Moos-letter number two! This week's big change: build your own Peak Wagyu box!
Build a box
We retired the pre-set boxes and launched a brand new build-a-box experience: every cut from Takemitsu-chan is now its own thing you can add to your box, one pack at a time (the only rule is a $150 minimum, and shipping's free over $500).
So if you've had your eye on one specific cut—the ribeye, the zabuton, a couple packs of curry cubes—but didn't want to commit to a whole box, now's your time to order. And if you'd rather not think about it, tell Peak M.D. (the M.D. stands for meat dealer) the occasion and your budget and it'll build one for you.
Chef Noah's Wagyu curry
Huge thank you to Chef Noah for cooking up a Peak Wagyu curry and walking through the whole thing, start to finish (in his words: "I've made this twice — it's blown my guests' heads off").
We just posted it, please help our social numbers go up and share it! Especially if you've got that friend that loves Japanese curry (you know who they are).
Sunday shop time
The other weekend we held shop time at our house in South Austin: friends came by, picked cuts straight out of our freezer, and walked home with dinner! Feel free to reply to this email, text us, or DM us to schedule a time to come by and peek in our freezer (and enjoy the benefits of no shipping cost).
Photo: that's our freezer!
Still headed to NYC!
In October I'm in New York for the Wagyu Sommelier Level 1 certification, which means I can bring Peak Wagyu with me.
If you or a friend in NYC want some without paying for shipping, reply to this email and lmk—I'll organize a group-buy and hand-deliver it (free shipping to New York, more or less).
Photo: @the.wagyu.sommelier.
