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DROPPING SUMMER 2022
PREVIEW THE BEST BUTCHER ON THE BLOCKCHAIN
JOIN US AT ST3AKDAO STEAKHOUSE DURING NFT.NYC THE FIRST TASTE OF ST3AKDAO
WE PROVIDE ACCESS TO THE BEST MEAT ON EARTH
ST3AKDAO MEMBERSHIPS
ST3AKDAO PRIME NFT
- Early Access to Butcher Shop
- Preferred Rates with St3akDao Partners
- VIP to Pop-Ups & IRL Events
- Exclusive Access to Our Discord Community
- Priority Access to Exclusive Benefits
- 0.88 ETH at Mint
- 500 Series
- x4 Governance
(Buy at least 5 for future restaurant or commercial accounts)
ST3AKDAO NFT
- Access to Butcher Shop
- Preferred Rates with St3akDao Partners
- Access to Pop-Ups & IRL Events
- Admission into Our Discord Community
- Access to Exclusive Benefits
- 0.28 ETH at Mint
- 1500 Series
- x1 Governance
Shop
THE FIRST FARM-TO-TABLE WHOLE ANIMAL BUTCHER SHOP IN THE METAVERSE
We’re creating a global community of steak lovers ready to experience the best beef in the world.
Protecting the land, caring for animals, and supporting communities is at the heart of the St3akDao commitment.
ROADMAP
St3akDAO is building the best steakhouse and butcher shop in the Metaverse. And we're building it on a foundation of the most sustainable and intentionally raised beef in the world.
Owning a St3akDAO NFT is the only way to experience this premium product. As an NFT holder you’ll have access to a rich collection of chef’s table classes, recipes, pantry ingredients and quality crafted tools, and of course access to some of the best meat on the planet, delivered right to your door. These responsibly sourced accessories are tied to your beef’s region of origin, adding another layer to this incredible story.
The first Metaverse butcher shop opens for business in July 2022.
21 JUNE
NFT.NYC St3akhouse Pop-Up NYC
28 JULY
St3akhouse Pop-Up @futureshape360 Denver
AUGUST
Surf and Turf St3akhouse Pop-Up Hamptons
SEPTEMBER
ST3AKDAO Membership Drop
First Metaverse Butcher Shop Opens for Business with Olive Fed Wagyu from Shodoshima, Japan
NOVEMBER
Holiday Gift Boxes
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10110
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FIRST DROP
Olive Fed Wagyu from Shodoshima, Japan
On the tiny cow shaped island of Shodoshima a handful of farmers have been finishing their small herds by feeding the cows the leftovers from pressing olives. There has been a small thriving olive oil industry on Shodoshima since the early 20th century, alongside Wagyu cattle. Taking the Japanese concept of “Motainai” or a hatred of waste, they asked the question “What can we do with the leftovers from olive oil production?” The answer has created one of the world’s most premium meats, always grading at A4 or above, with excellent marbling, unparalleled taste and the highest levels of omega3s found in any beef.
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