Bring Mami the Umami: What to cook this Mother's Day - Meat N' Bone

Bring Mami The Umami: What To Cook This Mother's Day

May 9th we celebrate mom, at-least officially. It is a good opportunity to see the siblings and get the whole family together for good eats.

You can go out to a nice place like The Wagyu Bar or you can cook at home. Usually cooking at home can be much more relaxing and you end up spending less and eating more and better food.

For appetizers start with our Charcuterie and cheese. We have scourged the world for the best cheeses, jams and cured meats. Then, get ready for the MAIN dish. It is hard to come up with something that fits... so we put our minds together to come up with a few ideas for you to try:



If the kids are out of the house, or your kids are furry. Mom still deserves a special day and honestly... is there anything with more sophistication than Surf and Turf with a glass of champagne? 

No there is not.

What it is: 2x Caribbean Lobsters (lets be civil, while sharing is caring everyone wants their own lobster tail) and a USDA Prime Porterhouse steak BIG enough to share.

For How many: This is a meal for two.. maybe for three. 

Cost: $135

Cooking it: The grill is the best place to cook this, but you can also use the stove or oven.



What it is: This is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. There are only two tenderloins per steer and its where we get high-end items such as filet mignon and its a key component of the T-Bone and porterhouse.

For how many: Estimate 6-8oz per person, whole tenderloins vary in size and will be anywhere from 3.5 to 7 lbs (A5 will be up to 13 lbs). So usually a small whole tenderloin will serve at-least 6-8 guests. If you have a small family (say of 4) we recommend a Chateaubriand which is the best part of the tenderloin.

Cost: Anywhere from $125 to $1,200 for Miyazaki-Gyu A5. Now, outside of VERY high end A5. I usually recommend our USDA Choice tenderloin, it is extremely good. If you want to splurge a little bit, go for prime. Check our whole tenderloins here  and can still be cooked as a roast.

Cooking it: Wrap it in bacon (or don't), and cook it on the grill or oven. Use a meat thermometer. Usually best served medium-rare. You want to remove it from the grill or oven at roughly 130 degrees and let it rest for 20 minutes before carving. You can also go fancier and do something like a Beef Wellington. 



What it is: Porchetta is one of the best traditions out of Italy. This culinary delight is made of skin-on pork belly that's been wrapped around a pork loin. It gives you the best of both worlds... the crackling crust of the belly and juicy tender delicious meat inside.

Skin, bacon, ribs and loin... all in one foot long single piece ready to be seasoned with whatever you like... one Porchetta will be enough for 12-16 guests.

For How Many: 8oz per person is the norm, so Porchetta is ideal for large groups or those who want left-overs. Our smaller porchetta will usually serve anywhere from 12 to 20 guests.

Cost: Considering that this Prochetta is made using the highest quality of pork in the US (Niman Ranch) this makes a GREAT deal. We are talking just $120 for 8-10 lbs of greatness.

Cooking it: It takes 2-4 hours to get this roast right. You want to cook it until an internal temperature of 180 degrees. This will give you sliceable tender meat.

  • Remove pork from refrigerator 1 to 2 hours before you want to cook it.
  • Heat oven to 450 degrees.
  • Transfer to a baking sheet and roast 35 minutes.
  • Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 145-150 degrees, which will give you sliceable, tender meat.

You can also use a Rotisserie like our friend Sebastian from FOGO did here:



Our Picanha needs no introduction, it is one of our best sellers. It is delicious and from a price-value proposition it is unmatched. We carry 5 grades of Picanha that will fit anyone's budget.

What it is: This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference.

For How Many: Calculate 8-10 oz per person, so a small 2 lbs Picanha will feed 3-4 people.

Cost: Starts at $29.99 for our amazing G1 Choice Picanha and all the way up to $400 for a Miyazaki-Gyu A5 Picanha.

How to cook it: We wrote a whole post about it... and made a video.




What it is: The Silver Salmon or "Coho" is known as the milder Salmon, that is in regards to its taste when compared with King Salmon. Coho is leaner than King fish (perhaps because it can jump up to 6 feet out of the water?) , which is perfect for those who like a more subtle-tasting salmon

For How many: Usually good for 4-6 guests. But you can cook it for 2.

Cost: Amazingly priced at $29.99 for a whole side which is over 2 lbs

How to cook it: I like cooking it on the oven or grill, but you can also slice it into steaks and do it on the stove top. You can cook it like regular salmon. Check out this video of cooking our Coho Salmon on a Cedar Plank:




If you cant afford (or just can't) take mom to Spain, bring the best of Spain to mom. A suckling pig, Segovian-style. This is a delicacy that is extremely rare to find.

What it is: A piglet fed on its mother's milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks that weights less than 10 lbs. These pigs are tender and delicious because they are slaughtered the day after they are weaned . We also sell larger pigs, but none of them as flavorful as the suckling pig.

For How Many: Suckling pigs are small by nature and fit in most Ovens and Grills. It will feed 5-7 people at most. 

Cost: Roughly $140.

Cooking it: 

Suckling Pig can be cooked on the oven, smoker or regular grill. It is extremely easy to cook. We love Suckling Pig so much that we made a whole blog post about cooking it and a video with our friends from Fogo Charcoal. 


Come up with your own menu, browse our catalog that has over 300 of best in class proteins... some other ideas:

  • Sushi Night or Poke Night: Use our Ora King Salmon, AAA Tuna and Ocean Trout. These are better ingredients than most sushi restaurants you know will carry.
  • Bring Mami the Umami: A5 Japanese beef is know as the most flavorful in the world. At Meat N' Bone we carry a whole collection of A5 Japanese beef from the Miyazaki-Gyu program which is, by many, considered the best of them all.
  • Ribs & Dino Ribs: BBQ Ribs? Dino Ribs? We have them all, even ones from Iberico Pork.


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