The Butcher’s Grain Bundle

Tasting Notes of the Curator

There is a certain honesty to this bundle—nothing excessive, nothing unnecessary, just ingredients chosen for how well they hold their own and how naturally they come together. The Secret Ultra Tender Cut of Aberdeen Angus IGP by Metzger Frères offers a richness that is both clean and deeply flavorful, with a tenderness that speaks to careful sourcing and precise handling. It is a cut that does not need embellishment, only proper heat and attention.

The toasted buckwheat kasha from Sabarot carries a warm, nutty aroma that intensifies as it cooks. Each grain remains distinct, offering a gentle bite that contrasts beautifully with the softness of the beef. It absorbs flavor readily, making it an ideal companion to the juices left behind in the pan.

Kohlrabi introduces a necessary contrast. Crisp and subtly sweet, it provides a fresh counterpoint to the richness of the meat and the depth of the grains. Whether served raw or lightly cooked, it brings balance—never overpowering, always supporting.

Finally, Échiré Butter binds everything together. Its silky texture and delicate tang elevate each component, carrying flavor across the plate and lending a quiet richness that lingers without overwhelming. Together, these elements form a dish that feels complete—textured, balanced, and deeply satisfying.

What’s in this bundle

• 2 x The Secret Ultra Tender Cut of Aberdeen Angus IGP by Metzger Frères ( M – 181g to 210g)
• Sabarot Sarrasin Toasted Buckwheat Kasha
• Kohlrabi (Approx. 400–500g)
• Échiré Butter Bar AOP

Pairings and Suggestions

This bundle is designed for a complete, composed dish built in a single pan:

Butter-Basted Steak with Kasha

Season steak with salt and pepper Sear in a hot pan, basting with Échiré butter Rest the steak, then use the same pan to cook or toss the kasha, allowing it to absorb the rendered juices

Kohlrabi for Contrast (Don’t skip this)

Thinly slice or shave and serve fresh with a touch of salt and olive oil This adds crunch and brightness to balance the richness of the dish

Alternative Preparations

Dice kohlrabi and cook it with the kasha for a softer, integrated texture Lightly sauté kohlrabi in butter for a more mellow, slightly sweet finish

To serve

Spoon kasha onto the plate Slice steak and lay over the grains Finish with a small knob of butter and kohlrabi on the side

This is a dish built on contrast—richness, nuttiness, and freshness working together in balance.

Of Grain and Craft

There is a quiet craft to meals built this way—where each ingredient is chosen not for complexity, but for how it contributes to the whole. Buckwheat, long valued across Europe for its resilience and depth, has been a staple in kitchens that favor substance over spectacle. It pairs naturally with meat, not to compete, but to carry and extend its flavor.

In the hands of a skilled butcher, beef becomes more than just a cut—it becomes a centerpiece worthy of restraint. It asks only for heat, time, and a bit of care. Around it, the rest of the plate forms almost instinctively.

And then there is the balance—something fresh, something crisp. A reminder that even the richest meals benefit from contrast.

This bundle reflects that philosophy. It is not elaborate, but it is complete. A composition built on instinct, craft, and the quiet understanding that good ingredients, treated well, are more than enough.

Storage Instructions

Keep the beef frozen upon receipt. Thaw slowly in the refrigerator overnight before cooking. Do not refreeze once thawed.

Store kasha in a cool, dry place. Keep kohlrabi refrigerated in the crisper drawer. Store butter chilled. For best results, prepare fresh components within a few days of receipt.