The Wild Cut
One Cut. One Recipe. No Imitations.
Each week, we spotlight our distinct cuts, rare, expressive, and born to be cooked in a high-end restaurant or over flame in your back yard. This isn’t just a recipe. It’s an invitation to sharpen your knives, fire up your instincts, cook something unforgettable, and impress your friends.
This Independence Day, you’re going beyond burgers. We’ve lined up three rare, fire-worthy cuts with techniques built for the confident home griller. Whether you're reverse-searing Wagyu or skewering lean ostrich over live flame, these recipes put the power in your tongs. No fluff—just serious meat, real heat, and crowd-stopping results.
The Lineup:
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🔥 Mesquite-Grilled Bison Ribeye with Charred Shallot Butter Heavy on flavor, light on fuss. Salt, sear, rest, and finish with a smoky shallot butter that takes it over the top. Bison’s lean strength demands focus—but rewards with rich, primal character.
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🔥 Reverse-Seared American Wagyu Zabuton with Smoked Garlic Glaze Start low, finish hot. Marbled to the edge, this cut melts under slow heat, then delivers bark and bite with a final flame-kissed sear. That garlic glaze? It’s your new signature move.
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🔥 Ostrich Filet Skewers with Citrus-Ancho Marinade Lean, fast, and wildly flavorful. A 24-hour marinade locks in brightness and heat, while direct-grilling gives these skewers the char they crave. Serve medium-rare and let the silence of satisfaction speak.
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🔥 Order the Featured Cuts & Get the Recipes — Take the flame into your own hands. Click the links to order your cuts and recipes.
Enter the Wild!
Crafted for those who appreciate the exceptional, World Class Meats presents - The Wild Tasting Series, an exclusive curated exploration of the world's most distinctive flavors. Beyond the expected, each tasting experience is a gathering of food adventurers, an intimate encounter with wild game, exotic meats, and gourmet provisions, brought to life by visionary chefs. Join us for a voyage into the Wild!
