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"An unusual kit for meat nerds that includes a 48-ounce Tomahawk ribeye, smoked salt, chimichurri, and a branded tote, but what really sets it apart is a special Meat Project zine co-created by chef John Manion (El Che Steakhouse) and food writer Maggie Hennessy that features essays, photo guides, tips, and techniques to help amateur chefs try live-fire cooking at home." - Naomi Waxman