Elenco prodotti

Costata con osso extra marezzata
HK$495

Costata con osso extra marezzata

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Full Blood Wagyu Rib Eye M5+ 300gr
HK$445

Full Blood Wagyu Rib Eye M5+ 300gr

The Rib Eye steak is a crowd favorite for the grill. Also known as Entrecote, it's cut from the rib part of the steer. Our Wagyu Ribeye steaks have all that rich beefy flavor, but thanks to that incredible Wagyu genetics, it's also amazingly tender. Deliciously marbled, with a large chunk of fat in the middle that melts into the steak when grilled.  Wagyu Ribeye steaks rank a bit below in tenderness than loin steaks, but have more flavor thanks to the higher fat content. Our Wagyu ribeye steaks for sale are always pasture-raised, free of hormones and antibiotics.

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Full Blood Wagyu Rib Eye M7+ 300gr
HK$535

Full Blood Wagyu Rib Eye M7+ 300gr

The Rib Eye steak is a crowd favorite for the grill. Also known as Entrecote, it's cut from the rib part of the steer. Our Wagyu Ribeye steaks have all that rich beefy flavor, but thanks to that incredible Wagyu genetics, it's also amazingly tender. Deliciously marbled, with a large chunk of fat in the middle that melts into the steak when grilled.  Wagyu Ribeye steaks rank a bit below in tenderness than loin steaks, but have more flavor thanks to the higher fat content. Our Wagyu ribeye steaks for sale are always pasture-raised, free of hormones and antibiotics.

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Full Blood Wagyu Rib Eye M9+ 300gr
HK$655

Full Blood Wagyu Rib Eye M9+ 300gr

The Rib Eye steak is a crowd favorite for the grill. Also known as Entrecote, it's cut from the rib part of the steer. Our Wagyu Ribeye steaks have all that rich beefy flavor, but thanks to that incredible Wagyu genetics, it's also amazingly tender. Deliciously marbled, with a large chunk of fat in the middle that melts into the steak when grilled.  Wagyu Ribeye steaks rank a bit below in tenderness than loin steaks, but have more flavor thanks to the higher fat content. Our Wagyu ribeye steaks for sale are always pasture-raised, free of hormones and antibiotics.

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Full Blood Wagyu Striploin M5+ 300gr
HK$445

Full Blood Wagyu Striploin M5+ 300gr

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

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Full Blood Wagyu Striploin M7+ 300gr
HK$535

Full Blood Wagyu Striploin M7+ 300gr

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

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Full Blood Wagyu Striploin M9+ 300gr
HK$655

Full Blood Wagyu Striploin M9+ 300gr

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

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Full Blood Wagyu T-Bone M5+ 1kg
HK$980

Full Blood Wagyu T-Bone M5+ 1kg

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee? Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

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Full Blood Wagyu T-Bone M7+ 1kg
HK$1,280

Full Blood Wagyu T-Bone M7+ 1kg

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee? Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

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Full Blood Wagyu T-Bone M9+
HK$1,780

Full Blood Wagyu T-Bone M9+

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

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Pure Black Angus Black Onyx Bone in Rib Eye M3+ 1kg
HK$450

Pure Black Angus Black Onyx Bone in Rib Eye M3+ 1kg

Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout.

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Pure Black Angus Black Onyx Striploin M3+ 300gr
HK$145

Pure Black Angus Black Onyx Striploin M3+ 300gr

Angus Beef Strip Loin is the whole muscle of the steak cut known as the NY Strip Steak. Roast whole or portion into individual steaks. Portioned steaks are great on the grill or seared in a pan. Cook to medium rare to maximize the quality of this beef.

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Pure Black Angus Black Onyx Rib Eye M3+ 300gr
HK$170

Pure Black Angus Black Onyx Rib Eye M3+ 300gr

This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

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Pure Black Angus Black Onyx Tenderloin M3+ 300gr
HK$235

Pure Black Angus Black Onyx Tenderloin M3+ 300gr

The most tender beef roast is lean, succulent and elegant, with mild flavor.

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Pure Black Angus Black Onyx M3+ Tomahawk 1,5kg
HK$840

Pure Black Angus Black Onyx M3+ Tomahawk 1,5kg

Black Angus Tomahawk Steak is known for the mother of all steaks, absolutely juicy and succulent.  Having a BBQ?  Why not impress your mates with a Angus tomahawks for the hungry lads!

Tomahawk steak is a cut of beef ribeye that has extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe.  

 

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Pure Black Angus Black Onyx M3+ T-Bone 1kg
HK$600

Pure Black Angus Black Onyx M3+ T-Bone 1kg

This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

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Pure Black Angus Black Onyx M3+ Porterhouse 1kg
HK$720

Pure Black Angus Black Onyx M3+ Porterhouse 1kg

Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

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Full Blood Wagyu Porterhouse M5+ 1kg
HK$1,320

Full Blood Wagyu Porterhouse M5+ 1kg

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

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Full Blood Wagyu Porterhouse M7+ 1Kg
HK$1,620

Full Blood Wagyu Porterhouse M7+ 1Kg

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

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Full Blood Wagyu Porterhouse M9+ 1kg
HK$2,080

Full Blood Wagyu Porterhouse M9+ 1kg

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

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Artisanal Lovison Sausage Carnia style 300g
HK$75

Artisanal Lovison Sausage Carnia style 300g

A fresh sausage from the heart of the Friuli Region in extreme Nord-East of Italy produced with highest quality meat selected from the best quality of the Region.

The taste is round, sweet and very pleasant. Amazing when grilled in the traditional way or in a pan; try it in the bolognese sauce or in a risotto with radicchio.

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Fresh Sausage Artisanal Luganega Trentina 300g
HK$75

Fresh Sausage Artisanal Luganega Trentina 300g

Made from Italian Pork meat in Trentino Alto Adige where the Luganega has been part of the culinary tradition since the fourteen century, when the first cookbooks of the local cuisin appear.

The raw material is carefully selected and the spieces are bought in small quantity to mantein the aroma.

Can be served with polenta, or for add flavor to dumplings with sauce or broth. For summer time our suggestion is to grill.

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"Bollito Misto" - Italian Mixed Beef Cut to Boil - 1.5Kg - frozen
HK$297

"Bollito Misto" - Italian Mixed Beef Cut to Boil - 1.5Kg - frozen

Bollito Misto "mixed boil" or "mixed boiled meat" is a classic Northern Italian Stew, consisting of various tougher cuts of beef to which can add parts of hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth.

Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-RomagnaPiedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostardasalsa verde, horseradish, or chutney.

The resulting broth is skimmed, strained, and can be used also as a base for soups, risottos.

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Beef Bones for broth
HK$198

Beef Bones for broth

Broth is a very ancient food, our ancestors when they discovered fire, most likely collected the bones left over from pieces of meat to prepare broths that were simmered together with vegetables in the skin of animals used as recipients.

The bone broth can be defined almost a medicine for the body, the nutritional properties are many, I have been preparing it for some time and I propose my recipe, simple to prepare and with a classic taste without particular aromas that can change the flavor.
If you are following Paleo, you should use bone broth regularly, if you have not tried it yet, you will discover the benefits of this nourishing and healing food and you will never be able to do without it.

Bone broth is rich and nutritious, it is traditionally used as a health remedy in many cultures, it is one of the most convenient foods we can prepare at home, often recommended to cure the flu and as nourishment for the sick, as well as to strengthen bones, teeth, hair and nails thanks to the high content of calcium, magnesium, phosphorus, collagen, glycine, chondroitin and glucosamine.
Beneficial food for the intestine: bone broth is the key to intestinal health and to facilitate digestion, it is useful for repairing damaged intestinal walls, as it contains substances such as amino acids, glucosamine, gelatin, vitamins, fats and salts minerals. Highly recommended for those with autoimmune problems or intestinal flora imbalances, to be integrated daily in their diet.

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Fresh Cotechino Musetto Lovison - 2pcs 500gr each
HK$220

Fresh Cotechino Musetto Lovison - 2pcs 500gr each

Fresh done from Lovison, need to be cooked.

Artisanal product, it is light in color, dry to the touch, not excessively greasy.
The taste is sweet, slightly leaner and softer than other similar products.

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Mix Beef Broth - 1.6kg - frozen
HK$250

Mix Beef Broth - 1.6kg - frozen

Bollito Misto "mixed boil" or "mixed boiled meat" is a classic Northern Italian Stew, consisting of various tougher cuts.

Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-RomagnaPiedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostardasalsa verde, horseradish, or chutney.

The resulting broth is skimmed, strained, and can be used also as a base for soups, risottos.

With chuck and brisket

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Macinato di Chianina IGP
HK$319

Macinato di Chianina IGP

Le Chianine nello specifico, le fattrici, vivono in uno stato di semibrado, pascolano tutto il giorno e alla sera rientrano in stalla per essere alimentate con foraggi freschi o secchi. Per quanto riguarda gli animali destinati alla produzione di carne, vengono svezzati ad un età di circa 4-5 mesi, quando il colore del loro mantello è virato completamente da rosso fromentino a bianco porcellana; rimangono in stalla per un periodo di circa 18-20 mesi, tempo necessario per il completo sviluppo dell’animale. L’alimentazione degli animali insieme alla razza, sono le componenti che permettono di ottenere un prodotto finale di alta qualità, con spiccate caratteristiche organolettiche e olfattive.

Carne succulenta, nutritiva, con un bassisimo contenuto di colesterolo circa il 2 %; queste caratteristiche si possono riconoscere dal tipico colore rosso scuro della carne e dal caratteristico grasso di marezzatura intramuscolare. Queste qualità derivano dalla razza, dall'alimentazione e dalla frollatura (>30 giorni).

 

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French rack di vitello bianco da latte
HK$1,290

French rack di vitello bianco da latte

Vitelli in mandrie che giocano con grandi palloni appesi? Sicuro! I vitelli di Peter's Farm possono decidere liberamente quando e quanto vogliono mangiare o se muoversi, alzarsi, sdraiarsi, giocare o dormire. 

Il benessere degli animali, la tranquillità e la libertà dei vitelli si esprimono nella qualità e nel sapore della Carne di Vitello 
Peter's Farm. La sicurezza alimentare viene pienamente garantita e la trasparenza di Peter's Farm le permette di tracciare la provenienza dei prodotti, fino all'allevamento di provenienza.

Origine Olanda

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Costata senza Osso
HK$292

Costata senza Osso

La carne maremmana e’ una carne dalle qualita’ organolettiche superiori, con un tenore in colesterolo pari a quella del pesce, sana perche’ proveniente da capi alimentati solo con foraggi, pascoli e cereali aziendali, ROSSA perche’ con un tasso emoglobinico alto dovuto alla vita libera e all’allevamento brado,magra perche’ gli animali sono allevati all’aperto e non in stalle anguste, dal sapore antico e “forte” perche’ gli animali pascolando liberi si alimentano anche di erbe aromatiche, come il ginepro, presente nel sottobosco della macchia maremmana.

CONSEGNATA TUTTI I VENERDI

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