The Italian Job Bundle
Bring home the heart of Italian cooking with New England Wagyu’s Italian Job bundle. Carefully curated for slow-simmered sauces and comforting classics, this selection includes:
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2 Beef Shanks – Perfect for rich, fall-off-the-bone osso buco.
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2 Short Ribs – Deep, bold flavor for braises and slow-roasts.
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3 lbs. Ground Beef – Ideal for Bolognese, meatballs, or lasagna.
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1 Flank Steak – Excellent grilled or rolled into traditional braciola.
Crafted from 99–100% DNA-verified Wagyu cattle, each cut in this bundle delivers deep marbling and rich flavor — the perfect starting point for your next Italian-inspired feast.
Cooking Tips
Each cut in The Italian Job bundle is selected for rich, slow-cooked flavor. Here’s how to make the most of it:
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Beef Shanks: Best braised low and slow. Sear in a heavy pot, then simmer in broth, wine, and aromatics for 3–4 hours until fork-tender. Ideal for osso buco.
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Short Ribs: Braise or slow roast at 275°F–300°F for 3–4 hours until the meat pulls clean from the bone. For deeper flavor, sear before roasting.
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Ground Beef: Perfect for classic Italian dishes. Brown over medium heat, then simmer in sauce for meatballs, Bolognese, or lasagna. Cook to 160°F internal temp.
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Flank Steak: This cut does well marinated and grilled quickly over high heat. Cook to medium rare (130–135°F) and slice thinly against the grain. Also great rolled and braised for braciola.
📌 Note: Due to the high marbling in Wagyu, many cuts are best prepared low and slow rather than direct flame grilling. Use a thermometer to avoid overcooking and preserve tenderness.
FAQs
Q: Is this cut shipped frozen?
A: Yes, all our products are flash-frozen immediately after processing to preserve freshness and quality.
Q: How is the meat packaged?
A: Each cut is vacuum-sealed in BPA-free, freezer-safe packaging and labeled with weight and cut name.
Q: Is this 100% Wagyu?
A: Yes, our cattle are 99–100% DNA-verified Wagyu — never crossbred with commercial cattle.
Q: Can I grill this cut?
A: Some Wagyu cuts have high fat content and are best cooked in cast iron. We only recommend grilling leaner steaks like flank, sirloin, or hanger unless you're confident in managing flare-ups.
Q: Where is this sourced?
A: Raised, finished, and processed by our team in Peterborough, NH & Mason, NH — from pasture to plate.
