{"product_id":"somers-so-long-summer-collection-1","title":"Somers' So Long Summer Collection","description":"\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eThe Somers So Long Summer Box\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThis 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSix proteins, chosen to carry a summer's worth of range: fast weeknight sears, a churrasco-worthy centerpiece, surf and turf without the guesswork.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTwo Cape Grim Outside Skirts.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBella Cattle Full Blood Wagyu Picanha.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOishii Shrimp, 13-15 count.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWagyu \u0026amp; Ibérico Ground.\u003c\/strong\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBONUS GIFT: 2 Cape Grim Filet Mignon Brochettes.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSend summer out the way it deserves to go.\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Herd \u0026 Grace","offers":[{"title":"Default Title","offer_id":45197630669000,"sku":"HG-CSSLS","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/4466\/8104\/files\/solongsummer_20726596-7edd-4d2b-bbe2-bb0c41209dd2.jpg?v=1787262450","url":"https:\/\/herdandgrace.com\/products\/somers-so-long-summer-collection-1","provider":"Herd \u0026 Grace","version":"1.0","type":"link"}