Somers' So Long Summer Collection

The Somers So Long Summer Box

This box is Caroline Somers' farewell to the summer season, assembled from the cuts she reaches for when the light starts going gold earlier and every last cookout counts more.

Six proteins, chosen to carry a summer's worth of range: fast weeknight sears, a churrasco-worthy centerpiece, surf and turf without the guesswork.

Two Cape Grim Outside Skirts. The butcher's cut, and for good reason. Loose, open grain that drinks a marinade and gives it all back on high heat — a hard sear, a crust with real char, an interior that stays juicy if you slice it against the grain. Grass-fed, grass-finished cattle raised on Tasmanian pasture, where clean air and rich grazing do the work long before the pan does. This is the one you cook Friday night without thinking twice.

Bella Cattle Full Blood Wagyu Picanha. The crown of the Brazilian steakhouse, and the centerpiece of this box. Full-blood Wagyu raised start to finish in the United States on Mayura Station genetics — award-winning lineage, American hands. The fat cap stays intact, which is the whole point: score it, salt it, roast it whole or cut it into thick churrasco steaks and let the cap render down through the meat. Deep, beef-forward, buttery on the finish. This is what people photograph before they eat it.

Oishii Shrimp, 13-15 count. The only shrimp we'll put next to our beef. Small-batch farmed, hand-processed the old way, cleaned and deveined so there's nothing between you and dinner. Sweet, buttery, firm — the surf half of a surf and turf that actually earns its place beside a skirt steak. Three-star Best Aquaculture Practices certified, if provenance is your thing.

Wagyu & Ibérico Ground. A 50/50 blend of Australian grass-fed Wagyu and free-range Spanish Ibérico pork — two of the more remarkable things we carry, ground together. The Wagyu brings a clean, mineral finish; the Ibérico brings nutty, umami depth from a diet of nuts and grasses. Salt, pepper, a screaming-hot pan, and you have the best burger of the summer. It also disappears into meatballs and ragù like nothing else.

BONUS GIFT: 2 Cape Grim Filet Mignon Brochettes. All the tenderness of the tenderloin, cut skewer-ready and prepped for you. Thread them, hit them with high heat, pull them early — the leanness rewards a quick cook and a good rest. Grass-fed Tasmanian beef in the format that makes a Tuesday feel like an occasion.

Send summer out the way it deserves to go. Everything here is ready for the grill, the pan, or the skewer — one box with one last great run of cooking before the season turns.