Good Meat Is Not Cheap And Cheap Meat Is Not Good - Meat N' Bone

Good Meat Is Not Cheap And Cheap Meat Is Not Good

· Updated Posted by Meat N' Bone

Meat N' Bone was born with the premise of selling premiumΒ quality meats, particularly the best beef, at prices similar to what you will find at the supermarket. We define good meat as meat that comes from farmers who love what they do, with a care and respect for the animals who are raised to feed us.

We believe in working with farms that follow sustainable practices and are transparent. We also sell what you will not find in most grocery stores or local butchers; the kind of meat you would find at the best steakhouses in America. Dry aged, wet aged, hand-cut; Meat N' Bone is a place for meat lovers to celebrate meat.Β 

One of the challenges behind selling a premium product is educating the consumer, especially when the consumer is not usually exposed to the quality of product we sell.

What makes Meat N' Bone product so special? Why do you sell a Tomahawk Steak $74+ while my local supermarket sells it for $39.99?

All Meat Is Not Created Equal

Even if meat is categorized of a similar grade, it does not mean it is of the same quality.Β When we say "cheap meat is not good, and good meat is no cheap," we are just stating a fact; buying the best product usually comes at a premium.

While our prices are close or above to local supermarkets, you will never find a Tomahawk Steak at our store for $39.99 as you may find in your local Publix,Β Fresh Market or Walmart becauseΒ when it comes to meat, you literally get what you pay for.Β There are enough options out there to find a lower quality steak. Meat N' Bone has focused on offering premium products at affordable prices (which does not necessarily mean cheap).

meat commodity prices

Meat IsΒ A Commodity

This means thatΒ prices are not set by a single individual or entity. The price of commodities is set by supply and demand. Commodities are tradedΒ on exchanges such as the Chicago Mercantile Exchange.

What does that mean for you as a consumer? It means that a comparable product will usually be priced similarly.Β For example, if you search online for meat from the top purveyors in the US, you will find that Meat N' Bone is similarly priced to them; heck, usually even below themΒ but only marginally because we run an extremely LEAN business to be able to offer premium quality meats at supermarket prices. We keep costs low other areas of the business to keep our overheads lowΒ (e.g. our butcher shop is very minimal), so we can offer you the best product at the best price. Our product quality and consistency is one thing we will not compromise on.

Raising Healthy And Happy Cattle Is More Expensive

Raising cattle is expensive. Before that Tomahawk steak makes its way to your grill, a farmer spent 16-18 months nurturing, feeding and taking care of an animal. Happy cattle that are well fed, well cared for and raised with love will be more expensive than cattle raised under any other conditions. We pride ourselves in selling meat that comes from farmers that work hard every day toΒ create safe, delectable, high-quality eats.

For example, at Ferry Farms in Michigan (pictured below), cattle has space to graze. Their diet is reviewed by a nutritionistΒ and during winter, as temperatures drop, they are taken to shelter where they have a roof over their heads and heating systems. That has a cost.

Ferry Farms happy calf

Processing Good Meat Takes More Time

The farm and the environment where the animal is raised is just the beginning. We sell top quality product processed by experienced butchers who dry age ALL of our steaks to make sure they are tender and flavorful. After the primals (the big pieces of meat where steaks are cut from) are done aging, they are hand-cut and hand-trimmed, and then they are individually vacuumΒ packed so that they continue a process of wet-aging to make the meat even more tender.

Cutting beef by hand and aging beef properly has a cost. Your local supermarket will usually age for only 5-7 days.Β Our average steak is dry aged for 21-30 days and then wet-aged for and additional 30+ days.

Fresh Meat Does Not Come Cheap

Last but not least, all of our product is extremely fresh. Our team uses sales analytics to forecast how much meat we will sell every week, and that is what we order. We keep our stock LEAN to be able to offer the best prices, but more importantly, so that ALL of our inventory is fresh. Even the products that we sell frozen have been sitting in our cooler for just a couple weeks.Β This is important because while vacuum-sealing is amazing, in a little over 60 days the freezer will start draining flavor from the meat.

Other online companies buy massive amounts of meat when supply is high, demand is low and prices are good. Then they freeze it and sell it to you over the next 6 months and call it "fresh."Β We do not condone the practiceΒ and that is not what we would call fresh meat.

This Is theΒ Meat N' Bone Difference

Our margins are slim, so you will rarely find us offering discounts over 5%-10%. We believe that those who want the best quality are willing to pay a small premium and also believe thatΒ good meat is not cheap and cheap meat is not good.

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About Good Meat Is Not Cheap And Cheap Meat Is Not Good

Meat N' Bone was born with the premise of selling premium quality meats at prices similar to the supermarket. But this comes as a small premium. Here's why.

Questions

Why is premium meat from Meat N' Bone more expensive than supermarket options?

Premium meat requires higher standards of animal welfare, better feed, longer aging, and skilled butchery. Meat N' Bone's cattle are raised for 16-18 months with proper nutrition and care, then aged for 21-30 days dry-aged followed by 30+ days wet-aged. Hand-cutting and processing by experienced butchers adds additional cost, resulting in a superior eating experience compared to supermarket meat aged only 5-7 days.

How does Meat N' Bone ensure the quality and freshness of its meats?

Meat N' Bone uses sales analytics to forecast weekly demand and orders only what will be sold. The company keeps inventory lean to ensure all products are fresh, with frozen items sitting in coolers for only a couple of weeks. This approach prevents the practice of selling long-frozen meat as 'fresh,' which can drain flavor after 60 days of freezing.

What is unique about the sourcing and processing of Meat N' Bone products?

Meat N' Bone partners with transparent, sustainable farms that prioritize animal welfare. Products are processed by experienced butchers who dry-age all steaks, hand-cut and hand-trim primals, and individually vacuum-pack portions for continued wet-aging. This extended aging process (21-30 days dry-aged plus 30+ days wet-aged) develops superior tenderness and flavor compared to typical supermarket practices.

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Does Meat N' Bone offer discounts or promotions?

Due to slim margins and a focus on quality, Meat N' Bone rarely offers discounts exceeding 5-10%. The company believes those who want the best quality are willing to pay a small premium and maintains that good meat is not cheap and cheap meat is not good.

What is Meat N' Bone's philosophy on 'fresh' meat compared to other online sellers?

Meat N' Bone does not condone selling meat that has been frozen for months as 'fresh.' The company is committed to providing genuinely fresh products by keeping inventory lean and only selling meat that has been recently processed, ensuring maximum flavor and quality for customers.

What makes Meat N' Bone's Tomahawk Steak more expensive than supermarket versions?

While a supermarket Tomahawk might cost $39.99, Meat N' Bone's version costs $74+. The difference reflects superior sourcing from farms with exceptional animal welfare practices, extended dry-aging (21-30 days vs. 5-7 days), hand-cutting by experienced butchers, and individual vacuum-packing for continued wet-aging. When it comes to meat, you literally get what you pay for.

How long does Meat N' Bone age its beef compared to supermarkets?

Meat N' Bone's average steak is dry-aged for 21-30 days and then wet-aged for an additional 30+ days. In contrast, local supermarkets typically age meat for only 5-7 days. This extended aging process develops deeper flavor, enhanced tenderness, and superior culinary performance.

What is Meat N' Bone's approach to pricing compared to other premium meat purveyors?

Meat N' Bone runs an extremely lean business to offer premium quality meats at competitive prices. When compared to top purveyors in the US, Meat N' Bone is similarly priced or often even below them, though only marginally. The company keeps overhead low (minimal butcher shop operations) to pass savings to customers while maintaining uncompromised product quality and consistency.

Why does raising healthy cattle cost more?

Raising cattle is expensive because farmers invest 16-18 months nurturing, feeding, and caring for each animal. Happy cattle that are well-fed, well-cared-for, and raised with love cost more than cattle raised under other conditions. For example, Ferry Farms in Michigan provides cattle with grazing space, nutritionist-reviewed diets, and shelter with heating systems during winterβ€”all of which add significant cost.

What is Meat N' Bone's core mission regarding premium meat?

Meat N' Bone was born with the premise of selling premium quality meats, particularly the best beef, at prices similar to what you find at the supermarket. The company defines good meat as meat from farmers who love what they do and show care and respect for the animals raised to feed us. Meat N' Bone focuses on offering premium products at affordable prices while working with farms that follow sustainable practices and are transparent.