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    Serenity Valley Farms

    The Special Occasion Bundle

    The Special Occasion Bundle

    $99.00 USD
    $99.00 USD
    Sale Sold out
    Shipping calculated at checkout.

    THE SPECIAL OCCASION BUNDLE · SAVE 13%

    SAVE $14.73

    $113.73 bought separately

    4 CUTS · ABOUT 4 LB · $99

    Two 21-day dry-aged strip steaks and two bone-in Mangalitsa chops. The box you order when the dinner matters.

    🚚 Free shipping in KY & neighbors ❄️ Packed in dry ice 📅 Ships Mon & Tue
    2 steaks · 2 chopsabout 4 lb
    2×New York Strip Steak21 days dry-aged. One steak per pack, about 1¼ lb each.$79.98
    1×Mangalitsa Bone-In ChopsTwo chops per pack, about 1⅓ lb. Heritage breed, marbled through rather than trimmed lean.$33.75
    Bought separately$113.73
    Bundle price — you save $14.73$99.00

    Weights are approximate — we cut to the animal, not to a spec sheet.

    Why this one

    Twenty-one days

    Three full weeks in controlled cold before the loin is ever cut into steaks. Moisture leaves, flavor concentrates, and the muscle tenderizes on its own. It is the difference you taste before you can name it.

    The other half of the plate

    Mangalitsa is a Hungarian heritage breed that was nearly extinct forty years ago. Chefs call it the Wagyu of pork, and the marbling is why — it runs through the muscle rather than sitting around it.

    Four cuts, four plates

    Two steaks and two chops. Dinner for two twice over, or a table of four where nobody gets the lesser piece.

    Four cuts, four plates. Dinner for two twice over, or a table of four with a choice.

    About Mangalitsa

    Mangalitsa is a woolly-coated Hungarian breed raised for centuries for its fat rather than its lean. Industrial pork breeding went the other way, and by the 1990s the Mangalitsa was down to a few hundred animals. It came back because cooks wanted it back.

    What you notice is the marbling. It runs through the muscle instead of sitting in a cap around it, so the chop bastes itself as it cooks and stays forgiving in a way modern pork isn’t. That is where the Wagyu comparison comes from, and it is the reason to cook it to 145°F and stop there.

    How to cook them

    The strip

    Take it out of the refrigerator 45 minutes ahead. Salt it, get the pan or the grate properly hot, and sear hard on both sides. Pull at 130°F for medium-rare and rest ten minutes — the USDA figure for whole beef is 145°F, so cook to your own comfort.

    The chops

    Bone-in and fatty, so they take heat well. Sear, then finish over indirect heat to 145°F internal and rest three minutes. Do not take them further — the fat that makes them worth buying renders out past that.

    Both together

    Steaks first, chops second — the chops render fat onto the grate that the steaks don’t need. Rest everything under loose foil while the sides finish.

    How it gets to you

    Shipping by zoneFree from $99 in Kentucky, Tennessee, Indiana, Ohio, West Virginia, Illinois and Missouri. Other states have their own threshold — the full table is on our shipping page.
    Two days, maximumWe ship Monday and Tuesday so nothing sits in a warehouse over a weekend.
    Packed in dry iceArrives frozen, straight into your freezer. If it shows up thawed, send a photo the day it lands.

    Questions people ask

    How many pieces am I actually getting?
    Four. Two New York strip steaks, one per pack, and one pack holding two bone-in Mangalitsa chops. About four pounds all together.
    What does “21-day dry-aged” mean?
    The beef hangs in controlled cold for three weeks before cutting. Moisture leaves, flavor concentrates, and enzymes tenderize the muscle. It is why dry-aged beef tastes deeper than fresh.
    What is Mangalitsa?
    A Hungarian heritage pig breed, woolly-coated and bred for fat rather than lean. Nearly extinct in the 1990s. The marbling runs through the muscle, which is why chefs compare it to Wagyu beef.
    Does this ship free?
    It depends where you are. Free shipping starts at $99 in our Homestead zone — Kentucky, Tennessee, Indiana, Ohio, West Virginia, Illinois and Missouri. Other zones have higher thresholds because the cold chain costs more the further it travels. Every state and rate is listed on our shipping page, and your exact cost shows at checkout before you pay.
    Are these fresh or frozen?
    Frozen, packed in dry ice. Thaw in the refrigerator overnight before cooking.
    How long do they keep?
    Frozen, several months with no real loss. Once thawed in the refrigerator, cook within a couple of days.
    Can I swap something out?
    Not at the bundle price, but both cuts are sold individually in the store.
    View full details

    • The Best Tasting Meat

      ⭐ ⭐ ⭐ ⭐ ⭐

      "The best tasting beef, pork, and chicken products in Kentucky!
      So much better than store bought."
      — William L., Google Review

    • Awesome!!!

      ⭐ ⭐ ⭐ ⭐ ⭐

      "Awesome place to get meats & eggs — really good quality meats.
      Bob & Colleen have the best stuff around. Highly recommend!"
      — Don, Google Review

    • Beautiful!

      ⭐ ⭐ ⭐ ⭐ ⭐
      "The meat is beautiful, absolutely love it — I'll be ordering again soon."
      — Brandi H., Google Review