{"product_id":"bella-cattle-wagyu-holiday-box","title":"Bella Cattle Wagyu Holiday Box","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003eFive cuts of full-blood Wagyu from one Tennessee herd, with a board to carve them on. A holiday gift for anyone who takes their steak seriously.\u003c\/h2\u003e\n\u003cp\u003eBella Cattle raises full-blood Japanese Black Tajima Wagyu in the hills around Hartsville, Tennessee, on genetics drawn from Australia’s Mayura Station. Most full-blood Wagyu sold in this country is imported. The Bella Cattle herd is born and raised here, then grain-finished for more than 400 days on a Japanese-style program, longer than any comparable American operation. You can taste the time in the fat. It renders at a lower temperature, the marbling runs fine through the muscle, and the flavor has a depth shorter programs can’t match.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis box gathers a little of everything the herd does well, from a cowboy ribeye you’ll carve at the table to the zabuton most people have never cooked. [Every cut comes from the same ranch.]\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eInside the Box\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCowboy Bone-In Ribeye, 22–25oz\u003c\/strong\u003e\u003cbr\u003eThe centerpiece. It’s cut thick and left on the bone, which slows the cook near the rib and keeps the meat beside it rich and juicy. Reverse-sear it, give it a proper rest, and carve it at the table on the board that comes with it.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFilet Mignon, 2 × 8oz\u003c\/strong\u003e\u003cbr\u003eCenter-cut tenderloin. Filet is usually the lean cut on the plate, but full-blood genetics run fine marbling through it, so it eats silky and rich without feeling heavy. A hard sear and a butter baste are all it needs.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBoneless New York Strip, 2 × 12oz\u003c\/strong\u003e\u003cbr\u003eThick enough that the fat has time to render before the outside overcooks, so you get a crust that holds and an interior that finishes smooth. It has the firmer, beefier bite that strip people keep coming back for.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eZabuton, 2 × 6oz\u003c\/strong\u003e\u003cbr\u003eThe one you probably haven’t cooked. Zabuton comes off the shoulder, a small cut from the chuck that rarely makes it into a retail case, and on full-blood Wagyu it’s marbled edge to edge. Cook it hot and fast, build the crust, and slice across the grain.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWagyu Burger Patties \u003c\/strong\u003e\u003cbr\u003eFor the night after the big dinner. Wagyu fat keeps a burger juicy at medium and gives it a deep brown crust on a flat-top. Salt the outside just before they hit the heat.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCutting Board\u003c\/strong\u003e\u003cbr\u003eHalf an inch thick and sized for carving the cowboy at the table. It stays in the kitchen long after the steaks are gone.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eA Few Notes from the Block\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTake everything out of the fridge 30 to 45 minutes before cooking and salt it well. For the ribeye, a reverse sear gives you edge-to-edge medium-rare: a 250°F oven until the center reads about 120°F, then a hard sear in a ripping-hot pan. Rest every cut at least five minutes before you slice. Full-blood Wagyu doesn’t need much from you. Good heat, patience, and salt.\u003c\/p\u003e","brand":"Bella Cattle","offers":[{"title":"Default Title","offer_id":45238747398344,"sku":"HG-BCHB","price":429.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/4466\/8104\/files\/5_e84ebf93-47eb-4187-af51-486b18e2254b.jpg?v=1793170109","url":"https:\/\/herdandgrace.com\/products\/bella-cattle-wagyu-holiday-box","provider":"Herd \u0026 Grace","version":"1.0","type":"link"}