{"title":"All Products","description":"Discover extraordinary premium meats for the discerning palate. From A5 Japanese Wagyu to heritage pork and wild game, our curated selection features exceptional quality and remarkable flavor profiles. Elevate your culinary experience with our premium cuts delivered fresh to your door—perfect for special occasions or everyday luxury.","products":[{"product_id":"new-york-strip-steak-usdaprime","title":"New York Strip Steak | USDA Prime","description":"\u003cp\u003eThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/NY-Strip_596e070b-0e52-4dff-b0fe-ad1ea96e3565_large.jpg?v=1520660802\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York Strip is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. These steaks are THICK, because we only work with steers with a ribeye area of 10.0 to 16.0 square inches. Our New York Strips are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York Strip, it isn't even your average Prime New York Strip.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | Angus Beef - Top 5% of Choice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629789986846,"sku":"MNB-0001-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-usda-prime-9085756.jpg?v=1769468128"},{"product_id":"bone-in-rib-eye-steak-usdaprime","title":"Bone-In Ribeye  | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp data-start=\"1252\" data-end=\"1540\"\u003eThis is the top 2% of beef in America — our \u003cstrong data-start=\"1296\" data-end=\"1325\"\u003eUSDA Prime Bone-In Ribeye\u003c\/strong\u003e is the gold standard for flavor, texture, and quality. Hand-selected from G1 Certified Midwestern cattle and wet-aged for 30+ days, it’s deeply marbled, tender, and absolutely packed with rich, buttery beef flavor.\u003c\/p\u003e\n\u003cp data-start=\"1542\" data-end=\"1728\"\u003eThe bone keeps the steak juicy during cooking and adds even more depth to the final result. Whether you're firing up a grill or a cast iron pan, this cut is built to perform and impress.\u003c\/p\u003e\n\u003cp data-start=\"1730\" data-end=\"1886\"\u003eHere’s a pro tip: \u003cstrong data-start=\"1748\" data-end=\"1794\"\u003euse the steak’s natural fat instead of oil\u003c\/strong\u003e when cooking. It sears better, tastes richer, and brings out the full potential of the cut.\u003c\/p\u003e\n\u003cp data-start=\"1888\" data-end=\"2054\"\u003eThis isn’t just a steak. It’s an experience — premium, bold, and unforgettable. For those who take their meat seriously and don’t settle for anything less than Prime.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime RibEye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our RibEyes are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average RibEye, it isnt even your average Prime Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e \u003cspan\u003eUSDA PRIME (Black Angus Beef)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629340082206,"sku":"MNB-0002-S","price":73.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-usda-prime-5912383.jpg?v=1769468127"},{"product_id":"picanha","title":"Picanha | G1 Certified","description":"\u003c!--split--\u003e\n\u003cp\u003eThis is hands-down the most popular beef in Brazil. Picanha (pronounced \u003cspan\u003epee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWHAT MAKES OUR PICANHA SPECIAL?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur Picanha is G1 Certified, meaning it is of the highest quality in the market. This means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Picanha has been wet aged for 30 days.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThere is plenty of Holestein Picanha out there.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMeat N' Bone carries G1 Certified, Angus Picanha with a 3\/4 fat layer... and that is what makes it special.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eYou will not only get the beef marbling, but you are eating premium beef from Angus steers (\"A\" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs. This is \"the good stuff\" raised and processed in America, aged and cut in Chicago.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHOW DO I COOK IT?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\"\u003e\u003c\/iframe\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHT RANGES?\u003c\/h2\u003e\n\u003cp\u003eWhile the Picanha (aka Coulotte) is not a muscle it is not a steak.. meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its Coulotte will be of a size... because we sell online at pre-determined prices we have divided the Coulottes in weight ranges. We price the Picanha to the lower end of the weight range... so if its a 2-3 lb, we are pricing it at 2 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e Grilling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Picanha:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"http:\/\/honestcooking.com\/picanha-101-brazilian-barbecue-meat\/\" title=\"How to Grill Picanha\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Grill Picanha – Easy Step by Step Guide \u003cem\u003e(Via Honest Cooking)\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large.jpg?v=1520308786\" alt=\"\" width=\"449\" height=\"308\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest | \u003cspan\u003eBlack\u003c\/span\u003e Angus Beef (Top 5% of Choice)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Small   |   1-2 Lbs","offer_id":32772886265955,"sku":"MNB-0805-S","price":28.99,"currency_code":"USD","in_stock":false},{"title":"Regular | 2-3 Lbs","offer_id":39357165371491,"sku":"MNB-0003-S","price":46.99,"currency_code":"USD","in_stock":false},{"title":"Large | 3-4 Lbs","offer_id":12841705439331,"sku":"MNB-0004-S","price":62.99,"currency_code":"USD","in_stock":false},{"title":"XL   |   4-5 Lbs","offer_id":12841705701475,"sku":"MNB-0005-S","price":80.99,"currency_code":"USD","in_stock":false},{"title":"XXL | 5-6 Lbs","offer_id":42651187609699,"sku":"MNB-6974-S","price":100.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-g1-certified-4192611.jpg?v=1769468128"},{"product_id":"short-ribs-flanken-style","title":"Short Ribs - Korean BBQ (Galbi) | Flanken Style","description":"\u003cp\u003eThese \u003cstrong\u003eGalbi-style Short Ribs\u003c\/strong\u003e are cut \u003cstrong\u003eflanken-style\u003c\/strong\u003e across the bone—a traditional Korean BBQ preparation that reveals rich marbling and tender, deeply flavorful meat in every slice. Each rib is cross-cut into thin strips (approximately ¼\"–½\" thick), exposing multiple bone sections that create the signature texture and visual appeal of authentic galbi. Hand-selected from \u003cstrong\u003eG1 Certified Midwest beef\u003c\/strong\u003e—sourced exclusively from independent family ranches in Iowa, Nebraska, and Kansas—and wet-aged for \u003cstrong\u003e30+ days\u003c\/strong\u003e to develop maximum tenderness and depth of flavor, every piece is individually inspected and hand-cut by our butchers to ensure optimal thickness, consistent marbling, and perfect cooking performance.\u003c\/p\u003e\n\n\u003cp\u003eThe thin flanken cut allows marinades to penetrate quickly and deeply, while the cross-cut bone structure delivers a combination of buttery fat, tender muscle, and savory bone marrow in every bite. When grilled over high heat or seared in a cast-iron skillet, these ribs develop a rich caramelized crust with sweet-savory char—the hallmark of exceptional galbi. The interior stays tender, juicy, and packed with the deep beef flavor that comes from proper aging and premium genetics.\u003c\/p\u003e\n\n\u003cp\u003eAlso known as \u003cstrong\u003e\"asado de tira\"\u003c\/strong\u003e in Argentina and Uruguay, this cross-cut technique has been trusted by chefs and home cooks worldwide for generations. Whether you're preparing traditional Korean BBQ, yakiniku, or your own signature marinade, these ribs deliver unforgettable flavor and texture every time.\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind Our Flanken Short Ribs\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eMeat N' Bone partners directly with a network of independent family ranches across the Midwest—small-scale operations in Iowa, Nebraska, and Kansas that prioritize animal welfare, sustainable practices, and superior beef quality. Every steer in our G1 Certified program is raised on open pasture, finished on a balanced grain diet, and handled humanely throughout its life. The G1 certification verifies that cattle meet strict standards for health, handling, and traceability—every package you receive can be traced back to the source ranch and processing date.\u003c\/p\u003e\n\n\u003cp\u003eAfter harvest, our short ribs are wet-aged for a minimum of 30 days in vacuum-sealed packaging, allowing natural enzymes to break down muscle fibers and concentrate flavor. This extended aging process creates the tender, deeply savory beef that sets our flanken ribs apart from commodity cuts. Once aging is complete, our butchers hand-cut each rib to order, ensuring consistent thickness and marbling in every piece. The ribs are then flash-frozen within hours of cutting—locking in peak flavor and freshness—and shipped directly to your door with full cold-chain integrity.\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003eWhy Our Flanken Short Ribs Are Different\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eG1 Certified Midwest Beef\u003c\/strong\u003e – Sourced from verified independent ranches in Iowa, Nebraska, and Kansas that meet strict quality, welfare, and traceability standards\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWet-Aged 30+ Days\u003c\/strong\u003e – Extended aging develops deeper flavor, maximizes tenderness, and creates the rich, savory complexity you expect from premium beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Cut to Order\u003c\/strong\u003e – Each piece is individually inspected by our butchers for consistent marbling, optimal thickness, and perfect cooking performance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlash-Frozen Within Hours\u003c\/strong\u003e – Cut, vacuum-sealed, and frozen immediately to preserve peak flavor, texture, and nutritional quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull Traceability\u003c\/strong\u003e – Every package is traceable back to source ranch, lot number, and processing date for complete transparency and quality assurance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold-Chain Integrity\u003c\/strong\u003e – Shipped frozen with strict temperature monitoring from our facility to your door, ensuring maximum freshness and food safety\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003e\u003cstrong\u003eFreshness You Can Count On\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eFrom ranch to your freezer, our flanken short ribs follow a strict cold-chain protocol designed to preserve flavor, texture, and safety:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut-to-Ship Timeline:\u003c\/strong\u003e Ribs are hand-cut, vacuum-sealed, and flash-frozen within 4–6 hours of cutting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold-Chain Monitoring:\u003c\/strong\u003e Shipped frozen with insulated packaging and temperature-monitoring throughout transit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Store frozen for up to 12 months; once thawed, use within 3–5 days for best quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest-to-Table Traceability:\u003c\/strong\u003e Every package includes lot information linking back to the ranch and processing facility\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003e\u003cstrong\u003eQuality Assurance: What to Expect\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eBecause flanken short ribs are cross-cut through the bone, you may notice a stronger initial aroma when opening the vacuum-sealed package—this is a natural characteristic of bone-in cuts preserved in vacuum packaging and is a sign of proper preservation, not spoilage. Simply let the ribs rest at room temperature for 10–15 minutes after opening. The meat will \"bloom\" to a brighter red as oxygen reaches the surface, and the aroma will mellow as the ribs breathe. This is normal with all vacuum-sealed bone-in proteins and indicates your ribs have been handled correctly.\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003eCooking for Best Results\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eFor optimal flavor and texture, cook these ribs quickly over high heat without overcooking. The thin cut allows for fast caramelization while keeping the interior tender and juicy. Ideal cooking methods include:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilling:\u003c\/strong\u003e High direct heat (450–500°F), 2–3 minutes per side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-Searing:\u003c\/strong\u003e Cast-iron skillet over medium-high heat, 2–3 minutes per side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroiling:\u003c\/strong\u003e 4–6 inches from heat source, 3–4 minutes per side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraising:\u003c\/strong\u003e Low and slow at 300°F for 1.5–2 hours in flavorful liquid\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat's the difference between flanken-style and English-cut short ribs?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eFlanken-style ribs are cut across the bone into thin strips (about ¼\"–½\" thick), exposing multiple bone sections in each piece. English-cut ribs are cut parallel to the bone into thick, individual rib sections (typically 2–3 inches long). Flanken-style cooks much faster—ideal for grilling, Korean BBQ marinades, and high-heat searing. English-cut is better suited for slow braising and low-and-slow cooking methods.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store and thaw these ribs?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eKeep frozen at 0°F or below until ready to use. For best results, thaw in the refrigerator for 12–24 hours before cooking. If you're short on time, place the sealed package in cold water for 1–2 hours, changing the water every 30 minutes. Avoid microwave thawing, which can affect texture and create uneven cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eDo I need to marinate flanken short ribs?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eNot required, but highly recommended. The thin cut allows marinades to penetrate quickly—even 2–4 hours delivers great flavor. Traditional Korean galbi marinades (soy sauce, sesame oil, garlic, Asian pear, sugar, ginger) work beautifully, but you can also keep it simple with salt, pepper, and a finishing sauce after cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat's the ideal cooking temperature and time?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eHigh heat is essential for flanken ribs. Grill over direct heat at 450–500°F, or sear in a cast-iron skillet over medium-high to high heat. Cook 2–3 minutes per side for medium to medium-well. The goal is fast caramelization and char without drying out the meat. Avoid overcooking—these thin ribs cook very quickly.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I cook these in the oven or slow cooker?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes, but they're better suited for grilling or pan-searing due to the thin cut. If using the oven, broil on high (positioned 4–6 inches from the heat source) for 3–4 minutes per side, watching closely to prevent burning. For slower cooking, braise at 300°F for 1.5–2 hours in liquid (beef broth, soy sauce, wine). Avoid slow cookers for flanken style unless braising—they won't develop the caramelized crust that makes these ribs shine.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat certifications do these short ribs have?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThese ribs are G1 Certified, meaning they come from cattle raised under verified animal welfare, quality, and traceability standards. The program audits ranches for humane handling, health protocols, and sustainable practices. Every package includes traceability information linking back to the source ranch and processing facility. Our beef is USDA inspected and processed in federally certified facilities.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eAre these ribs gluten-free and allergen-free?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes, our flanken short ribs contain only 100% beef—no marinades, seasonings, or additives are applied before packaging. They are naturally gluten-free, dairy-free, and free from common allergens. If you have specific dietary concerns, always check the packaging label, as processing facilities may handle other allergens.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow much should I order per person?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePlan for approximately ¾ to 1 lb per person for a main course, or ½ lb per person if serving as part of a larger Korean BBQ spread with multiple proteins and sides. Flanken ribs have bone content, so factor that into portion sizing. For a family of four, we recommend ordering 3–4 lbs.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I refreeze these ribs after thawing?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eWe do not recommend refreezing raw meat after thawing, as it can affect texture and quality. However, if you cook the ribs first, you can safely freeze the cooked leftovers for up to 3 months. Thaw and reheat gently to preserve tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat's the best way to reheat leftover cooked flanken ribs?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eReheat gently to avoid drying out the meat. Wrap in foil and warm in a 300°F oven for 10–15 minutes, or reheat in a skillet over medium-low heat with a splash of broth or marinade. You can also microwave briefly (30–60 seconds) on medium power, though oven or skillet methods preserve texture better.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat wine or beer pairs well with Korean-style flanken ribs?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eFor wine, try a fruit-forward red like Zinfandel, Syrah, or Grenache—their bold flavors complement the sweet-savory char. For beer, opt for a crisp lager, pilsner, or Korean-style lager (like Hite or Cass) to cut through the richness. Sake or soju are traditional Korean pairings that work beautifully as well.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I use these ribs for recipes other than Korean BBQ?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eAbsolutely! Flanken ribs are incredibly versatile. Try them in Argentine asado de tira (grilled with chimichurri), Filipino-style sinigang (sour tagging soup), Japanese yakiniku, or as a quick weeknight stir-fry protein. They also work beautifully braised in red wine or Asian-inspired broths.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat if I can't find flanken-style ribs locally—can I substitute with English-cut?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eEnglish-cut short ribs are not a direct substitute for flanken style due to the different cut and cooking method. If you need an alternative, ask your butcher to cut short ribs \"LA style\" or \"Korean style,\" which is the same as flanken. Alternatively, thinly sliced boneless short rib or skirt steak can work for marinated grilling, though you'll miss the bone marrow richness.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003ch2\u003e\u003cstrong\u003eProduct Specifications\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e G1 Certified US Midwest Beef (Iowa, Nebraska, Kansas)\u003cbr\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Choice\u003cbr\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet-aged 30+ days\u003cbr\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Flanken-style (cross-cut across the bone)\u003cbr\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e Approximately ¼\"–½\" per piece\u003cbr\u003e\n\u003cstrong\u003eHandling:\u003c\/strong\u003e Hand-cut, vacuum-sealed, flash-frozen within 4–6 hours\u003cbr\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Up to 12 months frozen; 3–5 days refrigerated after thawing\u003cbr\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium-Rare to Well Done (high heat for 2–3 min\/side)\u003cbr\u003e\n\u003cstrong\u003eShipping:\u003c\/strong\u003e Ships frozen with full cold-chain integrity and temperature monitoring\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePerfect for:\u003c\/strong\u003e Korean BBQ (galbi\/kalbi), yakiniku, Argentine asado, Filipino sinigang, or your own signature BBQ marinade\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":13059093889123,"sku":"MNB-0006-S","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/short-ribs-korean-bbq-galbi-flanken-style-7459961.jpg?v=1769468126"},{"product_id":"vacio-flap-meat","title":"Flap \/ Vacio \/ Bavette","description":"\u003ch2\u003eButcher's Favorite: The Flap \/ Vacio \/ Bavette\u003c\/h2\u003e\n\u003cp\u003eVacio steak is a butcher’s favorite, celebrated in Argentina, Uruguay, and France for its exceptional tenderness, marbling, and deep beef flavor. Also known as Flap Steak or Bavette, this cut offers the best taste-to-value ratio in our lineup. It is intensely beefy, chars beautifully over high heat, and delivers a melt-in-your-mouth experience thanks to its abundant marbling and 30-day wet-aging process.\u003c\/p\u003e\n\n\u003ch2\u003eTexture \u0026amp; Flavor Profile\u003c\/h2\u003e\n\u003cp\u003eWhile similar in appearance to Skirt and Flank steaks, the Vacio is significantly more tender. Located on the inside portion of the diaphragm, it features less stringy, chewy fat than skirt steak. The striated muscle in Bavette cuts tends to have higher quality marbling, resulting in a richer, more buttery texture that stands up well to grilling and searing.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing Story: G1 Certified Midwest Beef\u003c\/h2\u003e\n\u003cp\u003eOur Flap\/Vacio is G1 Certified, meaning it is of the highest quality in the market. This certification ensures you receive beef with abundant marbling (BMS 4+), Grade A maturity, and consistent tenderness. Sourced specifically from select farms in the US Midwest, each steak is wet-aged for 30 days to develop deep, complex flavors and ensure a soft, tender bite every time.\u003c\/p\u003e\n\n\u003ch2\u003eHow It Compares: Vacio vs. Skirt \u0026amp; Flank\u003c\/h2\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eVacio (Flap\/Bavette):\u003c\/strong\u003e More tender, better marbling, less chewy fat. Ideal for quick grilling and high-heat searing.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSkirt Steak:\u003c\/strong\u003e More stringy, chewier fat, requires careful slicing against the grain to maximize tenderness.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFlank Steak:\u003c\/strong\u003e Leaner, less marbled, and can be tougher if not cooked precisely to medium-rare.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBest For:\u003c\/strong\u003e Grilling, Pan-Searing, Churrasco\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003eSeason generously with salt and sear over high heat to develop a rich crust. Due to its tenderness, it requires minimal preparation and cooks quickly. A single piece (1.3–1.6 lb) easily feeds two people.\u003c\/p\u003e\n\n\u003cimg alt=\"Vacio Steak\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Vacio_large.jpg?v=1520310069\"\u003e\n\n\u003ch2\u003eFreshness \u0026amp; Delivery\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"Frozen Icon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This item may be delivered frozen to ensure peak freshness and safety during transit. Thaw in the refrigerator before cooking for best results.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat is Vacio\/Flap\/Bavette steak?\u003c\/summary\u003e\n    \u003cp\u003eVacio (also called Flap or Bavette) is a highly marbled, tender cut from the inside of the diaphragm. It is a butcher’s favorite for its intense beef flavor and superior tenderness compared to skirt or flank steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow is this different from Skirt or Flank steak?\u003c\/summary\u003e\n    \u003cp\u003eWhile similar in shape, Vacio is much more tender due to its location and higher quality marbling. It has less stringy fat than skirt steak and is less lean than flank, offering a richer, more buttery eating experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat makes Meat N’ Bone’s Flap\/Bavette special?\u003c\/summary\u003e\n    \u003cp\u003eIt is G1 Certified USDA Prime BMS 4+, wet-aged for 30 days, and sourced from select Midwest farms. This ensures abundant marbling, consistent tenderness, and a melt-in-your-mouth experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow should I cook this steak?\u003c\/summary\u003e\n    \u003cp\u003eSeason with salt and sear over high heat. It is best cooked to medium-rare or medium. It’s perfect for grilling, pan-searing, or even sous vide.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eIs this steak delivered fresh or frozen?\u003c\/summary\u003e\n    \u003cp\u003eThis item may be delivered frozen depending on shipping logistics to ensure peak freshness. Thaw in the refrigerator before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat is the weight of this cut?\u003c\/summary\u003e\n    \u003cp\u003eEach piece weighs between 1.3 and 1.6 lbs, making it an ideal size for feeding two people.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n    \u003cp\u003eOur Vacio is sourced from specific farms in the US Midwest and is G1 Certified for the highest quality standards.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eCan I use this for Churrasco or Asado?\u003c\/summary\u003e\n    \u003cp\u003eYes! Vacio is one of the most popular cuts for Argentine Asado and Brazilian Churrasco due to its ability to char nicely while remaining tender and juicy.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629671301150,"sku":"MNB-0007-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/flap-vacio-bavette-6306476.jpg?v=1769468127"},{"product_id":"porterhouse-steak","title":"Porterhouse Steak | USDA Prime","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/2-all_c9f66594-8f85-4374-b5b7-7abdd0b6cb51_large.jpg?v=1520691278\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe porterhouse is the bigger, more premium brother of the \"T-Bone\" steak. It is much\u003cspan\u003e thicker and has much more of the tenderloin relative to the loin portion. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePorterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high-end steakhouse.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlso this is a 26 ounce monster steak.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Porterhouse is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e Angus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak). We would NOT recommend this steak for more than 2 people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e 10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12501165932643,"sku":"MNB-0009-S","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-usda-prime-3174076.jpg?v=1769468127"},{"product_id":"spanish-chistorra","title":"Spanish Chistorra Sausage","description":"\u003cp\u003eIf you have never been to Spain we can save you the trip by recommending these delicious sausages made of pork and beef, flavored \u003cspan\u003ewith garlic, salt, and paprika. They are extremely flavorful and the perfect side to any weekend BBQ.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChistorras are very versatile, they can be an appetizer or they can be put inside a baguette and be the star of the meal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJust make sure to cook them slowly, over indirect heat. They are better when they are crunchy. Its pretty hard to get them wrong. Better overcooked than undercooked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Elore","offers":[{"title":"Default Title","offer_id":6834441846814,"sku":"MNB-0010-S","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/spanish-chistorra-sausage-7009391.jpg?v=1769468125"},{"product_id":"chorizo-parrillero-longaniza","title":"Argentinian Salchicha Parrillera | Linguiça","description":"\u003cp\u003eGive a touch of Argentinian flavor to your next BBQ with our authentic Argentinian Salchicha Parrillera (Linguiça). Made with curated minced pork and aromatic spices. It's best grilled whole and then cut into pieces when eaten.\u003c\/p\u003e\n\u003cp\u003eThe flavor is not that different from your typical chorizo or sausage, but its thin and skinny form gives it a different texture.\u003c\/p\u003e\n\u003cp\u003eWe recently upgraded our Salchica Parrillera\/Linguiça and it is now made to our specs.\u003c\/p\u003e\n\u003cp data-start=\"152\" data-end=\"428\"\u003e\u003cstrong data-start=\"152\" data-end=\"182\"\u003eThis sausage contains pork\u003c\/strong\u003e, an intentional part of our artisanal sausage-making process. Crafting a great sausage is about balance—lean meat, fat, seasoning, and technique—and the inclusion of pork provides the natural fat needed for proper juiciness, texture, and flavor.\u003c\/p\u003e\n\u003cp data-start=\"430\" data-end=\"615\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe primary protein remains the focus, with the pork playing a supporting role that enhances structure, mouthfeel, and overall eating quality—hallmarks of a gourmet, craft-made sausage.\u003c\/p\u003e","brand":"Chorigrill","offers":[{"title":"Default Title","offer_id":6835121192990,"sku":"MNB-0011-S","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/argentinian-salchicha-parrillera-linguica-5145259.jpg?v=1769468124"},{"product_id":"tenderloin-tips-trimmings","title":"Filet Mignon Kebabs | G1 Certified","description":"\u003cp\u003eThe tenderloin is the \u003cspan\u003emost lean, tender part of the animal. There isn’t that much of it per steer which is why its so expensive and coveted. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eWhen we cut it into perfect sized filets, there are left-over pieces that we turn into kebabs and \u003cstrong\u003eTHEY ARE PERFECT . \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese can be grilled, used for fondue, make them on a skillet, in a pan, in the oven. It's actually great in a sandwich - did someone ask Philly Cheesesteak sandwich? How about Tacos? Wrap them in our awesome \u003ca title=\"benton bacon\" href=\"\/products\/benton-smoked-bacon\"\u003eBACON\u003c\/a\u003e and enjoy them even more.\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cstrong\u003eThe beauty about buying Tenderloin Kebabs is that you are buying tenderloin at 1\/5th of its price\u003c\/strong\u003e. It tastes just as good and its the ideal meat for a weekday dinner.\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp\u003eOur trimmings are 100% Choice grade and up. This is the fancy stuff that you will typically pay over $25\/lbs per lb to buy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/1_uYT6EDLPA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended For:\u003c\/strong\u003e Grilled, Pan-Seared, S\u003cspan\u003etrogonoff, Sandwiches, Fondue, Fajitas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7599287238686,"sku":"MNB-0029-S","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-kebabs-g1-certified-1798478.jpg?v=1769468126"},{"product_id":"boneless-short-ribs-denver-steak","title":"Denver Steak | G1 Certified","description":"\u003ch2\u003eThe Chef’s Secret: Tender, Flavorful, and Underrated\u003c\/h2\u003e\n\u003cp\u003eDiscovered in 2009 through a university research project, the Denver Steak is the fourth most tender muscle on the steer. It offers a rich, buttery-smooth flavor profile that sits perfectly between a New York Strip and a short rib. Sourced from the US Midwest and aged for 20+ days, this G1 Certified cut delivers steakhouse-quality tenderness and deep beefy flavor without the premium price tag of traditional ribeyes.\u003c\/p\u003e\n\n\u003ch2\u003eWhy the Denver Steak Stands Out\u003c\/h2\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eExceptional Tenderness:\u003c\/strong\u003e As the fourth most tender cut, it requires minimal effort to achieve a melt-in-your-mouth texture.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRich Flavor Profile:\u003c\/strong\u003e Enjoy the marbling and depth of a short rib with the leaner, beefy finish of a strip steak.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e20+ Day Aging:\u003c\/strong\u003e Every steak is aged for at least 20 days to break down connective tissue and concentrate flavor.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eG1 Certified Quality:\u003c\/strong\u003e Sourced from trusted US Midwest partners, ensuring consistent grade and maturity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Cook Your Denver Steak\u003c\/h2\u003e\n\u003cp\u003eThe Denver Steak is incredibly versatile and forgiving. For the best results, keep it simple:\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Pat dry and season generously with kosher salt and black pepper.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Grill or sear in a cast-iron skillet over high heat for about 5 minutes per side.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Slice:\u003c\/strong\u003e Let it rest for 5 minutes, then slice \u003cstrong\u003eagainst the grain\u003c\/strong\u003e to maximize tenderness.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003ePro Tip: Do not overcook. Medium-rare to medium is ideal to preserve its juicy, buttery texture.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/yiJNTmhKU_w\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Freshness\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest\u003cbr\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 20+ Days for improved tenderness and flavor\u003cbr\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 9-11 oz per steak\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"258\" width=\"350\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large.jpg?v=1520305200\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This item may be delivered frozen to ensure peak freshness upon arrival.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhat is a Denver Steak?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eThe Denver Steak is a relatively new cut discovered in 2009. It comes from the chuck (shoulder) of the steer and is the fourth most tender muscle on the animal. It is known for its rich, buttery flavor and excellent marbling.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eHow does it compare to other steaks?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eIt offers a unique balance of flavor and texture, often described as a cross between a New York Strip and a short rib. It is more tender than most chuck cuts and more flavorful than many lean steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhat does \"G1 Certified\" mean?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eG1 Certification is a quality standard that ensures the beef meets specific criteria for marbling, maturity, and consistency. It is a mark of premium quality often found in high-end steakhouses.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhy is it aged for 20+ days?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eAging allows natural enzymes to break down muscle fibers, resulting in a more tender steak. It also concentrates the beefy flavor, giving you a richer eating experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eHow should I store my Denver Steak?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eIf fresh, keep it in the coldest part of your refrigerator and cook within 3-5 days. If frozen, keep it frozen until ready to thaw. Thaw in the refrigerator for 24-48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eIs this steak good for grilling?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eYes! The Denver Steak is excellent for grilling or pan-searing. Its marbling keeps it juicy over high heat. Just be sure to slice it against the grain after cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhere is this beef sourced from?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eOur Denver Steaks are sourced from trusted partners in the US Midwest, known for producing high-quality, consistent beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWill my steak arrive frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eThis item may be delivered frozen to maintain its quality during shipping. This ensures you receive a product that is as fresh as the day it was packed.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"Default Title","offer_id":7599335800862,"sku":"MNB-0030-S","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/denver-steak-g1-certified-8782758.jpg?v=1769468127"},{"product_id":"lamb-chops-double-rib-3pc-per-package","title":"Lamb Double Chops | Domestic","description":"\u003ch2\u003eThe USDA Prime of Lamb\u003c\/h2\u003e\n\u003cp\u003eThese Lamb Double Chops represent the pinnacle of American-raised lamb, sourced exclusively from \u003cstrong\u003eVan Well Farms in Watertown, South Dakota\u003c\/strong\u003e. Often referred to as the \"USDA Prime of Lamb,\" these double-cut chops are renowned for their generous marbling, delicate and creamy texture, and exceptionally mild, non-gamey flavor.\u003c\/p\u003e\n\u003cp\u003eRaised on high-quality pasture and finished on grain in a stress-free environment, these \"happy lambs\" deliver a juicy, mellow eating experience that is approachable for both seasoned lamb lovers and those new to the category. Each pack contains three substantial 5–7 oz chops, perfect for grilling, sous vide, or searing to a perfect medium-rare.\u003c\/p\u003e\n\n\u003ch2\u003eDomestic vs. Imported Lamb\u003c\/h2\u003e\n\u003cp\u003eDomestic lamb is a premium product that is harder to procure than its imported counterparts. Here is why it stands out:\u003c\/p\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e Domestic lamb is approximately 1.5x larger than imported varieties.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e It features a milder, non-gamey flavor profile. Unlike lamb from Australia or New Zealand, it does not have the strong \"gamey\" notes that can be polarizing.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e The pasture-raised and grain-finished diet results in rich marbling and a creamy, buttery texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cp\u003eTreat these chops like a T-Bone or Tomahawk steak. Aim for a good char on the outside with a pink center to yield a rich and juicy flavor. They are versatile and perform beautifully when:\u003c\/p\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eGrilled:\u003c\/strong\u003e High heat for a perfect sear.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSous Vide:\u003c\/strong\u003e For precise temperature control and tenderness.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003ePan-Seared:\u003c\/strong\u003e In a cast-iron skillet with butter and herbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhere are these lamb chops sourced from?\u003c\/summary\u003e\n    \u003cp\u003eThese chops are sourced from Van Well Farms in Watertown, South Dakota. The lambs are raised on pasture and finished on grain in a stress-free environment.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat grade is this lamb?\u003c\/summary\u003e\n    \u003cp\u003eThis is USDA Prime of Lamb, representing the highest quality standards for marbling and tenderness in domestic lamb.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow does domestic lamb compare to imported lamb?\u003c\/summary\u003e\n    \u003cp\u003eDomestic lamb is about 1.5x larger and has a milder, less gamey flavor than imported lamb from Australia or New Zealand. The creamy texture and subtle taste make it more approachable for a wider range of palates.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow should I cook these double chops?\u003c\/summary\u003e\n    \u003cp\u003eWe recommend cooking them like a T-Bone or Tomahawk steak: aim for a good char on the outside and a pink center for juicy, rich flavor. They are excellent for grilling, sous vide, or oven roasting.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat is the shelf life and how should I store them?\u003c\/summary\u003e\n    \u003cp\u003eKeep frozen until ready to use. Thaw in the refrigerator for 24–48 hours before cooking. For best quality, cook within 1–2 days of thawing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWill these arrive fresh or frozen?\u003c\/summary\u003e\n    \u003cp\u003eThis item might be delivered frozen to ensure freshness and food safety during shipping. Our cold-chain logistics ensure the product arrives in perfect condition.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eAre there any allergens I should be aware of?\u003c\/summary\u003e\n    \u003cp\u003eThis product is 100% lamb. It is processed in a facility that may handle other meats, but no additional ingredients or allergens are added to the chops themselves.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat do other customers say about these chops?\u003c\/summary\u003e\n    \u003cp\u003eCustomers consistently rate these chops 4.9\/5, describing them as \"melting in your mouth like butter\" and \"extraordinary.\" Many note the creamy texture and lack of gamey flavor as standout features.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7609449021470,"sku":"MNB-0031-S","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-double-chops-domestic-8642058.jpg?v=1769468125"},{"product_id":"boneless-whole-rib-eye-prime-rib","title":"Boneless Prime Rib | USDA Prime","description":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"Beef Grading Guide\"\u003e\n\n\u003ch2\u003eThe Ultimate Holiday Centerpiece\u003c\/h2\u003e\n\u003cp\u003eBring the steakhouse experience home with our Boneless Prime Rib, sourced exclusively from the top 3% of beef graded USDA Prime. Selected from premium Midwest farms, this cut features abundant marbling (BMS 4+) that renders into a buttery, melt-in-your-mouth texture and deep, beefy flavor. Each roast is wet-aged for 30–50 days to maximize tenderness before being vacuum-sealed to lock in peak freshness.\u003c\/p\u003e\n\n\u003cp\u003eWithout the bone, this roast offers effortless carving and consistent doneness from edge to edge, making it the ideal choice for hosts who want to impress without the hassle. Whether you’re hosting a holiday gathering or a special celebration, this prime rib delivers an unforgettable, restaurant-quality dining experience at your own table.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality Standards\u003c\/h2\u003e\n\u003cp\u003eWe partner with trusted farms in the Midwest to source G1 Certified Angus cattle, ensuring ethical raising practices and superior genetic marbling. Our commitment to quality means every roast is hand-selected and butchered to meet strict culinary standards.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUSDA Prime Grade:\u003c\/strong\u003e The highest level of marbling and quality, representing the top tier of beef production.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWet-Aged 30–50 Days:\u003c\/strong\u003e A controlled aging process that breaks down muscle fibers for exceptional tenderness and concentrated flavor.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBoneless Convenience:\u003c\/strong\u003e Easier to season, cook, and carve than bone-in roasts, providing more usable meat per pound.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on \u003cstrong\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\" title=\"how to cook a bone in prime rib\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\"\u003e\u003c\/iframe\u003e\n\n\u003cp\u003e \u003c\/p\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"Prime Rib Cut Diagram\"\u003e\n\n\u003c!--split--\u003e\n\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003eWe carry an extensive lineup of \u003ca href=\"\/collections\/the-prime-rib-collection\" title=\"where to buy prime rib\"\u003ePrime Rib\u003c\/a\u003e options, breeds, sizes and even dry-aged options.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eUnderstanding Weight Ranges\u003c\/h2\u003e\n\u003cp\u003eTo ensure the fastest possible delivery and preserve natural quality, we vacuum-seal each roast in pre-defined weight ranges. This approach allows us to skip additional trimming that can slow down fulfillment, ensuring your roast arrives in peak condition.\u003c\/p\u003e\n\u003cp\u003eWe price each item based on the \u003cstrong\u003elower end of the weight range\u003c\/strong\u003e. This means if you order a 9.1–11 lb roast, you are charged for 9.1 lbs, guaranteeing you always receive full value for your purchase. Given the high rotation rate in our warehouse, you can trust that our roasts are handled quickly and never sit in storage.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat makes USDA Prime different from Choice or Select?\u003c\/summary\u003e\n  \u003cp\u003eUSDA Prime is the highest grade of beef, representing the top 3% of production. It features abundant marbling (intramuscular fat) that provides superior juiciness, tenderness, and flavor compared to Choice or Select grades.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow is this prime rib aged?\u003c\/summary\u003e\n  \u003cp\u003eOur boneless prime rib is wet-aged for 30–50 days. This process takes place in vacuum-sealed packaging, allowing natural enzymes to break down muscle fibers for enhanced tenderness while preserving moisture and freshness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n  \u003cp\u003eWe source our USDA Prime beef from trusted farms in the Midwest United States, focusing on G1 Certified Angus cattle known for their consistent marbling and ethical raising standards.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWill my roast arrive fresh or frozen?\u003c\/summary\u003e\n  \u003cp\u003eTo ensure maximum freshness and food safety during transit, your order may arrive frozen. If it does, you can thaw it safely in cold water in approximately 30 minutes or in the refrigerator for 24–48 hours depending on the size.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow many people does a prime rib serve?\u003c\/summary\u003e\n  \u003cp\u003eWe generally recommend planning for 1\/2 to 3\/4 of a pound per person for a boneless roast. A 5–7 lb roast typically serves 8–10 people, while larger roasts can accommodate bigger gatherings.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhy do you sell by weight ranges?\u003c\/summary\u003e\n  \u003cp\u003eBecause each animal is unique, roasts vary in size. We group them into ranges to streamline fulfillment and ensure speed. You are always charged for the minimum weight in the range, so you never pay for more than you are guaranteed to receive.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eCan I cut this into steaks?\u003c\/summary\u003e\n  \u003cp\u003eYes! A boneless prime rib is essentially a large ribeye roast. You can easily slice it into thick, steakhouse-quality ribeye steaks before or after cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat is the best way to cook this roast?\u003c\/summary\u003e\n  \u003cp\u003eFor the best results, we recommend a low-and-slow oven roast followed by a high-heat sear, or using a smoker for added flavor. Check our \u003ca href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\"\u003ePrime Rib 101 guide\u003c\/a\u003e for step-by-step instructions.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: MAY BE DELIVERED FROZEN \u003c\/strong\u003e\u003cspan\u003e(If its a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n","brand":"Purely","offers":[{"title":"5-7 Lbs","offer_id":43899222655075,"sku":"MNB-7772-S","price":228.56,"currency_code":"USD","in_stock":false},{"title":"7-9 Lbs","offer_id":29983108431971,"sku":"MNB-0036-S","price":319.99,"currency_code":"USD","in_stock":false},{"title":"9.1-11 Lbs","offer_id":29983108497507,"sku":"MNB-0037-S","price":435.99,"currency_code":"USD","in_stock":true},{"title":"11.1 - 13 Lbs","offer_id":42966529769571,"sku":"MNB-7517-S","price":484.99,"currency_code":"USD","in_stock":true},{"title":"13.1 - 16 Lbs","offer_id":42966538616931,"sku":"MNB-7518-S","price":584.99,"currency_code":"USD","in_stock":false},{"title":"16.1 - 19Lbs","offer_id":42966541598819,"sku":"MNB-7519-S","price":704.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/boneless-prime-rib-g1-certified-choice-1226226.png?v=1769468060"},{"product_id":"boneless-in-rib-eye-steak","title":"Ribeye Steak | USDA Prime","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe king of the steaks. The Ribeye is known for its exceptional tenderness, abundant flavor, and beautiful marbling. According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender.\u003c\/p\u003e\n\u003cp\u003eMoreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime RibEye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant marbling, and grade \"A' maturity and it is sourced specifically from a couple of specific farms in the Midwest. Our RibEyes are THICK because we only work with steers with a RibEye area of 10.0 to 16.0 square inches. Our RibEyes are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average RibEye, it isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled\u003c\/span\u003e \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA Prime (Black Angus Beef) (\u003ca href=\"\/blogs\/the-clever-cleaver\/difference-beef-usda-grade-choice-prime-meats\" title=\"usda grades of beef\" target=\"_blank\"\u003elearn more\u003c\/a\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":41092597448803,"sku":"MNB-0038-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/RibeyeSteakUSDAPrime.jpg?v=1780330292"},{"product_id":"bone-in-rib-eye-steak","title":"Bone-In Ribeye | G1 Certified","description":"\u003cp data-start=\"302\" data-end=\"575\"\u003eOur \u003cstrong data-start=\"306\" data-end=\"324\"\u003eBone-In Ribeye\u003c\/strong\u003e is a steakhouse classic — bold, rich, and built for those who want serious flavor. Hand-cut from G1 Certified Midwestern beef and wet-aged for 30+ days, this steak delivers intense marbling, deep beefy flavor, and incredible tenderness in every bite.\u003c\/p\u003e\n\u003cp data-start=\"577\" data-end=\"843\"\u003eThe bone adds more than just visual impact — it enhances the flavor during cooking and helps retain moisture for a juicier, more satisfying result. Whether you're grilling, searing, or reverse-searing, this cut delivers a restaurant-quality experience right at home.\u003c\/p\u003e\n\u003cp data-start=\"845\" data-end=\"1039\"\u003eLooking to elevate your cooking? Use the natural fat from the steak in your pan instead of oil or butter. It’s pure, flavorful fuel that crisps beautifully and adds unmatched depth to your dish.\u003c\/p\u003e\n\u003cp data-start=\"1041\" data-end=\"1182\"\u003eThis is a steak for those who want it real, bold, and unfiltered. No shortcuts. Just the best meat, aged to perfection, and ready to impress.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eG1 CERTIFIED USDA CHOICE IS A CUT ABOVE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.\u003c\/p\u003e\n\u003cp\u003eAside from the grading of our beef, our \u003cstrong\u003eaging standards\u003c\/strong\u003e are far superior than those of your supermarket butcher which ages beef, at most, for about as week.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAll of our premium cuts are aged for for at-least 30 \u003c\/strong\u003e\u003cstrong\u003edays. \u003c\/strong\u003eThis guarantees tenderness, texture and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe hand-cut EVERY steak\u003c\/strong\u003e, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewe vacuum seal\u003c\/strong\u003e, which makes a HUGE difference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eG1 Certified\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled\u003c\/span\u003e \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In RibEye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca rel=\"noopener noreferrer\" style=\"color: #ff0000;\" href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" rel=\"noopener noreferrer\" href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629334020126,"sku":"MNB-0039-S","price":55.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/BoneInRibeyeCowboySteakG1CertifiedMeatN_Bone.png?v=1784731812"},{"product_id":"whole-tenderloin","title":"Whole Tenderloin | G1 Certified","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: MAY BE DELIVERED FROZEN \u003c\/strong\u003e(If it’s a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Ultimate Chef-Grade Cut\u003c\/h2\u003e\n\u003cp\u003eThe Whole Tenderloin is the most lean and tender part of the steer, representing the top 2% of USDA Prime Black Angus beef. Sourced from the US Midwest and aged for over 30 days, this cut delivers a buttery texture and deep, rich beef flavor that surpasses standard grocery store options. Because there are only two tenderloins per animal, this is a coveted cut for those who appreciate exceptional quality and culinary performance.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Buy the Whole Tenderloin?\u003c\/h2\u003e\n\u003cp\u003eBuying the whole tenderloin is a smart investment for the home chef. It allows you to portion the meat yourself, saving significantly compared to buying pre-cut filets while giving you the freedom to customize your steaks. You’ll get three distinct sections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Butt:\u003c\/strong\u003e Ideal for carpaccio or thin-sliced applications due to its larger eye.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Center-Cut:\u003c\/strong\u003e Perfect for uniform, portion-controlled filet mignon steaks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Tail:\u003c\/strong\u003e Great for stir-fries, kebabs, or smaller medallions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cp\u003eOur tenderloins are G1 Certified, USDA Prime, and sourced from Black Angus cattle in the US Midwest. Each cut is aged for 30+ days to maximize tenderness and develop a more complex flavor profile. The meat arrives in PSMO (Peeled, Side Muscle On) format, meaning the exterior fat has been removed but the silver skin remains, allowing you to trim and portion it just like a professional butcher.\u003c\/p\u003e\n\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cp\u003eFor the best results, cook quickly over high heat to achieve a beautifully browned exterior while keeping the interior juicy and medium-rare. This cut is versatile and excels when grilled, pan-seared, broiled, or used in show-stopping dishes like Beef Wellington.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium-Rare to Medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage Serving Size:\u003c\/strong\u003e 12 oz (Male) \/ 8 oz (Female)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does PSMO mean?\u003c\/summary\u003e\n\u003cp\u003ePSMO stands for Peeled, Side Muscle On. This means the exterior fat has been removed, but the silver skin and side muscle are left intact. This format is ideal for home chefs who want to trim and portion the tenderloin themselves, ensuring fresh cuts and significant savings compared to pre-portioned steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow is this beef aged?\u003c\/summary\u003e\n\u003cp\u003eThis product has been aged for 30+ days. Aging allows natural enzymes to break down muscle fibers, resulting in a more tender texture and a deeper, more concentrated beef flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Whole Tenderloin is sourced from the US Midwest. It is G1 Certified, USDA Prime, and comes from Black Angus cattle, representing the top 2% of Prime beef available.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I freeze the tenderloin if I don't use it all at once?\u003c\/summary\u003e\n\u003cp\u003eYes. If you receive it frozen or thawed, you can re-freeze portions you don't plan to use immediately. We recommend vacuum-sealing individual portions to maintain quality and prevent freezer burn.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook a whole tenderloin?\u003c\/summary\u003e\n\u003cp\u003eFor a whole roast, we recommend searing the exterior and then roasting in the oven until it reaches an internal temperature of 125-130°F for medium-rare. For steaks, high-heat pan-searing or grilling works best.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow many steaks can I get from one tenderloin?\u003c\/summary\u003e\n\u003cp\u003eThis depends on the weight of the tenderloin and your preferred steak thickness. A 4-5 lb tenderloin can typically yield 8-10 high-quality 2-inch filet mignon steaks from the center-cut, plus additional portions from the butt and tail.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this beef suitable for Beef Wellington?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. The center-cut of the whole tenderloin is the traditional cut used for Beef Wellington due to its uniform shape and exceptional tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat if my tenderloin arrives frozen?\u003c\/summary\u003e\n\u003cp\u003eSome orders may arrive frozen to ensure maximum freshness during transit. If you prefer it fresh, please let us know. If it arrives frozen, you can thaw it in cold water in about 30 minutes or in the refrigerator overnight.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"2 - 3 Lbs","offer_id":32476089548899,"sku":"MNB-0665-S","price":124.99,"currency_code":"USD","in_stock":false},{"title":"3 - 4 Lbs","offer_id":31898645266531,"sku":"MNB-0548-S","price":169.99,"currency_code":"USD","in_stock":false},{"title":"4 - 5 Lbs","offer_id":31623625867363,"sku":"MNB-0513-S","price":214.99,"currency_code":"USD","in_stock":true},{"title":"5- 6 Lbs","offer_id":31562376347747,"sku":"MNB-0514-S","price":259.99,"currency_code":"USD","in_stock":true},{"title":"6 - 7 Lbs","offer_id":31873121615971,"sku":"MNB-0536-S","price":299.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-tenderloin-g1-certified-9659738.png?v=1769468123"},{"product_id":"outside-skirt-steak-usdaprime","title":"Outside Skirt Steak | USDA Prime","description":"\u003ch2\u003eThe 'Ribeye' of Skirt Steaks\u003c\/h2\u003e\n\u003cp\u003eOur Outside Skirt Steak is the cut true steak lovers seek out — the very same prized by top chefs and high-end steakhouses. Unlike the thinner, less flavorful inside skirt you’ll often find in supermarkets, the outside skirt is thicker, juicier, and far more marbled, delivering unmatched tenderness and a rich, beefy flavor that only gets better over high heat.\u003c\/p\u003e\n\u003cp\u003eSourced from premium Nebraska cattle and hand-trimmed by our expert butchers, this steak cooks up beautifully whether you’re searing it in a cast-iron pan or charring it over open flames. The result is a steak with a perfect crust, a tender bite, and an explosion of flavor in every slice.\u003c\/p\u003e\n\u003cp\u003eSimply put — once you’ve had a true Outside Skirt Steak, you’ll never look at the grocery store version the same way again.\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"310\" width=\"368\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0009_Objeto_inteligente_vectorial_3be22ccb-7d7b-4312-8e57-2155a07a6d14_large.jpg?v=1520305447\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe outside skirt is often confused with the inside skirt steak, which while similar, is a very different cut of meat. Unlike its tougher inside brother, outside skirt does not need to be marinated and salt is all you need to season it.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/NZoyDF3MEIw\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!--split--\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eYOU WILL NOT FIND ANOTHER OUTSIDE SKIRT STEAK LIKE THIS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe source our outside skirt steaks (as well as our Flap, Flank and Tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference.\u003c\/p\u003e\n\u003cp\u003eThese are soft and tender and will melt in your mouth.\u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHT RANGES?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOutside Skirt is the premium skirt; the more we need to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges and we charge you for the lower end of the range.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat means, a 1-1.4 lb Skirt, we charge you for 1lb, although it could be up to 1.4lbs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend you cook the skirt steak in extremely hot heat; the hotter, the better. An ideal beef skirt steak will be seared and \"crunchy\" in the outside and rarer in the inside. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Skirt Steak:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" title=\"Grilling Skirt Steak\" href=\"https:\/\/www.seriouseats.com\/recipes\/2011\/06\/skirt-steak-salad-with-cilantro-lime-dressing-recipe.html\" target=\"_blank\"\u003eGrilling Skirt Steak (via Serious Eats)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes this Outside Skirt different from supermarket skirt steak?\u003c\/summary\u003e\n\u003cp\u003eMost supermarkets sell \"inside skirt,\" which is thinner and tougher. Our Outside Skirt is thicker, more marbled, and sourced from USDA Prime cattle in Nebraska. It is also wet-aged for 30+ days, which breaks down connective tissue for a melt-in-your-mouth texture that requires no marinade.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook Outside Skirt Steak?\u003c\/summary\u003e\n\u003cp\u003eBecause of its high marbling and tenderness, this cut is best cooked hot and fast. We recommend a cast-iron skillet or a very hot grill. Season simply with salt to let the beefy flavor shine. Aim for medium-rare to medium to keep it juicy.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhy is it sold in weight ranges?\u003c\/summary\u003e\n\u003cp\u003eTo keep prices lower, we sell in weight ranges and charge you for the lower end. For example, in the 1–1.4 lb range, you pay for 1 lb but may receive up to 1.4 lbs. This avoids the 10–15% cost increase associated with cutting to exact portions.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this steak sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Outside Skirt Steaks are sourced from premium cattle in the US Midwest, specifically from trusted partners in Nebraska. They are hand-trimmed by our expert butchers to ensure consistency and quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDoes this steak need to be marinated?\u003c\/summary\u003e\n\u003cp\u003eNo. Unlike tougher cuts, our wet-aged Outside Skirt is naturally tender and flavorful. A simple seasoning of coarse salt is all you need to achieve a steakhouse-quality result.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the difference between Inside and Outside Skirt?\u003c\/summary\u003e\n\u003cp\u003eThe Outside Skirt is a thicker, more heavily marbled cut from the plate section. The Inside Skirt is thinner and comes from the flank. The Outside Skirt is generally considered superior in flavor and texture, often called the \"Ribeye of skirt steaks.\"\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store this steak?\u003c\/summary\u003e\n\u003cp\u003eKeep the steak refrigerated until ready to cook. If you are not cooking it within a few days of arrival, we recommend freezing it. Thaw in the refrigerator 24–48 hours before cooking for best results.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak suitable for fajitas or tacos?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. Its rich flavor and tender bite make it an excellent choice for fajitas, tacos, or simply sliced against the grain and served with chimichurri.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"1 - 1.4 Lbs","offer_id":12771389735011,"sku":"MNB-0414-S","price":43.99,"currency_code":"USD","in_stock":true},{"title":"1.5 - 1.9 Lbs","offer_id":12771389767779,"sku":"MNB-0415-S","price":56.99,"currency_code":"USD","in_stock":true},{"title":"2 - 2.5 Lbs","offer_id":12771389800547,"sku":"MNB-0416-S","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/outside-skirt-steak-usda-prime-1393206.jpg?v=1769468125"},{"product_id":"bone-in-rib-eye-steaks-45-days-dry-aged-cowboy","title":"Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-1_084a42ef-2a60-4c54-98fc-9bc2e9c08f4e_large.jpg?v=1520698518\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide_23f37637-f81b-4800-a69b-c85fd5e8b7df.jpg?v=1713753012\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LIsPw-ZK6nU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eOur Ribeyes are THICK, restaurant-grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.\u003c\/p\u003e\n\u003cp\u003eOur cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry-aged bone-in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Ribeye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Ribeyes are THICK, because we only work with steers with a Ribeye area of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average Ribeye. It isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging is an art that demands patience, meticulous attention to detail, and a finely controlled environment for optimal maturation. We excel in this craft. A properly dry-aged steak is a premium delicacy, typically available only in the finest steakhouses. These steaks possess a distinctive \u003c\/span\u003e\u003cstrong\u003efunky\u003c\/strong\u003e\u003cspan\u003e aroma and a \u003c\/span\u003e\u003cstrong\u003epungent\u003c\/strong\u003e\u003cspan\u003e scent. As the steaks undergo the dry aging process, they lose moisture through evaporation, while natural enzymes transform their structure. This not only intensifies the umami flavors but also catalyzes the breakdown of carbohydrates, imparting a subtle sweetness. Many purveyors offer steaks aged for 30 days, where this characteristic funk is discernible. Our steaks, however, are aged even longer, enhancing the intensity of these distinctive flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"what does dry aging do\" style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\"\u003eLearn more about our dry aging process.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA PRIME (Black Angus Beef)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled \u003c\/span\u003e\u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. Concerned? You should not be.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/frozen-can-be-fresh-but-it-usually-is-not\" style=\"color: #ff2a00;\"\u003eFresh vs Frozen = What's best?\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-defrost-meat-not-in-the-microwave\" style=\"color: #ff2a00;\"\u003eHow to Defrost Meat (NOT in the microwave)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/vacuum-sealed-meats-fresh-re-freezable\" style=\"color: #ff2a00;\"\u003eVacuum sealed is the new fresh!! (its also re-freezable)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7630124974110,"sku":"MNB-0421-S","price":96.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-cowboy-steak-45-days-dry-aged-1368540.jpg?v=1769468124"},{"product_id":"picanha-small-usda-prime-cab","title":"Picanha | USDA Prime","description":"\u003ch2\u003eBrazil’s Most Prized Cut, Curated for Your Grill\u003c\/h2\u003e\n\u003cp\u003ePicanha (pronounced \u003cem\u003epee-KAHN-yah\u003c\/em\u003e) is the crown jewel of Brazilian barbecue, known in the U.S. as the Top Sirloin Cap. What sets it apart is its signature \u003cstrong\u003e3\/4-inch fat cap\u003c\/strong\u003e, which renders during cooking to baste the meat from within, delivering a richness and depth of flavor that standard sirloin simply cannot match.\u003c\/p\u003e\n\u003cp\u003eAt Meat N’ Bone, we don’t just sell Picanha; we curate the best-in-class option. Our USDA Prime Picanha is sourced exclusively from \u003cstrong\u003eG1 Certified Black Angus cattle\u003c\/strong\u003e—young steers under 1,050 lbs raised on premium grain and pasture. Each piece is \u003cstrong\u003ewet-aged for 30+ days\u003c\/strong\u003e in our Chicago facility to ensure exceptional tenderness, then hand-cut and hand-trimmed to preserve that essential fat layer.\u003c\/p\u003e\n\n\u003ch2\u003eThe Meat N' Bone Difference: G1 Certified Angus\u003c\/h2\u003e\n\u003cp\u003eWhile you may find \"Prime\" Picanha elsewhere, much of it comes from Holstein cattle with minimal marbling and a thin fat cap. Our Picanha is different:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional Marbling:\u003c\/strong\u003e Sourced from the top 2% of USDA graded beef, offering a buttery texture that rivals Wagyu.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThick Fat Cap:\u003c\/strong\u003e A full 3\/4-inch layer left intact to create a caramelized, crispy crust over open flames.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Genetics:\u003c\/strong\u003e G1 Certified Angus ensures \"A\" maturity and superior feeding programs, not commodity beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Crafted:\u003c\/strong\u003e Aged and trimmed by expert butchers in Chicago, never mass-processed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith a \u003cstrong\u003e4.9 out of 5-star rating\u003c\/strong\u003e from over 170 customers, our Picanha is the cut chefs seek out for its deep, beefy flavor and substantial, juicy texture.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing Story: From Midwest Ranches to Your Table\u003c\/h2\u003e\n\u003cp\u003eOur Picanha begins its journey on select Midwest ranches, where young Angus steers are raised with a focus on animal welfare and balanced nutrition. Unlike industrial feedlots, our partners prioritize premium grain and pasture feeding, resulting in beef with clean, complex flavors.\u003c\/p\u003e\n\u003cp\u003eOnce processed, the cuts are transported to our Chicago facility for a rigorous 30+ day wet-aging process. This controlled environment allows natural enzymes to break down muscle fibers, enhancing tenderness while concentrating the beefy essence. Every piece is then hand-trimmed by our master butchers, ensuring you receive a perfectly balanced cut ready for the grill.\u003c\/p\u003e\n\n\u003ch2\u003eFlavor \u0026amp; Texture Profile\u003c\/h2\u003e\n\u003cp\u003eExpect a \u003cstrong\u003edeep, robust beef flavor\u003c\/strong\u003e with a buttery finish. The texture is tender yet substantial—more flavorful than standard sirloin but with a satisfying chew that stands up to high-heat grilling. When cooked traditionally over charcoal or wood, the fat cap crisps into a savory crust while the interior remains juicy and medium-rare.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook Picanha\u003c\/h2\u003e\n\u003cp\u003ePicanha is best cooked over \u003cstrong\u003eopen flames\u003c\/strong\u003e (charcoal or wood) to render the fat cap and develop a rich crust. However, it also performs beautifully on gas grills or in the oven.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Use coarse salt only (traditional Brazilian style) to let the beef flavor shine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Grill fat-side down first to render the cap and create a crispy exterior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Flip and cook to an internal temperature of \u003cstrong\u003e130–135°F for medium-rare\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Slice:\u003c\/strong\u003e Rest for 5–10 minutes, then slice against the grain into thick, steakhouse-style portions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" title=\"How to Grill Picanha\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFreshness \u0026amp; Handling\u003c\/h2\u003e\n\u003cp\u003eYour Picanha arrives \u003cstrong\u003evacuum-sealed and frozen\u003c\/strong\u003e to lock in freshness. We use premium cold-chain packaging to ensure it arrives in perfect condition. For best results, thaw in the refrigerator for 24–48 hours before cooking.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is Picanha and why is it special?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha is the Top Sirloin Cap with its signature fat cap, widely considered Brazil's most prized beef cut. The fat cap renders during cooking, basting the meat and creating exceptional flavor and tenderness. It's rare in U.S. markets because most butchers separate the cap from the sirloin. Meat N' Bone's Picanha is G1 Certified USDA Prime, wet-aged for 30+ days, and hand-trimmed with a 3\/4\" fat cap intact.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow is Meat N' Bone's Picanha different from other \"Prime\" Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eMany retailers sell USDA Prime Picanha from Holstein cattle with minimal marbling and a thin fat cap. Meat N' Bone sources young Angus steers (under 1,050 lbs, \"A\" maturity) raised on premium grain and pasture. Our Picanha features exceptional intramuscular marbling, a thick 3\/4\" fat cap, and 30+ days of wet aging. This is a rare, limited-availability product.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eShould I trim the fat cap before cooking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eNo. The fat cap is the signature feature of Picanha and essential for flavor. During cooking, the fat renders and bastes the meat, creating a rich crust and juicy interior. Traditional Brazilian preparation keeps the fat cap on throughout cooking. You can trim excess fat after cooking if you prefer, but removing it beforehand eliminates much of what makes Picanha special.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat's the best way to cook Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha is best grilled over charcoal or wood, fat side down first, to render the cap and develop a crust. Finish over indirect heat to an internal temperature of 130–135°F for medium-rare. You can also roast it in the oven (fat side up) at 400°F or cook sous vide and finish with a sear. Season simply with coarse salt. Always slice against the grain for maximum tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow does USDA Prime Picanha compare to USDA Choice or Select?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eUSDA Prime represents the top 2% of graded beef and features the highest level of intramuscular marbling, which translates to superior flavor, tenderness, and juiciness. USDA Choice has less marbling and can be less consistent. Additionally, Meat N' Bone's Picanha is G1 Certified, meaning it meets strict standards for genetics (Angus), maturity (\"A\"), and feeding program.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store and thaw Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha ships vacuum-sealed and frozen. Upon arrival, store in the freezer (up to 6 months) or refrigerator (up to 5 days). To thaw, place in the refrigerator for 24–48 hours depending on size. For faster thawing, submerge the sealed package in cold water, changing the water every 30 minutes. Do not thaw at room temperature.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy are there weight ranges instead of exact weights?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha is a whole muscle cut (the Coulotte), not a portioned steak, so each piece varies slightly depending on the size of the steer. We sell by weight range (e.g., 2–3 lbs) and price at the lower end of the range. If you order a 2–3 lb Picanha, you're paying for 2 lbs—but you may receive up to 3 lbs. You always get what you paid for, and often more.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat internal temperature should I aim for?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eFor optimal tenderness and flavor, cook Picanha to 130–135°F for medium-rare or 135–145°F for medium. Use an instant-read thermometer inserted into the thickest part of the meat (avoiding the fat cap). Rest for 5–10 minutes after cooking—internal temperature will rise another 5°F during rest.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdiv style=\"text-align: center; margin-top: 2rem;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large.jpg?v=1520308786\" alt=\"USDA Prime Picanha cut diagram showing top sirloin cap with fat layer\" style=\"max-width: 100%; height: auto;\"\u003e\u003c\/div\u003e","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":32841218424931,"sku":"MNB-0824-S","price":37.99,"currency_code":"USD","in_stock":false},{"title":"Regular   |   2-3 Lbs","offer_id":7671227088926,"sku":"MNB-0053-S","price":55.99,"currency_code":"USD","in_stock":true},{"title":"Large   |   3-4 Lbs","offer_id":12841706455139,"sku":"MNB-0054-S","price":73.99,"currency_code":"USD","in_stock":true},{"title":"XL | 4-5 Lbs","offer_id":28224973340771,"sku":"MNB-0055-S","price":91.99,"currency_code":"USD","in_stock":true},{"title":"XXL | 5-6 Lbs","offer_id":41283427008611,"sku":"MNB-5672-S","price":109.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-usda-prime-7911817.jpg?v=1769468123"},{"product_id":"hanger-steak","title":"Hanger Steak | G1 Certified","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eThe Butcher's Best Kept Secret\u003c\/h2\u003e\n\u003cp\u003eThe hanger steak is a rare gem in the world of beef. Sourced from the muscle that supports the diaphragm between the cow's rib and loin, this cut \"hangs\" freely, resulting in a texture that is surprisingly tender and a flavor profile that is deeply beefy. Often called the \"butcher's steak,\" it offers the best of both worlds: the tenderness of a filet mignon with the rich, savory depth of a ribeye.\u003c\/p\u003e\n\u003cp\u003eIts exclusivity is unmatched. There is only \u003cstrong\u003eone\u003c\/strong\u003e hanger steak per animal. A 1,200-pound steer that yields 800 pounds of beef produces just a single 16–32 ounce hanger steak. This makes it even rarer than the tenderloin and a true discovery for the home cook.\u003c\/p\u003e\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cp\u003eOur Hanger Steaks are \u003cstrong\u003eG1 Certified USDA Choice\u003c\/strong\u003e, placing them in the top 5% of Choice beef. Sourced from trusted partners in the \u003cstrong\u003eUS Midwest\u003c\/strong\u003e, these steaks undergo a rigorous \u003cstrong\u003e45+ day aging process\u003c\/strong\u003e. This extended aging breaks down connective tissue, ensuring exceptional tenderness and concentrating the natural beef flavors.\u003c\/p\u003e\n\u003ch2\u003eCooking the Perfect Hanger Steak\u003c\/h2\u003e\n\u003cp\u003eBecause of its unique texture, the hanger steak requires a bit of finesse. It is best cooked to \u003cstrong\u003emedium-rare or medium\u003c\/strong\u003e. If cooked too rare, the texture can be slightly slimy; if overcooked, it loses its signature tenderness.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Methods:\u003c\/strong\u003e Grilling or Pan-Searing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare to Medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation Tip:\u003c\/strong\u003e Always slice against the grain to maximize tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/recipe-how-to-cook-a-hanger-steak\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/WhatsApp_Image_2025-03-06_at_11.39.49_PM_480x480.jpg?v=1741322427\" alt=\"How to cook hanger steak guide\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0009_Objeto_inteligente_vectorial_3be22ccb-7d7b-4312-8e57-2155a07a6d14_large.jpg?v=1520305447\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"Frozen icon\"\u003e \u003cstrong\u003eNote:\u003c\/strong\u003e This item may be delivered frozen to ensure peak freshness upon arrival.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Hanger Steak different from other cuts?\u003c\/summary\u003e\n\u003cp\u003eHanger steak is known for its intense beefy flavor and tender texture, often compared to a mix of filet mignon and ribeye. It is also incredibly rare, with only one cut available per animal.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook Hanger Steak?\u003c\/summary\u003e\n\u003cp\u003eWe recommend grilling or pan-searing to medium-rare or medium. Avoid overcooking, as this can make the steak tough. Always let it rest for 5–10 minutes and slice against the grain.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Hanger Steaks are G1 Certified USDA Choice beef sourced from the US Midwest. They are aged for 45+ days to ensure superior tenderness and flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak delivered fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eDepending on your location and shipping method, this item may arrive frozen. It is packaged with dry ice to maintain quality during transit.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store Hanger Steak?\u003c\/summary\u003e\n\u003cp\u003eIf arriving frozen, keep it in the freezer until ready to use. If fresh, store in the coldest part of your refrigerator and use within 2–3 days. For best results, thaw frozen steaks in the refrigerator for 24 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to slice Hanger Steak?\u003c\/summary\u003e\n\u003cp\u003eHanger steak has a distinct grain. For the most tender bite, always slice the meat against the grain after it has rested.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs Hanger Steak suitable for marinating?\u003c\/summary\u003e\n\u003cp\u003eYes! Because of its rich flavor, it pairs beautifully with bold marinades like chimichurri, garlic-herb butter, or a Brazilian-style steakhouse marinade.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is G1 Certified USDA Choice?\u003c\/summary\u003e\n\u003cp\u003eG1 Certification ensures that the beef meets strict quality standards, placing it in the top 5% of USDA Choice beef for marbling, maturity, and overall quality.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"Default Title","offer_id":7920817799198,"sku":"MNB-0059-S","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hanger-steak-g1-certified-4274479.jpg?v=1769468122"},{"product_id":"burger-patties-1-2-lbs-2-patties","title":"Steakhouse 1\/2 lbs Burgers (2 patties) | USDA Prime\/Choice","description":"\u003c!--split--\u003e\n\u003cp\u003eA proper burger patty needs to have the right mix of fat and high quality beef. We use USDA high quality prime beef for our burger patties. If you see your grill sizzle and flare up when you place it to cook, it means it will have great taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThese burgers are made with our high quality Midwestern steaks. They are amazing. This is high end stuff, no trim, nothing \"cheap\" about these burgers. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe aim for 20\/80 or 15\/85 fat to high quality beef ratio. We recommend seasoning with Salt and Pepper and cooking to medium. But thats what WE would do. You can do anything you please.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Tip: \u003c\/strong\u003eThe tip to burger patties is not having them sit around forever. \u003cspan\u003e If you are not going to cook them right away then they need to be wrapped tightly, otherwise, they should be grilled right away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e US MidWest\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eUSDA Grade: \u003c\/strong\u003eMix of USDA Prime and USDA Choice Beef\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0000_Objeto_inteligente_vectorial_large.jpg?v=1520302230\" alt=\"\" width=\"387\" height=\"286\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":8175169142883,"sku":"MNB-0074-S","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/steakhouse-12-lbs-burgers-2-patties-usda-primechoice-7210741.jpg?v=1769468121"},{"product_id":"burger-patties-1-4-lbs-4-patties","title":"Steakhouse 1\/4 lbs Burgers (4 patties) | USDA Prime\/Choice","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Burger_f7b652a1-f5fd-4f44-98d4-82e2783715e3_large.jpg?v=1520700220\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eA proper burger patty needs to have the right mix of fat and high-quality beef. We use USDA high-quality prime beef for our burger patties. If you see your grill sizzle and flare up when you place it to cook, it means it will have great taste.\u003c\/p\u003e\n\u003cp\u003eWe aim for 20\/80 fat-to-high-quality beef ratio. We recommend seasoning with Salt and Pepper and cooking to medium. But that's what WE would do. You can do anything you please.\u003c\/p\u003e\n\u003cp\u003eNote this is a good burger for kids, it is thin which means it is great for smashed burgers but at the same time its hard to cook them to the desired temperature (unless you liked it charred)\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSPEND MONEY ON PROPER GROUND BEEF\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003ePurchasing high-quality ground beef as opposed to cheaper variants significantly impacts your culinary experience. Quality ground beef, sourced from reputable butchers or farms, tends to have a better flavor, and texture, and often a more ethical and sustainable production background. Conversely, cheaper ground beef might come from questionable sources such as slaughterhouses, possibly affecting taste and overall quality. Moreover, higher-quality beef is often fresher and handled with better hygiene standards, making it a safer and healthier choice. Investing in good ground beef not only elevates your meals but can also align with better animal welfare and environmental standards.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Tip: \u003c\/strong\u003eThe tip to burger patties is not having them sit around forever. \u003cspan\u003e If you are not going to cook them right away then they need to be wrapped tightly, otherwise, they should be grilled right away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e US MidWest\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eUSDA Grade: \u003c\/strong\u003eMix of USDA Prime and USDA Choice Beef\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg height=\"286\" width=\"387\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0000_Objeto_inteligente_vectorial_large.jpg?v=1520302230\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":8182308208739,"sku":"MNB-0080-S","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/steakhouse-14-lbs-burgers-4-patties-usda-primechoice-5694168.jpg?v=1769468122"},{"product_id":"gift-card","title":"Meat N' Bone E-Gift Card (Digital)","description":"\u003cp\u003eShopping for someone else but not sure what to give them? Give them the gift of Meat with a Meat N' Bone gift card.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eForget Starbucks gift cards...This is the perfect gift for a meat lover!\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!--divide--\u003e\n\u003cp\u003eE-Gift cards are delivered by email and contain instructions to redeem them at checkout.\u003c\/p\u003e\n\u003cp\u003eOur gift cards have no additional processing fees. Gift cards are non refundable.\u003c\/p\u003e\n\u003cp\u003eWe also have Physical Gift Cards available \u003ca href=\"\/products\/meat-n-bone-gift-card-physical\" title=\"Meat N Bone Gift Card Physical\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv data-offset-key=\"1am06-0-0\" data-editor=\"1mqlq\" data-block=\"true\" class=\"\"\u003e\n\u003cdiv class=\"public-DraftStyleDefault-block public-DraftStyleDefault-ltr\" data-offset-key=\"1am06-0-0\"\u003e\u003cspan data-offset-key=\"1am06-0-0\"\u003e\u003cspan\u003e \u003c\/span\u003eto check the balance of your card, you can:\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul data-offset-key=\"70n36-0-0\" class=\"public-DraftStyleDefault-ul\"\u003e\n\u003cli data-offset-key=\"70n36-0-0\" data-editor=\"1mqlq\" data-block=\"true\" class=\"public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-reset public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR\"\u003e\n\u003cdiv class=\"public-DraftStyleDefault-block public-DraftStyleDefault-ltr\" data-offset-key=\"70n36-0-0\"\u003e\u003cspan data-offset-key=\"70n36-0-0\"\u003eContact orders@meatnbone.com with the number\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli data-offset-key=\"a5vdj-0-0\" data-editor=\"1mqlq\" data-block=\"true\" class=\"public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR\"\u003e\n\u003cdiv class=\"public-DraftStyleDefault-block public-DraftStyleDefault-ltr\" data-offset-key=\"a5vdj-0-0\"\u003e\u003cspan data-offset-key=\"a5vdj-0-0\"\u003eClick on the email you received from your card and it will open a link with the total, and pending balance\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Meat N' Bone","offers":[{"title":"$25","offer_id":12382023778403,"sku":"MNB-0081-S","price":25.0,"currency_code":"USD","in_stock":true},{"title":"$30","offer_id":8652309364835,"sku":"MNB-0082-S","price":30.0,"currency_code":"USD","in_stock":true},{"title":"$50","offer_id":8652309954659,"sku":"MNB-0083-S","price":50.0,"currency_code":"USD","in_stock":true},{"title":"$60","offer_id":8836506714211,"sku":"MNB-0084-S","price":60.0,"currency_code":"USD","in_stock":true},{"title":"$100","offer_id":8652309987427,"sku":"MNB-0085-S","price":100.0,"currency_code":"USD","in_stock":true},{"title":"$150","offer_id":29180175908963,"sku":"MNB-0086-S","price":150.0,"currency_code":"USD","in_stock":true},{"title":"$200","offer_id":39657915318371,"sku":"MNB-0081-S-10","price":200.0,"currency_code":"USD","in_stock":true},{"title":"$250","offer_id":39657914826851,"sku":"MNB-2216-S","price":250.0,"currency_code":"USD","in_stock":true},{"title":"$300","offer_id":8652310020195,"sku":"MNB-0087-S","price":300.0,"currency_code":"USD","in_stock":true},{"title":"$400","offer_id":43534140964963,"sku":"MNB-7709-S","price":400.0,"currency_code":"USD","in_stock":true},{"title":"$500","offer_id":8652310052963,"sku":"MNB-0088-S","price":500.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/meat-n-bone-e-gift-card-digital-4418519.jpg?v=1769468119"},{"product_id":"new-york-strip-steak-wagyu-ms6","title":"New York Strip Steak | Wagyu BMS 6-7","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Double_large.jpg?v=1561342420\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" title=\"japanese grades\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is one amazing Strip Steak, its Marble Score of 6-7 means it is a richer and denser cut of steak. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEnd-To-End New York Strips are the slightly granier cousin of our Center Cut New York Strips. They come from the same muscle and they are approximately 14oz. They are nicely trimmed but they MAY have a vein or two.\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Center Cut","offer_id":41508708778083,"sku":"MNB-0737-S-1","price":86.99,"currency_code":"USD","in_stock":true},{"title":"End-To-End","offer_id":41508708810851,"sku":"MNB-0737-S-2","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-wagyu-bms-6-7-7579799.jpg?v=1769468122"},{"product_id":"picanha-wagyu-bms-8-9","title":"Picanha Wagyu | BMS 8-9","description":"\u003ch2\u003eThe Ultimate Brazilian Delicacy, Elevated by Wagyu\u003c\/h2\u003e\n\u003cp\u003eDiscover the pinnacle of Brazilian-style grilling with our Wagyu Picanha, expertly butchered to achieve a Beef Marbling Score (BMS) of 8-9. This cut transforms the traditional Picanha—known as the Top Sirloin Cap in the US—into a melt-in-your-mouth experience. The exceptional marbling renders into a clean, buttery fat that bastes the meat from within, delivering unparalleled tenderness and a rich, deep beef flavor.\u003c\/p\u003e\n\u003cp\u003eWhether you are a seasoned griller or an aspiring home cook, this cut is designed to impress. Its generous fat cap creates a succulent, tender steak that remains juicy even when cooked over high heat. Each bite offers a luxurious dining experience that brings the steakhouse to your backyard.\u003c\/p\u003e\n\n\u003ch2\u003eTexture \u0026amp; Flavor Profile\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Exceptionally tender with a buttery mouthfeel due to BMS 8-9 marbling. The fat cap renders cleanly, providing a crisp exterior while keeping the interior succulent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Rich, deep beef flavor with a subtle sweetness from the Wagyu genetics. The marbling enhances the natural umami, creating a complex and satisfying taste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Savory and inviting, with notes of roasted beef and rendered fat that fill the kitchen or patio as it cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Craftsmanship\u003c\/h2\u003e\n\u003cp\u003eAt Meat N’ Bone, we believe in sourcing the best-in-class option for every category. Our Wagyu Picanha is expertly butchered from premium Wagyu cattle, selected for their superior marbling potential and ethical raising standards. While the Picanha cut hails from Brazil, where it is the most popular beef cut, we elevate it through the rigorous standards of Wagyu production. This combination of traditional butchery and premium genetics ensures a product that stands out for its consistency, quality, and culinary performance.\u003c\/p\u003e\n\n\u003ch2\u003eHow It Compares\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003evs. Standard Picanha:\u003c\/strong\u003e Traditional Picanha is already a flavorful cut, but our Wagyu version features significantly higher marbling (BMS 8-9), resulting in greater tenderness and a richer, more buttery flavor profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003evs. Other Wagyu Cuts:\u003c\/strong\u003e Unlike the intense richness of A5 Wagyu, this BMS 8-9 cut offers a balanced beef flavor that is perfect for grilling and roasting, making it more versatile for large gatherings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003evs. Top Sirloin Cap:\u003c\/strong\u003e While technically the same muscle, the Wagyu genetics and careful butchery provide a superior eating experience with less chew and more juiciness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cp\u003eThis cut is incredibly versatile and forgiving. For the best results:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilling:\u003c\/strong\u003e Sear over high heat to render the fat cap, then move to indirect heat to finish. Slice against the grain for maximum tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven-Roasting:\u003c\/strong\u003e Reverse sear in the oven at a low temperature until it reaches your desired doneness, then finish with a quick sear in a hot pan or on the grill.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e Low and slow smoking allows the fat to render slowly, infusing the meat with smoke flavor while keeping it moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFreshness \u0026amp; Handling\u003c\/h2\u003e\n\u003cp\u003eEvery order is handled with care to ensure it arrives in peak condition. Our cold-chain logistics maintain the integrity of the meat from our butchers to your door. Upon arrival, the meat may appear darker due to vacuum sealing; this is normal and will bloom to a bright red color after 15–30 minutes of exposure to oxygen.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is BMS 8-9?\u003c\/summary\u003e\n\u003cp\u003eBMS stands for Beef Marbling Score. A score of 8-9 indicates exceptional marbling, which translates to superior tenderness, juiciness, and flavor. This is a high grade that ensures a luxurious eating experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my Picanha Wagyu?\u003c\/summary\u003e\n\u003cp\u003eKeep the product refrigerated at 34-38°F if you plan to cook it within 2-3 days. For longer storage, freeze it at 0°F or below. Thaw in the refrigerator for 24-48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this cut good for large gatherings?\u003c\/summary\u003e\n\u003cp\u003eYes, the Picanha is an excellent choice for gatherings. It is easy to cook in large portions and slices beautifully for serving. The Regular (2-3 lbs) and Large (3-4 lbs) sizes are perfect for small to medium groups.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the difference between Picanha and Top Sirloin Cap?\u003c\/summary\u003e\n\u003cp\u003eThey are the same cut of meat. Picanha is the Brazilian name for the Top Sirloin Cap. In Brazil, it is the most popular cut for churrasco (barbecue).\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDo I need to trim the fat cap?\u003c\/summary\u003e\n\u003cp\u003eWe recommend keeping the fat cap on during cooking to baste the meat and add flavor. You can trim any excess hard fat if desired, but the marbled fat is essential for the Wagyu experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow do I slice Picanha?\u003c\/summary\u003e\n\u003cp\u003eAlways slice against the grain. This shortens the muscle fibers and ensures each bite is tender. For the best presentation, slice into thin strips after resting the meat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this Wagyu sourced from Japan?\u003c\/summary\u003e\n\u003cp\u003eThis cut is from Wagyu cattle raised to high standards. While we offer authentic Japanese A5 Wagyu in other products, this BMS 8-9 cut provides a balanced flavor profile that is ideal for grilling and roasting.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the shelf life of this product?\u003c\/summary\u003e\n\u003cp\u003eWhen properly refrigerated, the product is best used within 2-3 days of delivery. If frozen, it can be stored for several months while maintaining quality.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":39924359725155,"sku":"MNB-0559-S","price":73.99,"currency_code":"USD","in_stock":true},{"title":"Regular | 2-3 Lbs","offer_id":8652413534307,"sku":"MNB-0090-S","price":100.99,"currency_code":"USD","in_stock":true},{"title":"Large | 3-4 Lbs","offer_id":12841685712995,"sku":"MNB-0091-S","price":138.99,"currency_code":"USD","in_stock":true},{"title":"XL | 4-5 Lbs","offer_id":12952418156643,"sku":"MNB-0092-S","price":190.99,"currency_code":"USD","in_stock":true},{"title":"XXL | 5-6 Lbs","offer_id":39436865306723,"sku":"MNB-1845-S","price":219.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-wagyu-bms-8-9-7806526.jpg?v=1769468123"},{"product_id":"filet-mignon-center-cut-wagyu-bms6-7","title":"Filet Mignon (Center Cut) | Wagyu BMS 6-7","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" title=\"japanese grading system\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe tenderloin is the most \u003cspan\u003elean, tender part of the animal... but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese filets are sourced from Colorado and are quite delicious. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur filets are hand-cut as Chateaubriand and are just amazing... you could eat these with a butter knife... thats how soft they are. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eBMS7+? HOW DOES THAT WORK?\u003c\/h2\u003e\n\u003cp\u003eSteers are graded based on the \u003cspan\u003eamount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Filet Mignon is graded based on the marbling of the Ribeye (graders do not inspect Tenderloins or ANY other muscle... but the RibEye)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFilet Mignon by default is not a cut that marbles significantly, which is why we group Filet Mignon from steers graded BMS7 to BMS9 in the same category. It will have a different flavor and texture than lower grade Filet Mignon but the marbling will still be hit or miss. The only Filet Mignon that is consistently marbled (and may possibly be the best steak anyone can eat... is the A5 grade of Wagyu Filet Mignon. However, you could say it does not really taste like Filet Mignon).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\"\u003eDo note that marbling is not a driving indicator of tenderness, hence not all beef graded \"Prime\" is equal.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\" alt=\"\" width=\"384\" height=\"288\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":8652620693603,"sku":"MNB-0093-S","price":56.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-center-cut-wagyu-bms-6-7-5307805.jpg?v=1769468120"},{"product_id":"flat-iron-small-usda-choice","title":"Flat Iron Steak | USDA Prime","description":"\u003ch2\u003eThe Butcher's Best-Kept Secret\u003c\/h2\u003e\n\u003cp\u003eOften called the \"poor man's ribeye,\" the Flat Iron Steak is a culinary discovery that delivers exceptional tenderness and rich, beefy flavor without the premium price tag. This relatively unknown cut was brought to light by research teams from the University of Florida and the University of Nebraska as part of the \u003ca href=\"https:\/\/www.beefboard.org\/\"\u003eBeef Checkoff program\u003c\/a\u003e. Their goal was to find new ways to add value to beef through innovative butchery—and they succeeded.\u003c\/p\u003e\n\u003cp\u003eAt Meat N’ Bone, we source our Flat Iron Steaks as \u003cstrong\u003eUSDA Prime\u003c\/strong\u003e with a Beef Marbling Score (BMS) of 4+. This ensures a beautiful balance of tenderness, marbling, and deep flavor that rivals much more expensive cuts. It’s the perfect choice for a high-quality weeknight dinner or an impressive weekend grill session.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Flat Iron Steak USDA Prime\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/NY-Promo_large.jpg?v=1521678669\"\u003e\u003c\/p\u003e\n\u003ch2\u003eTexture \u0026amp; Flavor Profile\u003c\/h2\u003e\n\u003cp\u003eFlat Iron Steaks are beautiful to look at, with an appealing texture and a decent amount of marbling. While it might not get the same attention as ribeyes or strips, it is a quality cut of meat that is lean enough for everyday eating yet rich enough for special occasions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTenderness:\u003c\/strong\u003e Second only to the tenderloin, making it incredibly easy to chew and enjoy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarbling:\u003c\/strong\u003e USDA Prime grading ensures consistent intramuscular fat for a juicy, flavorful bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Deep, beefy, and robust—perfect for simple seasoning with coarse salt and high heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cp\u003eYou CANNOT go wrong with a Flat Iron Steak. Its versatility makes it a favorite among chefs and home cooks alike:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill it:\u003c\/strong\u003e Treat it like a skirt steak or \"churrasco\" for a smoky, charred exterior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear it:\u003c\/strong\u003e Pan-sear in a cast-iron skillet for a perfect crust and medium-rare center.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise it:\u003c\/strong\u003e Slow-cook for a melt-in-your-mouth texture that highlights its natural tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSous Vide:\u003c\/strong\u003e Many customers recommend sous vide for absolute perfection and consistent doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg alt=\"Beef Cut Diagram\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large.jpg?v=1520305200\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"May arrive frozen\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This item MIGHT be delivered frozen to ensure optimal freshness and safety during transit.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes the Flat Iron Steak special?\u003c\/summary\u003e\n\u003cp\u003eThe Flat Iron is a relatively new cut discovered through university research. It is incredibly tender (second only to filet mignon) and offers rich marbling and flavor at a more accessible price point than ribeyes or strips. Our USDA Prime selection ensures the highest quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook the Flat Iron Steak?\u003c\/summary\u003e\n\u003cp\u003eIt is very versatile. You can grill it like a skirt steak, pan-sear it for a quick dinner, or braise it for a slower cook. For best results, cook to medium-rare and let it rest before slicing against the grain.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak delivered fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eThe steak is vacuum-sealed for freshness. Depending on shipping logistics and your location, it may arrive frozen. This ensures the meat remains safe and retains its quality until you are ready to cook it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere does this beef come from?\u003c\/summary\u003e\n\u003cp\u003eWe source our USDA Prime beef from trusted partners who meet our high standards for marbling and quality. The Flat Iron cut itself was popularized by research from the University of Florida and the University of Nebraska.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to season a Flat Iron Steak?\u003c\/summary\u003e\n\u003cp\u003eBecause of its rich beefy flavor, simple is often best. Many chefs and customers recommend using only coarse salt (like Sal de Ancla) and black pepper to let the natural taste of the USDA Prime beef shine.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does this compare to other steaks?\u003c\/summary\u003e\n\u003cp\u003eIt is often compared to the ribeye for flavor and the filet mignon for tenderness. It offers a \"best of both worlds\" experience at a more economical price, making it an excellent value for high-quality beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I use this for tacos or fajitas?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. Its tenderness and flavor make it a great choice for tacos, fajitas, or stir-fries. Just be sure to slice it thinly against the grain for the best texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the Beef Checkoff program?\u003c\/summary\u003e\n\u003cp\u003eThe Beef Checkoff program is a research and promotion program funded by beef producers. It helped fund the research that identified the Flat Iron as a high-value cut, transforming how butchers utilize the shoulder clod.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Miami Purveyors","offers":[{"title":"Aprox 1.5 Lbs","offer_id":67710390829155,"sku":"MNB-0094-S-1","price":45.99,"currency_code":"USD","in_stock":true},{"title":"Aprox 7oz","offer_id":67710390861923,"sku":"MNB-0094-S-2","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/flat-iron-steak-usda-prime-1384096.jpg?v=1769468123"},{"product_id":"picanha-bms6-7","title":"Picanha Wagyu | BMS 6-7","description":"\u003ch2\u003eThe Star of Brazilian BBQ, Elevated by Wagyu Genetics\u003c\/h2\u003e\n\u003cp\u003eWelcome the \u003cstrong\u003ePicanha Wagyu | BMS 6-7\u003c\/strong\u003e to your grill—the cut that defines Brazilian churrasco, now enhanced with the rich marbling of Wagyu. Nestled at the top of the rump, the Picanha (or rump cap) is prized for its signature fat cap, which crisps up beautifully over high heat to baste the meat in its own savory juices. With a Beef Marbling Score (BMS) of 6-7, this roast strikes the perfect balance: it offers the juicy, buttery texture of Wagyu without losing the robust, beefy depth that makes Picanha a butcher’s favorite.\u003c\/p\u003e\n\u003cp\u003eWhether you’re hosting a weekend tailgate or a intimate dinner, this cut remains tender and flavorful whether roasted whole or sliced into steaks. It’s the hero of your next cookout, delivering a restaurant-quality experience with simple, high-heat cooking.\u003c\/p\u003e\n\n\u003ch2\u003eSourced from Care, Not Commodities\u003c\/h2\u003e\n\u003cp\u003eWe partner with a mid-sized, family-owned Wagyu program that prioritizes quality over volume. Processing only 140–175 steers per week, this team ensures every animal receives individual attention. These Picanhas come from cattle with superior \u003cstrong\u003eJapanese Kuroge Tajima bull genetics\u003c\/strong\u003e, fed for longer periods at a slower pace than typical commercial Wagyu. The result is a cut that consistently tastes better and eats better than mass-market alternatives, with a depth of flavor that comes from careful raising and selective breeding.\u003c\/p\u003e\n\n\u003ch2\u003eWhy BMS 6-7?\u003c\/h2\u003e\n\u003cp\u003eA BMS of 6-7 indicates a high level of intramuscular fat, ensuring every bite is juicy and delectable. However, it’s important to note that marbling is graded on the Ribeye muscle, not the Picanha itself. While your Picanha will be high-quality and well-marbled, it may not look identical to a Ribeye of the same grade. This BMS level provides the ideal \"sweet spot\" for Picanha—rich enough to be luxurious, but beefy enough to satisfy traditional grill masters.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook Your Picanha\u003c\/h2\u003e\n\u003cp\u003eThe Picanha is forgiving and flavorful. Follow these steps for the best results:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGet Ready:\u003c\/strong\u003e Remove the roast from the fridge 30–60 minutes before cooking to reach room temperature for even cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason Well:\u003c\/strong\u003e A generous amount of coarse sea salt is all you need. Rub it over the entire roast, including the fat cap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear the Fat:\u003c\/strong\u003e Fire up your grill to high heat. Place the roast fat-side down and sear for 2–3 minutes until the fat is golden and crispy. Flip and sear the other side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow and Slow:\u003c\/strong\u003e Move the roast to a cooler part of the grill or lower the heat. Cook fat-side up for 25–30 minutes for medium-rare. Aim for an internal temperature of 130°F.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest Up:\u003c\/strong\u003e Let the roast rest for 10–15 minutes before slicing. This locks in the juices for a moist, flavorful experience.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice Against the Grain:\u003c\/strong\u003e Cut into thin slices or steaks against the grain to ensure maximum tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cem\u003eNote: This video features a Wagyu BMS 8-9 Picanha, but the technique remains the same.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha, also known as the rump cap or coulotte, is a cut from the top of the rump. It is famous in Brazilian cuisine for its thick fat cap, which renders down during cooking to keep the meat incredibly juicy and flavorful.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy are there weight ranges instead of exact weights?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eBecause the Picanha is a natural muscle cut and not a processed steak, each one varies in size. We group them into weight ranges (e.g., 2-3 lbs) and price them at the lower end of that range. This ensures you always get at least what you paid for, even if your specific cut is on the larger side.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow does BMS 6-7 compare to higher grades?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eBMS 6-7 offers a excellent balance of marbling and beefy flavor. Higher grades (like BMS 8-9 or A5) are richer and more buttery, but BMS 6-7 maintains the traditional texture and robust taste that many grill masters prefer for Picanha.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eIs this Wagyu?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes. This Picanha comes from cattle with Japanese Kuroge Tajima bull genetics, raised in a specialized program that focuses on slow feeding and careful handling to produce high-quality, well-marbled beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store my Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eKeep the Picanha refrigerated until you are ready to cook. If you don't plan to use it within a few days, you can freeze it. Thaw it slowly in the refrigerator before cooking for the best texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I slice it into steaks before cooking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes! You can slice the Picanha into individual steaks before grilling. Just be sure to keep the fat cap attached to each steak for maximum flavor and juiciness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is the best way to season Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eTraditional Brazilian churrasco uses only coarse sea salt. The high quality of the beef and the rendering fat cap provide all the flavor you need. You can add black pepper or garlic powder if you prefer, but salt is the classic choice.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy is the marbling on my Picanha different from the Ribeye?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eBeef grading is based on the marbling in the Ribeye muscle. While the whole steer is graded BMS 6-7, the Picanha muscle may have a different marbling pattern. It will still be high-quality and flavorful, but it may not look exactly like a Ribeye of the same grade.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":32841213476963,"sku":"MNB-0823-S","price":62.99,"currency_code":"USD","in_stock":false},{"title":"Regular | 2-3 Lbs","offer_id":32522696196195,"sku":"MNB-0099-S-1","price":76.99,"currency_code":"USD","in_stock":true},{"title":"Large | 3-4 Lbs","offer_id":32522696228963,"sku":"MNB-0099-S-2","price":119.99,"currency_code":"USD","in_stock":true},{"title":"XL | 4-5 Lbs","offer_id":32522696261731,"sku":"MNB-0099-S-3","price":159.99,"currency_code":"USD","in_stock":true},{"title":"XXL | 5-6 Lbs","offer_id":40769173028963,"sku":"MNB-5242-S","price":189.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-wagyu-bms-6-7-7600475.jpg?v=1769468122"},{"product_id":"wagyu-angus-cross-ribeye-steak","title":"Ribeye Steak | Wagyu-Angus Cross","description":"\u003c!-- Product: Ribeye Steak | Wagyu-Angus Cross\nSEO title: Wagyu Ribeye Steak, Wagyu-Angus Cross (14 oz) | Meat N' Bone\nMeta description: Wagyu-Angus ribeye from award-winning farm programs, selected for BMS marbling, pedigree and quality. 14 oz, aged 14+ days. Delivered by Meat N' Bone.\nFind\/replace before publishing: BMS [X]+ --\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wagyu-Angus Ribeye is a boneless ribeye from Wagyu and Angus crossbred cattle, selected from award-winning farm programs for marbling (BMS), pedigree and consistent quality.\u003c\/strong\u003e It's a richly marbled steak in our Wagyu-Angus program: buttery and tender like Wagyu, with the deep, beefy flavor Angus is known for. Aged 14+ days for added tenderness and depth.\u003c\/p\u003e\n\u003ch2\u003eWhy This Wagyu-Angus Ribeye Stands Out\u003c\/h2\u003e\n\u003cp\u003eThe ribeye is cut from the rib section, a muscle that does little work, so it stays naturally tender. It also carries more intramuscular fat than any other steak on the steer, which is why marbling graders evaluate the ribeye muscle when scoring a carcass. In a Wagyu-Angus cross, that marbling is finer and more evenly distributed, so the fat melts into the meat as it cooks.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eOur Wagyu-Angus Program\u003c\/h2\u003e\n\u003cp\u003eWe source our Wagyu-Angus from select award-winning farm programs in Australia and the United States. Every program earns its place on three criteria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarbling (BMS):\u003c\/strong\u003e Every steak grades BMS 5+ on the Beef Marbling Score, the 1–12 scale used to measure intramuscular fat in Wagyu beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePedigree:\u003c\/strong\u003e Cattle are crossbred from Wagyu and Angus genetics, and we choose partner programs based on the strength and traceability of their breeding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuality:\u003c\/strong\u003e Every lot is evaluated by our team before it reaches the case. If it doesn't meet our standard, it doesn't carry our name.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Cook a Wagyu-Angus Ribeye\u003c\/h2\u003e\n\u003cp\u003eSeason generously with kosher salt and cracked black pepper, then sear over high heat on a grill, in a cast-iron pan with a butter baste, or under the broiler. Rest 5–8 minutes before slicing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended doneness:\u003c\/strong\u003e Medium-rare to medium. The higher fat content renders best with a little more heat than a lean cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTarget internal temperature:\u003c\/strong\u003e 130–135°F for medium-rare, 135–145°F for medium.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a Wagyu-Angus cross ribeye?\u003c\/h3\u003e\n\u003cp\u003eIt's a ribeye from cattle bred by crossing Wagyu and Angus. The result combines Wagyu's fine, abundant marbling with Angus's robust beef flavor and structure.\u003c\/p\u003e\n\u003ch3\u003eWhat does BMS mean?\u003c\/h3\u003e\n\u003cp\u003eBMS stands for Beef Marbling Score, a 1–12 scale measuring the amount and distribution of intramuscular fat. Higher scores mean more marbling, tenderness and richness. Our Wagyu-Angus ribeye grades BMS 5+.\u003c\/p\u003e\n\u003ch3\u003eHow is Wagyu-Angus different from USDA Prime?\u003c\/h3\u003e\n\u003cp\u003eUSDA Prime is a grade that any breed can earn. Wagyu-Angus is defined by its genetics, which predispose the beef to finer, more even marbling. Wagyu-Angus is also scored on the more detailed BMS scale.\u003c\/p\u003e\n\u003ch3\u003eHow is Wagyu-Angus different from A5 Japanese Wagyu?\u003c\/h3\u003e\n\u003cp\u003eA5 Japanese Wagyu is purebred and extremely rich, best enjoyed in small portions. Wagyu-Angus is meant to be eaten as a full steak, offering a balance of marbling and beefy flavor.\u003c\/p\u003e\n\u003ch3\u003eHow does Meat N' Bone choose its Wagyu-Angus farms?\u003c\/h3\u003e\n\u003cp\u003eWe partner with award-winning farm programs in Australia and the United States, chosen for their genetics and consistency. Every lot must meet the same standard before it reaches our case: BMS 5+ marbling, strong Wagyu-Angus pedigree, and our team's own quality review. Whichever program it comes from, the steak meets the same bar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 14+ days\u003cbr\u003e\u003cstrong\u003eSourcing:\u003c\/strong\u003e Award-winning Australian \u0026amp; U.S. Wagyu-Angus programs\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e May arrive frozen. Thaw in the refrigerator for 24 hours before cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003eLearn more: \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003eWagyu Grading Guide\u003c\/a\u003e · \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/wagyu-201-how-wagyu-is-your-wagyu\"\u003eWagyu 201: How Wagyu Is Your Wagyu?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32877296320611,"sku":"MNB-0100-S-2","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-wagyu-angus-cross-6802885.jpg?v=1769468121"},{"product_id":"wagyu-angus-cross-filet-mignon","title":"Filet Mignon | Wagyu-Angus Cross","description":"\u003c!-- Product: Filet Mignon | Wagyu-Angus Cross\nSEO title: Wagyu Filet Mignon, Wagyu-Angus Cross (6 oz) | Meat N' Bone\nMeta description: Wagyu-Angus filet mignon from award-winning farm programs, selected for BMS marbling, pedigree and quality. 6 oz, tender and flavorful. From Meat N' Bone.\nFind\/replace before publishing: BMS [X]+ --\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wagyu-Angus Filet Mignon is a filet from Wagyu and Angus crossbred cattle, selected from award-winning farm programs for marbling (BMS), pedigree and consistent quality.\u003c\/strong\u003e Filet is the most tender cut on the animal, and Wagyu genetics give it something a conventional filet usually lacks: visible marbling and real flavor.\u003c\/p\u003e\n\u003ch2\u003eWhy This Wagyu-Angus Filet Stands Out\u003c\/h2\u003e\n\u003cp\u003eThe tenderloin is the least-worked muscle on the steer, which makes it exceptionally tender, and also scarce, since each animal yields only a small amount. Traditional filet trades flavor for tenderness. The Wagyu-Angus filet keeps the tenderness and adds richness. Ours is portioned and hand cut from across the tenderloin, not only the center, for a refined plate with Wagyu-level texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg height=\"288\" width=\"384\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eOur Wagyu-Angus Program\u003c\/h2\u003e\n\u003cp\u003eWe source our Wagyu-Angus from select award-winning farm programs in Australia and the United States. Every program earns its place on three criteria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarbling (BMS):\u003c\/strong\u003e Every steak grades BMS 5+ on the Beef Marbling Score, the 1–12 scale used to measure intramuscular fat in Wagyu beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePedigree:\u003c\/strong\u003e Cattle are crossbred from Wagyu and Angus genetics, and we choose partner programs based on the strength and traceability of their breeding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuality:\u003c\/strong\u003e Every lot is evaluated by our team before it reaches the case. If it doesn't meet our standard, it doesn't carry our name.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Cook a Wagyu-Angus Filet Mignon\u003c\/h2\u003e\n\u003cp\u003eCook it fast over high heat. Sear in a cast-iron pan or on a hot grill until a deep crust forms, then rest 5 minutes. Finish with flaky salt, chimichurri or béarnaise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended doneness:\u003c\/strong\u003e Rare to medium-rare\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTarget internal temperature:\u003c\/strong\u003e 120–125°F for rare, 130–135°F for medium-rare.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a Wagyu-Angus cross filet mignon?\u003c\/h3\u003e\n\u003cp\u003eIt's a filet mignon from cattle bred by crossing Wagyu and Angus. It's as tender as any filet, with more marbling and flavor than a conventional one.\u003c\/p\u003e\n\u003ch3\u003eIs Wagyu filet mignon marbled?\u003c\/h3\u003e\n\u003cp\u003eFilet is naturally the leanest premium cut, but Wagyu genetics add visible marbling that a standard filet doesn't have. Our Wagyu-Angus filet grades BMS 5+.\u003c\/p\u003e\n\u003ch3\u003eWhat does BMS mean?\u003c\/h3\u003e\n\u003cp\u003eBMS stands for Beef Marbling Score, a 1–12 scale measuring the amount and distribution of intramuscular fat. Higher scores mean more marbling, tenderness and richness.\u003c\/p\u003e\n\u003ch3\u003eHow does Meat N' Bone choose its Wagyu-Angus farms?\u003c\/h3\u003e\n\u003cp\u003eWe partner with award-winning farm programs in Australia and the United States, chosen for their genetics and consistency. Every lot must meet the same standard before it reaches our case: BMS 5+ marbling, strong Wagyu-Angus pedigree, and our team's own quality review. Whichever program it comes from, the steak meets the same bar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSourcing:\u003c\/strong\u003e Award-winning Australian \u0026amp; U.S. Wagyu-Angus programs\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e May arrive frozen. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLearn more: \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003eWagyu Grading Guide\u003c\/a\u003e · \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/wagyu-201-how-wagyu-is-your-wagyu\"\u003eWagyu 201: How Wagyu Is Your Wagyu?\u003c\/a\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":8743867318371,"sku":"MNB-0101-S","price":40.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-wagyu-angus-cross-1427000.jpg?v=1769468122"},{"product_id":"ny-strip-steak-wagyu-angus-cross","title":"New York Strip Steak | Wagyu-Angus Cross","description":"\u003c!-- Product: New York Strip Steak | Wagyu-Angus Cross\nSEO title: Wagyu NY Strip Steak, Wagyu-Angus Cross | Meat N' Bone\nMeta description: Wagyu-Angus New York strip from award-winning farm programs, selected for BMS marbling, pedigree and quality. Even texture edge to edge. From Meat N' Bone.\nFind\/replace before publishing: BMS [X]+ --\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wagyu-Angus New York Strip is a strip steak from Wagyu and Angus crossbred cattle, selected from award-winning farm programs for marbling (BMS), pedigree and consistent quality.\u003c\/strong\u003e It has more marbling than a filet, a firmer and more even texture than a ribeye, and a clean, beef-forward flavor from edge to edge. Because every bite eats the same, it's the steak to slice and share.\u003c\/p\u003e\n\u003ch2\u003eWhy This Wagyu-Angus NY Strip Stands Out\u003c\/h2\u003e\n\u003cp\u003eThe strip is cut from the short loin, a muscle that does little work, so it stays tender while keeping a satisfying chew. Wagyu genetics add fine marbling throughout the cut, giving the strip a richness that a conventional strip steak rarely reaches.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/p\u003e\n\u003ch2\u003eOur Wagyu-Angus Program\u003c\/h2\u003e\n\u003cp\u003eWe source our Wagyu-Angus from select award-winning farm programs in Australia and the United States. Every program earns its place on three criteria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarbling (BMS):\u003c\/strong\u003e Every steak grades BMS 5+ on the Beef Marbling Score, the 1–12 scale used to measure intramuscular fat in Wagyu beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePedigree:\u003c\/strong\u003e Cattle are crossbred from Wagyu and Angus genetics, and we choose partner programs based on the strength and traceability of their breeding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuality:\u003c\/strong\u003e Every lot is evaluated by our team before it reaches the case. If it doesn't meet our standard, it doesn't carry our name.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Cook a Wagyu-Angus NY Strip\u003c\/h2\u003e\n\u003cp\u003eGrill, pan-sear or reverse-sear. Season with kosher salt and pepper, sear hard to render the fat cap, and rest 5 minutes before slicing against the grain. For something special, top it with roasted bone marrow:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\" title=\"New York Strip with Bone Marrow | Meat N' Bone\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended doneness:\u003c\/strong\u003e Medium-rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTarget internal temperature:\u003c\/strong\u003e 130–135°F for medium-rare, 135–145°F for medium.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a Wagyu-Angus cross NY strip?\u003c\/h3\u003e\n\u003cp\u003eIt's a New York strip from cattle bred by crossing Wagyu and Angus. You get Wagyu's fine marbling with Angus's beefy flavor and firmer texture.\u003c\/p\u003e\n\u003ch3\u003eNY strip or ribeye: which should I choose?\u003c\/h3\u003e\n\u003cp\u003eChoose the ribeye for maximum richness and marbling. Choose the strip for a leaner, more uniform steak with a firmer bite that's easy to slice and share.\u003c\/p\u003e\n\u003ch3\u003eWhat does BMS mean?\u003c\/h3\u003e\n\u003cp\u003eBMS stands for Beef Marbling Score, a 1–12 scale measuring the amount and distribution of intramuscular fat. Our Wagyu-Angus NY strip grades BMS 5+.\u003c\/p\u003e\n\u003ch3\u003eHow does Meat N' Bone choose its Wagyu-Angus farms?\u003c\/h3\u003e\n\u003cp\u003eWe partner with award-winning farm programs in Australia and the United States, chosen for their genetics and consistency. Every lot must meet the same standard before it reaches our case: BMS 5+ marbling, strong Wagyu-Angus pedigree, and our team's own quality review. Whichever program it comes from, the steak meets the same bar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSourcing:\u003c\/strong\u003e Award-winning Australian \u0026amp; U.S. Wagyu-Angus programs\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e May arrive frozen. Thaw in the refrigerator for 24 hours before cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eLearn more: \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003eWagyu Grading Guide\u003c\/a\u003e · \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/wagyu-201-how-wagyu-is-your-wagyu\"\u003eWagyu 201: How Wagyu Is Your Wagyu?\u003c\/a\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32799775621219,"sku":"MNB-0102-S-2","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-wagyu-angus-cross-8876105.jpg?v=1769468124"},{"product_id":"steak-dogs-beef-franks","title":"Steak Hot Dogs (Beef Franks)","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0000_Objeto_inteligente_vectorial_large.jpg?v=1520302230\" alt=\"steak beef hot dogs\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Steak-Dog-Label_480x480.jpg?v=1669070199\" alt=\"beef hot dogs nutrition\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp\u003eIt's taken us a long time to finally offer beef hot dogs because we could not find any that were \"special enough.\" Now we do and these beef hot dogs won't disappoint! They are made with the same high-quality prime steaks we sell which is what makes them so delicious.\u003c\/p\u003e\n\u003cp\u003eOur beef hot dogs (Beef Franks) come with NO casing.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese hot dogs are produced in the city of Chicago by a family-owned small business that has been producing hot dogs for almost 50 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMain ingredients: \u003c\/span\u003eBeef, Water, Corn Syrup, Nonfat Dry Milk, Less than 2% Salt, Vinegar, Dextrose, Spices, Natural Flavors, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite. Contains Milk\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEach pack comes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize 1.5 lb and brings around 7-8 steak dogs.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32886203383907,"sku":"MNB-0104-S-2","price":19.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/steak-hot-dogs-beef-franks-2642336.jpg?v=1769468120"},{"product_id":"dos-anclas-grilling-and-barbecue-salt","title":"Grilling and Barbecue Salt","description":"\u003cp\u003eSalt extracted from the natural groundwater sources of the Andean foothills of Las Salinas, Argentina. Its coarse salt. \u003c\/p\u003e\n\u003cp\u003eDos Anclas Sal Parillera is the favorite choice of Argentines. Dos Anclas medium-sized salt grains is perfect for barbecueing, grilling or roasting all your meats.\u003c\/p\u003e","brand":"Alimentos Australes","offers":[{"title":"Default Title","offer_id":8803820765283,"sku":"MNB-0106-S","price":4.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/grilling-and-barbecue-salt-9596066.png?v=1769468120"},{"product_id":"boneless-rib-eye-steak-entrecote","title":"Ribeye Steak | G1 Certified USDA Choice | 30+ Days Aged","description":"\u003ch2\u003eExceptional Marbling, Rich Flavor, and Buttery Tenderness\u003c\/h2\u003e\n\u003cp\u003eLooking for a Ribeye that delivers exceptional flavor, texture, and marbling—without the Prime or Wagyu price tag? This is the steak for you. Our Ribeye is G1 Certified (or above), hand-trimmed by expert butchers, and wet-aged for 30+ days to ensure a rich, beefy profile that satisfies every time.\u003c\/p\u003e\n\n\u003ch2\u003eWhy This Ribeye Stands Out\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eG1 Certified USDA Choice:\u003c\/strong\u003e Top 1\/3 of the grade for marbling and quality—hand-selected from trusted Midwest farms.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e30+ Day Wet Aging:\u003c\/strong\u003e Longer aging than supermarket beef (typically 7 days or less) for guaranteed tenderness and richer flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Cut \u0026amp; Inspected:\u003c\/strong\u003e Every steak is individually trimmed, vacuum-sealed, and never machine-processed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraceable Sourcing:\u003c\/strong\u003e Ethically raised Black Angus cattle from small Midwestern ranches—if we can't source quality, we mark it out of stock.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Cooking:\u003c\/strong\u003e Perfect for grilling, pan-searing, broiling, or sous-vide—easy preparation for all skill levels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing Story: Small Midwestern Farms\u003c\/h2\u003e\n\u003cp\u003eWe only source from specific farms and vendors vetted for high quality. Each ribeye is G1 Certified—a designation that places it in the top third of the USDA Choice grade—and comes from small Midwestern ranches where cattle are raised ethically and fed for optimal marbling. After harvest, every steak is wet-aged for at least 30 days (far superior to the roughly one-week aging standard at most supermarkets), guaranteeing tenderness, texture, and flavor.\u003c\/p\u003e\n\u003cp\u003eOur butchers hand-cut every steak, carefully inspect each piece, trim away excess fat, and vacuum-seal for peak freshness. This vacuum-seal process locks in flavor and extends shelf life, making a huge difference in both taste and convenience. Depending on your location and shipping logistics, your steak may arrive frozen to preserve quality and food safety.\u003c\/p\u003e\n\n\u003ch2\u003eComparison: G1 Certified vs. Commodity Choice\u003c\/h2\u003e\n\u003cp\u003eRegular USDA Choice covers a wide quality range; G1 Certification guarantees you're getting the best within that grade. It's a significant step up from commodity Choice beef found at most grocery stores. While USDA Prime (top 2% of beef) features even more marbling and is ideal for special occasions, this G1 Certified ribeye sits between commodity Choice and Prime—delivering exceptional quality and flavor at a more accessible price point.\u003c\/p\u003e\n\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-rare, medium, or medium-well\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooking Methods:\u003c\/strong\u003e Grilled, pan-seared, or broiled with kosher salt and cracked black pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Use the steak's natural fat in your pan—no need for added oil or butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eProduct Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest (small ranches)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Choice (Black Angus Beef, G1 Certified)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 30+ days wet-aged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 10 oz per steak (size may vary slightly)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed for freshness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e May arrive frozen depending on location\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat does G1 Certified mean, and how is it different from regular USDA Choice?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eG1 Certified means this ribeye is in the top third of the USDA Choice grade—ensuring superior marbling, consistency, and eating experience. Regular USDA Choice covers a wide quality range; G1 Certification guarantees you're getting the best within that grade. It's a significant step up from commodity Choice beef found at most grocery stores.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow does this ribeye compare to USDA Prime or Wagyu?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eUSDA Prime (top 2% of beef) features even more marbling and is ideal for special occasions or those seeking the absolute highest tier. Wagyu offers extreme marbling and a buttery, almost creamy texture. This G1 Certified ribeye sits between commodity Choice and Prime—delivering exceptional quality and flavor at a more accessible price point. It's perfect for weeknight upgrades, regular grilling, or anyone who wants standout steak without the premium cost.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWill my steak arrive fresh or frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYour ribeye may be delivered frozen depending on shipping logistics and your location. All steaks are vacuum-sealed to preserve quality, freshness, and food safety. If frozen, simply thaw in the refrigerator overnight before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store this steak, and what is the shelf life?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eIf your steak arrives frozen, store it in the freezer for up to 6 months. Once thawed (or if it arrives fresh), keep it refrigerated and cook within 3–5 days for best quality. The vacuum-seal packaging extends freshness significantly compared to standard grocery store wrapping.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat makes Meat N' Bone's aging process better than supermarket beef?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eMost supermarket beef is aged for about one week—if at all. We wet-age every ribeye for a minimum of 30 days in a controlled environment, allowing natural enzymes to break down muscle fibers and intensify flavor. This results in a more tender, richly flavored steak that performs consistently well in the kitchen.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is the best way to cook this ribeye?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThis ribeye is versatile and forgiving—ideal for grilling, pan-searing, broiling, or sous-vide. For classic preparation, season generously with kosher salt and cracked black pepper, sear in a hot cast-iron skillet (using the steak's own fat), and finish to your preferred doneness. Medium-rare to medium showcases the marbling and flavor best. Rest for 5 minutes before slicing.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy does the ribeye have such great marbling?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThe ribeye comes from the rib section of the cow, where muscles are used less during the animal's life. This low activity allows intramuscular fat (marbling) to develop naturally, creating the tender, flavorful eating experience ribeye is known for. Our G1 Certified selection process ensures only ribeyes with exceptional marbling make the cut.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I order this steak for a special occasion or gift?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. This ribeye is a customer favorite for birthdays, holidays, grilling season kickoffs, and celebratory meals. It's also a great way to upgrade weeknight dinners or impress guests without stretching your budget. For gifting, consider pairing with other premium cuts or exploring our \u003ca href=\"https:\/\/meatnbone.com\/products\/gift-card\" target=\"_blank\" rel=\"noopener\"\u003ee-gift cards\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp style=\"margin-top: 2rem;\"\u003e\u003cem\u003eNote: This product may vary slightly in shape and appearance, but quality and grade remain consistent across every steak.\u003c\/em\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":8816522068067,"sku":"MNB-0107-S","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/RibeyeSteak.jpg?v=1780536616"},{"product_id":"short-rib-plate-3-bone","title":"Short Rib Plate (3 Bone) | G1 Certified","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/SRP_large.jpg?v=1561342287\" alt=\"G1 Certified Short Rib Plate (3 Bone)\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eExperience the \"brisket on a stick\" with our G1 Certified Short Rib Plate. Sourced from independent Midwest farms where cattle never exceed 1,050 lbs, these 3-bone plates deliver Wagyu-level marbling and deep, concentrated beef flavor without the excessive fat caps of commodity beef. Meticulously trimmed for maximum meat and minimal waste, they are the perfect foundation for low-and-slow cooking methods like smoking, braising, or slow-cooking.\u003c\/p\u003e\n\u003ch2\u003eSourcing Story: Independent Midwest Farms\u003c\/h2\u003e\n\u003cp\u003eOur Short Rib Plate is G1 Certified and sourced from independent farms in the US Midwest. We partner with ranchers who prioritize animal health and refined texture over mass production. Our cattle never exceed 1,050 lbs—a weight that ensures optimal marbling and a buttery, tender eating experience. In an era where commodity steers can weigh over 2,000 lbs, our G1 Certified program stands out for its commitment to quality, responsible sourcing, and traceability.\u003c\/p\u003e\n\u003ch2\u003eWhat Makes Our Beef Short Rib Plate Special?\u003c\/h2\u003e\n\u003cp\u003eThese short ribs are highly marbled and full of flavor. While they may appear slightly smaller than the oversized plates at your local butcher, this is a direct result of our G1 Certification and meticulous trimming. We remove thick layers of external fat to ensure you are paying for premium meat and deep beefy flavor, not waste.\u003c\/p\u003e\n\u003cp\u003eFrom a price and value perspective, this product is exceptional. Our short ribs hold their own even when compared against Wagyu short ribs from the best programs in the US, delivering a \"brisket on a stick\" experience that is perfect for smoking, braising, or slow-cooking.\u003c\/p\u003e\n\u003ch2\u003eComparison: G1 Certified vs. Commodity Short Ribs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize \u0026amp; Weight:\u003c\/strong\u003e Our cattle are capped at 1,050 lbs for refined texture, whereas commodity programs often source cattle weighing 2,000+ lbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrimming:\u003c\/strong\u003e We meticulously trim external fat for maximum marbling and minimal waste; commodity plates often arrive with thick, unrendered fat caps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e G1 Certified beef offers deep, concentrated beef flavor and Wagyu-level tenderness, while larger commodity ribs can lack the same depth of flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourcing:\u003c\/strong\u003e Sourced from independent Midwest farms with transparent standards, unlike mass-market commodity beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFreshness \u0026amp; Handling\u003c\/h2\u003e\n\u003cp\u003eYour Short Rib Plate arrives vacuum-sealed to lock in freshness and may be delivered frozen for safety and convenience. If frozen, simply thaw in the refrigerator before your low-and-slow cook. This cold-chain management ensures the meat arrives in peak condition, ready to deliver sensational results.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is G1 Certified beef?\u003c\/summary\u003e\n\u003cp\u003eG1 Certified beef is sourced from independent farms with strict standards for animal health and weight (capped at 1,050 lbs). This certification ensures superior marbling, tenderness, and responsible sourcing compared to commodity beef programs.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook these short ribs?\u003c\/summary\u003e\n\u003cp\u003eShort ribs are best cooked \"low and slow.\" We recommend smoking, braising, or using a slow cooker\/crockpot for 4–8 hours. The meat will become incredibly tender and fall off the bone.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhy are these short ribs smaller than what I see at the butcher?\u003c\/summary\u003e\n\u003cp\u003eOur cattle are never allowed to exceed 1,050 lbs to ensure optimal health and refined texture. Commodity cattle can weigh over 2,000 lbs, resulting in larger but often less tender and flavorful plates. We also trim excess external fat to maximize the meat you actually eat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow do these compare to Wagyu short ribs?\u003c\/summary\u003e\n\u003cp\u003eOur G1 Certified short ribs are highly marbled and deliver a deep, beefy flavor that holds its own against Wagyu. Many customers describe the experience as \"brisket on a stick\" due to the incredible tenderness and richness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my short ribs?\u003c\/summary\u003e\n\u003cp\u003eIf not cooking immediately, keep the vacuum-sealed package in the refrigerator or freezer. If frozen, thaw in the refrigerator before cooking. Once thawed, use within 3–4 days for best quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eAre there any allergens I should be aware of?\u003c\/summary\u003e\n\u003cp\u003eThis product contains only beef. It is processed in a facility that may handle other meats, but no additional allergens are added to the short ribs themselves.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to season these short ribs?\u003c\/summary\u003e\n\u003cp\u003eBecause of the high marbling and deep beef flavor, a simple seasoning of salt and pepper is often all you need. You can also use your favorite BBQ rub or marinade if you prefer a more complex flavor profile.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow many people does a 3-bone plate serve?\u003c\/summary\u003e\n\u003cp\u003eA 3-bone plate is a manageable size that typically serves 2–3 people, depending on appetite and what sides you are serving. It is an ideal portion for a focused, high-quality meal.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"2 - 4 Lbs","offer_id":30998561259619,"sku":"MNB-0450-S","price":69.99,"currency_code":"USD","in_stock":false},{"title":"4 - 6 Lbs","offer_id":30603719442531,"sku":"MNB-0114-S","price":99.99,"currency_code":"USD","in_stock":true},{"title":"6 - 8 Lbs","offer_id":29851051950179,"sku":"MNB-0115-S","price":129.99,"currency_code":"USD","in_stock":true},{"title":"8 - 10 Lbs","offer_id":29850330103907,"sku":"MNB-0116-S","price":159.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/short-rib-plate-3-bone-g1-certified-5520629.jpg?v=1769468122"},{"product_id":"45-day-dry-aged-tomahawk-steak-usda-prime","title":"Tomahawk Steak Dry Aged","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" data-mce-src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen for your convenience. Want it\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003enever frozen? Let us know.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Cream of the Crop: 45-65 Day Dry-Aged Tomahawk\u003c\/h2\u003e\n\u003cp\u003eThis is the kind of steak you will only find at very high-end restaurants. We age these super thick, center-cut ribeye steaks—with the entire rib bone—for 45-65 days to develop the most intense flavor. This is the cream of the crop of Tomahawk steaks.\u003c\/p\u003e\n\u003cp\u003eDry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor. We only dry-age the best USDA Prime Steaks. Dry-aging takes time, a keen eye for quality, and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is a Tomahawk Steak?\u003c\/h2\u003e\n\u003cp\u003eThe Tomahawk is the 'manliest' cut of beef out there, even if in reality it's just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive \"handle\". If you want to impress your friends, co-workers, significant other, or respond to the call of your primal instinct, the Tomahawk is the \"to-go\" steak. The unique size and shape will command attention, and it's also extremely flavorful.\u003c\/p\u003e\n\u003cp\u003eIt's a heavy steak at 30-34 ounces. The Tomahawk steak is usually a \"steakhouse\" cut, meaning it's very rare to find it available outside of a restaurant. It's an expensive cut of beef and takes up a lot of \"grill-estate\" but it looks beautiful.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | Black Angus Beef | Top 2% of Prime\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, Pan-seared, broiled with kosher salt and cracked black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat makes this Tomahawk different from a standard ribeye?\u003c\/summary\u003e\n  \u003cp\u003eThis steak is dry-aged for 45-65 days, a process that concentrates the beef flavor and breaks down muscle fibers for exceptional tenderness. The result is a distinct roasted, nutty flavor profile that you won't find in fresh-cut steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I cook a Tomahawk steak?\u003c\/summary\u003e\n  \u003cp\u003eBecause of its thickness (30-34 oz), we recommend grilling or pan-searing over high heat to get a good crust, then finishing it in the oven or using a reverse-sear method to ensure it cooks evenly to your desired doneness (Medium-Rare is recommended).\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eIs this steak USDA Prime?\u003c\/summary\u003e\n  \u003cp\u003eYes. We only dry-age the best USDA Prime Steaks, sourced from the top 2% of Black Angus beef in the US Midwest.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWill this steak arrive fresh or frozen?\u003c\/summary\u003e\n  \u003cp\u003eThis item might be delivered frozen for your convenience. If you prefer it never frozen, please let us know at the time of order.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow many people does one Tomahawk serve?\u003c\/summary\u003e\n  \u003cp\u003eAt 30-34 ounces, a Tomahawk steak is substantial and typically serves 2-3 people, depending on appetites and side dishes.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat does \"Frenched\" mean?\u003c\/summary\u003e\n  \u003cp\u003e\"Frenched\" means the meat and fat have been cleaned off the rib bone, leaving a clean \"handle\" that makes the steak look dramatic and makes it easier to hold while eating.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I store this steak if I'm not cooking it immediately?\u003c\/summary\u003e\n  \u003cp\u003eIf it arrives frozen, keep it in the freezer until you are ready to thaw it. If it arrives fresh, keep it in the coldest part of your refrigerator and cook it within 2-3 days for best quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhy is dry-aged beef more expensive?\u003c\/summary\u003e\n  \u003cp\u003eDry-aging requires significant time, specialized climate-controlled rooms, and results in moisture loss and trimming. We only select the highest-quality USDA Prime cuts for this process, ensuring a premium eating experience.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39738946945123,"sku":"MNB-0120-S","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tomahawk-steak-dry-aged-1506018.jpg?v=1769468118"},{"product_id":"tri-tip-colita-de-cuadril","title":"Tri-Tip | USDA Prime","description":"\u003cp style=\"text-align: left;\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/4_86358019-6031-4112-9182-45cd78203aa3_large.png?v=1531695853\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large.jpg?v=1520308786\" alt=\"\" width=\"449\" height=\"308\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eThe Santa Maria Steak, Elevated\u003c\/h2\u003e\n\u003cp\u003eAlso known as \"The Newport\" or \"Santa Maria\" steak, the Tri-Tip is a triangular section of the sirloin primal that has become a staple in California and South American grilling culture. While it is a lean cut, our USDA Prime, G1 Certified Tri-Tip is defined by its abundant marbling and a rich, beefy flavor with a subtle nuttiness.\u003c\/p\u003e\n\u003cp\u003eThis cut is incredibly versatile. While it is built for the grill, it performs exceptionally well when smoked or oven-roasted. Because of its shape and lean profile, it excels when cooked to medium or medium-well, ensuring a juicy, tender experience without the heaviness of a ribeye.\u003c\/p\u003e\n\u003ch2\u003eSourced from the Heart of the Midwest\u003c\/h2\u003e\n\u003cp\u003eOur Tri-Tip is sourced from select farms in the US Midwest (Nebraska) and is G1 Certified, representing the highest quality standards in the market. This certification ensures you receive beef with abundant marbling, grade \"A\" maturity, and a consistent, premium eating experience.\u003c\/p\u003e\n\u003cp\u003eWhat truly sets this roast apart is the 30-day wet-aging process. This extended aging allows natural enzymes to break down muscle fibers, resulting in a more tender texture and a deeper, more concentrated beef flavor. In many cases, the marbling and flavor profile of our aged Tri-Tip rival that of a premium Ribeye.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest (Nebraska)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime, G1 Certified\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet-aged for 30 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Grilling, Smoking, Oven-Roasting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium, Medium-Well\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is a Tri-Tip cut of beef?\u003c\/summary\u003e\n\u003cp\u003eThe Tri-Tip is the triangular section of the sirloin primal, located where the sirloin meets the round and flank primals. It is a lean, flavorful cut known for its beefy taste and subtle nuttiness, popular in Santa Maria-style BBQ.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does G1 Certified mean?\u003c\/summary\u003e\n\u003cp\u003eG1 Certification is a mark of the highest quality in the market. It ensures the beef has abundant marbling, grade \"A\" maturity, and is sourced from specific, high-standard farms in the Midwest.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does wet-aging improve the Tri-Tip?\u003c\/summary\u003e\n\u003cp\u003eWet-aging the Tri-Tip for 30 days allows natural enzymes to tenderize the meat and concentrate its flavor. This process results in a more tender texture and a richer, more complex beefy taste compared to fresh-cut commodity beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook a Tri-Tip?\u003c\/summary\u003e\n\u003cp\u003eThe Tri-Tip is incredibly versatile. It is excellent on the grill, but also performs well in the smoker or oven. We recommend cooking it to medium or medium-well to maintain its juiciness and tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this Tri-Tip sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Tri-Tip is sourced from select farms in the US Midwest, specifically Nebraska, known for producing high-quality, well-marbled beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my Tri-Tip?\u003c\/summary\u003e\n\u003cp\u003eKeep the Tri-Tip refrigerated until you are ready to cook it. For best results, let it sit at room temperature for 30–45 minutes before cooking to ensure even heat distribution.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs the Tri-Tip a tender cut?\u003c\/summary\u003e\n\u003cp\u003eYes, especially when wet-aged. The 30-day aging process breaks down muscle fibers, ensuring a tender eating experience. It is best sliced against the grain to maximize tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does the Tri-Tip compare to a Ribeye?\u003c\/summary\u003e\n\u003cp\u003eWhile the Ribeye is known for its heavy fat cap, the Tri-Tip is a leaner cut with excellent internal marbling. Our aged Tri-Tip offers a similar depth of beefy flavor but with a slightly different texture and a more subtle nuttiness.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"1 - 2 Lbs","offer_id":32354455912547,"sku":"MNB-0121-S","price":34.99,"currency_code":"USD","in_stock":true},{"title":"2 - 3 Lbs","offer_id":32354458828899,"sku":"MNB-0630-S","price":45.99,"currency_code":"USD","in_stock":true},{"title":"3 - 4 Lbs","offer_id":32836506943587,"sku":"MNB-0822-S","price":67.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tri-tip-usda-prime-7749056.jpg?v=1769468120"},{"product_id":"bone-marrow-steakhouse-grade","title":"Beef Marrow Bones | Steakhouse Grade","description":"\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MArrow_7348add1-bb0c-4a70-bb4f-bc923c8e44c7_large.jpg?v=1522125741\" alt=\"Beef Marrow Bones | Steakhouse Grade\"\u003e\u003c\/p\u003e\n\u003cp\u003eBone marrow is the original primal brain food, revered by our ancestors and celebrated today as a delicacy in many cuisines. When you taste the buttery richness of this superfood, you’ll come to appreciate why it’s considered the \"butter of the gods\" by chefs and home cooks alike.\u003c\/p\u003e\n\u003cp\u003eEach package contains 4 canoe-cut beef marrow bone pieces, split lengthwise to expose the marrow, weighing approximately 3 lb total. These bones are carefully selected and trimmed to ensure they are full of rich, buttery marrow, delivering the generous content expected in top steakhouses.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose Steakhouse Grade Marrow Bones?\u003c\/h2\u003e\n\u003cp\u003eUnlike standard grocery store bones, our Steakhouse Grade marrow bones are sourced to deliver a superior culinary experience. Customers consistently praise the generous marrow content, noting that these are \"full of marrow, not just bone.\"\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Silky, buttery, and rich with deep umami flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse Cases:\u003c\/strong\u003e Roast to spread on toast, create bone marrow butter for steaks, or slow-cook for nutrient-dense broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHealth Benefits:\u003c\/strong\u003e Rich in collagen for bone and skin health, and glucosamine for joint support and inflammation reduction.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSourcing \u0026amp; Freshness\u003c\/h2\u003e\n\u003cp\u003eMeat N’ Bone is committed to ethical and transparent sourcing, partnering with trusted farms and ranches that prioritize animal welfare and sustainability. To ensure optimal freshness and safety, your order is shipped with strict cold-chain discipline. Depending on your location and shipping time, the bones may arrive frozen or very cold to the touch.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"Frozen Icon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes these bones \"Steakhouse Grade\"?\u003c\/summary\u003e\n\u003cp\u003eOur Beef Marrow Bones are carefully selected and trimmed to ensure they are full of rich, buttery marrow. Unlike standard grocery store bones, these are sourced to deliver the generous marrow content expected in top steakhouses.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I prepare Beef Marrow Bones?\u003c\/summary\u003e\n\u003cp\u003eThey are incredibly versatile. You can roast them in the oven to spread the warm marrow on toast, use them to make a rich bone marrow butter for steaks, or slow-cook them to create a nutrient-dense beef bone broth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat are the health benefits of bone marrow?\u003c\/summary\u003e\n\u003cp\u003eBone marrow is a nutrient-dense superfood. It is packed with collagen for bone and skin health, and glucosamine for joint support. It is also believed to aid in immunity and digestion.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWill my order arrive fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eTo ensure optimal freshness and safety, your order is shipped with strict cold-chain discipline. Depending on your location and shipping time, the bones may arrive frozen or very cold to the touch.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store Beef Marrow Bones?\u003c\/summary\u003e\n\u003cp\u003eIf you plan to use them within a few days, keep them refrigerated. For longer storage, we recommend freezing them until you are ready to cook.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eAre these bones suitable for making broth?\u003c\/summary\u003e\n\u003cp\u003eYes, they are excellent for slow-cooked beef bone broth. The marrow and connective tissues break down during long cooking times to create a rich, gelatinous, and flavorful stock.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat do other customers say about this product?\u003c\/summary\u003e\n\u003cp\u003eCustomers consistently praise the quality and generous marrow content. One verified buyer noted, \"These were perfect! Full of marrow, not just bone. Used them to make bone marrow butter for a prime rib and it was a showstopper!\"\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere do Meat N' Bone products come from?\u003c\/summary\u003e\n\u003cp\u003eMeat N' Bone is committed to ethical and transparent sourcing. We partner with trusted farms and ranches that prioritize animal welfare and sustainability, ensuring you receive best-in-class proteins without compromise.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":43503480701027,"sku":"MNB-0122-S-2","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/beef-marrow-bones-steakhouse-grade-9991619.jpg?v=1769468117"},{"product_id":"natural-prosciutto","title":"Natural Prosciutto","description":"\u003cp\u003eWe looked all over to find the \u003cspan\u003ebest-tasting Prosciutto. We settled for Niman's. Their pork is raised humanely and sustainably, resulting in highly marbled legs that are coated in Sicilian Sea Salt to cure in the traditional old world Italian style. The legs are aged for over a year to remove the water and intensify the flavor and color. Pork, salt and time are the simple ingredients in all prosciutto.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNiman Ranch pork is sustainable and third-party certified under the Certified Humane® program and raised by a community of small, independent U.S. family hog farmers who adhere to some of the strictest animal welfare protocols in the industry, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUncured (nitrite and nitrate-free) options available.\u003c\/li\u003e\n\u003cli\u003eMSG- and Gluten-free.\u003c\/li\u003e\n\u003cli\u003eNo artificial ingredients.\u003c\/li\u003e\n\u003cli\u003eOnly fed a 100% vegetarian diet.\u003c\/li\u003e\n\u003cli\u003eNever given hormones or antibiotics – EVER.\u003c\/li\u003e\n\u003cli\u003eRaised with Care.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eProsciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked.\u003c\/span\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12439094591587,"sku":"MNB-0125-S","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/natural-prosciutto-3624931.png?v=1769468119"},{"product_id":"uncured-capocollo","title":"Capocollo","description":"\u003ch2\u003eWhat Is Capocollo?\u003c\/h2\u003e\n\u003cp\u003eCapocollo is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. Capocollo also goes by the terms Coppa, Cotto, or Gabagool.\u003c\/p\u003e\n\u003cp\u003eOur Capocollo is w\u003cspan\u003eell marbled, whole muscle meat. Seasoned with multiple spices for a rich flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eWe looked all over to find the \u003cspan\u003ebest-tasting Capocollo. We settled for Nyman's.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNiman Ranch pork is sustainable and third-party certified under the Certified Humane® program and raised by a community of small, independent U.S. family hog farmers who adhere to some of the strictest animal welfare protocols in the industry, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUncured capocollo (nitrite and nitrate-free) options available.\u003c\/li\u003e\n\u003cli\u003eMSG- and Gluten-free.\u003c\/li\u003e\n\u003cli\u003eNo artificial ingredients.\u003c\/li\u003e\n\u003cli\u003eOnly fed a 100% vegetarian diet.\u003c\/li\u003e\n\u003cli\u003eNever given hormones or antibiotics – EVER.\u003c\/li\u003e\n\u003cli\u003eRaised with Care.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12439176511587,"sku":"MNB-0126-S","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/capocollo-1540086.png?v=1769468118"},{"product_id":"hot-sopressata","title":"Hot Sopressata","description":"\u003cp\u003e\u003cspan\u003eOur Hot Sopressata is full of robust flavor from organic wine and spices. Medium heat level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNiman Ranch pork is sustainable and third-party certified under the Certified Humane® program and raised by a community of small, independent U.S. family hog farmers who adhere to some of the strictest animal welfare protocols in the industry, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUncured (nitrite and nitrate-free) options available.\u003c\/li\u003e\n\u003cli\u003eMSG- and Gluten-free.\u003c\/li\u003e\n\u003cli\u003eNo artificial ingredients.\u003c\/li\u003e\n\u003cli\u003eOnly fed a 100% vegetarian diet.\u003c\/li\u003e\n\u003cli\u003eNever given hormones or antibiotics – EVER.\u003c\/li\u003e\n\u003cli\u003eRaised with Care.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12439281827939,"sku":"MNB-0128-S","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hot-sopressata-7536854.jpg?v=1769468117"},{"product_id":"bone-in-new-york-strip-45-days-dry-aged","title":"Kansas Strip  Steak | 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003cp\u003eNothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had.  \u003cstrong\u003eThis is a center-cut today, meaning it is the perfect portion.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our New Yorks are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York , it isnt even your average Prime New York.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003c\/span\u003e\u003cstrong\u003eFUNKY\u003c\/strong\u003e\u003cspan\u003e and will be \u003c\/span\u003e\u003cstrong\u003eSMELLY\u003c\/strong\u003e\u003cspan\u003e.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" title=\"what does dry aging do to steak\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 45+ Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Pan Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e\u003c\/a\u003e \u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA PRIME (Black Angus Beef)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes the Kansas Strip Steak different from a standard New York Strip?\u003c\/summary\u003e\n\u003cp\u003eThe Kansas Strip is dry-aged for a minimum of 45 days (often up to 65), which concentrates the beef flavor and creates a signature nutty, umami-rich profile with a distinct \"funk\" that you won't find in standard steaks. It is also a center-cut, ensuring a consistent and perfect portion every time.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n\u003cp\u003eWe source our USDA Prime Black Angus from select farms in the US Midwest. We specifically work with steers that have a RibEye area of 10.0 to 16.0 square inches to ensure our New Yorks are consistently thick and well-marbled.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does \"dry-aged\" mean for the flavor and texture?\u003c\/summary\u003e\n\u003cp\u003eDuring the dry-aging process, natural enzymes break down the muscle fibers, resulting in exceptional tenderness. As moisture evaporates, the beef flavor becomes more concentrated, developing roasted, nutty, and sweetish notes. The longer aging period (45+ days) produces a stronger, more complex flavor profile.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook this steak for the best results?\u003c\/summary\u003e\n\u003cp\u003eThis steak is best enjoyed medium-rare to medium to preserve its juiciness and complex flavor. It is excellent for grilling or pan-searing. Because it is a thick, center-cut steak, it handles high heat well, making it perfect for a steakhouse-style sear at home.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWill my steak arrive fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eDepending on your location and shipping method, this item might be delivered frozen. All orders are shipped with strict cold-chain handling to ensure the highest quality and safety upon arrival.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak suitable for someone new to dry-aged beef?\u003c\/summary\u003e\n\u003cp\u003eYes! While the flavor is bold and complex, the Kansas Strip is a fantastic introduction to dry-aged beef. Its rich marbling and tenderness make it a crowd-pleaser for both dry-age beginners and seasoned steak enthusiasts.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the \"funk\" mentioned in dry-aged beef?\u003c\/summary\u003e\n\u003cp\u003eThe \"funk\" is a term used to describe the unique, pungent, and earthy aroma and flavor that develops during extended dry-aging. It is a hallmark of high-quality, long-aged beef and is often compared to notes of blue cheese or truffles.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store this steak when it arrives?\u003c\/summary\u003e\n\u003cp\u003eIf your steak arrives frozen, keep it in the freezer until you are ready to thaw it. If it arrives fresh, store it in the coldest part of your refrigerator and cook it within a few days for the best quality. Always allow the steak to come to room temperature before cooking for an even sear.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":31647450267747,"sku":"MNB-0131-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/kansas-strip-steak-45-days-dry-aged-4132890.jpg?v=1769468118"},{"product_id":"brisket-packer-style","title":"Whole Brisket (Packer Style) | USDA Prime","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Brisket Packer Style On A Cow\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Brisket_Ilus_large.jpg?v=1535753018\"\u003e\u003c\/div\u003e\n\n\u003cp\u003eThis is the brisket serious pitmasters and competition BBQ cooks reach for—a full packer-style USDA Prime brisket with exceptional marbling (BMS 4+), wet-aged for 30 days to develop deep tenderness and rich, beef-forward flavor. Sold untrimmed with both the point and flat intact, this brisket gives you complete control over your cook, whether you're aiming for competition-level results, hosting a holiday gathering, or mastering the art of low-and-slow smoking.\u003c\/p\u003e\n\n\u003ch2\u003eWhat Makes This Brisket Special\u003c\/h2\u003e\n\u003cp\u003eUSDA Prime represents the top 2% of beef in the United States, graded on superior marbling and quality. Our whole packer briskets are carefully sourced to meet this standard, then wet-aged for 30 days—a process that enhances tenderness and develops a deeper, more complex beef flavor. The result is a brisket with beautiful intramuscular fat, a buttery texture when properly cooked, and the kind of rich, savory taste that keeps guests coming back for more.\u003c\/p\u003e\n\n\u003cp\u003eEach brisket arrives vacuum-sealed and frozen with strict cold-chain handling, ensuring it reaches you in peak condition. This is the same cut trusted by competition pitmasters and featured by \u003ca href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\" target=\"_blank\"\u003eFood \u0026amp; Wine\u003c\/a\u003e as one of the best places to buy brisket online.\u003c\/p\u003e\n\n\u003ch2\u003ePacker Style: Full Control, Competition Ready\u003c\/h2\u003e\n\u003cp\u003e\"Packer style\" means you're getting the whole brisket—both the lean flat and the richly marbled point—exactly as it comes from the butcher. It's untrimmed, giving you the flexibility to trim fat to your preference and prepare it your way. This is the format preferred by BBQ competitors and serious enthusiasts who want control over every step of the process.\u003c\/p\u003e\n\n\u003cp\u003eCooking a whole packer brisket requires patience, timing, and commitment to the low-and-slow method—but the payoff is undeniable. When done right, you'll achieve tender, juicy slices with a deep smoke ring and flavor that earns the compliments of everyone at the table.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cp\u003eThis brisket shines when cooked low and slow—ideally smoked at 225–250°F for 10–16 hours, depending on size. The key is patience: let the fat render, the connective tissue break down, and the smoke penetrate deep into the meat. Many pitmasters wrap in butcher paper or foil midway through the cook to retain moisture and push through the stall. Rest the brisket for at least an hour before slicing against the grain for maximum tenderness.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Our Weight Ranges\u003c\/h2\u003e\n\u003cp\u003eBrisket is not a steak—each steer is different, and brisket size naturally varies. We offer briskets in pre-determined weight ranges (10–13 lbs, 13–16 lbs, 16–19 lbs) and price them at the lower end of each bracket. For example, a 10–13 lb brisket is priced at 10 lbs. While you may receive a brisket on the smaller end of the range, you always get at least what you paid for—and often more.\u003c\/p\u003e\n\n\u003ch2\u003eComparing Your Options\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacker Style vs. Brisket Flat:\u003c\/strong\u003e A whole packer includes both the point and the flat (typically 13+ lbs). If you want a smaller, leaner cut that's easier to manage, consider our \u003ca href=\"\/products\/brisket-flat-cut-g1-certified\" title=\"brisket flat\"\u003eBrisket Flat\u003c\/a\u003e (6–10 lbs).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA Prime vs. Wagyu:\u003c\/strong\u003e Our USDA Prime brisket offers excellent marbling at a great value. For even richer marbling and buttery texture, explore our \u003ca href=\"\/products\/whole-brisket-packer-style-wagyu\" title=\"wagyu brisket\"\u003eWagyu Packer Brisket (BMS 7+)\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWet-Aged vs. Grass-Fed:\u003c\/strong\u003e This brisket is wet-aged for 30 days to maximize tenderness. For a 100% grass-fed, grass-finished option with a leaner profile and distinct flavor, try our \u003ca href=\"\/products\/whole-brisket-packer-style-grass-fed-grass-finished\" title=\"grass-fed brisket\"\u003eGrass-Fed \u0026amp; Finished Packer Brisket\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality Commitment\u003c\/h2\u003e\n\u003cp\u003eWe source our USDA Prime packer briskets from trusted suppliers who meet rigorous standards for marbling, consistency, and quality. Each brisket is hand-selected, wet-aged for 30 days, and vacuum-sealed to lock in freshness. We never thaw and refreeze our beef—what arrives at your door is handled with the same care and precision you'd expect from a premium butcher shop.\u003c\/p\u003e\n\n\u003cp\u003eOur cold-chain logistics ensure your brisket ships frozen with ample dry ice, arriving ready to store in your freezer or thaw and cook when you're ready.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\" alt=\"Food and Wine Logo\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOur Packer Style briskets have been featured in \u003cstrong\u003eFood \u0026amp; Wine\u003c\/strong\u003e as one of the best places to buy brisket online.\u003c\/p\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat does \"packer style\" mean, and do I need to trim it?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e\"Packer style\" means the brisket is sold whole and untrimmed, with both the point and flat intact. You'll need to do some trimming and cleaning before cooking—this gives you full control over fat cap thickness and preparation. It's exactly what you want for a proper whole brisket cook, whether for competition or your backyard smoker.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I cook this brisket?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eLow and slow is the gold standard. Smoke at 225–250°F for 10–16 hours, depending on size. Patience is key—let the fat render and the connective tissue break down. Many pitmasters wrap the brisket in butcher paper or foil midway through to help retain moisture. Rest for at least an hour before slicing against the grain.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy are briskets sold in weight ranges instead of exact weights?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eEach steer produces a brisket of a different size—it's not a cut we can trim to an exact weight without driving up costs. We sell in pre-set weight ranges (e.g., 10–13 lbs) and price at the lower end of the range. So if you order a 10–13 lb brisket, you're paying for 10 lbs and will receive at least that—often a bit more.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eI'm looking for a smaller brisket—what do you recommend?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eWhole packer briskets rarely get smaller than 13 lbs (and even that's uncommon). If you want something more manageable, check out our \u003ca href=\"\/products\/brisket-flat-cut-g1-certified\"\u003eBrisket Flat\u003c\/a\u003e, which runs 6–10 lbs and is perfect for smaller gatherings or first-time brisket cooks.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow is this brisket aged and prepared?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThis brisket is USDA Prime grade (top 2% of U.S. beef) and wet-aged for 30 days to enhance tenderness and develop deeper flavor. It's vacuum-sealed immediately after aging to lock in freshness and shipped frozen with strict cold-chain handling.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store and thaw the brisket?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eStore in your freezer until you're ready to cook. For best results, thaw in the refrigerator for 24–48 hours (depending on size). If thawed in the fridge, the brisket can be safely refrozen if your plans change. Avoid thawing at room temperature.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy was this brisket featured in Food \u0026amp; Wine?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eFood \u0026amp; Wine recognized our packer briskets for their quality, marbling, and consistency—the same standards trusted by competition pitmasters and serious BBQ enthusiasts. You can read the full feature \u003ca href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eIs this brisket good enough for competition BBQ?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. Many of our customers use this exact brisket for competitions—and win. The USDA Prime grade, 30-day aging, and beautiful marbling give you a strong foundation for competition-level results. The rest is up to your skill, patience, and seasoning.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"7 - 10 Lbs","offer_id":40303444983907,"sku":"MNB-4726-S","price":105.99,"currency_code":"USD","in_stock":false},{"title":"10 - 13 Lbs","offer_id":40145267163235,"sku":"MNB-3805-S","price":135.99,"currency_code":"USD","in_stock":false},{"title":"13 - 16 Lbs","offer_id":30880221823075,"sku":"MNB-0133-S","price":160.99,"currency_code":"USD","in_stock":true},{"title":"16 - 19 Lbs","offer_id":31016040759395,"sku":"MNB-0133-S-1","price":189.99,"currency_code":"USD","in_stock":true},{"title":"19 - 22 Lbs","offer_id":31068662431843,"sku":"MNB-0133-S-3","price":245.99,"currency_code":"USD","in_stock":true},{"title":"22 -25 Lbs","offer_id":31012164337763,"sku":"MNB-0133-S-5","price":249.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-brisket-packer-style-usda-prime-7830570.jpg?v=1769468118"},{"product_id":"lamb-shoulder-boned-roll-and-tied","title":"Lamb Shoulder | Domestic","description":"\u003ch2\u003eAmerican Lamb Shoulder | Boned, Rolled \u0026amp; Tied\u003c\/h2\u003e\n\u003cp\u003eOur \u003cstrong\u003eDomestic Lamb Shoulder\u003c\/strong\u003e is a butcher’s classic, carefully prepared to ensure an unbeatable dining experience. Sourced from \u003cstrong\u003eAmerican family farms\u003c\/strong\u003e, this cut is grain-finished to develop rich marbling, resulting in a \u003cstrong\u003emild, buttery flavor\u003c\/strong\u003e and exceptional tenderness that sets it apart from imported, grass-fed alternatives.\u003c\/p\u003e\n\u003cp\u003eExpertly \u003cstrong\u003eboned, rolled, and tied (BRT)\u003c\/strong\u003e by our butchers, this roast is ready for the oven or slow cooker. The BRT preparation ensures even cooking, easy carving, and maximum juiciness, allowing you to cook like a pro with no extra prep required.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cp\u003eWe partner with trusted family farms across the United States that prioritize animal welfare and sustainable practices. Our American lamb is:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrain-Finished:\u003c\/strong\u003e Developed for superior marbling and a mild, approachable flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHormone-Free:\u003c\/strong\u003e Raised without artificial growth hormones or animal by-products.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA-Inspected:\u003c\/strong\u003e Hand-selected for proper finish, weight, and age.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUnlike imported lamb, which is often a by-product of the wool industry, our domestic lamb is raised specifically for consumption, ensuring a premium eating experience every time.\u003c\/p\u003e\n\n\u003ch2\u003eCooking Inspiration\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraising Perfection:\u003c\/strong\u003e Low and slow is the secret. When braised gently, the fat renders down beautifully, leaving the meat fork-tender and juicy. Skim off any excess fat after cooking for a clean, flavorful sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast it Whole:\u003c\/strong\u003e A Sunday roast centerpiece that delivers bold flavor and succulent texture. Pair with rosemary, garlic, and root vegetables for a classic preparation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulled Lamb:\u003c\/strong\u003e After slow-cooking, shred the shoulder for sandwiches, tacos, or Mediterranean wraps. Comfort food meets gourmet versatility.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Don’t rush the cooking process. Lamb shoulder shines when given time to break down and release its natural richness. Cook at a steady, moderate heat to ensure the fat melts away slowly, infusing the meat with flavor.\u003c\/p\u003e\n\n\u003ch2\u003eWhy You’ll Love It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eExpertly prepped by butchers — ready to cook\u003c\/li\u003e\n\u003cli\u003eRich, mild flavor perfect for braises, roasts, or pulled lamb\u003c\/li\u003e\n\u003cli\u003eSourced from American family farms with a focus on quality and sustainability\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does \"Boned, Rolled, and Tied\" (BRT) mean?\u003c\/summary\u003e\n\u003cp\u003eBRT is a butcher's technique where the bone is removed, the meat is rolled into a uniform shape, and tied with butcher's twine. This ensures the roast cooks evenly, is easier to carve, and retains its juiciness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does American lamb differ from imported lamb?\u003c\/summary\u003e\n\u003cp\u003eAmerican lamb is typically grain-finished, which creates more marbling and a milder, buttery flavor. Imported lamb is often grass-fed and can have a stronger, \"gamy\" taste. Our domestic lamb is also raised specifically for meat quality, whereas imported lamb is often a by-product of the wool industry.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this lamb hormone-free?\u003c\/summary\u003e\n\u003cp\u003eYes. All American lamb sourced by Meat N' Bone is raised without artificial growth hormones or animal by-products.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook a lamb shoulder?\u003c\/summary\u003e\n\u003cp\u003eLamb shoulder is a tough cut that benefits from low-and-slow cooking methods. It is ideal for braising, slow-roasting, or using in a slow cooker. This allows the connective tissue to break down, resulting in fork-tender meat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my lamb shoulder?\u003c\/summary\u003e\n\u003cp\u003eKeep the lamb shoulder refrigerated until you are ready to cook it. If you are not using it within a few days, you can freeze it. For best results, thaw frozen lamb in the refrigerator for 24–48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWill this item arrive frozen?\u003c\/summary\u003e\n\u003cp\u003eThis item may be delivered frozen or partially frozen depending on transit time and weather. This is a standard safety measure to ensure the product arrives in perfect condition. You can cook it from frozen (adjusting cooking time) or thaw it in the refrigerator.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/joz5LI8Y48M\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"2 - 4 Lbs | $59.99","offer_id":39832137826403,"sku":"MNB-0579-S-1","price":59.99,"currency_code":"USD","in_stock":true},{"title":"4 - 6 Lbs | $109.99","offer_id":32126933074019,"sku":"MNB-0579-S","price":109.99,"currency_code":"USD","in_stock":true},{"title":"6 - 8 Lbs | $145.99","offer_id":31807273730147,"sku":"MNB-0134-S-2","price":145.99,"currency_code":"USD","in_stock":true},{"title":"8 - 10 Lbs | $183.99","offer_id":31807273697379,"sku":"MNB-0134-S-1","price":183.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-shoulder-domestic-6387269.jpg?v=1769468116"},{"product_id":"chicken-breast-boneless-skinless","title":"Chicken Breast | Premium Boneless Skinless Chicken","description":"\u003cp data-start=\"195\" data-end=\"811\"\u003eA great chicken breast should do more than check a box. It should cook evenly, stay juicy, and deliver clean, natural flavor without needing much help. That is exactly why we made the switch. These boneless, skinless chicken breasts come from \u003cstrong data-start=\"438\" data-end=\"476\"\u003eJoyce Farms’ Naked Chicken program\u003c\/strong\u003e, built around high-quality domestic-breed birds raised on small family farms in the U.S., with a focus on consistency, careful handling, and better overall eating quality. Each breast is hand-trimmed for a cleaner finish and a more versatile cut that works just as well for quick weeknight cooking as it does for more polished plates.\u003c\/p\u003e\n\u003cp data-start=\"813\" data-end=\"1283\"\u003eJust as important is how the birds are raised. They are\u003cstrong\u003e fed an all-natural diet \u003c\/strong\u003emade primarily of corn and soy, and they are raised\u003cstrong\u003e without antibiotics or growth stimulants. \u003c\/strong\u003eThe program also follows a \u003cstrong data-start=\"1014\" data-end=\"1036\"\u003eNothing Added Ever\u003c\/strong\u003e standard, with \u003cstrong\u003eno artificial colors, no artificial flavors, and no preservatives.\u003c\/strong\u003e The result is premium chicken breast with a straightforward quality story: clean feed, responsible raising standards, and a product that tastes like chicken should.\u003c\/p\u003e\n\u003cp data-start=\"1285\" data-end=\"1749\"\u003e\u003cstrong\u003eFor us, this is what premium fish looks like: better sourcing, better texture, better flavor, and the kind of consistency you can rely on\u003c\/strong\u003e. Whether you are grilling, roasting, pan-searing, slicing for salads, or building out your weekly meal prep, this is a boneless, skinless chicken breast that brings a higher standard to everyday cooking. We have carried excellent chicken before, but our commitment is to quality first, and this one simply earned its place.\u003c\/p\u003e\n\u003cul data-start=\"1764\" data-end=\"2513\"\u003e\n\u003cli data-section-id=\"117bw6a\" data-start=\"1764\" data-end=\"1838\"\u003ePremium boneless, skinless chicken breast with exceptional consistency\u003c\/li\u003e\n\u003cli data-section-id=\"f7dq12\" data-start=\"1839\" data-end=\"1882\"\u003eFrom Bell Farms Naked Chicken program\u003c\/li\u003e\n\u003cli data-section-id=\"ticlbd\" data-start=\"1883\" data-end=\"1937\"\u003eSourced from carefully raised domestic-breed birds\u003c\/li\u003e\n\u003cli data-section-id=\"xp1qai\" data-start=\"1938\" data-end=\"1981\"\u003eRaised on small family farms in the USA\u003c\/li\u003e\n\u003cli data-section-id=\"1hqhjmg\" data-start=\"1982\" data-end=\"2028\"\u003eFed a clean, all-natural corn-and-soy diet\u003c\/li\u003e\n\u003cli data-section-id=\"bln5d5\" data-start=\"2029\" data-end=\"2080\"\u003eRaised without antibiotics or growth stimulants\u003c\/li\u003e\n\u003cli data-section-id=\"1u89jbf\" data-start=\"2081\" data-end=\"2153\"\u003eNothing Added Ever — no artificial colors, flavors, or preservatives\u003c\/li\u003e\n\u003cli data-section-id=\"1i2i2lr\" data-start=\"2154\" data-end=\"2212\"\u003eHand-trimmed for a cleaner cut and better presentation\u003c\/li\u003e\n\u003cli data-section-id=\"1lw4l93\" data-start=\"2213\" data-end=\"2272\"\u003eTender texture, clean flavor, and excellent versatility\u003c\/li\u003e\n\u003cli data-section-id=\"usmc47\" data-start=\"2273\" data-end=\"2341\"\u003eDesigned for everyday cooking, but elevated enough for any plate\u003c\/li\u003e\n\u003cli data-section-id=\"1uud0kk\" data-start=\"2342\" data-end=\"2419\"\u003ePerfect for grilling, sautéing, roasting, or slicing for salads and bowls\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePS: We have carried boutique chicken programs before, but our commitment is to quality first , and this chicken is hands down better.\u003c\/em\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12480607027299,"sku":"MNB-0137-S","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/WhatsApp_Image_2026-04-06_at_15.59.40.jpg?v=1775506041"},{"product_id":"chicken-thighs-boneless-skinless-all-natural","title":"Chicken Thighs (Boneless, Skinless) | Joyce Farms Naked Chicken","description":"\u003cp\u003eOur Boneless Skinless Chicken Thighs from Joyce Farms come from their Naked Chicken line an all-natural program built around clean ingredients, careful raising practices, and exceptional quality.\u003c\/p\u003e\n\u003cp\u003eRich in flavor and naturally tender, chicken thighs offer a more succulent, juicy bite than leaner cuts, making them a favorite for roasting, grilling, braising, or skewering. Their depth of flavor and forgiving texture make them just as suited for simple weeknight cooking as they are for more elevated preparations.\u003c\/p\u003e\n\u003cp\u003eAt Meat N’ Bone, we believe everyday staples should reflect the same standard as the rest of our case. That means thoughtful sourcing, clean products, and quality you can taste at the table. These boneless skinless chicken thighs are a perfect example  versatile, flavorful, and selected with the level of care our customers expect from us.\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12480614072419,"sku":"MNB-0138-S","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chicken-thighs-boneless-skinless-amish-pasture-raised-air-chilled-4302468.jpg?v=1769468114"},{"product_id":"chicken-drumsticks-6-pieces","title":"Chicken Drumsticks | Joyce Farms Naked Chicken","description":"\u003cp data-start=\"145\" data-end=\"355\"\u003eOur \u003cstrong data-start=\"168\" data-end=\"207\"\u003eChicken Drumsticks from Joyce Farms\u003c\/strong\u003e come from their \u003cstrong data-start=\"224\" data-end=\"241\"\u003eNaked Chicken\u003c\/strong\u003e line  an all-natural program built around clean ingredients, careful raising practices, and exceptional quality.\u003c\/p\u003e\n\u003cp data-start=\"357\" data-end=\"655\"\u003eFlavorful, juicy, and deeply satisfying, drumsticks are a classic cut that delivers rich chicken flavor and a tender bite. They’re ideal for roasting, grilling, smoking, or frying, and their versatility makes them just as welcome at a casual cookout as they are in a more thoughtful, elevated meal.\u003c\/p\u003e\n\u003cp data-start=\"657\" data-end=\"983\"\u003eAt \u003cstrong data-start=\"660\" data-end=\"676\"\u003eMeat N’ Bone\u003c\/strong\u003e, we believe even the most familiar cuts should meet a higher standard. That means sourcing products with integrity, selecting for quality and flavor, and offering everyday essentials that feel worthy of a premium butcher shop. These drumsticks are a perfect example  simple, honest, and full of character.\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12480615874659,"sku":"MNB-0139-S","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chicken-drumsticks-amish-pasture-raised-air-chilled-4597196.jpg?v=1769468116"},{"product_id":"amish-turkey","title":"Amish Turkey","description":"\u003cp\u003eRecognized by leading food publications as one of the most premium turkeys in America, our Amish Turkey is the centerpiece that discerning chefs and food lovers choose for their Thanksgiving table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\"\u003ePRE-SALE SAVINGS \u0026amp; DELIVERY: Our Amish turkeys are raised specifically for Thanksgiving. Pre-sale orders secure your bird in advance with a discount. We also reserve a small number of extra turkeys to cover any shortages. We will start fulfilling Turkeys as the arrive a week prior to Thanksgiving.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNote we will ship the turkeys to arrive 2-3 days BEFORE thanksgiving. We will do our best to accommodate special requests. If you require overnight, to arrive the day before thanksgiving you may be asked to pay additional shipping. All turkeys will be shipped as they arrive the week before thanksgiving as UPS is unreliable the week of Thanksgiving (unless you pay for overnight)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAbout Our Amish Turkey\u003c\/h2\u003e\n\u003cp\u003eOur turkeys are hatched, grown, and processed in the Midwest by local Amish family farmers in Troy, Michigan. The Turkeys are raised inside naturally ventilated houses and have free access to feed and water.\u003c\/p\u003e\n\u003cp\u003eYour Amish turkey will arrive ready to cook “de-feathered and cleaned”. Giblets are included!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eThe turkeys will be hard-chilled (not frozen), which means they should arrive to you in condition to just brine and cook. That said they may freeze on transit depending on where you are. Note that thawing them out is very simple and if you are brining it doesn't even matter!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe recommend freezing your turkey within two days after Thanksgiving if you don’t plan to cook it right away.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat is so special about our turkeys?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Amish turkeys are raised without hormones or steroids. They are raised on a vegetable, protein diet that contains no animal by-products, artificial ingredients, or coloring agents.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe flocks live in clean, modern, well-lit, ventilated barns.\u003c\/li\u003e\n\u003cli\u003eThese turkeys have free access to feed and water.\u003c\/li\u003e\n\u003cli\u003eThey are fed a diet of corn and soybeans. No animal by-products.\u003c\/li\u003e\n\u003cli\u003eRaised without hormones or steroids.\u003c\/li\u003e\n\u003cli\u003eThe birds aren’t crowded or stressed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe farmers we work with are peace-loving folks who are extremely community-minded and express love and concern for each other, so it’s only natural that they treat their turkeys with the same care. Our farmers provide a natural, looked-after environment for their all-natural turkeys to live and grow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you have any special instructions or questions, drop us a line or leave a note during checkout. We will get back to you right away!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAs seen on:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"30\" width=\"283\" src=\"https:\/\/hauteliving.com\/wp-content\/themes\/haute-living\/assets\/images\/logo.png\"\u003e    \u003cimg height=\"35\" width=\"200\" alt=\"PureWow | Gallery Media Group\" src=\"https:\/\/encrypted-tbn0.gstatic.com\/images?q=tbn:ANd9GcRsmlN6xLj1r0SucbBu1BYWAfFYAsViFXEZKA\u0026amp;s\"\u003e\u003cimg\u003e\u003cimg\u003e\u003cimg\u003e\u003cimg\u003e\u003cimg\u003e\u003cimg\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eUse the following table to figure out what Turkey you need:\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Serving.jpg?v=1732124233\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Amish_Turkey.png?v=1787758527\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCheckout our recipe on how to cook this Turkey!\u003c\/b\u003e\u003cbr\u003e\u003ciframe title=\"How to Cook This Turkey - Meat N' Bone Recipe\" src=\"https:\/\/www.youtube.com\/embed\/mRx3NP3-12E\" height=\"315\" width=\"560\"\u003e\n\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan\u003eThanksgiving Sides \u0026amp; Brines\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eEver wondered how a multiple Michelin Star-rated chef brines? We did... and we asked.... and then we partnered with Michelin Star Chef Chucho Rojas to offer this recipe.\u003c\/p\u003e\n\u003cp\u003eIt's simple, it's delicious, it can be frozen and it comes conveniently packed so all you have to do is open the package and place it on top of your turkey under running water.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/meatnbone.com\/products\/chef-chuchos-brine\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eGet your brine here.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eJust like last year, we are making finding the perfect Thanksgiving meat even easier for you. Our Steakhouse (@TheWagyuBar) has prepared a \u003ca title=\"premade thanksgiving sides\" href=\"https:\/\/meatnbone.com\/collections\/thanksgiving-sides\" target=\"_blank\"\u003eseries of premade sides\u003c\/a\u003e to complement our Thanksgiving turkeys. They come cooked \/ frozen. All you need to do is heat them up and garnish them. Sides added to a Turkey order will be shipped together with Turkey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShop \u003ca title=\"meat sides\" href=\"https:\/\/meatnbone.com\/collections\/thanksgiving-sides\" target=\"_blank\"\u003eThanksgiving sides here\u003c\/a\u003e.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy weight ranges?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTurkeys are not cars; they are not manufactured. In fact, our turkeys grow to whatever size they get. We do not force-feed them and they aren't fed anything to make them eat more or get fat. The farm forecasts what size turkeys they expect to get, based on history, and this is how they break them down and send them to us. This means we may not have a certain size, even when the farm \"thought\" they would have it. If this happens, you will hear from us and we may ask you to select a different size.\u003c\/p\u003e\n\u003cp\u003eYou may get a Turkey on the low end of the weight range or on the high end of the weight range. If you ask us for a specific size we will TRY to honor it but we cannot promise it. There are just too many turkeys, too few days before we receive them, and the Thanksgiving rush to get them out making the process very complex.\u003c\/p\u003e\n\u003cp\u003eIf you are gambling on getting a turkey of a higher size, you are better off going a size up.\u003c\/p\u003e\n\u003ch2\u003eExpensive? Well, that depends...\u003c\/h2\u003e\n\u003ctable style=\"border-collapse: collapse; width: 481px; height: 72.9584px;\" width=\"429\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 77.5px;\" width=\"64\"\u003e \u003ccol style=\"width: 149.5px;\" width=\"139\"\u003e \u003ccol style=\"width: 130.5px;\" width=\"118\"\u003e \u003ccol style=\"width: 120.5px;\" width=\"108\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 36.4792px;\" height=\"20\"\u003e\n\u003ctd style=\"height: 36.4792px; width: 48pt;\" width=\"64\" class=\"xl63\" height=\"20\"\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 104pt; height: 36.4792px; text-align: center;\" width=\"139\" class=\"xl64\"\u003e\n\u003cp\u003e\u003cstrong\u003eWilliams Sonoma\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 89pt; height: 36.4792px; text-align: center;\" width=\"118\" class=\"xl64\"\u003e\n\u003cp\u003e\u003cstrong\u003eAllen Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 81pt; height: 36.4792px; text-align: center;\" width=\"108\" class=\"xl64\"\u003e\n\u003cp\u003e\u003cstrong\u003eMeat N' Bone\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 36.4792px;\" height=\"20\"\u003e\n\u003ctd style=\"height: 36.4792px;\" class=\"xl63\" height=\"20\"\u003e\n\u003cp\u003e 12-16 lbs \u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 36.4792px; text-align: center;\" class=\"xl65\"\u003e\n\u003cp\u003e$190+\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 36.4792px; text-align: center;\" class=\"xl65\"\u003e\n\u003cp\u003e$200+\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 36.4792px; text-align: center;\" class=\"xl66\"\u003e\n\u003cp\u003eTBA\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eYou can certainly buy a Butterball Turkey for roughly $1.50 \/ $2 per pound ($30 for a 20 lb bird), but you should know what you are buying. If someone is selling you a Turkey for $2, how much do you think it costs them? Probably $0.50\/lb? That covers the bird, inspection fees, packaging as well as the space, feed, transportation, and margin for the producer, and then the actual margin for the retailer. If it sounds like very little, that's because it is.\u003c\/p\u003e\n\u003cp\u003eYour typical Thanksgiving turkey is raised in a high-density confinement facility, which endures overcrowding, poor sanitation, and lack of access to outdoor space. It is all about keeping costs down. Cheap birds that get fat quickly, cheap feed, low labor costs, and maximum utilization space. If you really dare to, go search about it on Google (not recommended).\u003c\/p\u003e\n\u003cp\u003eOn the flip side, we work with smaller farms that treat their birds with love, and that comes at a cost. After all, a high-quality Turkey will cost you roughly $11.50 per 1.5lb serving which is still relatively inexpensive.\u003c\/p\u003e\n\u003ch2\u003eTools of the Trade\u003c\/h2\u003e\n\u003cp\u003eNeed help cooking the Turkey? We recommend having a good \u003ca href=\"\/collections\/meat-thermometers-and-probes\" title=\"meat thermometer\"\u003emeat thermometer\u003c\/a\u003e and perhaps an injector.\u003c\/p\u003e\n\u003cdiv class=\"mcnDividerBlock\"\u003e\n\u003cdiv class=\"mcnDividerBlockInner\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Purely","offers":[{"title":"8-12 lbs","offer_id":33109691859043,"sku":"MNB-1118-S","price":134.99,"currency_code":"USD","in_stock":true},{"title":"12-16 lbs","offer_id":12505987481699,"sku":"MNB-0143-S","price":169.99,"currency_code":"USD","in_stock":true},{"title":"16-20 lbs","offer_id":12505987514467,"sku":"MNB-0144-S","price":216.99,"currency_code":"USD","in_stock":true},{"title":"20-24 lbs","offer_id":12505987547235,"sku":"MNB-0145-S","price":259.99,"currency_code":"USD","in_stock":true},{"title":"24-28 Lbs","offer_id":33128837283939,"sku":"MNB-1122-S","price":349.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/amish-turkey-2412366.jpg?v=1769468116"},{"product_id":"whole-tenderloin-wagyu-a5","title":"Whole Tenderloin | MiyazakiGyu Japanese Wagyu A5","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide_1a606b07-cbfc-4a30-94b5-17a09eae2940_grande.jpg?v=1533185663\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eClick here to learn everything about \u003ca title=\"grades of beef\" href=\"\/blogs\/the-clever-cleaver\/meat-beef-grading-system-understanding\"\u003eWAGYU and BMS grades here\u003c\/a\u003e\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Pinnacle of Japanese Beef\u003c\/h2\u003e\n\u003cp\u003eMiyazaki-Gyu is not just Wagyu; it is the gold standard of Japanese beef. It is the only Wagyu program to win the national \"Wagyu Olympics\" twice in a row (2007 and 2012), securing its place as the \u003cem\u003ecrème de la crème\u003c\/em\u003e of global beef production. When you purchase this Whole Tenderloin, you are receiving a cut that excels in every single factor of the strict Japanese grading system: marbling, meat color and brightness, firmness, texture, and the luster of the fat.\u003c\/p\u003e\n\n\u003ch2\u003eA Cloud of Beef: The A5 Experience\u003c\/h2\u003e\n\u003cp\u003eA5 Miyazaki beef offers a sensory experience unlike any other. The gorgeous webbing of intramuscular fat creates a creamy mouth-feel in every bite, often described as \"tasting a cloud.\" This whole tenderloin muscle arrives untrimmed, exactly as it comes from Japan. We leave the fat intact because, in Wagyu, fat is flavor. However, if you prefer a trimmed version, please let us know (additional costs may apply).\u003c\/p\u003e\n\u003cp\u003eEach piece comes fresh with a certificate of authenticity, ensuring you are receiving genuine, traceable Miyazaki-Gyu.\u003c\/p\u003e\n\n\u003ch2\u003eThe Miyazaki-Gyu Difference\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eAt Meat N' Bone, we made the conscious decision to sell not only Miyazaki A5 but specifically \u003cstrong\u003eMiyazaki-Gyu\u003c\/strong\u003e. Other Wagyu from the area that do not meet the strict criteria for Miyazaki-Gyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll Miyazaki-Gyu is Wagyu, but not all Wagyu is Miyazaki-Gyu.\u003c\/strong\u003e It is one step above standard Miyazaki Wagyu and represents the best of the best. While you may find cheaper A5 beef—and even Kobe beef is often less expensive—we chose to offer the best beef in the world at the most affordable price possible.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes A5 Miyazaki-Gyu different from other Wagyu?\u003c\/summary\u003e\n\u003cp\u003eMiyazaki-Gyu is a specific brand of Wagyu from Miyazaki Prefecture that has won the \"Wagyu Olympics\" multiple times. It is graded A5, the highest possible score, based on marbling (BMS 8-12), color, firmness, and fat quality. It offers a more intense, buttery texture compared to American or Australian Wagyu.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhy is the tenderloin sold untrimmed?\u003c\/summary\u003e\n\u003cp\u003eWe sell the whole muscle untrimmed to preserve the integrity of the cut as it arrives from Japan. The external fat cap protects the meat and can be rendered down for cooking or trimmed at home. If you prefer us to trim it for you, please contact us before shipping.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook a whole A5 Wagyu tenderloin?\u003c\/summary\u003e\n\u003cp\u003eBecause of the high marbling, A5 Wagyu cooks much faster than standard beef. For a whole tenderloin, we recommend roasting at a low temperature to render the fat gently, or slicing it into medallions for quick searing. Avoid high-heat grilling for long periods, as the fat will render out too quickly.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDoes this come with a certificate of authenticity?\u003c\/summary\u003e\n\u003cp\u003eYes. Every order of Miyazaki-Gyu A5 comes with an official certificate of authenticity from Japan, including lineage tracking and verification of the A5 grade.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store this product?\u003c\/summary\u003e\n\u003cp\u003eKeep the vacuum-sealed tenderloin in the coldest part of your refrigerator if you plan to use it within a few days. For longer storage, keep it frozen until 24–48 hours before you plan to cook it. Thaw slowly in the refrigerator to maintain texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to serve A5 Wagyu?\u003c\/summary\u003e\n\u003cp\u003eA5 Wagyu is incredibly rich. We recommend serving smaller portions (2–4 oz per person) and pairing it with simple sides like steamed rice, light vegetables, or a crisp salad to balance the richness of the beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this beef hand-cut?\u003c\/summary\u003e\n\u003cp\u003eYes. Like all our premium steaks, this whole tenderloin is handled and prepared by our expert butchers to ensure it meets our high standards for quality and presentation.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does Miyazaki-Gyu compare to Kobe beef?\u003c\/summary\u003e\n\u003cp\u003eBoth are elite Japanese Wagyu brands. Miyazaki-Gyu has won the national Wagyu Olympics more times than any other brand, including Kobe. While Kobe is more famous globally, many connoisseurs consider Miyazaki-Gyu to be the superior eating experience due to its consistent marbling and flavor profile.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"6.5 - 7.5 Lbs","offer_id":42863807496291,"sku":"MNB-7494-S","price":989.99,"currency_code":"USD","in_stock":false},{"title":"7.5 - 8.5 Lbs","offer_id":39689023324259,"sku":"MNB-0429-S-4","price":1159.99,"currency_code":"USD","in_stock":false},{"title":"8.5 - 9.5 Lbs","offer_id":39410748620899,"sku":"MNB-0429-S-2","price":1229.99,"currency_code":"USD","in_stock":true},{"title":"9.5 - 10.5 Lbs","offer_id":33399193305187,"sku":"MNB-0429-S","price":1399.99,"currency_code":"USD","in_stock":false},{"title":"10.5 - 11.5 Lbs","offer_id":39695292760163,"sku":"MNB-0429-S-1","price":1599.99,"currency_code":"USD","in_stock":false},{"title":"11.5 - 12.5 Lbs","offer_id":39657491693667,"sku":"MNB-0429-S-3","price":1739.99,"currency_code":"USD","in_stock":false},{"title":"12.5 - 13.5 Lbs","offer_id":39306213064803,"sku":"MNB-0429-S-5","price":1839.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-tenderloin-miyazakigyu-japanese-wagyu-a5-8753243.png?v=1769468114"},{"product_id":"outside-skirt-steak-large-wagyu-angus-cross","title":"Outside Skirt Steak | Wagyu BMS+6","description":"\u003cp\u003eKnown in the southern hemisphere as \u003cem\u003eEntraña\u003c\/em\u003e, the Outside Skirt Steak is widely considered the most flavorful cut of beef in a steer. While traditional skirt steak is often dismissed for its toughness, our Wagyu-Angus cross transforms this cut into a tender, buttery experience without sacrificing its signature bold, beefy depth.\u003c\/p\u003e\n\u003cp\u003eSourced from award-winning Australian ranches, this Wagyu BMS+6 skirt steak presents significantly more marbling (intramuscular fat) than standard USDA Prime options. This intense marbling renders during cooking, creating a crisp, crunchy sear on the outside while keeping the interior incredibly juicy and rare-to-medium. It is the perfect choice for high-heat grilling, delivering a melt-in-your-mouth texture that elevates everything from weekend carne asada to elegant dinner parties.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0009_Objeto_inteligente_vectorial_3be22ccb-7d7b-4312-8e57-2155a07a6d14_large.jpg?v=1520305447\" alt=\"Wagyu Outside Skirt Steak texture\" width=\"368\" height=\"310\"\u003e\u003c\/p\u003e\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus cross is carefully selected from trusted partners in Australia. The Wagyu breed contributes a distinct, rich flavor profile and exceptional tenderness, while the Angus genetics provide the robust beefiness skirt steak is famous for. Each steak is hand-trimmed to ensure you receive a premium cut ready for the grill.\u003c\/p\u003e\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Grilling, high-heat searing, and carne asada.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium-Rare to Medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTechnique:\u003c\/strong\u003e Cook in extremely hot heat to achieve a crisp, \"crunchy\" exterior while maintaining a rare-to-medium interior. We recommend 3 minutes per side maximum for optimal tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/NZoyDF3MEIw\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Weight Ranges?\u003c\/h2\u003e\n\u003cp\u003eOutside Skirt is a premium cut that requires careful handling. To keep prices accessible, we sell these steaks in weight ranges (e.g., 1–1.4 lbs) and charge you for the lower end of the range. This means if you order a 1–1.4 lb skirt, you are only charged for 1 lb, even if your steak weighs up to 1.4 lbs. This approach allows us to pass the savings on to you while maintaining the highest quality standards.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Wagyu BMS+6 different from USDA Prime skirt steak?\u003c\/summary\u003e\n\u003cp\u003eWagyu BMS+6 features a higher Beef Marbling Score than USDA Prime, resulting in more intramuscular fat. This creates a buttery, melt-in-your-mouth texture and richer flavor that standard skirt steak cannot match.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store this steak upon arrival?\u003c\/summary\u003e\n\u003cp\u003eIf you plan to cook it within 1–2 days, keep it refrigerated in its vacuum-sealed packaging. For longer storage, freeze it immediately. Thaw in the refrigerator for 24–48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak suitable for carne asada?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. The intense marbling and bold flavor make it an exceptional choice for carne asada tacos. Many customers report it is the best carne asada they have ever had.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n\u003cp\u003eThis Wagyu-Angus cross is sourced from trusted, award-winning ranches in Australia, known for their high-quality beef programs and responsible farming practices.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhy does the steak look dark when I open the package?\u003c\/summary\u003e\n\u003cp\u003eVacuum-sealed beef often appears darker due to the lack of oxygen. This is normal. Once exposed to air, the meat will \"bloom\" back to its natural bright red color within 15–30 minutes.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to season this cut?\u003c\/summary\u003e\n\u003cp\u003eBecause of its rich flavor, simple seasoning works best. We recommend coarse sea salt and freshly cracked black pepper. A chimichurri or citrus-based marinade also pairs beautifully with the beefy notes.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does the weight-based pricing work?\u003c\/summary\u003e\n\u003cp\u003eWe charge you for the minimum weight in the range. For example, in a 1–1.4 lb range, you pay for 1 lb. If your steak weighs 1.3 lbs, you still only pay for 1 lb, giving you extra value.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I cook this steak in a pan?\u003c\/summary\u003e\n\u003cp\u003eYes, but a cast-iron skillet is recommended to achieve the high heat necessary for a proper sear. Ensure your pan is smoking hot before adding the steak to get that signature crisp exterior.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39309987217507,"sku":"MNB-0431-S-1","price":62.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/outside-skirt-steak-wagyu-bms6-1855238.jpg?v=1769468114"},{"product_id":"lamb-porterhouse-4pc-per-package-1","title":"Lamb Porterhouse","description":"\u003ch2\u003eAustralian Lamb Porterhouse Chops\u003c\/h2\u003e\n\u003cp\u003eElevate your next meal with our \u003cstrong\u003eAustralian Lamb Porterhouse Chops\u003c\/strong\u003e — the perfect blend of tenderness, flavor, and quality. Each package includes \u003cstrong\u003e4 expertly cut chops (approx. 1 lb total)\u003c\/strong\u003e, delivering the ideal balance of lean, juicy meat and rich marbling.\u003c\/p\u003e\n\n\u003ch3\u003ePremium Sourcing\u003c\/h3\u003e\n\u003cp\u003eRaised on the pristine pastures of Australia, our lamb is \u003cstrong\u003e100% free of antibiotics and added hormones\u003c\/strong\u003e. We work exclusively with one of the most respected Australian lamb programs, ensuring consistency, traceability, and a naturally pure flavor.\u003c\/p\u003e\n\n\u003ch3\u003eVersatile \u0026amp; Decadent\u003c\/h3\u003e\n\u003cp\u003eWhether grilled to perfection, roasted for a family dinner, or pan-seared for an intimate meal, these chops offer bold yet delicate flavor in every bite. Serve them with your favorite sides for a show-stopping plate, or slice into salads and sandwiches for a gourmet touch.\u003c\/p\u003e\n\n\u003ch3\u003ePack Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 lamb porterhouse chops (approx. 1 lb per pack)\u003c\/li\u003e\n\u003cli\u003ePremium Australian program sourcing\u003c\/li\u003e\n\u003cli\u003eDelivered fresh or frozen (depending on availability)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy Choose Our Lamb Porterhouse Chops?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eClean, natural taste — no antibiotics or hormones\u003c\/li\u003e\n\u003cli\u003eHand-selected and carefully cut\u003c\/li\u003e\n\u003cli\u003eRestaurant-quality delivered straight to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is a lamb porterhouse chop?\u003c\/summary\u003e\n\u003cp\u003eA lamb porterhouse is a T-bone style cut that includes both the tenderloin and the loin. It offers a great balance of tenderness and flavor, making it ideal for grilling or pan-searing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this lamb sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur lamb is sourced from premium programs in Australia, raised on pristine pastures. We partner with respected suppliers to ensure high standards of animal welfare and traceability.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this lamb free of antibiotics and hormones?\u003c\/summary\u003e\n\u003cp\u003eYes. Our Australian lamb is 100% free of antibiotics and added hormones, ensuring a clean and natural flavor profile.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook lamb porterhouse chops?\u003c\/summary\u003e\n\u003cp\u003eFor best results, grill or pan-sear over high heat to develop a nice crust while keeping the interior juicy. Aim for medium-rare to medium doneness. Let the chops rest for 5 minutes before serving.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow many chops are in a package?\u003c\/summary\u003e\n\u003cp\u003eEach package contains 4 lamb porterhouse chops, weighing approximately 1 lb total.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does Australian lamb taste compared to other lamb?\u003c\/summary\u003e\n\u003cp\u003eAustralian lamb is known for its clean, mild flavor. Because it is pasture-raised, it offers a delicate taste that is less \"gamy\" than some other varieties, making it approachable for a wide range of palates.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store these chops?\u003c\/summary\u003e\n\u003cp\u003eKeep the chops refrigerated until ready to cook. If not using within 1-2 days, freeze them in their original packaging. Thaw in the refrigerator before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDo you offer fresh or frozen delivery?\u003c\/summary\u003e\n\u003cp\u003eDepending on availability and your location, your order may arrive fresh or frozen. We use premium packaging and cold-chain logistics to ensure your lamb arrives in perfect condition.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"Default Title","offer_id":12605177528419,"sku":"MNB-0157-S","price":25.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-porterhouse-6459559.jpg?v=1769468111"}],"url":"https:\/\/meatnbone.com\/collections\/all-products.oembed?page=23","provider":"Meat N' Bone","version":"1.0","type":"link"}