Snake River Farms

James Beard Award-Winning Chef Jamie Bissonnette is known for his uncanny abilities to cook a wide range of international cuisines, nose-to-tail sensibilities, and impressive tattoos. We asked Jamie to put together a curated box of our products that he’d enjoy cooking in his kitchen.

The result is Jamie Bissonnette’s Selection, a fun assortment of some of our lesser-known American Wagyu Beef cuts that caught Jamie’s eye. You’ll find our Culotte, Teres Major and Bone-In Filet Mignon in this box of beef that is fit for a chef or home cook with a slightly more adventurous flair.

Jamie has prepared a recipe for each one of these cuts and included Jacobsen Salt and DEA Harissa Paste to add an extra splash of flavor. This is the ideal gift for the foodie or food explorer on your gift list.

Jamie Bissonnette is a winner of the Cochon 555 nose-to-tail competition and was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast. Jamie was named 2016 Massachusetts Executive Chef of the Year. His restaurants include Coppa and Toro in Boston, Little Donkey in Cambridge. Jamie has also opened Toro in New York City and Bangkok, Thailand. 

Jamie Bissonnette's Selections

$391.00

$285.00

Availability: In stock

American Wagyu Culotte - 2 lbs.   +$49.57
American Wagyu Teres Major   +$34.99
American Wagyu Black Grade Bone-In Filet Mignon   +$47.38
Jacobsen Black Pepper Infused Salt   +$10.93
SRF Thermo Bag   +$0.00

Items sold individually are valued at $391.00

  • Grade: SRF Black - Higher than USDA Prime, BMS 6 to 8
  • Steaks are wet-aged 21+ days for improved flavor and texture
  • Products ship frozen and will arrive frozen or partially thawed.

James Beard Award-Winning Chef Jamie Bissonnette is known for his uncanny abilities to cook a wide range of international cuisines, nose-to-tail sensibilities, and impressive tattoos. We asked Jamie to put together a curated box of our products that he’d enjoy cooking in his kitchen.

The result is Jamie Bissonnette’s Selection, a fun assortment of some of our lesser-known American Wagyu Beef cuts that caught Jamie’s eye. You’ll find our Culotte, Teres Major and Bone-In Filet Mignon in this box of beef that is fit for a chef or home cook with a slightly more adventurous flair.

Jamie has prepared a recipe for each one of these cuts and included Jacobsen Salt and DEA Harissa Paste to add an extra splash of flavor. This is the ideal gift for the foodie or food explorer on your gift list.

Jamie Bissonnette is a winner of the Cochon 555 nose-to-tail competition and was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast. Jamie was named 2016 Massachusetts Executive Chef of the Year. His restaurants include Coppa and Toro in Boston, Little Donkey in Cambridge. Jamie has also opened Toro in New York City and Bangkok, Thailand. 

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Review(s)

  • Scrumptious

    Marvelous flavor and texture!

    Posted 11/6/2017 by

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