The Well Hung is our biggest box. Every month we hand-pick a mix of your kitchen staples, some ready-to-eat, and some of our best cuts from the butcher. All our beef is grass-fed, Kenyan and 100% traceable.
How the Well Hung box works
The Well Hung product mix changes each month. You can order as often as you like (weekly, fortnightly, every three weeks, or monthly). The contents stay the same until the following month's menu drops, so you always know what's coming.
Nairobi customers: boxes are delivered on Thursdays or Saturdays.
Rest of Kenya: boxes are delivered on Fridays, or collection from the Butcher’s Block for Nanyuki customers - also on Fridays.
What's in The Well Hung for October?
All products are frozen.
- Surprise Butcher's Cut - a premium cut chosen by the WHB butcher, different every month - 500g
- WHB Dry Aged Sirloin Steak - 1 × 500g
- WHB Dry Aged Rib Eye Steak - 1 x 500g
- WHB Dry Aged Rump Steak - 1 x 500g
- WHB Dry Aged Osso Buco - 1 Kg
- WHB Beef Steak Mince - 2 × 500g packs
- WHB Premium Beef Burgers (4 pieces) - 2 x 500g packs
- WHB Traditional Biltong - 1 x 200g
About the Cuts
Sirloin Steak - Cut from the middle back of the animal, the sirloin sits alongside the fillet as one of the most prized steaks in the butchery. It has good marbling and a firm fat cap that bastes the meat as it cooks, giving it a richer, deeper flavour than leaner cuts. Dry aged to intensify the flavour even more. Cook hot and fast, and rest well before cutting, then slice against the grain.
Rib Eye Steak - The ribeye is taken from the rib section and is one of the most heavily marbled cuts on the animal. The fat runs through the muscle itself rather than sitting on the outside, which means flavour in every bite and a natural basting effect as it cooks. Get the pan very hot and cook to medium rare, making sure you rest it properly.
Rump Steak - Rump is a working muscle, which means it has more flavour than most other steaks but a slightly firmer texture that benefits from resting it well after cooking. This is one of the most economical premium cuts in the butchery and consistently underrated. It’s best cooked on a very high heat, sliced thinly against the grain, and rested for at least five minutes before serving.
Osso Buco - Cross-cut shin on the bone with marrow at the centre. This is a slow cook classic that brims with flavour. As it braises, the marrow slowly melts from the bone into the dish, building an incredibly rich, deep sauce that you can’t get any other way. Low, slow, and delicious.
Beef Steak Mince - our steak mince is produced with a higher meat-to-fat ratio than standard mince (steak mince has 80% lean meat and 20% fat). Economical, versatile and delicious, our beef mince lends itself well to any mince recipe from bolognese to burgers, kofta to meatballs.
Premium Beef Burgers - Grass-fed beef chuck with nothing but salt and pepper. We don’t add binders or fillers. Cook these burgers on the BBQ or in a cast iron pan.
Traditional Biltong - The finest, grass-fed beef biltong that delivers exceptional flavour and texture, offering a protein-rich snack. Good on its own, on a cheeseboard, actually anywhere! Once defrosted, keep cool and eat within a week.
