Burnt End Sampler for 8-12

Rooted in the smoky tradition of Texas BBQ, Meat Savage builds this Burnt End Sampler around two of the cuts that define the craft – marbled Wagyu beef burnt ends and pork belly burnt ends, each slow-smoked over oak and hickory. The result is caramelized bark, a deep smoke ring, and tender, melt-in-your-mouth meat, finished with a house-made jalapeño jam that layers sweet heat over the smoke. It’s the bold, fiery-sweet plate Meat Savage calls “The Best Bite in BBQ.”

MORE DETAILS

This package serves 8-12 people and includes

• Wagyu Beef Burnt Ends (2 lbs.)
• Pork Belly Burnt Ends (2 lbs.)
• Burnt ends are topped with Jalapeño Jam

INSTRUCTIONS / STORAGE

• Meat Savage ships Monday through Friday each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight

• Items ship frozen with ice packs, may thaw in transit.
• Upon arrival, store in the refrigerator for 24 hours to let meat thaw naturally.
• If planning to consume on the same day as delivery, thaw meat on the counter at room temperature for at least 4-6 hours.
• Items can be stored for up to 7 days in the refrigerator or up to 2 months in the freezer.
• Refrigerate after opening.

To Serve

• Meats arrive vacuum sealed in food grade cooking bags suitable for hot water.
• After completely thawed, submerse vacuum sealed bag of meat in a pot of simmering (not boiling) water.
• Heat until the meat reaches an internal temperature of 165°F.
• Watch meat carefully to prevent overcooking.
• Remove bag from water with tongs and cut bag to release contents. Caution: meat and juices will be hot!

Ingredients

• Wagyu Beef Burnt Ends – Beef, Salt, Pepper, Granulated Garlic, Granulated Onion.
• Pork Belly Burnt Ends – Pork, Salt, Pepper, Garlic Powder, Garlic Salt.
• Jalapeño Jam – Fruit Pectin, Red Bell Pepper, Green Bell Pepper, Jalapeños, White Vinegar, Salt, Sugar.