{"title":"Featured Product","description":"","products":[{"product_id":"ribeyes-1-5","title":"Ribeyes 1.5\"","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eEach Ribeye is expertly cut with the cap intact, ensuring a rich, flavorful experience. We do not include the strip ends. Our Ribeyes are cut to a generous 1.5\" thickness, making them perfect for any cooking method you prefer. Averages 1.5 pounds\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400935940343,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0819-Edit.jpg?v=1740093830"},{"product_id":"new-york-strip-1-5","title":"New York Strip 1.5\"","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003ePrice is by weight average typical weight is 1.5#\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe New York strip, also known as the \u003cstrong data-start=\"95\" data-end=\"110\"\u003estrip steak\u003c\/strong\u003e or \u003cstrong data-start=\"114\" data-end=\"135\"\u003eKansas City strip\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"152\" data-end=\"166\"\u003eshort loin\u003c\/strong\u003e of the cow. It’s a \u003cstrong data-start=\"186\" data-end=\"229\"\u003ewell-marbled, tender, and flavorful cut\u003c\/strong\u003e, offering a great balance between tenderness and a firm, meaty bite. Best cooked over \u003cstrong data-start=\"316\" data-end=\"361\"\u003ehigh heat on a grill or cast-iron skillet\u003c\/strong\u003e, it’s typically served \u003cstrong data-start=\"385\" data-end=\"422\"\u003emedium-rare to medium (130-140°F)\u003c\/strong\u003e to keep it juicy and flavorful.\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400940822775,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0758-Edit.jpg?v=1739839614"},{"product_id":"filet-mignon-8oz","title":"Filet Mignon 7oz","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ethis filet shows you that tenderloin actually has flavor!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrice is by weight average typical weight is 6oz\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400964153591,"sku":"","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0793-Edit.jpg?v=1740093701"},{"product_id":"denver","title":"Denver steak Aka Zabuton steak","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003ePortion cut steak come in 9-11 ounces portions \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eChef Favorite Steak Game changer with our program\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDenver steak is a flavorful and tender cut that comes from the \u003cstrong\u003echuck\u003c\/strong\u003e section of the cow, specifically from the shoulder. It’s sometimes referred to as a \"Chuck Eye\" steak or a \"Denver Cut.\" While it’s not as well-known as cuts like ribeye or filet mignon, it’s a hidden gem because it has great marbling, which results in a rich, beefy flavor.\u003c\/p\u003e\n\u003cp\u003eDespite being from the chuck area (a part of the cow that can be tough), the Denver steak is surprisingly tender, making it a great option for grilling or pan-searing. It’s often compared to a flat iron steak in terms of tenderness.\u003c\/p\u003e\n\u003ch3\u003eKey Features of Denver Steak:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarbling\u003c\/strong\u003e: This cut has a good amount of intramuscular fat, which enhances its flavor and juiciness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTenderness\u003c\/strong\u003e: It’s tender, but it’s still important to cook it correctly to maintain its best texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor\u003c\/strong\u003e: The Denver steak has a rich, beefy flavor that’s ideal for grilling and high-heat cooking methods.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBest Ways to Cook Denver Steak:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrilling\u003c\/strong\u003e: Denver steak is excellent on the grill. Preheat your grill to medium-high heat, season the steak simply with salt and pepper (or your favorite steak rub), and grill it for about 4–6 minutes per side, depending on thickness and your preferred doneness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Searing\u003c\/strong\u003e: If you’re cooking indoors, Denver steak works well with pan-searing. Use a heavy skillet, preferably cast iron, and heat it with a little oil. Sear the steak for about 3–5 minutes per side, and finish it with a pat of butter and some fresh herbs like rosemary or thyme for extra flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSous-Vide\u003c\/strong\u003e: For an incredibly tender result, you can cook a Denver steak sous-vide, then sear it quickly in a hot pan to develop a flavorful crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400966349047,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/Round2--2.jpg?v=1741981849"},{"product_id":"outside-skirt","title":"Outside Skirt","description":"\u003cp\u003ePrice is each. Average 1 pound. \u003cspan\u003eOutside skirt steak comes from the \u003c\/span\u003e\u003cstrong data-start=\"241\" data-end=\"261\"\u003ediaphragm muscle\u003c\/strong\u003e\u003cspan\u003e of the cow, and it's \u003c\/span\u003e\u003cstrong data-start=\"283\" data-end=\"312\"\u003emore tender and flavorful\u003c\/strong\u003e\u003cspan\u003e than inside skirt steak. It’s a \u003c\/span\u003e\u003cstrong data-start=\"345\" data-end=\"363\"\u003elong, thin cut\u003c\/strong\u003e\u003cspan\u003e with a pronounced grain, making it \u003c\/span\u003e\u003cstrong data-start=\"399\" data-end=\"469\"\u003eideal for grilling, searing, or slicing thin for tacos and fajitas\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400966971639,"sku":"","price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0838-Edit.jpg?v=1740094250"},{"product_id":"inside-skirt-steak","title":"Inside Skirt Steak","description":"\u003cp\u003eWe have 5# vac pack’s OUR INSIDE SKIRT CUT AGAISN THE GRAIN AND COOKED MEDIUM IS NOT CHEWY  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInside skirt steak comes from the \u003c\/span\u003e\u003cstrong data-start=\"92\" data-end=\"126\"\u003elower belly (plate) of the cow\u003c\/strong\u003e\u003cspan\u003e, just beneath the outside skirt. It’s a \u003c\/span\u003e\u003cstrong data-start=\"167\" data-end=\"207\"\u003ethin, long, and highly flavorful cut\u003c\/strong\u003e\u003cspan\u003e with a coarse grain, making it ideal for \u003c\/span\u003e\u003cstrong data-start=\"249\" data-end=\"308\"\u003egrilling, stir-frying, or slicing for fajitas and tacos\u003c\/strong\u003e\u003cspan\u003e. Since it’s \u003c\/span\u003e\u003cstrong data-start=\"321\" data-end=\"343\"\u003eleaner and tougher\u003c\/strong\u003e\u003cspan\u003e than outside skirt, it benefits from \u003c\/span\u003e\u003cstrong data-start=\"381\" data-end=\"435\"\u003emarinating and being cooked quickly over high heat\u003c\/strong\u003e\u003cspan\u003e(medium-rare to medium) before being \u003c\/span\u003e\u003cstrong data-start=\"473\" data-end=\"501\"\u003esliced against the grain\u003c\/strong\u003e\u003cspan\u003e for tenderness\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400969068791,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/Round2--5.jpg?v=1741981915"},{"product_id":"ground-beef","title":"Ground Beef 75\/25 chef Favorite for smash burger","description":"\u003cp\u003ePrice is Per Pound\u003c\/p\u003e\n\u003cp\u003e10 pound minimum to fix in the shipping box \u003c\/p\u003e\n\u003cp\u003ethis is a whole muscle ground beef not trim\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400969920759,"sku":"","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0816-Edit_d3988e3f-2796-4906-97ff-f184205fd7d4.jpg?v=1740094666"},{"product_id":"flatiron","title":"Flatiron (Chef Favorite)","description":"\u003cp\u003eOur flat irons are peeled and sold by a whole side which gives you average 1.6# = 4 6oz steaks per one side\u003c\/p\u003e\n\u003cp\u003e Chef Comment this is the butcher cur that changed chef Austin Simmons life. You cannot beat it top 3 best buthur cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlatiron steak is a flavorful and tender cut of beef, known for its balance between tenderness and richness. It comes from the shoulder of the cow, specifically the chuck area, and is sometimes called a \"butterfly steak\" because of its shape. Despite being from a less-prized part of the cow, it has great marbling, which contributes to its juiciness and flavor.\u003c\/span\u003e \u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400971722999,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0748-Edit.jpg?v=1739838085"},{"product_id":"sirloin-cap-picanha","title":"Sirloin Cap \/ Picanha","description":"\u003cp\u003e\u003cspan\u003ePicanha, also known as \u003c\/span\u003e\u003cstrong data-start=\"72\" data-end=\"84\"\u003erump cap\u003c\/strong\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cstrong data-start=\"88\" data-end=\"103\"\u003esirloin cap\u003c\/strong\u003e\u003cspan\u003e, is a \u003c\/span\u003e\u003cstrong data-start=\"110\" data-end=\"145\"\u003eprized cut in Brazilian cuisine\u003c\/strong\u003e\u003cspan\u003e, famous for its \u003c\/span\u003e\u003cstrong data-start=\"162\" data-end=\"207\"\u003ethick fat cap and incredible beefy flavor\u003c\/strong\u003e\u003cspan\u003e. It comes from the \u003c\/span\u003e\u003cstrong data-start=\"227\" data-end=\"246\"\u003etop of the rump\u003c\/strong\u003e\u003cspan\u003e and is typically \u003c\/span\u003e\u003cstrong data-start=\"264\" data-end=\"303\"\u003egrilled whole or sliced into steaks\u003c\/strong\u003e\u003cspan\u003e and skewered for \u003c\/span\u003e\u003cstrong data-start=\"321\" data-end=\"349\"\u003eChurrasco-style barbecue\u003c\/strong\u003e\u003cspan\u003e. Best cooked \u003c\/span\u003e\u003cstrong data-start=\"363\" data-end=\"395\"\u003eover open flame or high heat\u003c\/strong\u003e\u003cspan\u003e, picanha should be \u003c\/span\u003e\u003cstrong data-start=\"415\" data-end=\"481\"\u003eseared to medium-rare (130-135°F) and sliced against the grain\u003c\/strong\u003e\u003cspan\u003e for maximum tenderness\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400972312823,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0774-Edit.jpg?v=1739925137"},{"product_id":"flank-steak","title":"Flank Steak","description":"\u003cp\u003e\u003cspan\u003e1 full flap Average 1 to1.5 pounds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis cut shows our program is nothing but normal. Marbled + tender \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003echef recommend reverse swearing until 100 then grilling to 125 let rest and slice for a shared board and watch them freak out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlank steak is a highly marbled\u003c\/span\u003e\u003cstrong data-start=\"17\" data-end=\"48\"\u003e, long, \u003c\/strong\u003e\u003cspan\u003e from the belly of the cow, known for its \u003c\/span\u003e\u003cstrong data-start=\"90\" data-end=\"111\"\u003ebold beefy flavor\u003c\/strong\u003e\u003cspan\u003e and versatility. It benefits from \u003c\/span\u003e\u003cstrong data-start=\"146\" data-end=\"160\"\u003emarinating\u003c\/strong\u003e\u003cspan\u003e and is best cooked \u003c\/span\u003e\u003cstrong data-start=\"180\" data-end=\"206\"\u003equickly over high heat\u003c\/strong\u003e\u003cspan\u003e (grilled, pan-seared, or broiled) to \u003c\/span\u003e\u003cstrong data-start=\"244\" data-end=\"259\"\u003emedium-rare\u003c\/strong\u003e\u003cspan\u003e for tenderness. Always \u003c\/span\u003e\u003cstrong data-start=\"283\" data-end=\"310\"\u003eslice against the grain\u003c\/strong\u003e\u003cspan\u003e to maximize its juiciness and make it easier to chew                 \u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400973132023,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0845-Edit.jpg?v=1740093936"},{"product_id":"hanger","title":"Hanger-the steak the butcher take home","description":"\u003cp data-start=\"0\" data-end=\"237\"\u003eHanger steak, also known as \u003cstrong data-start=\"28\" data-end=\"49\"\u003e\"butcher’s steak\"\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"66\" data-end=\"83\"\u003eplate section\u003c\/strong\u003e of the cow, near the diaphragm. It’s a \u003cstrong data-start=\"123\" data-end=\"148\"\u003etender, flavorful cut\u003c\/strong\u003e that was traditionally kept by butchers for themselves because of its rich, beefy taste.\u003c\/p\u003e\n\u003ch3 data-start=\"239\" data-end=\"279\"\u003e\u003cstrong data-start=\"243\" data-end=\"279\"\u003eCharacteristics of Hanger Steak:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"280\" data-end=\"493\"\u003e\n\u003cli data-start=\"280\" data-end=\"348\"\u003e\n\u003cstrong data-start=\"282\" data-end=\"298\"\u003eVery tender:\u003c\/strong\u003e One of the most tender cuts after the tenderloin.\u003c\/li\u003e\n\u003cli data-start=\"349\" data-end=\"430\"\u003e\n\u003cstrong data-start=\"351\" data-end=\"374\"\u003eDeep, beefy flavor:\u003c\/strong\u003e Similar to skirt or flank steak but with more richness.\u003c\/li\u003e\n\u003cli data-start=\"431\" data-end=\"493\"\u003e\n\u003cstrong data-start=\"433\" data-end=\"452\"\u003eGrainy texture:\u003c\/strong\u003e Benefits from slicing against the grain.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"495\" data-end=\"534\"\u003e\u003cstrong data-start=\"499\" data-end=\"534\"\u003eBest Ways to Cook Hanger Steak:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col data-start=\"535\" data-end=\"885\"\u003e\n\u003cli data-start=\"535\" data-end=\"620\"\u003e\n\u003cstrong data-start=\"538\" data-end=\"551\"\u003eGrilling:\u003c\/strong\u003e Cook over high heat for a nice crust while keeping the inside juicy.\u003c\/li\u003e\n\u003cli data-start=\"621\" data-end=\"706\"\u003e\n\u003cstrong data-start=\"624\" data-end=\"640\"\u003ePan-searing:\u003c\/strong\u003e A cast-iron skillet with butter, garlic, and herbs works wonders.\u003c\/li\u003e\n\u003cli data-start=\"707\" data-end=\"770\"\u003e\n\u003cstrong data-start=\"710\" data-end=\"724\"\u003eSous-vide:\u003c\/strong\u003e Ensures perfect doneness before a quick sear.\u003c\/li\u003e\n\u003cli data-start=\"771\" data-end=\"885\"\u003e\n\u003cstrong data-start=\"774\" data-end=\"789\"\u003eMarinating:\u003c\/strong\u003e Since it’s flavorful on its own, a simple marinade of olive oil, garlic, and citrus works well.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"887\" data-end=\"908\"\u003e\u003cstrong data-start=\"891\" data-end=\"908\"\u003eCooking Tips:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"909\" data-end=\"1126\"\u003e\n\u003cli data-start=\"909\" data-end=\"999\"\u003e\n\u003cstrong data-start=\"911\" data-end=\"930\"\u003eDon’t overcook:\u003c\/strong\u003e Best served \u003cstrong data-start=\"943\" data-end=\"980\"\u003emedium-rare to medium (130-140°F)\u003c\/strong\u003e to keep it tender.\u003c\/li\u003e\n\u003cli data-start=\"1000\" data-end=\"1052\"\u003e\n\u003cstrong data-start=\"1002\" data-end=\"1030\"\u003eSlice against the grain:\u003c\/strong\u003e Maximizes tenderness.\u003c\/li\u003e\n\u003cli data-start=\"1053\" data-end=\"1126\"\u003e\n\u003cstrong data-start=\"1055\" data-end=\"1079\"\u003eRest before slicing:\u003c\/strong\u003e Let it sit for a few minutes to retain juices\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49416740536567,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/Round2--3.jpg?v=1741981892"},{"product_id":"chuck-eye","title":"Chuck Eye Steak 1.25\" Thick \"New School Ribeye\"","description":"\u003cp\u003e\u003cspan\u003eChuck eye steak comes from the \u003c\/span\u003e\u003cstrong data-start=\"83\" data-end=\"127\"\u003eupper shoulder (chuck primal) of the cow\u003c\/strong\u003e\u003cspan\u003e, right next to the ribeye, making it a \u003c\/span\u003e\u003cstrong data-start=\"167\" data-end=\"235\"\u003ebudget-friendly alternative with great marbling and beefy flavor\u003c\/strong\u003e\u003cspan\u003e. It’s \u003c\/span\u003e\u003cstrong data-start=\"242\" data-end=\"279\"\u003emore tender than other chuck cuts\u003c\/strong\u003e\u003cspan\u003e but still benefits from \u003c\/span\u003e\u003cstrong data-start=\"304\" data-end=\"332\"\u003equick, high-heat cooking\u003c\/strong\u003e\u003cspan\u003e like grilling or pan-searing.\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49416745386231,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0771-Edit.jpg?v=1739837338"},{"product_id":"tri-tip","title":"Tri-Tip Chef Austin’s Wagyu","description":"\u003ch3 data-start=\"0\" data-end=\"46\"\u003e\u003cstrong data-start=\"4\" data-end=\"44\"\u003eOur Tri tip’s are sold whole average 5+ pounds. Order by each.\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"48\" data-end=\"454\"\u003eTri-tip is a \u003cstrong data-start=\"61\" data-end=\"86\"\u003etriangular-shaped cut\u003c\/strong\u003e from the \u003cstrong data-start=\"96\" data-end=\"114\"\u003ebottom sirloin\u003c\/strong\u003e of the cow, known for its \u003cstrong data-start=\"141\" data-end=\"192\"\u003etender texture, marbling, and deep beefy flavor\u003c\/strong\u003e. It’s a \u003cstrong data-start=\"201\" data-end=\"228\"\u003eWest Coast BBQ favorite\u003c\/strong\u003e, especially in \u003cstrong data-start=\"244\" data-end=\"274\"\u003eSanta Maria-style grilling\u003c\/strong\u003e, where it’s cooked over an open flame with simple seasoning. Best cooked \u003cstrong data-start=\"348\" data-end=\"379\"\u003egrilled, roasted, or smoked\u003c\/strong\u003e, tri-tip should be \u003cstrong data-start=\"399\" data-end=\"427\"\u003esliced against the grain\u003c\/strong\u003e for the most tenderness.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49416750465271,"sku":"","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0835-Edit.jpg?v=1765650821"},{"product_id":"whole-brisket","title":"Whole Brisket","description":"\u003ch3 data-start=\"0\" data-end=\"45\"\u003e\u003cstrong data-start=\"4\" data-end=\"43\"\u003eWagyu Brisket\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"47\" data-end=\"468\"\u003eChef Austin’s Wagyu brisket is a \u003cstrong data-start=\"66\" data-end=\"98\"\u003ehighly marbled, ultra-tender\u003c\/strong\u003e cut from the lower chest of the cow, prized for its \u003cstrong data-start=\"151\" data-end=\"193\"\u003erich fat content and deep beefy flavor\u003c\/strong\u003e. Unlike regular brisket, \u003cstrong data-start=\"219\" data-end=\"247\"\u003eWagyu’s intense marbling\u003c\/strong\u003e keeps it \u003cstrong data-start=\"257\" data-end=\"280\"\u003ejuicy and flavorful\u003c\/strong\u003e throughout the long smoking or slow-cooking process.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49416831860983,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0804-Edit.jpg?v=1765650821"},{"product_id":"top-butt-sirloin-steak","title":"Top Butt Baseball cut (like filet) 8oz 2EA per Vac","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTop Butt Sirloin steak, often simply called \u003cstrong\u003eTop Sirloin\u003c\/strong\u003e, is a flavorful and moderately tender cut from the rear of the cow, specifically from the sirloin section. This cut is more tender than the tougher cuts like round steak but isn't as rich or marbled as the higher-end cuts like ribeye or filet mignon. It’s a great middle ground for people who want a flavorful steak without breaking the bank.\u003c\/p\u003e\n\u003cp\u003eTop Sirloin is known for being lean, with a nice beefy flavor. It can be a bit chewier than some other cuts, but it is still versatile and relatively easy to cook. Here’s how you can make the most of it:\u003c\/p\u003e\n\u003ch3\u003eCooking Methods for Top Butt Sirloin Steak:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrilling\u003c\/strong\u003e: This is one of the most popular ways to cook Top Sirloin. It holds up well on the grill, and you can season it simply with salt, pepper, and maybe a little garlic powder or rosemary. Grill it over medium-high heat for a few minutes on each side, depending on your preferred doneness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePan-searing\u003c\/strong\u003e: You can pan-sear a Top Sirloin in a hot skillet with a bit of oil or butter. After searing both sides, you can finish it in the oven if it’s a thick cut, or just continue to cook it in the pan. Adding herbs like thyme or rosemary and a knob of butter towards the end of cooking can elevate the flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBroiling\u003c\/strong\u003e: Broiling in the oven is similar to grilling and can also produce a nice, crusty exterior while keeping the inside juicy. Make sure to preheat the broiler and cook the steak on a broiling pan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49416859877623,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0800-Edit.jpg?v=1740093663"},{"product_id":"bevette-bottom-sirloin-10oz-steaks-on-average-chefs-secret-steak","title":"Bevette \/ bottom sirloin 10oz steaks on average Chefs secret steak","description":"\u003cp\u003e\u003cspan data-huuid=\"12522483201326735698\"\u003eBavette steak is \u003cmark class=\"QVRyCf\"\u003ea long, flat, and tender cut of beef from the bottom sirloin of a cow\u003c\/mark\u003e. \u003c\/span\u003e\u003cspan data-huuid=\"12522483201326736805\"\u003eIt's also known as flap steak.\u003cspan jscontroller=\"JHnpme\" class=\"pjBG2e\" data-cid=\"0b0f541a-8261-43db-8634-82206fc5f96d\" jsaction=\"rcuQ6b:npT2md\"\u003e\u003cspan class=\"UV3uM\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003carticle class=\"w-full text-token-text-primary focus-visible:outline-2 focus-visible:outline-offset-[-4px]\" dir=\"auto\" data-testid=\"conversation-turn-35\" data-scroll-anchor=\"false\"\u003e\n\u003cdiv class=\"m-auto text-base py-[18px] px-6\"\u003e\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn @xs\/thread:px-0 @sm\/thread:px-1.5 @md\/thread:px-4\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"bf25f596-d3d5-4bfe-a4ef-65656ca431e5\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003eBavette Steak: The Butcher’s Secret Cut\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"51\" data-end=\"428\"\u003eBavette steak, also known as \u003cstrong data-start=\"80\" data-end=\"94\"\u003eflap steak\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"111\" data-end=\"129\"\u003ebottom sirloin\u003c\/strong\u003e and is prized for its \u003cstrong data-start=\"152\" data-end=\"217\"\u003eloose grain, rich flavor, and tenderness when cooked properly\u003c\/strong\u003e. It’s best \u003cstrong data-start=\"229\" data-end=\"266\"\u003egrilled, pan-seared, or sous-vide\u003c\/strong\u003e, then sliced \u003cstrong data-start=\"280\" data-end=\"301\"\u003eagainst the grain\u003c\/strong\u003e for maximum tenderness. A quick \u003cstrong data-start=\"334\" data-end=\"346\"\u003emarinade\u003c\/strong\u003e enhances its flavor, making it perfect for \u003cstrong data-start=\"390\" data-end=\"425\"\u003etacos, fajitas, or steak salads\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"430\" data-end=\"476\" data-is-last-node=\"\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003carticle class=\"w-full text-token-text-primary focus-visible:outline-2 focus-visible:outline-offset-[-4px]\" dir=\"auto\" data-testid=\"conversation-turn-37\" data-scroll-anchor=\"true\"\u003e\n\u003cdiv class=\"m-auto text-base py-[18px] px-6\"\u003e\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn @xs\/thread:px-0 @sm\/thread:px-1.5 @md\/thread:px-4\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"19881505-fec7-4f5c-8ec2-e91f6c77fa5f\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"60\"\u003e\u003cstrong data-start=\"4\" data-end=\"58\"\u003eBavette Steak: The Flavorful \u0026amp; Juicy Butcher’s Cut\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"62\" data-end=\"482\"\u003eBavette steak, also known as \u003cstrong data-start=\"91\" data-end=\"105\"\u003eflap steak\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"122\" data-end=\"140\"\u003ebottom sirloin\u003c\/strong\u003e and is prized for its \u003cstrong data-start=\"163\" data-end=\"216\"\u003eloose grain, rich marbling, and deep beefy flavor\u003c\/strong\u003e. It’s similar to flank or skirt steak but is \u003cstrong data-start=\"262\" data-end=\"277\"\u003emore tender\u003c\/strong\u003e when cooked and sliced correctly. Best cooked \u003cstrong data-start=\"324\" data-end=\"411\"\u003eover high heat (grilled, pan-seared, or broiled) and served medium-rare (130-135°F)\u003c\/strong\u003e, it pairs perfectly with marinades, chimichurri, or bold seasonings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49424938696951,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0855.jpg?v=1739924521"},{"product_id":"whole-chef-rancher-wagyu-beef-tenderloin","title":"Whole Chef \u0026 Rancher Wagyu Beef Tenderloin","description":"\u003cp\u003eTrimmed completely. Chain and side muscle on. Average 4-5 pounds\u003c\/p\u003e","brand":"Chef \u0026 Rancher","offers":[{"title":"Default Title","offer_id":49816497422583,"sku":null,"price":299.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/9A3AC52B-98EF-4567-91E3-5B659DD40D3D.jpg?v=1766419209"}],"url":"https:\/\/chefrancher.com\/collections\/featured-product.oembed","provider":"Chef \u0026 Rancher","version":"1.0","type":"link"}