{"title":"SECRET 6","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/About-Us-Chef-Gene_62ec4bb5-a77a-44f9-9ef0-5fbb826889cb.png?v=1761123422\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eOur Secret Six is a statement. They represent our brand's identity and our target market's values. They are for those who choose substance over hype, flavor over fame. They are an invitation to explore a new way of enjoying beef, to learn that there is more to a steak than just the usual cuts\u003c\/p\u003e","products":[{"product_id":"buy-usda-angus-picanha-sirloin-cap","title":"USDA Choice Angus Picanha Steak (Sirloin Cap \/ Coulotte) - 450g-500g","description":"\u003cp\u003eKnown as the crown jewel of Brazilian churrascarias, the \u003cstrong\u003eUSDA Angus Picanha\u003c\/strong\u003e (also known as the \u003cem\u003eTop Sirloin Cap\u003c\/em\u003e or \u003cem\u003eCoulotte\u003c\/em\u003e) is famous for its signature thick fat cap. As the steak cooks, the fat renders down directly into the meat, basting the beef from within and delivering an explosion of rich, buttery flavor and remarkable tenderness.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Premium USDA Angus Choice Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Sirloin Cap \/ Coulotte with intact outer fat layer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut steak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to lock in flavor and moisture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Cast-iron pan sear, charcoal grill, or reverse-sear\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Handled via our temperature-controlled in-house riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eHow to Cook USDA Angus Picanha (Pan-Sear or Grill)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eThe secret to a perfect Picanha is rendering the fat cap until it is crispy and golden, rather than chewy.\u003c\/em\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the Fat:\u003c\/strong\u003e Score the white fat cap in a light diamond crosshatch pattern with a sharp knife. Be careful to cut only into the fat, not the meat itself. This prevents the steak from curling in the pan and helps the fat render evenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt Generously:\u003c\/strong\u003e Picanha needs only coarse sea salt (rock salt or kosher salt). Season all sides generously 20 minutes prior to cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRender the Fat Cap First:\u003c\/strong\u003e Place the steak \u003cstrong\u003efat-side down\u003c\/strong\u003e in a cold or low-medium heated dry cast-iron skillet. Let the fat gently melt and crisp up for 4–6 minutes until deep golden-brown. No cooking oil is needed—the beef will fry in its own rendered tallow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear the Meat:\u003c\/strong\u003e Turn the heat up to high. Flip the steak onto its meat sides and sear for 2 minutes per side in the rendered beef fat to build a rich mahogany crust.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a cutting board and let it rest for \u003cstrong\u003e5 to 8 minutes\u003c\/strong\u003e to allow the juices to redistribute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e Slice thinly against the grain for the tenderest bite.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal Doneness:\u003c\/strong\u003e Medium-Rare (internal temp 130°F–135°F \/ 55°C). Avoid cooking past medium to keep the lean sirloin muscle tender.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw USDA Angus Picanha with Fat Cap\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n\u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~102g\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e204%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eEssential for muscle recovery and satiety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eNatural Healthy Fats\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~65g\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eRich in oleic acid (heart-healthy monounsaturated fat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eIron (Heme)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~11mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e60%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eReadily absorbed iron to boost energy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~14mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e125%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eSupports immune system and cellular repair\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~9.0µg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e375%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eVital for brain function and DNA synthesis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\u003ch3\u003eWhat cut of meat is Picanha?\u003c\/h3\u003e\n\u003cp\u003ePicanha (pronounced \u003cem\u003epee-KAHN-ya\u003c\/em\u003e) comes from the top of the rump \/ sirloin area of the cow. In American butchery, it is referred to as the \u003cstrong\u003eTop Sirloin Cap\u003c\/strong\u003e, \u003cstrong\u003eRump Cap\u003c\/strong\u003e, or \u003cstrong\u003eCoulotte\u003c\/strong\u003e. It consists of lean, flavorful muscle topped by a lush blanket of fat.\u003c\/p\u003e\n\u003ch3\u003eShould I trim off the fat cap before cooking?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNo!\u003c\/strong\u003e The fat cap is the defining hallmark of Picanha. It protects the meat from drying out and infuses every bite with flavor as it melts. If you prefer to eat leaner, you can always cut away the fat on your plate after cooking, but always cook with it on.\u003c\/p\u003e\n\u003ch3\u003eHow should I season a Picanha?\u003c\/h3\u003e\n\u003cp\u003eIn traditional Brazilian barbecue culture, Picanha is seasoned purely with coarse rock salt or sea salt flakes. This simplicity allows the pure beef and fat flavors to shine without being masked by heavy marinades or rubs.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47581189964094,"sku":"","price":925.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_b5_picanhja.png?v=1761057819"},{"product_id":"buy-usda-angus-flat-iron-steak","title":"USDA Choice Angus Flat Iron Steak (Top Blade) - 450g-500g","description":"\u003cp\u003eDiscovered through university meat science research, the \u003cstrong\u003eUSDA Choice Angus Flat Iron Steak\u003c\/strong\u003e (cut from the shoulder \/ top blade) is officially recognized as the \u003cstrong\u003esecond most tender cut of beef\u003c\/strong\u003e on the entire animal—rivaled only by the Tenderloin (Filet Mignon), but packed with the rich, deep flavor of a chuck roast.\u003c\/p\u003e\n\n\u003cp\u003eOur flat iron steaks are expertly trimmed to remove the tough internal connective tissue, leaving you with a uniform, beautifully marbled slab that cooks evenly and quickly.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Choice Angus Beef\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Flat Iron \/ Top Blade Steak (fully seamed and trimmed)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~0.75 to 1 inch thick uniform cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g slab\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve moisture and flavor\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIdeal Cooking:\u003c\/strong\u003e High-heat pan sear, cast iron, grill, or sous vide\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Shipped via cold-chain in-house riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook USDA Angus Flat Iron Steak\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eBecause the Flat Iron is uniform in thickness, it cooks very evenly and responds exceptionally well to high-heat searing.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw \u0026amp; Rest:\u003c\/strong\u003e Thaw completely in the refrigerator overnight. Bring it out of the fridge 30 minutes before cooking to take off the chill.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePat Dry \u0026amp; Season:\u003c\/strong\u003e Blot every side thoroughly with paper towels. Season generously with sea salt, black pepper, and garlic powder (or your favorite dry rub).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSear on High Heat:\u003c\/strong\u003e Heat 1 tablespoon of high-heat oil (like canola or beef tallow) in a cast-iron skillet over medium-high heat until hot.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCook Time:\u003c\/strong\u003e Sear for \u003cstrong\u003e3 to 4 minutes on the first side\u003c\/strong\u003e until a deep crust forms. Flip and sear for another \u003cstrong\u003e3 minutes\u003c\/strong\u003e on the second side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter Basting:\u003c\/strong\u003e Add 2 tbsp unsalted butter, crushed garlic, and rosemary during the last 2 minutes, basting the foaming butter over the meat continuously.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let rest for \u003cstrong\u003e5 to 7 minutes\u003c\/strong\u003e so the juices settle back into the meat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice Thin Against the Grain:\u003c\/strong\u003e Notice the direction of the grain (which runs horizontally across the steak) and slice perpendicular to it into thin ribbons.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e to \u003cstrong\u003eMedium (140°F \/ 60°C)\u003c\/strong\u003e. The Flat Iron stays remarkably juicy and tender even if cooked slightly closer to medium.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw USDA Angus Flat Iron Steak\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~108g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e216%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh-density protein for lean muscle building\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eIron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~12mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e66%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEssential for cellular energy and healthy oxygen transport\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~16mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e145%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003ePowerful immune system and metabolic support\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~10µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e416%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports nerve function and combats fatigue\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eCreatine (Naturally Occurring)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eBoosts natural athletic stamina and muscle power\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eIs Flat Iron steak really as tender as Filet Mignon?\u003c\/h3\u003e\n\u003cp\u003eIn scientific shear-force testing conducted by university meat researchers, the Flat Iron ranked as the \u003cstrong\u003esecond most tender muscle\u003c\/strong\u003e on the entire steer, surpassed only by the tenderloin. What makes it special is that it has far more marbling and beef flavor than a tenderloin at a significantly lower cost.\u003c\/p\u003e\n\n\u003ch3\u003eDoes this cut have a tough gristle line down the middle?\u003c\/h3\u003e\n\u003cp\u003eNo. Uncut \"Top Blade\" roasts contain a tough center fascia line. However, a true \u003cstrong\u003eFlat Iron steak\u003c\/strong\u003e is expertly seamed along that line by a butcher, removing the gristle entirely. What you receive is 100% tender, usable meat.\u003c\/p\u003e\n\n\u003ch3\u003eIs Flat Iron good for marinating?\u003c\/h3\u003e\n\u003cp\u003eYes, although it is so tender and flavorful that salt and pepper alone are delicious. Because of its loose grain, it readily takes on flavors from citrus, garlic, balsamic, or chimichurri marinades, making it a favorite for steak salads, tacos, and fajitas.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47581215031614,"sku":"","price":900.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_rev_flat_iron_copy.png?v=1761062913"},{"product_id":"buy-usda-prime-angus-hanging-tender-hanger-steak","title":"USDA Prime Angus Hanging Tender Steak (Hanger Steak) - 450g-500g","description":"\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eKnown by French chefs as the \u003cem\u003eonglet\u003c\/em\u003e and butchers as the coveted \"Butcher’s Cut,\" the \u003cstrong\u003eUSDA Prime Angus Hanging Tender (Hanger Steak)\u003c\/strong\u003e is prized for having one of the deepest, richest beef flavors of any cut on the steer. Cut from the diaphragm, this muscle does little work, resulting in an exceptionally tender texture comparable to tenderloin, but with far bolder flavor.\u003c\/p\u003e\n\u003ch3\u003eProduct Details:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime Angus (highest marbling tier)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh frozen to lock in juiciness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal Cooking Methods:\u003c\/strong\u003e High-heat pan sear, charcoal grill, or sous vide\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Dispatched via our cold-chain, in-house riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eHow to Cook USDA Hanging Tender (Hanger Steak)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003ePro Tip: Hanger steak is best cooked to \u003cstrong\u003eMedium-Rare (130°F \/ 54°C)\u003c\/strong\u003e. Overcooking beyond medium will cause the muscle fibers to tighten and become tough.\u003c\/em\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThaw \u0026amp; Rest:\u003c\/strong\u003e Thaw overnight in the refrigerator. Bring to room temperature 30 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Pat completely dry with paper towels. Season generously with sea salt and cracked black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Heat Sear:\u003c\/strong\u003e Get a cast-iron skillet or grill smoking hot. Sear for 2 to 3 minutes per side until a deep, dark mahogany crust forms.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaste:\u003c\/strong\u003e Add 2 tbsp butter, crushed garlic, and a sprig of thyme\/rosemary during the final minute of cooking, spooning the foaming butter continuously over the steak.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Slice Against the Grain:\u003c\/strong\u003e Rest on a board for 6–8 minutes. \u003cstrong\u003eCrucial step:\u003c\/strong\u003e Identify the direction of the long muscle grain and slice \u003cem\u003estrictly perpendicular (against)\u003c\/em\u003e the grain into 1\/2-inch strips for maximum tenderness.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw USDA Angus Hanging Tender\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n\u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e115g\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e230%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eBuilds muscle \u0026amp; supports tissue repair\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eIron\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e10mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e55%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eEnhances red blood cell production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~12mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e110%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eStrengthens immune \u0026amp; enzyme function\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~8.5µg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e350%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eCritical for nerve health \u0026amp; energy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eNiacin (B3)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~26mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e160%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eConverts food into energy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhy is it called the \"Butcher's Cut\"?\u003c\/h3\u003e\n\u003cp\u003eHistorically, there is only one hanging tender per cow (located between the rib and loin). Because of its unmatched flavor and tenderness, butchers would routinely keep this cut for themselves rather than display it in the showcase.\u003c\/p\u003e\n\u003ch3\u003eWhat does Hanging Tender taste like?\u003c\/h3\u003e\n\u003cp\u003eIt has an intensely savory, mineral-rich beef profile similar to a Ribeye or Skirt Steak, but with a fine-grained, melt-in-your-mouth tenderness closer to Tenderloin (Filet Mignon) when sliced against the grain.\u003c\/p\u003e\n\u003ch3\u003eCan I marinade this cut?\u003c\/h3\u003e\n\u003cp\u003eYes! The loose grain structure of the hanger steak absorbs marinades (such as chimichurri, soy-garlic, or red wine reductions) better than almost any other beef cut.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47581224763710,"sku":null,"price":850.0,"currency_code":"PHP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_hanging_tender_copy.png?v=1761057864"},{"product_id":"buy-australian-wagyu-delmonico-steak-7mbs","title":"Aus Wagyu Delmonico Steak (Chuck Eye \/ Ribeye End) 7 MBS - 450g-500g","description":"\u003cp\u003eOften referred to as the \u003cem\u003e\"Poor Man's Ribeye\"\u003c\/em\u003e—though there is nothing modest about an \u003cstrong\u003eMB 7 Wagyu grade\u003c\/strong\u003e—the \u003cstrong\u003eAustralian Wagyu Delmonico Steak\u003c\/strong\u003e is the ultimate insider cut for steak enthusiasts. Cut directly adjacent to the prime rib primal from the chuck eye, this steak shares the exact same muscle groups as the ribeye, delivering almost identical buttery marbling, tenderness, and rich flavor at a fraction of the cost.\u003c\/p\u003e\n\n\u003cp\u003eWith an exceptional \u003cstrong\u003e7 MBS (Marble Score)\u003c\/strong\u003e, this thick-cut Delmonico boasts fine, spiderweb intramuscular fat that bastes the meat from the inside out as it cooks.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Premium Australian Grain-Fed Wagyu\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e \u003cstrong\u003e7 MBS (Marble Score)\u003c\/strong\u003e for decadent, silky marbling\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Delmonico \/ Chuck Eye Steak (first cuts off the ribeye primal)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut steak\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve peak freshness and moisture\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Shipped via our dedicated temperature-controlled in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook Australian Wagyu Delmonico (7 MBS)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eBecause of the high 7 MBS fat content, you do not need added cooking oil. A screaming hot cast-iron skillet and simple seasoning yield steakhouse perfection.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Gently:\u003c\/strong\u003e Thaw overnight in your refrigerator. Bring the steak out \u003cstrong\u003e15–20 minutes before cooking\u003c\/strong\u003e so the core takes off the chill while keeping the Wagyu marbling intact.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePat Dry \u0026amp; Season:\u003c\/strong\u003e Blot completely dry with paper towels. Season generously on all sides with coarse sea salt and freshly cracked black pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePreheat Skillet:\u003c\/strong\u003e Place a heavy cast-iron skillet over medium-high heat until lightly smoking. \u003cstrong\u003eNo oil is needed.\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh-Heat Sear:\u003c\/strong\u003e Place the steak into the dry pan. Sear for \u003cstrong\u003e2 to 2.5 minutes\u003c\/strong\u003e on the first side until a rich, mahogany crust forms. Flip and sear the second side for another \u003cstrong\u003e2 minutes\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaste in Wagyu Juices:\u003c\/strong\u003e As the 7 MBS marbling renders out into golden beef tallow, add 1 tbsp unsalted butter, crushed garlic, and a sprig of rosemary to the pan. Spoon the foaming juices continuously over the steak for 45–60 seconds.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let it rest undisturbed for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e to lock in its luscious juices.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice against the grain into thick medallions and serve with flaky sea salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. This temperature allows the dense 7 MBS intramuscular fat to fully melt into buttery juices while keeping the center tender and ruby-pink.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Australian Wagyu Delmonico (7 MBS)\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~95g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e190%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eDense, high-quality protein to support lean muscle maintenance\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHealthy Monounsaturated Fats\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVery Rich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh concentration of heart-healthy oleic acid found in Wagyu\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~11.5mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e64%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh bioavailable iron for sustained energy levels\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~15mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e136%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEssential mineral for metabolic function and immunity\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~9.1µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e379%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eCritical for brain function and cellular metabolism\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat is a Delmonico Steak?\u003c\/h3\u003e\n\u003cp\u003eOriginally made famous in the 19th century by Delmonico's restaurant in New York City, the name refers to an exceptionally thick, high-quality tender cut. In modern high-end butchery, a Delmonico is cut from the \u003cstrong\u003echuck eye\u003c\/strong\u003e—the muscle located immediately next to the ribeye roll. It contains the exact same center eye and cap muscles as a ribeye.\u003c\/p\u003e\n\n\u003ch3\u003eHow does an Australian Wagyu Delmonico compare to a Wagyu Ribeye?\u003c\/h3\u003e\n\u003cp\u003eBlind taste tests often find that people cannot distinguish between a Chuck Eye\/Delmonico and a traditional Ribeye from the same animal. Because it lies directly adjacent to the rib section, it shares the ribeye's rich marbling and tenderness, making it one of the absolute highest-value luxury steaks you can buy.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does 7 MBS mean?\u003c\/h3\u003e\n\u003cp\u003eMBS stands for \u003cstrong\u003eMarble Beef Score\u003c\/strong\u003e on the official Australian grading system (ranging from 0 to 9+). An MB 7 grade indicates heavy, intricate webbing of intramuscular fat that delivers incredible tenderness, moisture, and a rich, buttery umami finish without being overwhelming.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47586322612542,"sku":"","price":1250.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_b2_delmonico.png?v=1761063279"},{"product_id":"buy-australian-wagyu-ribeye-cap-spinalis-8-9mbs","title":"Aus Wagyu Ribeye Cap Steak (Spinalis Dorsalis) 8-9 MBS - 450g-500g","description":"\u003cp\u003eWidely considered the single most luxurious bite of beef attainable, the \u003cstrong\u003eAustralian Wagyu Ribeye Cap\u003c\/strong\u003e (scientifically known as the \u003cem\u003eSpinalis Dorsalis\u003c\/em\u003e) takes the crown jewel of the steer and elevates it with world-renowned Wagyu genetics and an elite \u003cstrong\u003e8–9 MBS (Marble Score)\u003c\/strong\u003e grading.\u003c\/p\u003e\n\n\u003cp\u003eCut exclusively from the outer crescent crowning the ribeye roll, an 8–9 MBS rating puts this steak in the upper echelon of global beef—rivaling Japanese A4\/A5 in velvety, melt-in-your-mouth tenderness, but retaining that bold, robust beefiness unique to Australian grain-fed Wagyu.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Premium Australian Wagyu\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e \u003cstrong\u003e8–9 MBS (Marble Score)\u003c\/strong\u003e — Dense, spiderweb intramuscular fat\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e 100% Pure Ribeye Cap \/ Spinalis Dorsalis (expertly trimmed of heavy gristle)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve delicate, low-melting-point Wagyu fats\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook Australian Wagyu Ribeye Cap (8–9 MBS)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eGolden Rule of 8–9 MBS Wagyu:\u003c\/strong\u003e At this high marble score, the monounsaturated fats begin to melt at room temperature. Keep the meat cool until searing, and \u003cstrong\u003enever add oil or butter to the pan\u003c\/strong\u003e—the steak will release plenty of its own pure Wagyu tallow within seconds.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Slowly:\u003c\/strong\u003e Thaw in the refrigerator for 24 hours. Remove from the fridge only \u003cstrong\u003e10 to 15 minutes before cooking\u003c\/strong\u003e (a cool core prevents the high-marbled center from rendering away before you get a golden crust).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeason Simply:\u003c\/strong\u003e Pat dry thoroughly with paper towels. Season strictly with flaky sea salt and freshly cracked black pepper to let the sweet, buttery Wagyu umami speak for itself.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePreheat a Dry Cast-Iron:\u003c\/strong\u003e Heat your cast-iron skillet over medium-high heat until hot. No oil needed.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFast, Intense Sear:\u003c\/strong\u003e Place the steak into the dry pan. Sear for \u003cstrong\u003e90 seconds to 2 minutes\u003c\/strong\u003e on the first side until an amber, caramelized crust forms. Flip and sear for another \u003cstrong\u003e90 seconds\u003c\/strong\u003e on the second side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaste in Rendered Wagyu Tallow:\u003c\/strong\u003e As the dense 8–9 MBS marbling liquefies into pure golden fat, spoon the rendered juices continuously over the top of the steak during the final 30 seconds.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResting is Essential:\u003c\/strong\u003e Move to a warm wooden board and let it rest for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e. This allows the liquified marbling to reabsorb into the meat fibers rather than pooling onto the board.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarve \u0026amp; Pair:\u003c\/strong\u003e Slice against the grain into 1\/2-inch strips. Pairs gorgeously with flaky Maldon salt, freshly grated wasabi, or light citrus ponzu to cut the richness.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eIdeal Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. You need enough direct heat to render this high-density marbling into silk, but do not cook past medium.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Australian Wagyu Ribeye Cap (8–9 MBS)\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~88g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e176%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eComplete, highly bioavailable muscle-building protein\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eOleic Acid (Monounsaturated Fat)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVery High\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHeart-healthy monounsaturated fat that melts cleanly on the palate\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eEssential Fatty Acids (Omega 3 \u0026amp; 6)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eRich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSubstantially higher omega concentrations than conventional grain-fed beef\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~10mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e55%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports vital oxygen flow and combats fatigue\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc \u0026amp; Vitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e120%+\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports immune health, cellular repair, and natural energy\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat does an 8–9 MBS (Marble Score) mean?\u003c\/h3\u003e\n\u003cp\u003eThe Australian Wagyu grading scale runs from MB 0 (no marbling) up to MB 9+ (maximum marbling). An \u003cstrong\u003e8–9 MBS rating represents the top tier of Australian beef\u003c\/strong\u003e, featuring exceptionally dense, fine-textured white marbling that yields a dining experience nearly indistinguishable from Japanese A5 Wagyu.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does the Spinalis taste like with an 8–9 MBS grade?\u003c\/h3\u003e\n\u003cp\u003eIt is the richest cut available. While center-cut ribeyes have a firm, distinct fat cap, the 8–9 MBS Spinalis features fine, spiderweb marbling throughout every single muscle fiber. The texture is buttery and silky, requiring virtually no chewing.\u003c\/p\u003e\n\n\u003ch3\u003eCan I keep the rendered fat from the pan?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAbsolutely!\u003c\/strong\u003e The rendered fat from an 8–9 Wagyu steak is 100% pure culinary Wagyu tallow. Pour it into a clean jar and store it in your refrigerator to roast baby potatoes, sauté mushrooms, or fry eggs later on.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47586367603006,"sku":null,"price":1350.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_revribeye.png?v=1761062477"},{"product_id":"buy-australian-wagyu-bavette-steak-6-7mbs","title":"Aus Wagyu Bavette Steak (Flap Meat) 6-7 MBS - 450g-500g","description":"\u003cp\u003eA celebrated staple of classic Parisian bistros, the \u003cstrong\u003eAustralian Wagyu Bavette Steak\u003c\/strong\u003e (also known as \u003cem\u003eFlap Steak\u003c\/em\u003e or \u003cem\u003eBavette d’Aloyau\u003c\/em\u003e) is one of the best-kept secrets in butchery. Sourced from the bottom sirloin primal, this cut features a pronounced, open grain structure that drinks up seasonings and renders out an extraordinary depth of rich, robust beef flavor.\u003c\/p\u003e\n\n\u003cp\u003eWith an \u003cstrong\u003eMB 6–7 (Marble Score)\u003c\/strong\u003e, the coarse grain of the traditional bavette is completely transformed by creamy Wagyu marbling, delivering a steak that is noticeably juicier and far more tender than traditional flank or skirt steak.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian Wagyu (Sir Harry)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e \u003cstrong\u003e6–7 MBS (Marble Score)\u003c\/strong\u003e for rich intramuscular fat distribution\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Wagyu Bavette \/ Sirloin Flap Steak\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve moisture and tender texture\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Dispatched via our temperature-controlled in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook Australian Wagyu Bavette (6–7 MBS)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eThe coarse grain of the Bavette creates deep crevices that develop an incredible, deeply caramelized crust when exposed to high heat.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Gently:\u003c\/strong\u003e Thaw overnight in the refrigerator. Bring the meat out 20–30 minutes prior to cooking so it loses its chill.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Season:\u003c\/strong\u003e Pat the steak completely dry with paper towels. Season generously with kosher\/sea salt and freshly cracked black pepper. Its open grain also makes it ideal for garlic-herb rubs or light marinades.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh-Heat Sear:\u003c\/strong\u003e Get a cast-iron skillet or grill screaming hot. Add just a touch of high-smoke point oil or rendered beef tallow.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eQuick Sear:\u003c\/strong\u003e Lay the bavette in the pan. Sear for \u003cstrong\u003e2.5 to 3 minutes per side\u003c\/strong\u003e to achieve a deep, dark mahogany crust.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter Baste:\u003c\/strong\u003e In the final minute, add 1 tbsp unsalted butter, crushed garlic, and a sprig of rosemary to the pan, spooning the foaming butter continuously over the rough grain.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let it rest for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e to allow the juices to redistribute through the muscle fibers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe Golden Rule — Cut Against the Grain:\u003c\/strong\u003e Look closely at the steak to identify the long grain lines running across it. \u003cstrong\u003eSlice strictly against (perpendicular to) the grain\u003c\/strong\u003e into thin 1\/4-inch to 1\/2-inch strips. This shortens the muscle fibers and ensures every bite is melt-in-your-mouth tender.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. Cooking Bavette past medium will cause the muscle fibers to seize and tighten up.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Australian Wagyu Bavette (6–7 MBS)\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~105g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e210%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003ePure muscle repair and long-lasting satiety\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~12.5mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e69%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh iron profile naturally found in active sirloin cuts\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eOleic Acid (Healthy Fats)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eRich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eLow-melting-point monounsaturated fats unique to Wagyu\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~15mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e136%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports cell function and immune resilience\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~9.5µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e395%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVital for central nervous function and stamina\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat cut is Bavette, and how is it different from Flank or Skirt steak?\u003c\/h3\u003e\n\u003cp\u003eWhile often grouped together because of their long grain, the \u003cstrong\u003eBavette (Sirloin Flap)\u003c\/strong\u003e comes from the bottom sirloin, whereas flank comes from the abdominal wall and skirt from the diaphragm. Because of its sirloin origin and Wagyu breeding, Bavette is significantly more tender, less fibrous, and far more richly marbled than standard flank or skirt.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does Wagyu Bavette taste like?\u003c\/h3\u003e\n\u003cp\u003eIt delivers the holy grail of steak: the deep, bold, mineral-rich \"beefy\" flavor of a bistro cut combined with the buttery richness and melt-in-your-mouth fat of Australian Wagyu.\u003c\/p\u003e\n\n\u003ch3\u003eCan this cut be marinated?\u003c\/h3\u003e\n\u003cp\u003eYes! Because of its loose, open-grained texture, the Bavette is considered the king of marinades. It works phenomenally with chimichurri, soy-garlic marinades, or simply coarse sea salt and garlic butter.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47607319593278,"sku":"","price":1050.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_B_1_bavette.png?v=1761057927"},{"product_id":"buy-usda-angus-delmonico-steak","title":"USDA Choice ANGUS DELMONICO STEAK (450-500g)","description":"\u003cul\u003e\n\u003cli\u003eUSDA ANGUS (Choice)\u003c\/li\u003e\n\u003cli\u003esource: USA\u003c\/li\u003e\n\u003cli\u003e1\" thick cut\u003c\/li\u003e\n\u003cli\u003eapprox 450-500g\u003c\/li\u003e\n\u003cli\u003eVacuum Sealed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e While \"Delmonico\" isn’t a precise cut (it's more of a historic restaurant term)\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAlternative Names \/ Related Cuts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eChuck Eye Steak\u003c\/strong\u003e – Most widely considered the modern equivalent of a Delmonico.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBoneless Ribeye (from chuck end)\u003c\/strong\u003e – When cut near the chuck, ribeyes may be sold as Delmonico.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cblockquote\u003eDelivered within 48hrs upon receipt of order.\u003cbr\u003eShipped by seller's in-house rider.\u003cbr\u003eAssured cut in a state of the art, clean, sanitized facility.\u003c\/blockquote\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003ch2\u003eHow to Cook Your USDA Angus Delmonico Steak\u003c\/h2\u003e\n\u003cp\u003eBecause the Delmonico is a generous 1-inch thick cut with rich marbling, high-heat pan-searing or the reverse-sear method delivers steakhouse-quality results at home.\u003c\/p\u003e\n\n\u003ch3\u003eMethod 1: Pan-Sear \u0026amp; Butter Baste (Cast-Iron Skillet)\u003c\/h3\u003e\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw \u0026amp; Rest:\u003c\/strong\u003e Thaw the steak inside the refrigerator overnight. Bring it out 30–45 minutes before cooking so it reaches room temperature.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Season:\u003c\/strong\u003e Pat the surface completely dry with paper towels (moisture prevents a crust from forming). Season generously with coarse salt and freshly cracked black pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGet It Screaming Hot:\u003c\/strong\u003e Heat a cast-iron skillet over high heat until lightly smoking. Add 1 tablespoon of high-smoke-point oil (avocado, canola, or beef tallow).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Lay the steak in the pan. Sear for 2 to 3 minutes without moving it until a deep golden-brown crust forms. Flip and sear the other side for another 2 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter Baste (Arrosé):\u003c\/strong\u003e Lower the heat to medium. Add 2 tablespoons of unsalted butter, 2 crushed garlic cloves, and fresh rosemary\/thyme into the skillet. Tilt the pan and use a spoon to continuously baste the melted butter over the steak for 1–2 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer the steak to a warm cutting board and let it rest for \u003cstrong\u003e5 to 7 minutes\u003c\/strong\u003e before slicing against the grain. This locks the juices inside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Doneness Guide (Internal Temperature):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Rare (Recommended):\u003c\/strong\u003e Pull at 130°F (54°C) → Rests to ~135°F\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium:\u003c\/strong\u003e Pull at 140°F (60°C) → Rests to ~145°F\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat cut is a Delmonico steak?\u003c\/h3\u003e\n\u003cp\u003eHistorically named after Delmonico's Restaurant in New York, the cut refers to an exceptionally tender, thick-cut steak. In modern butchery, it is typically cut from the \u003cstrong\u003echuck eye\u003c\/strong\u003e or the \u003cstrong\u003efirst cut of the boneless ribeye\u003c\/strong\u003e. It offers nearly identical tenderness and rich, beefy flavor to a traditional ribeye at a much better value.\u003c\/p\u003e\n\n\u003ch3\u003eIs this USDA Choice or Prime grade?\u003c\/h3\u003e\n\u003cp\u003eThis cut is \u003cstrong\u003eUSDA Choice Angus\u003c\/strong\u003e, sourced directly from the USA. USDA Choice cuts feature prominent marbling, ensuring a tender, juicy, and flavorful steak experience.\u003c\/p\u003e\n\n\u003ch3\u003eHow should I store and thaw the meat?\u003c\/h3\u003e\n\u003cp\u003eKeep the steak frozen in its original vacuum packaging until ready to use. For best texture and flavor, thaw it slowly in the refrigerator for 12 to 24 hours. If you are in a rush, submerge the sealed vacuum pack in a bowl of cold tap water for 30–40 minutes.\u003c\/p\u003e\n\n\u003ch3\u003eHow thick and heavy is this cut?\u003c\/h3\u003e\n\u003cp\u003eEach steak is cut to approximately \u003cstrong\u003e1 inch thick\u003c\/strong\u003e and weighs between \u003cstrong\u003e450g to 500g\u003c\/strong\u003e, making it ideal for a very hearty individual meal or easily shared between two people.\u003c\/p\u003e\n\n\u003ch3\u003eHow does delivery work?\u003c\/h3\u003e\n\u003cp\u003eAll orders are dispatched from our sanitary cutting facility via our dedicated in-house riders within 24 to 48 hours to ensure the cold chain is maintained right to your doorstep across Metro Manila.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47700165099838,"sku":"","price":650.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_b2_delmonico.png?v=1761063279"},{"product_id":"aus-wagyu-flat-iron-steak","title":"AUS WAGYU FLAT IRON STEAK 7mbs, slab","description":"\u003cul\u003e\n\u003cli\u003eAustralian Wagyu\u003c\/li\u003e\n\u003cli\u003e6-7mbs (marble beef score)\u003c\/li\u003e\n\u003cli\u003e500g slab\u003c\/li\u003e\n\u003cli\u003eVacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote\u003eDelivered within 48hrs upon receipt of order.\u003cbr\u003eShipped by seller's in-house rider.\u003cbr\u003eAssured cut in a state of the art, clean, sanitized facility\u003c\/blockquote\u003e\n\u003cblockquote\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/NF_-_AUS_WAGYU_FLAT_IRON.png?v=1750393888\" alt=\"\"\u003e\u003c\/blockquote\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":49720904810814,"sku":null,"price":1250.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_rev_flat_iron_copy.png?v=1761062913"},{"product_id":"buy-usda-prime-angus-ribeye-cap-spinalis","title":"USDA Prime Angus Ribeye Cap Steak (Spinalis Dorsalis) - 450g-500g","description":"\u003cp\u003eRegarded by culinary critics, top chefs, and master butchers as the \u003cstrong\u003esingle most delicious cut of beef in the world\u003c\/strong\u003e, the \u003cstrong\u003eUSDA Prime Angus Ribeye Cap\u003c\/strong\u003e (scientifically known as the \u003cem\u003eSpinalis Dorsalis\u003c\/em\u003e) is the prized outer crescent that crowns a traditional ribeye roll.\u003c\/p\u003e\n\u003cp\u003eIt combines the incredible melt-in-your-mouth tenderness of a Filet Mignon with an even richer, deeper buttery flavor than the Ribeye center eye. Because there is only a very small strip per steer, this is one of the rarest and most sought-after luxury steaks available.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime Angus (top 2–3% of all US beef)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e 100% pure Spinalis Dorsalis \/ Ribeye Cap (trimmed of excessive outer fat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve moisture and delicate marbling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooking Methods:\u003c\/strong\u003e Pan-searing with butter baste, cast-iron skillet, or charcoal grill over high indirect\/direct heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Shipped cold-chain via our dedicated in-house riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eHow to Cook USDA Prime Ribeye Cap (The \"Crown Jewel\" of the ribeye)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eBecause the Spinalis is naturally loose-grained and packed with intramuscular fat, it cooks faster than denser steaks like strip or sirloin. Watch your cooking time closely!\u003c\/em\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThaw Gently:\u003c\/strong\u003e Thaw overnight in the refrigerator. Set it out 30 minutes before cooking so it sears evenly without dropping pan temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Salt:\u003c\/strong\u003e Pat completely dry with paper towels. Season generously with flaky sea salt and freshly ground black pepper. (With a cut this luxurious, simple seasoning is best).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Heat Sear:\u003c\/strong\u003e Place a cast-iron skillet over high heat. Add just 1\/2 teaspoon of high-heat oil (the steak will release plenty of its own rich fat quickly).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Lay the ribeye cap in the pan. Sear for \u003cstrong\u003e2 to 2.5 minutes\u003c\/strong\u003e until a golden, caramelized crust develops. Flip and sear the other side for \u003cstrong\u003e2 minutes\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter Baste:\u003c\/strong\u003e Reduce the heat to medium. Drop in 1–2 tablespoons of butter, 2 crushed cloves of garlic, and a sprig of fresh thyme. Baste the foaming butter over the cap for 60 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let it rest for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e. Slicing too early will cause its precious juices to pool out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice gently across the grain into thick medallions and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. The heavy marbling in the Spinalis requires reaching at least 130°F to fully render the internal fat into pure liquid flavor.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw USDA Prime Angus Ribeye Cap\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n\u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~98g\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e196%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eComplete, high-bioavailability amino acid profile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eNatural Marbling Fats\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eRich\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eHigh concentration of oleic acid for velvety mouthfeel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~11mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e61%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eSupports oxygen-rich blood cells and prevents fatigue\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~15mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e136%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eEssential for optimal immunity and muscle synthesis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~9.2µg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e383%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eVital for natural energy production and nervous system\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\u003ch3\u003eWhat makes the Ribeye Cap so special?\u003c\/h3\u003e\n\u003cp\u003eWhen you eat a bone-in or boneless ribeye steak, you'll notice a top crescent-shaped piece separated from the main eye by a seam of fat. That outer ring is the \u003cem\u003eSpinalis Dorsalis\u003c\/em\u003e—the tenderest, most heavily marbled, and most flavorful muscle on the entire steer. Our Ribeye Cap steaks are this outer crown separated, rolled or flat-cut on its own.\u003c\/p\u003e\n\u003ch3\u003eWhy is it rarely found in standard supermarkets?\u003c\/h3\u003e\n\u003cp\u003eRemoving the cap lowers the value of the remaining center ribeye (\"eye of ribeye\"), meaning typical butchers prefer keeping them attached. Sourcing pure, dedicated USDA Prime Spinalis is an artisan luxury usually reserved only for Michelin-starred restaurants and high-end specialty steakhouses.\u003c\/p\u003e\n\u003ch3\u003eShould I cook this cut well-done?\u003c\/h3\u003e\n\u003cp\u003eWe strongly recommend cooking to \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e. Because this muscle is so delicate and heavily marbled, cooking it past medium will melt away all its natural luscious fat and diminish its signature tenderness.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":51944563671358,"sku":null,"price":999.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_revribeye.png?v=1761062477"}],"url":"https:\/\/butcherssecrets.ph\/collections\/secret6\/secret-6.oembed","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}