WeekendSavage Meats
The Weekend Warrior
18-20 lbs
Cut Specs
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 who
matters and the cooler is almost empty. The Weekend Warrior is built for the man who
treats every weekend like an event. More cuts. Better cuts. The kind of variety that
keeps every meal interesting and every guest wanting to know when they can come
back. This is not just a subscription. This is a lifestyle.
Pack Details:
- Feeds: 4 people
- Meals per month: 6-8
- Total protein: approx. 15 lbs
- Flash frozen. Vacuum sealed. Delivered cold to your door.
What's Inside:
What's Inside
- 2 Prime Ribeye Steaks 14oz
- 2 Choice New York Strip Steaks 10oz
- 4 Boneless Skinless Chicken Thighs 1lb
- 2 Choice Top Sirloin Steaks 8oz
- 12 Beef Patties (80/20 Ground Beef)
- 2 lbs Peeled & Deveined Shrimp (31-40 count)
- 2 Salmon Filets 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
