The folks at Syosaku are again having an incredible deal: 50% off select items, and 20% off store wide.
Click HERE to go take advantage of these huge savings!
This isn’t meat-related at all, but I wanted to let everyone know of a great discount code I have going for ZOOZ ELECTRIC BMX BIKES.
Use promo code JOHNNYPRIME for a $100 discount at check-out!
I have one of these beasts coming to me in a week or two, and I can’t wait. It’ll make my daily commute in NYC so much better. This stealthy bike can go over 30mph, and is totally street legal in NYC.
The American Dream is a package I put together for the 4th of July weekend, but since it was so popular, I decided to keep it available for a bit.
What You Get
1) Two dry aged Duroc pork chops, weighing in at 20-24 oz each;
2) A pound of thick cut bacon;
3) A pound of dry aged tenderloin tails;
4) And a 16oz Wagyu New York strip (my favorite steak of all time).
The Price Tag
Just $125 for about 88-96 ounces of delicious, high quality meat. I’ve marked this package down from $165, so get on it while I’m still feeling patriotic!
Dear Beloved Meat Freaks:
I’m really excited about these steaks!
Piedmontese is a breed of cattle that is originally from northwest Italy. Their short, double muscle fiber structure makes for incredibly tender steaks even without tons of marbled fat.
I recommend that you don’t go past medium rare on these: leaner meats have less fat, which means they can dry out if you cook them too much.
They’re currently very affordable, as they’re still sort of a hidden gem in the meat business.
I’ve got them priced at 20% off: 10 lbs is just $159.99 (regularly $199.99)!!! That’s 10 glorious one pound steaks to fill your grill this weekend. Get on it!
I cooked one up at home yesterday and these babies are incredibly tender and delicious. They’re lean, juicy, and packed with a really nice but mild flavor. For the one pounders, you just need some salt, pepper and garlic powder for the seasoning. Then sear in a hot pan with butter for about three and a half minutes per side. Let rest, and then slice.