Learn about how we label beef and Beef Grading Standards
This is the Kit you will be needing for the HackingGourment event this upcoming October 29, 2020. The LAST day to order this kit is October 26th, 2020.
Order it as soon as possible and be ready for the event!
This kit includes everything you will need for the recipe!
About the Tomahawk USDA Prime:
This is one amazing Tomahawk, its Marble Score of 7+ means it is a richer and denser cut of steak. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.
The Tomahawk is the manliest cut of beef out there, even if in reality its just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive "handle".
If you want to impress your friends, co-workers, significant other or just answer to your primal instinct... the Tomahawk is the "to-go" steak. The unique size and shape will command attention, and its also extremely flavorful.
Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.
About the Drunken Cheese | Italy
Ubriaco in Italian means 'drunk', so this really is 'drunk cheese'. Ubriaco cheese is traditionally made from cow's milk, which is aged for around 18 months, the last six months of which the cheese is soaked in barrels of a local wine.
Upon maturity this cheese develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigiano. It has a flowery aroma and smells of Prosecco wine. It can be served in crumbles or shavings with a glass of Prosecco or any aged, red wine.
About the Smoked Mediterranean Sea Salt
This coarse salt from the Mediterranean Sea is "Cold Smoked" over a blend of hardwoods for 24 hours. Use as a finishing salt to elevate the flavor of beef, pork, fish, and vegetables.
Salt is a basic ingredient that has been used for centuries to preserve and enhance the flavor of foods. If a Chef was limited to only one "spice"...chances are they would pick salt.
Jamon Serrano comes from Iberian pigs who live and eat mostly indoors. Cured for around two years, it has a delicious full flavor and mild saltiness. Each ham is hung to dry in the cool, clean mountain air where it ages for 16-20 months.