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Ancient buffalo carved paths through the wilderness that led American pioneers and explorers to new frontiers. One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years. In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them, we created our signature Buffalo Trace Kentucky Straight Bourbon Whiskey.
Buffalo Trace Kentucky Straight Bourbon Whiskey is distilled, aged and bottled at the most award-winning distillery in the world. Made from the finest corn, rye and barley malt, this whiskey ages in new oak barrels for years in century old warehouses until the peak of maturity. The taste is rich and complex, with hints of vanilla, toffee and candied fruit. The smooth finish lingers on the palate. This will never change.
Japan has a global reputation for magnificently tender and high-quality domestic wagyu beef. There are many delicious varieties of wagyu, but Gifu prefecture’s local Hida beef is known as one of the very best. The main differences of Hida beef from other wagyu can be found in its muscle and marbling. While all branded A5 varieties feature intense marbling, Hida beef is considered by many to be the ideal wagyu.
Hida cattle are raised on the clean air and pristine water of Gifu prefecture located under the shadow of Japan’s Northern Alps. Although the prefecture originally had several varieties of local cattle referred to as “Gifu beef,” the Hida beef brand wasn’t established until the 1980s when a cattle farmer brought a breeding bull named Yasufuku to Gifu from Hyogo prefecture, the birthplace of Kobe beef. Yasufuku is widely considered to be the patriarch of modern-day Hida beef cattle.
While the Kobe beef brand is internationally recognized, Hida beef has become equally esteemed in Japan since winning the Wagyu Olympics in 2002. Many say that it’s the pure spring water of Gifu prefecture that contributes to the wonderful flavor of Hida beef. In addition, Gifu farmers are highly skilled at raising superior cattle that yield the very best quality cuts.
The Ribeye Cap is a rare cut that is considered to be the single most delectable and flavorful steak available. Also known as the deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu Beef please use its own fat to line the pan, griddle or grill you will be using, you may cut off a small piece of fat from the steak to use should it be necessary.
Working through a bushel of oysters is simple with the OXO Good Grips oyster knife. Its soft handle is shaped to nestle comfortably in your hand. Even better, the handle won’t slip as the sturdy, stainless-steel blade with its bent tip penetrates and pries open the toughest shells. The oyster knife is dishwasher-safe.
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