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Sunday
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Signature Blue Boxes
- Signature Burger Box$35.00Our signature, proprietary blend of ground beef, along with everything you need to impress your friends and family at burger night and nothing you don't.
- Weeknight Power Box$63.99Designed to help you power through your busy week keep it simple and build your go-to weeknight meals around us. Includes 2 pounds lemon pepper marinated chicken breast, 1 pound duroc pork porterhouse, 1 pound upper choice hanger steak, and 1 pound.
- American Wagyu Burger Box$45.00Mishima reserve American wagyu chuck blend, along with everything you need for the best burger night of your life. And nothing you don't.
- Fit Box$63.99We're here to support your active lifestyle our fit box is designed to keep you running and fully optimized with a selection of lean, clean proteins includes 2 pounds lemon pepper marinated chicken breast, 8 ounces petite tender, and 1 pound upper choice.
Premium Cuts
- Boneless Ribeye$23.99A true Steakhouse classic. The most harmonious balance between tender, flavorful meat and unctuous, melty fat. Located along both sides of the spine of the steer, against the backsides of the ribcage. A perfect cut for high heat searing on the grill or in a cast-iron pan with plenty of oil and butter. Recommended cooking temperature- medium-rare.
- Bull's Eye Steak$12.99A fantastic cut that brings all the buttery flavor of a ribeye without all the excess fat. This steak is the center portion or the eye of the Ribeye and retains all the characteristic marbling and flavor. Great on the grill or pan-seared. Recommended cooking temperature-medium rare.
- Filet Mignon$18.99Arguably the most luxurious of all the steaks, and certainly the most tender. Running along the inside of either side of the spine of the steer, the Tenderloin muscle (the psoas) does virtually no work which explains its extremely tender texture. Made to be seared in a pan with oil and butter or grilled. Be careful to not overcook. Recommended cooking temperature-medium rare.
- Bone-In Ribeye$20.99A fantastic cut that brings all the buttery flavor of a ribeye without all the excess fat. This steak is the center portion or the eye of the Ribeye and retains all the characteristic marbling and flavor. Great on the grill or pan-seared. Recommended cooking temperature-medium rare.
- New York Strip$26.99One of the most popular and delicious steaks, and since it is the next-door neighbor to the Ribeye, the Strip possesses much of the same delicious flavor without quite as much fat. Due to its longstanding role on many classic New York steakhouse menus, the cut became strongly associated with the city, explaining its name. Perfect for grilling, broiling, and searing over high heat. Recommended cooking temperature- medium-rare.
Casual Picks
- Hanger Steak (16oz)$21.99Not the most attractive of cuts, but without question one of the most flavorful and tender. The Hanger, aka Hanging Tender (Onglet in French), is located inside the chest cavity and “hangs” from the inside of the spine. It derives its robust, fascinating flavor from being wedged in between the heart and liver. Meant for high heat grilling or pan searing and sliced thin, against the grain. Plays well with chimichurri and fries. Recommended cooking temperature- medium-medium rare.
- Butcher Bites (16 oz)$14.99Delicious, bit-sized chunks of top choice and prime ribeye, strip, and Sirloin. Perfect for tacos, salads, rice bowls, or whatever else you can dream up.
- Sirloin Cap$11.99Exactly as its name suggests, the Sirloin Cap is a muscle that sits on top of the Sirloin. If left attached to the Sirloin, the two muscles together form the Top Sirloin. Called ‘Coulotte’ in French, it’s better known as ‘Picanha’ in Portuguese and is a most popular cut in any Brazilian steakhouse. It is meant to be grilled on an open flame but also does well in a cast iron pan and finished in the oven. Recommended Cooking Temp: Medium Rare.
- Marinated Tri Tip$42.99Yes, it's that marinated tri-tip save the trip.
- Duroc Breed Pork Porterhouse (16 oz)$12.99The duroc breed is a hearty one known for its balanced proportion of muscle to fat our all-natural pork porterhouse chop gives you the best of both worlds with the tenderloin on one side of the bone and the loin chop on the other grill or pan sear and finish with a spoonful of browned butter. Recommended Cooking Temp-Medium.
- Blue Box Signature Ground Beef (16 oz)$9.99Our proprietary blend of upper choice brisket and chuck.
- Tri Tip$39.99The West Coast MVP. Discovered and made famous in the Central California town of Santa Maria, the Tri-Tip is traditionally cooked over an open flame of white oak on the town’s trademark, namesake grill. Take your time with your Tri-Tip. After a good initial sear, gently cook over medium heat for a period of 45 minutes or so, then slice thin, against the grain after a good rest. Recommended Cooking Temp: Medium.
- Blue Box Signature Blend Burger Patties$6.99Our proprietary blend of upper choice brisket and chuck.
- Petite Tender$10.99One of the lesser-known steaks, period but one of our favorites anatomically known as the teres major (and commonly known as a butcher's secret cut), this lean, tender steak is tucked away inside the chuck, or shoulder, of the steer. A high heat cut, perfect for your cast iron pan, then sliced thin. Recommended Cooking Temp-Medium Rare.
- Lemon Pepper Marinated Chicken Breast (32 oz)$19.99Tender, juicy, antibiotic-free chicken breast, soaked in a lemon pepper marinade best cooked on the grill but does just fine in a medium-hot pan with plenty of oil.
American Wagyu
