Katie here – we’re always up for whatever Todd comes up with, so here we are!
But here’s the thing, fair warning: Bryan’s been in one of his “experimental moods” lately (I’m gonna call it his “refusing to retire but wants to switch things up” phase), so we’ve got a few items that are pure one-offs. When they’re gone, they’re gone, and we have no plans to bring them back (at least I don’t… but Dad never listens to me, sigh). So read on to see what we’ve got up our proverbial sleeves!
The “Bryan Went Off the Rails” Collection
Wagyu Shortrib Plate - Yeah, we know, we don’t usually mess around with Wagyu, but Bryan got his hands on some Wagyu Shortrib Plates and couldn’t resist. As it’s the middle of summer we’re not going to cut these into portions for braising, but leaving them as the whole 3-bone plate - perfect for smoking. Head’s up though, we only have 30 plates, so I’m assuming these will be gone quickly.
USDA Prime Tri Tip - West Coast classic that we’ve dabbled with in the past. These Prime grade tri tips are what California BBQ dreams are made of. Simple salt, pepper, and fire… that’s all you need. As we usually bring up when talking about Tri Tips, though - pay attention when slicing!! The grain in this cut actually runs in two separate directions, so make sure that as you cut, you’re always slicing against the grain.
USDA Prime Flank Steak - Another departure from our usual lineup. Prime grade flank is a rare find (not to mention finding prime flanks from Holstein steers!), and these are absolutely beautiful. Perfect for anyone who wants to show off their marinade game or just slice thin for the world’s best steak tacos.
The “We’re Back in the Pork Game” News
Pork Rib Chops - For those of you who remember our pork roasts and porterhouse chops and from way back, this is us officially expanding beyond that limited offering. We finally found a pork supplier that meets our standards across multiple cuts, who are also compliant with local regulations (phew!). These bone-in pork rib chops are the perfect introduction to what’s coming; think of them as the pork equivalent of a ribeye, with incredible marbling and flavor. We’re planning to roll out several other great pork cuts on the website soon, so consider this your sneak preview of our expanded pork section.
Bonus Round: July Specials Preview
Since you’re family, we’re giving you a few days head start on our July email blast specials. Use code SUMMER25 for 25% off:
The Fine Print
All of the one-off cuts are available only to Monopole Cru members, and only while supplies last (all 3 beef cuts are VERY limited quantities). They aren’t currently ‘searchable’ on our website, so you need to use the product links (click on the image, or the product name) to navigate to the page.
The July specials will be live for everyone else on our mailing list in a few days, but you get first crack at them. Depending on the response, you guys might move enough of the “Jorge” ribsteaks for me to decide to pull them from the general public offering lol.
As always, thanks for being the best part of what we do. You all keep this crazy business fun, and we’re grateful for this amazing community that’s been a huge part of our success over the years.
Off to go argue with Dad about his next “brilliant” idea… Please don’t ask him about the “Pork Jackalope” he tried to create 
Katie & Bryan
