104\/files\/beeflovers_box.jpg?v=1779074945","url":"https:\/\/herdandgrace.com\/products\/beef-lovers-summer-box","provider":"Herd \u0026 Grace","version":"1.0","type":"link"}