H&G Carnivore Club Bundle

Age is the point.
The H&G Carnivore Club Bundle — a Galiciana Vintage ribeye chuletón, a full-blood Wagyu Matriarch strip, a whole Black Opal flank, and Tasmanian smoked salt to finish.

Most beef is rushed to weight, but never with Herd & Grace. The two vintage anchor steaks come from grass-fed cattle given years that most beef never gets — because that time is what builds a flavor can't be faked. Two mature-cattle steaks, plus one 100% Wagyu flank, and the incomparable Tasman sea salt to send it all off.

What's on the board

Galiciana Vintage Bone-In Ribeye Chuletón · avg 2 lbs+ — Mature cattle raised in the Galician tradition, grass-fed their whole lives, five to eight years on pasture. Deep, mineral, almost aged-beef character, with a tenderness that surprises people who expect old beef to be tough. It's the profile Asador Bastian in Chicago — named the No. 1 steakhouse in North America last year — built its name on.

Vintage Matriarch Wagyu New York Strip · 14–16 oz — Full-blood Wagyu, 100% grass-fed, from retired breeding cows raised four to eight years and beyond on southern Australian and Tasmanian pasture. The vaca vieja — old-cow — tradition, carried on Wagyu genetics: a clean, mineral, grass-fed backbone under rich, creamy full-blood marbling, with a nutty, savory-cheese note only age gives.

Black Opal F1 Wagyu Flank · 2 lbs+ — F1 Australian Wagyu, barley-finished. A hot, fast cook and a sharp knife across the grain. Serious marbling for a flank.

Tasman Smoked Sea Salt · 80g — On us. A few flakes across a rested steak is all it needs.

Two philosophies of age that you deserve to taste.

The Galiciana and the Matriarch both come from cattle raised the slow way — years on grass, flavor developed rather than forced. But they land in different places. The thick-cut Galiciana stays lean and mineral, the classic Galician profile. The Matriarch keeps that clean grass-fed backbone and lays full-blood Wagyu marbling over it — creamier, rounder, with an aged, almost savory-cheese depth. Put them side by side and you taste exactly what those years do to beef. Then the Black Opal flank rounds it out: younger, richer, fast on high heat — the same F1 Wagyu that made the original ribeye roll worth ordering.

How to cook it

Salt, cook on high heat, a then give it a proper rest. The Galiciana and Matriarch both want a hard sear and time to come back down before you cut. The flank wants the same heat, a shorter cook, and a sharp knife across the grain. The smoked salt goes on at the end — nothing else required.

Offered first to prior Black Opal buyers, while the allocation lasts.