Surf + Turf

$ 67 00

16 oz. portion

American Wagyu NY Strip

: This American Wagyu NY Strip steak is arguably the perfect balance of well-distributed marbling and deep flavor from the sirloin. If you're a fan of a marbled steak but prefer a slighter leaner cut compared to the ribeye, this is the way to go.

Pair with Maine lobster or our day boat scallops for a classic surf and turf dinner.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
: Surf & Turf by Chef Zoltan Kosa of the ReelHouse in Boston
: American Wagyu NY Strip is from Black Hawk Farms in Princeton Kentucky. Cattle are raised humanely without hormones or antibiotics.

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American Wagyu NY Strip

$ 67 00

$ 16 00

1 lb pack

American Wagyu Burger Patties

: Whether you are craving a burger, or looking to mix it up with some tender meatballs or bolognese on a weeknight, you can't go wrong with these burgers patties.

Sold as 1 lb packs with two 8 oz. patties each

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
: Surf & Turf by Chef Zoltan Kosa of the ReelHouse in Boston
: Wulf's Fish + Black Hawk Farms Not all fish is created equal, and neither is all beef. We've partnered with our friends at Black Hawk Farm in Princeton, Kentucky who are raising American Wagyu cattle on their own farm with meticulous care for the land and the animals.

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American Wagyu Burger Patties

$ 16 00

The best chefs in the nation trust Wulf's Fish

Carl Dooley

Mooncusser - Boston
Top Chef Finalist
James Beard Nominee

The quality of the fish is amazing, but the best part of working with Wulf's is the customer service. There is always someone there to answer a question, seek out a special product, or drop off an emergency order. They are the best!

Heather Tolmie

America's Test Kitchen
Test Kitchen Shopping and Receiving Lead

Our goal in the Test Kitchen is to develop the very best recipes possible. That starts with using the very best ingredients - and believe me, we have exacting standards! That's why the gang at Wulf's is such a perfect fit for us. Their quality is second to none and their wealth of knowledge continues to be an invaluable resource.

Tracy Chang

Pagu - Cambridge, MA

I love working with Wulf because it's a symbiotic relationship. They take care of us with reliable, quality product that is transparent and sustainably sourced. Their service is top; they are excellent communicators and work 'round the clock to make sure we get what we need in time, which is crucial in this industry. During Covid, they have been supportive of our nonprofit initiatives in providing donated, quality product to frontline essential workers and food insecure families in need.

Surf + Turf

The best chefs in the nation trust Wulf's Fish

Meri Lippard

America's Test Kitchen
Test Kitchen Manager

Carl Dooley

Mooncusser - Boston
Top Chef Finalist
James Beard Nominee

Heather Tolmie

America's Test Kitchen
Test Kitchen Shopping and Receiving Lead

Tracy Chang

Pagu - Cambridge, MA

Michael Geib

167 Raw - Charleston SC

Cedric Vongerichten

Wayan - NYC
Perry Street - NYC

Ayaka Guido

ABC Kitchen - NYC

Michael Smith

Farina Ristorante & Oyster Bar - Kansas City
James Beard Winner

Karen Akunowicz

Fox & the Knife - Boston
James Beard Winner, Top Chef & Top Chef All-Stars

When should we send your message?

Surf + Turf

The best chefs in the nation trust Wulf's Fish

Carl Dooley

Mooncusser - Boston Top Chef Finalist James Beard Nominee

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When should we send your message?

Mooncusser - Boston
Top Chef Finalist
James Beard Nominee