This bundle of pasture-raised beef and pork is curated especially for Milk Street by small producer Porter Road. It’s filled with everyday favorites and more unique cuts—all leaps and bounds above what you’d get at the grocery store and even many butcher shops. Every cut comes from farms with the highest standards of animal care, and each piece is hand-cut by Porter Road’s expert butchers—taking their time to ensure the quality of every item. Combining the best of Porter Road, each box includes 2 dry-aged sirloin fillets, 2 New York strip steaks, 2 pounds of dry-aged ground beef, 2 pounds of Korean short ribs, 1 pound of sweet Italian sausage, 1 pound of kielbasa links, 2 boneless pork chops and 1 pork shank. The chops sport a rich fat cap that can be seared to make a crispy edge, while the pork shank is melt-in-your-mouth delicious when braised low and slow. Lightly spicy, the Italian sausage is made from lean meat and fat mixed with fennel, oregano, garlic and other aromatics, while the kielbasa—fragrant with garlic and oregano—has a satisfying snap. Porter Road’s pork lives a humane lifestyle in the western Kentucky woods.

This bundle of pasture-raised, dry-aged beef is curated especially for Milk Street by small producer Porter Road. It’s leaps and bounds above what you’d get at the grocery store and even many butcher shops. Every cut comes from farms with the highest standards of animal care, and each steak is hand-cut by Porter Road’s expert butchers, who take the time to ensure the quality of every item. Each box includes 2 dry-aged sirloin fillets (a tender, juicy cut), 2 New York strip steaks and 2 pounds of dry-aged ground beef. The ground beef is made from an assortment of cuts that achieve the ideal meat-to-fat ratio, so it’s far more intensely flavorful than your typical single-cut grind. The box is topped off with 2 pounds of Korean short ribs that are cross-cut from the first four to five ribs, so the thin strips of meat are interlaced with rich ribbons of fat and tasty bone marrow.

Every kitchen should have a Chinese-style cleaver, whose tall, heavy-duty blade and forward-heavy balance do most of the work for you when chopping big batches of vegetables and mincing meats or herbs. We found an excellent model from Japanese producer Toryumon that, unlike most flat-bellied cleavers, has a slightly curved edge similar to a European-style chef’s knife, so American home cooks will find it easier to use. Plus, the barrel-shaped handle can you more control than a standard shape.

Staub's durable enameled cast iron cooks evenly at a broad range of temperatures and has low-stick properties for easy, no-fuss cooking—for best results, use low or medium heat. The company thickly glazes the outside of its cookware and lines the interiors with a matte-black enamel, so it's impervious to chipping. Whether you're braising browning or roasting, there’s very little you can’t cook in this dish, and we consider it an absolute kitchen essential. Staub's handsome designs and rich colors will look great on any table, and the pieces are durable enough to be passed on to the next generation.

Every kitchen should have a Chinese-style cleaver, whose tall, heavy-duty blade and forward-heavy balance do most of the work for you when chopping big batches of vegetables and mincing meats or herbs. We found an excellent model from Japanese producer Toryumon that, unlike most flat-bellied cleavers, has a slightly curved edge similar to a European-style chef’s knife, so American home cooks will find it easier to use. Plus, the barrel-shaped handle can you more control than a standard shape.

Many supermarket tahinis are over-roasted, which gives them an unpleasant, bitter flavor. They are also too thick and hard to stir into a creamy blend. Soom's tahini has a full, nutty flavor as well as a pourable and well-balanced texture, made from single-origin white sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio.

Casablanca Market's preserved lemons have a bright, balanced flavor and they aren't overly salty or bitter like some brands. We like that they add a bold, piquant kick to dishes without being too sour, and their tender texture is perfect for chopping finely and incorporating into recipes.

The moHA! ginger grater has blades that are arranged in all directions for steady grating, as opposed to a one-directional rasp grater. But like with a wand-style rasp grater, moHA!'s cutting surface is made of sharp and durable precision-cut stainless steel. When you rotate the device, an integrated cleaning arm sweeps in a circular motion to scrape shavings off the blade, so all of the grated food ends up in your recipe, not stuck in crevices. A small compartment catches food shavings, for less mess and easier measuring; plus, the concave sides are comfortable to hold and allow you to keep a firm grip on the grater during use. The moHA! Ginger Grater has pieces that detach easily for cleaning, but the device stays together during use. When you're done using it, simply disassemble and toss it in the dishwasher.

Unlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce. Unlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce. Plus, this umami-packed sauce is now available gluten free.

We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.