Chef's Discovery Texas Wagyu Box
$244.80
hef's Discovery Texas Wagyu Box
Step beyond the steakhouse standard and explore the hidden culinary gems prized by executive chefs and master butchers. While casual diners often stick to standard ribeyes and strips, culinary insiders know that cuts like the hanger, bavette, and teres major deliver the deepest beef flavor, unique textures, and extraordinary marbling.
The Chef's Discovery Texas Wagyu Box is an invitation to experiment, create, and master diverse cooking techniques—from blistering cast iron sears and vibrant chimichurri platters to rich, marrow-infused braises. Paired with our chef-crafted recipe guide, this collection brings a five-star dining exploration directly to your kitchen.
What’s Inside the Box
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Texas Wagyu Hanger Steak (9–12 oz): The legendary "butcher’s cut." Known for its loose grain, intense mineral depth, and rich umami flavor. Best flash-seared over scorching heat to medium-rare and carved across the grain.
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Texas Wagyu Petite Tender (2-Pack): Also known as the Teres Major. Sourced from the shoulder, it is the second-most tender muscle on the animal—delivering all the buttery, velvety softness of a filet mignon with noticeably richer Wagyu character.
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Texas Wagyu Tenderloin Tips (1 lb pkg): Tender, succulent medallions hand-trimmed from our center-cut tenderloins. Perfect for high-heat wok tossing, gourmet steak skewers, quick pan-sears, or elevated steak stroganoff.
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Texas Wagyu Flank Steak (2 lb): Exceptionally marbled and full-bodied. Its distinct muscle grain takes marinades beautifully and cooks quickly on the grill, slicing into fork-tender strips for elevated fajitas or artisan steak salads.
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Texas Wagyu Bavette (3 lb): A darling of classic French bistros (the sirloin flap). Boasting heavy marbling and a loose, open texture, this large cut sears with a crusty bark while holding rich juices and soaking up compound butters.
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Texas Wagyu Osso Buco Steaks (2 Steaks): Cross-cut shank steaks centered around a nutrient-dense marrow bone. Slow-simmer in red wine, aromatics, and stock to let the collagen and bone marrow render into a luxurious, fall-apart braise.
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G5 Recipe Booklet