WeekendSavage Meats
Weekend Warrior
6 cuts·9.75 lbs·$18.15/lb
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What's Inside
- 2× Choice Ribeye 14oz
- 2× Prime New York 10oz
- 2× Salmon Filet 6oz
- 1× Shrimp P&D 31-40 2lb
- 2× Ground Beef 16oz
- 1× 80/20 Patties 6pk
The Cut
What's in the Box
Friday comes. The grill goes on. The weekend belongs to you. Friday comes and the grill goes on. Saturday too. By Sunday you’ve fed everyone whomatters and the cooler is almost empty. The Weekend Warrior is built for the man whotreats every weekend like an event. More cuts. Better cuts. The kind of variety thatkeeps every meal interesting and every guest wanting to know when they can comeback. This is not just a subscription. This is a lifestyle.
What's Inside
- 2× Choice Ribeye 14oz
- 2× Prime New York 10oz
- 2× Salmon Filet 6oz
- 1× Shrimp P&D 31-40 2lb
- 2× Ground Beef 16oz
- 1× 80/20 Patties 6pk
Subscribe monthly for the member rate, or buy a one-time box anytime.
Want more? Add individual items anytime at shop
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.
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