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Description

Grand Western Reserve beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef.

14 LB of the ultimate grilling experience. This package requires an advance grilling experience.

The Ultimate Carnivores experience, this is perfect Package for tailgating. We take pride of everything that carries our private Grand Western Reserve label. If we put our name on the product, rest assure that it's top quality.

Fuel your fire with the Carnivores Package, a bold and indulgent collection of premium steaks, burgers, and pork chops crafted for true meat lovers. Whether you're hosting a backyard feast, sending a gourmet gift, or stocking your freezer with top-tier proteins, this package delivers unmatched flavor and variety.

Grade: Upper Third USDA Choice or Higher
Aged: 21+ days wet aged Beef.
Item 1: (2) 32oz Reserve Tomahawk.
Item 2: (2) 24oz Sterling Silver Premium Porterhouse.
Item 3: (2) 22oz Sterling Silver Premium Bone-In Ribeye.
Item 4: (6) 8oz Sterling Silver Premium Steak Burgers.
Item 5: (4) 8oz Cheshire Pork Chop Boneless
Description: Tomahawks: First 4 Bones & Hand-Crafted.
Description: T Bone: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Grilling (Bold Flavor & Char)

1. Prep the Meat:

Remove all items from packaging and let them rest at room temperature for 30–45 minutes.
Pat dry and season generously with kosher salt, cracked black pepper, and optional garlic or herb rub.

2. Preheat Grill:

Heat grill to high (450–500°F).
Oil the grates to prevent sticking.

3. Grill Times (per side):

Tomahawk Steaks: 6–7 minutes per side, then finish over indirect heat until internal temp reaches 130–135°F (medium-rare)
Porterhouse Steaks: 5–6 minutes per side
Bone-In Ribeyes: 5–6 minutes per side
Steak Burgers: 4–5 minutes per side, until internal temp reaches 160°F
Boneless Pork Chops: 4–5 minutes per side, until internal temp reaches 145°F

4. Rest & Serve:

Let steaks and chops rest for 5–10 minutes before slicing or serving.

Method 2: Sous Vide (Precision & Tenderness)

1. Season & Seal:

Season each cut with salt, pepper, and fresh herbs (e.g., rosemary, thyme).
Vacuum seal or use a zip-top bag with the water displacement method.

2. Sous Vide Settings:

Tomahawk Steaks: 132°F for 3 hours
Porterhouse Steaks: 130°F for 2.5 hours
Bone-In Ribeyes: 132°F for 2 hours
Steak Burgers: 140°F for 1 hour (then sear)
Boneless Pork Chops: 140°F for 1.5 hours

3. Sear Finish:

After sous vide, pat dry and sear in a hot cast iron skillet with butter or oil for 1 minute per side to develop a crust.

Side Dish Pairing Suggestions:

Tomahawk & Ribeye:
- Truffle mashed potatoes
- Charred broccolini with lemon zest
- Cabernet Sauvignon or Syrah
Porterhouse:
- Creamed spinach
- Roasted garlic fingerling potatoes
- Aged Bordeaux or Zinfandel
Steak Burgers:
- Toasted brioche buns
- Caramelized onions, sharp cheddar, and steakhouse aioli
- Sweet potato fries or coleslaw
Boneless Pork Chops:
- Apple cider glazed carrots
- Wild rice pilaf
- Chardonnay or dry Riesling