Most PopularSavage Meats
The Grill Master
30-32 lbs
Cut Specs
The Cut
What's in the Box
People don’t come for the company anymore. They come for the food.
People don’t just come to your house for the company anymore. They come for the
food. They plan their weekends around your cookouts. They text you Thursday asking
what’s on the grill this weekend. The Grill Master pack is for the man who has earned
that reputation and intends to keep it. Premium cuts. Real variety. The full expression of
what it means to feed your tribe like you mean it.
Pack Details:
- Feeds: 4-6 people
- Meals per month: 7-8
- Total protein: approx. 20 lbs
- Flash frozen. Vacuum sealed. Delivered cold to your door.
What's Inside:
What's Inside
- 2 Prime Bone-In Ribeye Steaks 16oz
- 2 Choice Filet Mignon 8oz
- 2 Choice New York Strip Steaks 10oz
- 4 Boneless Skinless Chicken Breast 1lb
- 4 lbs Shrimp HLSO (41-50 count)
- 2 Salmon Filets 6oz
- 4 Bone-In Pork Chops 4-6oz
Cook Guide
How to Not Screw It Up
Thaw Individually
24–48 hours in the fridge per cut. Plan ahead — great meat deserves patience.
Bring to Room Temp
30–45 minutes on the counter before cooking. Even heat = even cook.
Season Generously
Kosher salt, cracked black pepper, and if you want — a little garlic powder. Let it sit 15 minutes.
Match the Method to the Cut
Steaks → cast iron. Ribs → low and slow. Ground beef → high heat, don't move it.
Use a Thermometer
Medium-rare starts at 130°F. Don't guess on premium beef.
Rest Every Cut
Minimum 5 minutes under foil. The juice is still cooking. Don't rush it.
What the Savages Are Saying
“I've been ordering from premium butchers for 10 years. This is the best cut I've ever cooked at home. The quality is real — you can taste the difference immediately.”
— J. Harmon · Denver, CO · Verified Purchase
“The marbling on this thing is incredible. Cooked it over oak on my offset smoker. My buddies went quiet. That's the highest compliment a man can give a steak. Subscribed the same night.”
— D. Reyes · Austin, TX · Verified Purchase
“Packaging was solid — arrived still frozen solid on dry ice, vacuum sealed perfectly. Cooked on cast iron with butter and thyme. Crust was unreal. Already set up my subscription.”
— M. Washington · Chicago, IL · Verified Purchase
