{"title":"Beef","description":"","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":69.99,"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":true},{"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":true},{"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":"\u003c!--split--\u003e\n\u003cp data-start=\"279\" data-end=\"642\"\u003eThese \u003cstrong data-start=\"285\" data-end=\"310\"\u003eGabi-style Short Ribs\u003c\/strong\u003e are a staple of Korean BBQ—and for good reason. Cut \u003cstrong data-start=\"363\" data-end=\"380\"\u003eflanken-style\u003c\/strong\u003e across the bone, each slice features rich marbling and tender meat, perfect for quick grilling and soaking up bold marinades. Whether you're firing up the charcoal or searing indoors, these ribs deliver that signature sweet-savory flavor and unforgettable bite.\u003c\/p\u003e\n\u003cp data-start=\"279\" data-end=\"642\"\u003eThey are laso consiered \"\u003cstrong\u003easado de tira\" \u003c\/strong\u003ein Argentina and Uruguay.\u003c\/p\u003e\n\u003cp data-start=\"644\" data-end=\"855\"\u003eAt Meat N’ Bone, we source only \u003cstrong data-start=\"676\" data-end=\"697\"\u003eG1 Certified beef\u003c\/strong\u003e from the Midwest—wet-aged for 30+ days, hand-cut, and vacuum-sealed for optimal freshness. That means more flavor, more tenderness, and \u003cstrong data-start=\"834\" data-end=\"854\"\u003ezero compromises\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"857\" data-end=\"948\"\u003ePerfect for galbi (kalbi), yakiniku, or your own BBQ twist—these ribs are ready to impress.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0009_Objeto_inteligente_vectorial_large.jpg?v=1520305365\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo get the best flavor, cook them quickly over extremely high heat, without letting it overcook.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eFLANKEN SHORT RIBS + CONFINEMENT ODOR\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFlanken Short Ribs on a vacuum sealed bag will smell a little bit stronger than any other steak that is vacuum sealed. \u003c\/span\u003e\u003cspan\u003eThat is because they are cut very thinly, there is a lot of bone and they are vacuum sealed. So you will have the smell of the bone and bone dust as well as the smell of confinement from the vacuum seal. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOpen them up and let them rest for 10 minutes and come to room temperature. Most of the smell should dissipate and they get redder. Confinement odor is a thing with EVERY vacuum sealed steak.. but it is stronger with short ribs because of the bone and bone dust.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eThis product ships frozen. \u003c\/strong\u003eWe flash freeze these steaks right after we cut them.\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well, Well Done\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \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":"\u003c!--split--\u003e\n\u003cp\u003eVacio steak is one of the most popular cuts in Argentina, Uruguay and France, as well as that of our butchers. It offers the best taste\/value out there. It's exceptionally tender, marbled and rich in flavor. The taste of the Vacio is very intensely beefy and it chars very nicely. It's also commonly referred to as Flap Steak and Bavette.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eVacio Steak Vs Skirt Steak and Flank Steak\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhile similar to the Flank and Skirt steak, Vacio is much more tender than both due to it being located on the inside portion of the diaphragm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt has less stringy andless chewy fat than skirt, as the striated muscle in bavette cuts tend to have better quality marbling. \u003c\/strong\u003eSeason with salt and sear over high heat, then cook to term.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Vacio_large.jpg?v=1520310069\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eYOU WILL NOT FIND ANOTHER FLAP LIKE THIS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Bavette is G1 Certified, meaning it is of the highest quality in the market. This means you will always get beef with abundant or higher marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Flap has been wet aged for 30 days.\u003c\/p\u003e\n\u003cp\u003eThese are soft and tender and will melt in your mouth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\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, Medium-Well\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","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":"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":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Denver Steakcut  is a relatively new cut of beef. It was born in 2009 as a result of a research project called \"The Beef Checkoff.\"\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe project was led by \u003cspan\u003emeat-science professors at the University of Florida and the University of Nebraska. \u003cstrong\u003eThe goal of the program was to identify and promote new and potentially more affordable cuts of meat, \u003c\/strong\u003eand they were VERY successful at it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eHow successful? Well, let's just say \u003cstrong\u003ethe Denver cut steak is the fourth most tender muscle section of a heifer, steer, or cow. \u003c\/strong\u003eThey are also extremely juicy and full of flavor. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eThe denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. \u003c\/span\u003e\u003cspan\u003eIt was featured in Wall street Journals 2019 \"Grill Stars\".\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eWhat Does The Denver Steak Cut Taste Like?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eRich, buttery smooth flavor. Think of a NY Strip mixed with a short rib.\u003c\/p\u003e\n\u003cp\u003eOur Denver steaks are so delicious that somehow, every time we have a Meat N' Bone photo-shoot, someone throws them on the grill before we begin shooting. So it actually took 3 full photo-shoots for us to get ONE picture of the denver to show on the website!\u003c\/p\u003e\n\u003cp\u003eWe recommend seasoning with kosher salt, and grilled \u003cspan\u003euntil browned on each side; about 5 minutes per side. You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. DO NOT OVERCOOK.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDo note that a lot of butchers and supermarkets will mix \"Boneless country-style short ribs\" with Short Ribs, or call these Denver steaks \"short ribs\". Frankly, let's call them by their name: Denver Steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook Denver Steak?\u003c\/h2\u003e\n\u003cp\u003eWatch the video or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/video-how-to-cook-the-perfect-denver-steak\"\u003eread the blog\u003c\/a\u003e, cooking a Denver steak is EASY!?\u003c\/p\u003e\n\u003cp\u003e\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\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 20+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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\/span\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","brand":"Purely","offers":[{"title":"Default Title","offer_id":7599335800862,"sku":"MNB-0030-S","price":18.99,"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":"boneless-whole-rib-eye-prime-rib","title":"Boneless Prime Rib | USDA Prime","description":"\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/h2\u003e\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\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \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\u003c!--split--\u003e\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\u003cp\u003eOur USDA Prime Prime Rib is the pinnacle of flavor and tenderness, selected from the highest USDA grade and known for its exceptional marbling. This luxurious cut delivers an unparalleled depth of flavor and a buttery, melt-in-your-mouth texture that sets it apart from other roasts. Sourced from premium beef and expertly handled, each USDA Prime Prime Rib is vacuum-sealed to preserve freshness and quality, ensuring it arrives at your door ready for your culinary masterpiece.\u003c\/p\u003e\n\u003cp\u003eWhether prepared as a classic roast or portioned into individual ribeye steaks, this USDA Prime Prime Rib brings an indulgent experience to your table. Perfect for special gatherings and memorable meals, it’s the ideal choice for those who seek an unforgettable, restaurant-quality cut at home.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWEIGHT RANGES? WHY?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Prime Rib is a seasonal favorite, particularly during the fall months, when we see high demand for this rich, flavorful cut. To ensure we deliver this premium product to your door as quickly as possible, we skip additional trimming and portioning, opting instead to vacuum-seal each roast in pre-defined weight ranges. This approach not only speeds up delivery but also preserves the cut’s natural quality and freshness.\u003c\/p\u003e\n\u003cp\u003eGiven the high rotation rate in our warehouse, you can trust that our roasts and steaks never sit for long. Each order is handled quickly, allowing us to uphold our commitment to freshness and timely service. To provide added value, we price each item based on the lower end of the weight range, so while your Prime Rib might fall on the smaller side of that range, you are always receiving the full value you’ve paid for.\u003c\/p\u003e\n\u003cp\u003eThis efficient system allows us to keep our Prime Ribs fresh, high-quality, and ready for your special occasions, all while maintaining the robust service our customers expect.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been WET aged between 30-50 days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\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","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=\"\/\/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\/ribeye-steak-usda-prime-8881290.jpg?v=1769468126"},{"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":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-g1-certified-1896467.jpg?v=1769468125"},{"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\u003cp\u003eThis is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. There are only two tenderloins per steer and its where we get high-end items such as filet mignon and its a key component of the T-Bone and porterhouse. Wrap it in the \u003ca href=\"\/products\/benton-smoked-bacon\" title=\"world's best bacon\"\u003eworld's best bacon\u003c\/a\u003e and enjoy them even more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuying the whole tenderloin means you can get the three cuts, \u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003ethe butt, the center-cut, and the tail. \u003c\/strong\u003eThe butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote that PSMO stands for: Peeled, Side Muscle On (meaning that the fat is removed, but silver skin remains). You will need to cut this piece of beef into portions, but you will save some money by doing it.... and you get to play around with knives and feel like a butcher!\u003c\/span\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\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA Prime | \u003cspan\u003eBlack \u003c\/span\u003eAngus Beef | Top 2% of Prime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz \/ Female 8 Oz\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared, Broiled\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 \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":"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":true},{"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":"\u003cp data-start=\"145\" data-end=\"513\"\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 data-start=\"515\" data-end=\"797\"\u003eSourced from premium 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 data-start=\"799\" data-end=\"928\"\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 \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","brand":"Purely","offers":[{"title":"1 - 1.4 Lbs","offer_id":12771389735011,"sku":"MNB-0414-S","price":37.99,"currency_code":"USD","in_stock":true},{"title":"1.5 - 1.9 Lbs","offer_id":12771389767779,"sku":"MNB-0415-S","price":51.99,"currency_code":"USD","in_stock":true},{"title":"2 - 2.5 Lbs","offer_id":12771389800547,"sku":"MNB-0416-S","price":66.99,"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=\"\/\/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\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LIsPw-ZK6nU\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \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 here.\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":"porterhouse-steak-g1-usda-choice","title":"Porterhouse Steak | G1 USDA Choice","description":"\u003cp\u003e\u003cstrong\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\/strong\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 Also this is a 26 ounce monster steak.\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\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Choice (\u003cspan\u003eBlack \u003c\/span\u003eAngus Beef) | Top 5% of Choice\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)\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 style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" 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 style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" 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 style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff0000;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; color: #000000;\"\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12501165899875,"sku":"MNB-0422-S","price":54.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-g1-usda-choice-6199221.jpg?v=1769468123"},{"product_id":"picanha-small-usda-prime-cab","title":"Picanha | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp\u003ePicanha (pronounced \u003cspan\u003epee-KAHN-yah) is more widely known as Top Sirloin Cap Fat On in the USA. This fat is what makes all the difference. It's the most popular cut of beef in Brazil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrazilian Steak Picanha packs a lot of flavor and offers one of the best price-value propositions. 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\u003cp style=\"text-align: left;\"\u003eThis product has been wet aged for 30+ days to improve tenderness. This steak is hand-cut and hand-trimmed.\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003eWHAT MAKES OUR PICANHA BEST IN CLASS?\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eYou do not have to look hard to find cheaper Picanha. In fact, your local butcher shop will surely advertise \"Prime\" Picanha for about 20-25% less than we sell if for. \u003cstrong\u003eBut the devil is in the details. \u003c\/strong\u003eThere is plenty of \"Prime\" Holestein Picanha out there. \u003cstrong\u003eMeat N' Bone carries USDA Prime, 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;\"\u003eThis Picanha cut we sell is very hard to procure. There are very few cases of this product out in the market.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eYou will not only get the beef marbling that comes with the grade of Prime, 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. \u003cspan\u003eThis is \"the good stuff\" \u003c\/span\u003e\u003cspan\u003eraised and processed in America, aged and cut in Chicago. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\" style=\"color: #ff2a00;\" title=\"what is marbling in beef\"\u003eFrom our blog: 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\u003ch2 style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003eHOW DO I COOK IT?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe first video we have ever made, of course, had to be about this incredible Brazilian style Picanha Steak. Learn to grill Picanha in less than 3.5 minutes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\"\u003e\u003c\/iframe\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 also not a steak, meaning, we don't 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 it's 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e US MidWest \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, 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\u003e\u003ca href=\"http:\/\/honestcooking.com\/picanha-101-brazilian-barbecue-meat\/\" title=\"How to Grill Picanha\" 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\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large.jpg?v=1520308786\" alt=\"what cut is picanha\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e USDA Prime | Black Angus Beef | Top 2% of USDA Graded Beef\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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\u003cstrong\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\/strong\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cstrong\u003eThe hanger steak is considered a butcher's best kept secret.\u003c\/strong\u003e It comes from the muscle that helps support the diaphragm between a cow’s rib and loin. It's just sort of \"hanging there\" and it does absolutely nothing resulting in one of the most tender steaks.\u003c\/p\u003e\n\u003cp\u003eThe hanger steak is very exclusive; it's even rarer than the tenderloin and frankly, much more interesting.\u003c\/p\u003e\n\u003cp\u003eThere is only ONE hanger steak per animal. So a 1,200 pound animal that yields 800 of beef only has one hanger steak of about 16-32 ounces making it a rare gem.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCook it any way you like, but do not overcook. You are looking for a nice medium. The hanger is a bit tricky, too rare and it will be a bit slimy, too cooked and it will lose its tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; color: rgb(238, 0, 57);\"\u003e\u003cstrong\u003e\u003ca rel=\"noopener\" style=\"color: rgb(238, 0, 57); text-decoration: underline;\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/recipe-how-to-cook-a-hanger-steak\" target=\"_blank\"\u003e\u003cspan style=\"color: #000000;\"\u003e👉\u003c\/span\u003eCheckout our guide on how to cook this delicious steak!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\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=\"\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\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\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\u003cstrong\u003eGrade: \u003c\/strong\u003e\u003cspan\u003eUSDA Choice - Top 5% of Choice\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","brand":"Purely","offers":[{"title":"Default Title","offer_id":7920817799198,"sku":"MNB-0059-S","price":16.99,"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":"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":87.99,"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":"Discover the ultimate Brazilian delicacy with our Wagyu Picanha Steak BMS 8-9. This melt-in-your-mouth cut features exceptional marbling for unparalleled tenderness and rich flavor. Expertly butchered from premium Wagyu cattle and perfect for grilling, each bite delivers a luxurious dining experience that will transform your home cooking into a gourmet adventure.","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":39924359725155,"sku":"MNB-0559-S","price":73.99,"currency_code":"USD","in_stock":false},{"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":false},{"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=\"\/\/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\u003cspan\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\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":"\u003cp\u003e\u003cspan\u003eEconomical, tender, delicious... The Flat Iron steak may be the best cut of beef to grill, heck it may be the best cut overall.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis relatively unknown cut of beef (although gaining popularity) is the result of research by teams from the University of Florida and the University of Nebraska as part of the\u003ca href=\"https:\/\/www.beefboard.org\/\"\u003e Beef Checkoff program\u003c\/a\u003e. The goal was to look for additional opportunities to add value to beef through development of new beef cuts... clearly, they succeeded.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/NY-Promo_large.jpg?v=1521678669\"\u003e\u003c\/p\u003e\n\u003cp\u003eFlat Iron steaks are beautiful to look at, they have an appealing texture and a decent amount of marbling. \u003c\/p\u003e\n\u003cp\u003eThe flat iron might not get nearly as much attention as rib-eyes and strips, but it’s a quality cut of meat, lean and usually inexpensive enough for a nice weeknight dinner.\u003c\/p\u003e\n\u003cp\u003eGrill it like a skirt (some higher end restaurants actually sell it as \"churrasco\") or braise it. You CANNOT go wrong with a Flat Iron Steak.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" 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\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\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"float: left;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":8658808176739,"sku":"MNB-0094-S","price":42.99,"currency_code":"USD","in_stock":true}],"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":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003c\/span\u003eWelcome the star of Brazilian barbecues to your grill – the Choice Picanha Steak BMS 6-7 from Meat N' Bone. This is the go-to cut for a reason; it's packed with flavor and remains tender no matter how you cook it. Nestled right at the top of the rump, Picanha has that perfect fat cap which crisps up when cooked and adds a flavor that’s second to none. And with a Beef Marbling Score (BMS) of 6-7, this steak has just the right amount of marbling to keep every bite juicy and delectable.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhether you're a grill master or a weekend warrior at the BBQ, our Picanha Steak is bound to be the hero of your next cookout. Let's get that grill fired up!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c!--split--\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eWHY IS OUR WAGYU PICANHA THE BEST IN CLASS?\u003c\/h2\u003e\n\u003cp\u003eWe work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Picanhas come from a mid sized family owned company that puts a lot of care into each cut.\u003c\/p\u003e\n\u003cp\u003eWe have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" 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 \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\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNote this video is of a Wagyu BMS 8-9 Picanha.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGet Ready:\u003c\/strong\u003e Take your Picanha roast out of the fridge, letting it sit for about 30-60 minutes to reach room temperature. This helps it cook more evenly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason Well:\u003c\/strong\u003e A good amount of coarse sea salt is all you need. Rub it all over and let the flavor seep in.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrill Time:\u003c\/strong\u003e Fire up the grill to a high heat. With the fat side facing down, sear the roast for about 2-3 minutes until it’s nicely browned. Flip it and sear the other side too.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eLow and Slow:\u003c\/strong\u003e Now, lower the heat, or move the roast to a cooler part of the grill, fat side up. Let it cook for about 25-30 minutes for a medium-rare finish. Use a meat thermometer to check the internal temperature - you’re aiming for 130°F for medium-rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest Up:\u003c\/strong\u003e Once it’s cooked to your liking, let the roast rest for about 10-15 minutes. It locks in the juices, making sure every slice is moist and flavorful.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice it Up:\u003c\/strong\u003e Now’s the moment of truth. Slice against the grain into steaks or thin slices, whichever you prefer. Each slice is packed with flavor and ready to be savored.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEnjoy the juicy, flavorful experience of Meat N’ Bone’s Choice Picanha Steak BMS 6-7, and take your BBQ game to the next level!\u003c\/p\u003e\n\u003ch2\u003eBMS6-7? 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 Picanha is graded based on the marbling of the Ribeye (graders do not inspect Picanha or ANY other muscle... but the RibEye)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNot every Picanah will be marbled like a Ribeye, its Picanha. Not a Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat this means is that your Picanha may be marbled like a RibEye BMS 6-7 or it may not. A steer graded BMS 6-7 will definitely be high quality and will have superior marbling... but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef. The higher grade the cow, the more likely the Picanha will look like you want\/expect it to look.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\" style=\"color: #ff2a00;\"\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 \u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHTS RANGES?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\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 different 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 it's 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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":true},{"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":false},{"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":"\u003cp\u003eAccording 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. Since this area of the cow gets little exercise, the muscle isn't used much and 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\u003cp\u003eThis is a 14 Oz Wagyu-Angus cross breed steak. Full of flavor and EXTREMELY tender. This product has been aged for 14+ days to improve tenderness and flavor.\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\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade of a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\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\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare, 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\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 style=\"text-align: left;\"\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\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":"\u003cp\u003eThis is one of our favorite steaks in the Meat N' Bone lineup. From a price\/value perspective, it is unmatched. While only 6oz and not perfectly center cut, those two trade-offs mean that we can offer a steak that truly punches above its price. It combines the best quality of Wagyu and Angus cattle. It is marbled, it is tender... and most importantly it is flavorful. Serve it plain with salt, or with a good chimichurri or bearnaise sauce, and enjoy!\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eABOUT FILET MIGNON\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis is the leanest and most tender part of the animal, there also isn’t that much of it per steer which is why it's so expensive and coveted. \u003cspan\u003eThe average steer or heifer provides no more than 500 grams of filet mignon. \u003c\/span\u003e\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\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade on a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\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\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/span\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","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!--split--\u003e\n\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.\u003cstrong\u003e This makes the New York Strip the PERFECT steak for sharing because every bite will be similar.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs all Wagyu steers, it was fed a grain-based diet and treated to the highest standards so it brings the best flavor and tenderness to your table.\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\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 \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade on a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\u003c\/p\u003e\n\u003cp\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\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\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":"boneless-rib-eye-steak-entrecote","title":"Ribeye Steak  | G1 Certified","description":"\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.\u003c\/p\u003e\n\u003cp\u003eOur Ribeye may be slightly thinner than our higher-tier cuts, but don’t let that fool you. It’s 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\u003cp data-start=\"1038\" data-end=\"1061\"\u003e\u003cstrong data-start=\"1038\" data-end=\"1061\"\u003eWhy You'll Love It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1062\" data-end=\"1305\"\u003e\n\u003cli data-start=\"1062\" data-end=\"1110\"\u003e\n\u003cp data-start=\"1064\" data-end=\"1110\"\u003eG1 Certified USDA Choice: Top 1\/3 of the grade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1111\" data-end=\"1156\"\u003e\n\u003cp data-start=\"1113\" data-end=\"1156\"\u003eWet-aged for 30+ days for deep, rich flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1157\" data-end=\"1207\"\u003e\n\u003cp data-start=\"1159\" data-end=\"1207\"\u003eHand-trimmed and vacuum-sealed—never machine-cut\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1208\" data-end=\"1255\"\u003e\n\u003cp data-start=\"1210\" data-end=\"1255\"\u003eEthically sourced from small Midwestern farms\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1256\" data-end=\"1305\"\u003e\n\u003cp data-start=\"1258\" data-end=\"1305\"\u003ePerfect for grilling, pan-searing, or sous-vide\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eTHE RIBEYE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAccording 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\u003ch2\u003e\u003cstrong\u003eG1 CERTIFIED USDA CHOICE IS A CUT ABOVE\u003c\/strong\u003e\u003c\/h2\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 aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.\u003c\/p\u003e\n\u003cp\u003eWe hand-cut EVERY steak, 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 we vacuum seal, which makes a HUGE diff\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNote this product may vary in terms of shape and look. However it's the same quality.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRecommended Doneness: Medium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003eBest Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. \u003c\/p\u003e\n\u003cp\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/p\u003e\n\u003cp\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce) (https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244)\u003c\/p\u003e\n\u003cp\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce) (https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505)\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\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/p\u003e\n\u003cp\u003eSource: US MidWest\u003c\/p\u003e\n\u003cp\u003eGrade: USDA Choice (Black Angus Beef)  (learn more (https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/usda-beef-grading-usda-prime-choice-cab-what) )\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis item MIGHT be delivered frozen. \u003c\/p\u003e\n\u003cp\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\/ribeye-steak-g1-certified-6247099.jpg?v=1769468121"},{"product_id":"short-rib-plate-3-bone","title":"Short Rib Plate (3 Bone) | G1 Certified","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/SRP_large.jpg?v=1561342287\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eIt's hard to find a good short rib but not only have we done this, we've found a GREAT beef short rib plate cut into a size that is manageable (3 bones).\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_compact.gif?v=1522124897\" style=\"float: left;\"\u003eRemember that they are best cooked low and slow. We recommend just adding salt and placing in a slow cooker\/smoker\/crockpot for 4-8 hours. The meat will fall off the bone.\u003c\/p\u003e\n\u003ch2\u003eWhat Makes Our Beef Short Rib Plate Special?\u003c\/h2\u003e\n\u003cp\u003eOur Short Rib plate is G1 certified sourced from independent farms in the US Midwest. These short ribs are highly marbled and full of flavor. These short ribs will be slightly smaller than what you will find at your local butcher? Why? Well it is the G1 certification. Also, we actually trim them slightly because we do not want to sell our customers a thick layer of fat.\u003c\/p\u003e\n\u003cp\u003eOur cows will never exceed 1,050 lbs which is the weight of a healthy cow. In fact, prior to GMOs and modern mass production practices steers rarely broke 1,000 lbs. The average cow at your local shop will come from a program where cows may weight all the way up to 2,000+ lbs.\u003c\/p\u003e\n\u003cp\u003eWhat does that mean? Larger and thicker short rib plates.\u003c\/p\u003e\n\u003cp\u003eBut larger and thicker short ribs do not make better short ribs. Our short ribs will hold their own even when compared against Wagyu short ribs from the best programs in the US. From a price \/ value proposition, this product is amazing!!!\u003c\/p\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\u003ch2\u003e45-65 Day Dry-Aged Tomahawk Ribeye Steak \u003c\/h2\u003e\n\u003cp\u003eThis is the kind of steak you will only find at very high end restaurants. \u003cspan\u003eWe age these super thick, center cut ribeye steaks - with the entire rib bone – for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy Dry-Age Steak?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe 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\/span\u003e\u003c\/p\u003e\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\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | \u003cspan\u003eBlack \u003c\/span\u003eAngus Beef | Top 2% of Prime\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, Pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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\u003cp\u003eAlso known as \"The Newport\" or \"Santa Maria\" steak is a very popular cut in California and South America.  It is a lean cut, with a beefy taste... slightly nutty.\u003c\/p\u003e\n\u003cp\u003eThis steak is built for griling. HOWEVER it is also amazing to smoke or put in the oven.\u003c\/p\u003e\n\u003cp\u003eThe tri-tip is the \u003cspan\u003etriangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal.... which is exactly where the name comes from: Tri-Tip = Triangular = Three tips.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe tri-tip is full of flavor because of excellent marbling and very tender as long as you don't overcook it. We suggest not cooking more than medium. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eWHAT MAKES OUR TRI-TIP SPECIAL?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur Tri-Tip is G1 Certified, meaning it is of the highest quality in the market. This means you will always get beef with \u003cspan\u003eAbundant or higher \u003c\/span\u003emarbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest (Nebraska). Our Tri-Tip has been wet aged for 30 days \u003cspan\u003eand it makes a HUGE difference... often it is more marbled than a RibEye!\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 \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, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\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=\"\"\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003eBone Marrow is the ORIGINAL primal brain food. It is truly the food of our ancestors. Today, Bone Marrow is considered a delicacy in many kinds of cuisine and when you taste the buttery richness of this superfood, you'll come to appreciate it too.\u003c\/p\u003e\n\u003ch2 style=\"float: left;\"\u003eHealth Benefits of Beef Marrow Bones\u003c\/h2\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003eWhile fatty, its beneficial qualities are said to include building immunity, repairing wounds, helping with digestion and even fighting cancer. Bone marrow is full of collagen, which improves the health and strength of bones and skin. It is also rich in glucosamine, a compound that helps against osteoarthritis, relieves joint pain, and reduces inflammation in the joints.\u003cbr\u003e\u003cbr\u003eGreat for slow cooked beef bone broth.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\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\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"float: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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":"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","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\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis is a high quality whole brisket. It is \"packer style\", meaning you will have to do some trimming and cleaning, but this is EXACTLY what you want if you are planning on doing a proper whole brisket.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of Brisket you take to a competition (and a lot of our customers do). It has beautiful marbling and has been wet aged for 30 days.\u003c\/p\u003e\n\u003cp\u003eCooking a whole brisket can be a lot of fun. It takes time but the results can be so rewarding. Brisket is not for everyone as it requires timing and patience. You need to be serious about smoking throughout and take it off at the right moment. Remember, low and slow produces the best flavor, tenderness and results. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\" target=\"_blank\" data-mce-href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOur Packer Style briskets have been featured in Food \u0026amp; Wine!\u003c\/p\u003e\n\u003ch2\u003eABOUT OUR WEIGHT RANGES\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBrisket is not a steak, meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will vary in size. We sell online at pre-determined prices and have divided the Briskets in weight ranges and we price them to the lower end of the weight range. So if it's a 10-13 lb, we are pricing it at 10 lbs. While this may mean you get the smaller end of the weight, you are still getting what you paid for.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eLOOKING FOR A SMALLER BRISKET?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBriskets don't get smaller than 13 lbs (and that's a rare and small one!). If you are accustomed to buying and cooking smaller briskets perhaps what you are looking for is a \u003ca href=\"\/products\/brisket-flat-cut-g1-certified\" title=\"brisket flat\"\u003eBrisket Flat\u003c\/a\u003e. These do run 6-10 lbs and are very good!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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":true},{"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":false},{"title":"22 -25 Lbs","offer_id":31012164337763,"sku":"MNB-0133-S-5","price":249.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-brisket-packer-style-usda-prime-7830570.jpg?v=1769468118"},{"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\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003eThis is WAGYU A5, the best beef in the world; la creme de la creme. It comes fresh with a certificate of authenticity all the way from Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003eWe sell the whole tenderloin muscle untrimmed, as it comes from Japan. Why? Well, there is a lot of fun to be had with the fat, as fat is flavor. But if you wish for us to trim it, let us know (there will be an additional cost).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT WAGYU A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\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\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\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","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":true},{"title":"10.5 - 11.5 Lbs","offer_id":39695292760163,"sku":"MNB-0429-S-1","price":1599.99,"currency_code":"USD","in_stock":true},{"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 \"Entraña\", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis wagyu-angus skirt steak is sourced from Australia. It presents more marbling (intramuscular fat) than our USDA Prime Outside Skirt. This is a result of the wagyu breed and it gives it additional tenderness. The Wagyu breed does have a distinct flavor to go with the additional tenderness. \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\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/NZoyDF3MEIw\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c!--split--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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 skirt will be seared and \"crunchy\" in the outside and rarer in the inside. \u003c\/span\u003e\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=\"\" width=\"368\" height=\"310\"\u003e\u003c\/p\u003e\n\u003ch2\u003eWHY\u003cspan\u003e \u003c\/span\u003eWEIGHT RANGES?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOutside Skirt is the premium skirt (ad described ago), the more we have 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 \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 href=\"https:\/\/www.seriouseats.com\/recipes\/2011\/06\/skirt-steak-salad-with-cilantro-lime-dressing-recipe.html\" title=\"Grilling Skirt Steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003eGrilling Skirt Steak (via Serious Eats)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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":"filet-mignon-usda-choice","title":"Filet Mignon  (Center Cut) | G1 Certified","description":"\u003cp\u003e\u003cimg 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\u003eMidwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful.\u003c\/p\u003e\n\u003cp\u003eThis is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. \u003cspan\u003eThe average steer or heifer provides no more than 500 grams of filet mignon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWrap them in our awesome \u003ca title=\"Benton's bacon\" href=\"\/products\/benton-smoked-bacon\"\u003eBACON\u003c\/a\u003e or \u003ca href=\"\/products\/beef-bacon-hannari-a5-japanese-wagyu\" title=\"beef bacon\"\u003ebeef bacon\u003c\/a\u003e and enjoy them even more.\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 medum rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003cimg height=\"289\" width=\"384\" alt=\"\" src=\"\/\/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 \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSource:\u003c\/strong\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 \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\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12547844964451,"sku":"MNB-0152-S","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-center-cut-g1-certified-9936848.jpg?v=1769468113"},{"product_id":"veal-chop","title":"Veal Chop","description":"\u003cp\u003eVeal chops are a thick and meaty bone-in cut that are great for broiling, roasting, or grilling. The key for cooking these finger-licking cuts is to hit medium-rare. If you cook them to well-done the meat will be dry.\u003c\/p\u003e\n\u003ch2\u003eWhat Is Veal Meat?\u003c\/h2\u003e\n\u003cp\u003eVeal is the meat of calves, in contrast to the beef from older cattle which is what we usually sell. Most veal calves are processed at about 10-12 months, as opposed to adult steers, which are typically processed at around 22 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVeal is a natural by-product of the dairy industry\u003c\/strong\u003e; cows must give birth to calves to continually produce milk. Veal has a light color, a fine texture, a smooth taste and is more tender. Veal is \"naturally and legally hormone free.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12635776483427,"sku":"MNB-0164-S","price":50.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/veal-chop-7729328.jpg?v=1769468111"},{"product_id":"veal-loin-medallion","title":"Veal Loin Medallion","description":"\u003cp\u003eVeal is the meat of calves, in contrast to the beef from older cattle which is what we usually sell. Most veal calves are processed at about 10-12 months, as opposed to adult steers, which are typically processed at around 22 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVeal is a natural by-product of the dairy industry\u003c\/strong\u003e; cows must give birth to calves to continually produce milk. Veal has light color, a fine texture, a smooth taste and is more tender. Veal is \"naturally and legally hormone free.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12643716530275,"sku":"MNB-0165-S","price":41.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/veal-loin-medallion-5541242.jpg?v=1769468113"},{"product_id":"miyazaki-manhattan-striploin-a5","title":"Manhattan Steak | A5 Miyazaki Japanese Wagyu","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 \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/beef-301-meat-n-bone-guide-to-grading-beef\" rel=\"noopener noreferrer\" style=\"color: #ff0000;\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"417\" data-start=\"254\"\u003eExperience the essence of Japanese Wagyu luxury in a perfectly portioned \u003cstrong data-end=\"351\" data-start=\"327\"\u003e7.5 oz  Manhattan cut.\u003c\/strong\u003e This truly may be one of the rarest steaks in the world and one of the best you will ever eat.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"419\"\u003eSourced from the \u003cstrong data-end=\"482\" data-start=\"436\"\u003eWagyu Olympics-winning Miyazaki Prefecture\u003c\/strong\u003e, this steak boasts a \u003cstrong data-end=\"532\" data-start=\"504\"\u003eBMS 10–12 marbling score\u003c\/strong\u003e, delivering unparalleled tenderness and a decadent, buttery mouthfeel. The \u003cstrong data-end=\"645\" data-start=\"608\"\u003eextended 90-day dry-aging process\u003c\/strong\u003e intensifies its umami richness, adding layers of nutty, earthy complexity that elevate it beyond even the finest fresh Wagyu.\u003c\/p\u003e\n\u003cp data-end=\"996\" data-start=\"775\"\u003eThe \u003cstrong data-end=\"796\" data-start=\"779\"\u003eManhattan cut\u003c\/strong\u003e—a smaller, thicker portion similar to a New York strip—offers the perfect balance of indulgence and precision, ideal for a luxurious solo dining experience or as the star of a curated tasting menu.\u003c\/p\u003e\n\u003cul data-end=\"1258\" data-start=\"998\"\u003e\n\u003cli data-end=\"1040\" data-start=\"998\"\u003e\n\u003cp data-end=\"1040\" data-start=\"1000\"\u003e\u003cstrong data-end=\"1011\" data-start=\"1000\"\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1097\" data-start=\"1041\"\u003e\n\u003cp data-end=\"1097\" data-start=\"1043\"\u003e\u003cstrong data-end=\"1053\" data-start=\"1043\"\u003eGrade:\u003c\/strong\u003e A5 Miyazaki-Gyu (Wagyu Olympics champion)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1098\"\u003e\n\u003cp data-end=\"1142\" data-start=\"1100\"\u003e\u003cstrong data-end=\"1113\" data-start=\"1100\"\u003eMarbling:\u003c\/strong\u003e BMS 10–12 (highest rating)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1210\" data-start=\"1143\"\u003e\n\u003cp data-end=\"1210\" data-start=\"1145\"\u003e\u003cstrong data-end=\"1155\" data-start=\"1145\"\u003eAging:\u003c\/strong\u003e 90 days dry-aged for concentrated umami \u0026amp; complexity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1258\" data-start=\"1211\"\u003e\n\u003cp data-end=\"1258\" data-start=\"1213\"\u003e\u003cstrong data-end=\"1221\" data-start=\"1213\"\u003eCut:\u003c\/strong\u003e 7.5 oz Manhattan (striploin-style)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1461\" data-start=\"1260\"\u003e\u003cstrong data-end=\"1287\" data-start=\"1260\"\u003eCooking recommendation:\u003c\/strong\u003e Sear lightly and serve medium-rare to preserve its delicate, melt-in-your-mouth texture. A simple finishing salt and a bold red wine or aged sake make the perfect pairing.\u003c\/p\u003e\n\u003cp data-end=\"1608\" data-start=\"1463\"\u003eThis is more than a steak—it’s \u003cstrong data-end=\"1524\" data-start=\"1494\"\u003ea rare culinary experience\u003c\/strong\u003e that brings together the world’s finest Wagyu with the art of extended dry-aging.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt 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\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI DIFFERENCE\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling Miyazaki A5 (Miyazakigyu) because it is the best in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. I\u003cstrong\u003en September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\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\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\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32885716353123,"sku":"MNB-0449-S-3","price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/manhattan-steak-a5-miyazaki-japanese-wagyu-2732725.jpg?v=1769468111"},{"product_id":"porterhouse-steak-45-days-dry-aged-usda-prime","title":"Porterhouse Steak (45+ Days Dry Aged) | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp\u003eOur Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them.\u003c\/p\u003e\n\u003cp\u003eThere are only a few ways to make perfect better and we think dry aging is one of them. It adds even more \u003cspan\u003etenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe only dry aged 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\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/QNO0LbET434\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\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\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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 \u003cstrong\u003eFUNKY\u003c\/strong\u003e and will be \u003cstrong\u003eSMELLY\u003c\/strong\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\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eLearn more about our \u003ca title=\"aged beef\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\"\u003edry aging process here\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\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAngus 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)\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\"\u003e10 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\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\" alt=\"porterhouse steak cut on a cow\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12755582353507,"sku":"MNB-0206-S","price":114.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-45-days-dry-aged-usda-prime-4503952.jpg?v=1769468062"},{"product_id":"prime-rib-bone-in-usda-prime","title":"Bone-In Prime Rib | G1 Certified USDA Choice","description":"\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on\u003cstrong\u003e \u003ca title=\"how to cook a bone in prime rib\" href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg 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\u003c!--split--\u003e\n\u003cp\u003eThe Bone-In Prime Rib is a classic cut that embodies the best of flavor, tenderness, and marbling. Known as the \"King of Roasts,\" this cut from the rib primal showcases its rich, beefy essence. With the bone left in for added depth of flavor, it’s a show-stopping centerpiece that’s perfect for any occasion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Makes Our Bone-In Prime Rib Stand Out?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA Choice, G1 Certified:\u003c\/strong\u003e Graded at the higher end of USDA Choice, our Prime Rib meets strict G1 certification standards, ensuring superior marbling and quality. This comes from select Angus cattle raised on premium grain and grass diets in the Midwest.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpertly Aged for Flavor:\u003c\/strong\u003e Each cut is wet-aged for 30-50 days to enhance tenderness and create a consistently rich and juicy texture.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourced \u0026amp; Butchered with Precision:\u003c\/strong\u003e Our Prime Rib is sourced from small Midwest farms renowned for ethical, sustainable practices. Every roast is hand-cut to perfection for unparalleled quality.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile \u0026amp; Flavorful:\u003c\/strong\u003e The rib-eye muscle, which makes up this cut, is naturally tender due to minimal exercise, offering a balance of flavor and marbling. Whether slow-roasted, grilled, or smoked, this cut shines every time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eServing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePerfect for holiday feasts or intimate gatherings, with generous portions that satisfy every appetite. For a bone-in roast, plan on 1 to 1.5 pounds per person.\u003c\/li\u003e\n\u003cli\u003eOur Bone-In Prime Rib typically weighs around 16-20 lbs, ideal for entertaining or creating memorable meals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDelivered Fresh or Frozen:\u003c\/strong\u003e Your Prime Rib arrives vacuum-sealed to lock in freshness and flavor. While it may be delivered frozen, it thaws quickly to be ready for your culinary masterpiece.\u003c\/p\u003e\n\u003cp\u003eElevate your dining experience with the rich flavor and reliable quality of our USDA Choice G1 Certified Bone-In Prime Rib. Every bite is a testament to the Meat N’ Bone promise.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\" target=\"_blank\"\u003eRead this detailed recipe at our blog\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Weight Ranges?\u003c\/h2\u003e\n\u003cp\u003eA Prime Rib is a substantial cut of beef, especially in its bone-in form. To offer smaller portions, we split the full cut into halves. Since a Prime Rib consists of seven ribs, the halves won’t be exactly equal. One half will have four bones, while the other will have three. As a result, the four-bone half will weigh slightly more due to the extra bone, but both halves contain a comparable amount of beef.\u003c\/p\u003e\n\u003cp\u003eWe price each piece at the lower end of its weight range. For example, if a roast is listed as 8-10 lbs, it is priced based on 8 lbs. This means that while your piece may fall on the lighter side of the range, you are always receiving the value you paid for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur smaller sizes represent a 3-4 bone prime rib.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE:\u003c\/strong\u003e This product may arrive frozen. If this is an issue, let us know, and it can be safely thawed in cold water in about 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US and weights about 10 lbs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eSuggested reading on cooking Prime Rib:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"http:\/\/www.businessinsider.com\/make-best-prime-rib-new-york-city-eataly-sandwich-2015-11\" target=\"_blank\"\u003eThe secret to making one of the tastiest sandwiches in New York City\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(Via Business Insider)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"https:\/\/www.thespruce.com\/closed-oven-prime-rib-roast-method-995286\" target=\"_blank\"\u003ePrime Rib Roast: The Closed Oven Method\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(Via The Spruce)\u003c\/p\u003e","brand":"Purely","offers":[{"title":"6 - 8 Lbs (3-4 Bones)","offer_id":42972752740451,"sku":"MNB-7530-S","price":275.99,"currency_code":"USD","in_stock":false},{"title":"8 - 10 Lbs (3-4 Bones)","offer_id":29983126356067,"sku":"MNB-0207-S","price":344.99,"currency_code":"USD","in_stock":false},{"title":"10 - 12 Lbs (3-4 bones)","offer_id":29983126388835,"sku":"MNB-0207-S-1","price":434.99,"currency_code":"USD","in_stock":true},{"title":"12 - 14 Lbs (4-5 bones)","offer_id":42972752773219,"sku":"MNB-7531-S","price":478.99,"currency_code":"USD","in_stock":false},{"title":"14 - 16 Lbs  (4-5 bones)","offer_id":42972752805987,"sku":"MNB-7532-S","price":549.99,"currency_code":"USD","in_stock":false},{"title":"16 - 19 Lbs  (7 bone)","offer_id":42972752838755,"sku":"MNB-7533-S","price":613.99,"currency_code":"USD","in_stock":false},{"title":"19.1 - 21 Lbs (7 bone)","offer_id":42972752871523,"sku":"MNB-7534-S","price":699.99,"currency_code":"USD","in_stock":true},{"title":"21.1 - 23 Lbs  (7 bone)","offer_id":42972895477859,"sku":"MNB-7537-S","price":779.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-prime-rib-usda-prime-5363312.png?v=1769468060"},{"product_id":"whole-tenderloin-usda-prime","title":"Whole Tenderloin | USDA Prime","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"tenderloin cut on a cow\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/div\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\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\u003c!--split--\u003e\n\u003ch2\u003eUSDA Prime Beef Whole Tenderloin\u003c\/h2\u003e\n\u003cp\u003eThis is the most lean, tender part of the animal. There are only two tenderloins per steer which is why it's so expensive and coveted. It's where we get high-end items such as the filet mignon and it's a key component of the \u003ca href=\"\/collections\/t-bone-porterhouse\" title=\"t-bone steaks\"\u003eT-Bone\u003c\/a\u003e and \u003ca href=\"\/collections\/porterhouse\" title=\"porterhouse\"\u003ePorterhouse\u003c\/a\u003e. Wrap\u003cspan\u003e \u003c\/span\u003eit\u003cspan\u003e \u003c\/span\u003ein our awesome \u003ca href=\"\/products\/benton-smoked-bacon\" title=\"benton's smoked bacon\"\u003eBACON\u003c\/a\u003e and enjoy them even more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuying the whole tenderloin means you can get the three cuts; \u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003ethe butt, the center-cut, and the tail. \u003c\/strong\u003eThe butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote that PSMO stands for: Peeled, Side Muscle On (meaning that the fat is removed, but silver skin remains). You will need to cut this piece of beef into portions, but you will save some money by doing it. You also get to play around with knives and feel like a butcher!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Midwestern Farms\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\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA Prime | \u003cspan\u003eBlack \u003c\/span\u003eAngus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared, Broiled\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 \u003c\/p\u003e","brand":"Purely","offers":[{"title":"3-3.5 Lbs","offer_id":43935599755363,"sku":"MNB-7775-S","price":210.99,"currency_code":"USD","in_stock":false},{"title":"3.5 -4 Lbs","offer_id":12779188944995,"sku":"MNB-0217-S","price":245.99,"currency_code":"USD","in_stock":true},{"title":"4 - 4.5 Lbs","offer_id":31490272952419,"sku":"MNB-0490-S","price":299.99,"currency_code":"USD","in_stock":true},{"title":"4.5 - 5 Lbs","offer_id":32164026220643,"sku":"MNB-0583-S","price":324.99,"currency_code":"USD","in_stock":true},{"title":"5 - 5.5 Lbs","offer_id":32268611551331,"sku":"MNB-0607-S","price":358.99,"currency_code":"USD","in_stock":false},{"title":"5.5 - 6 lbs","offer_id":31873119846499,"sku":"MNB-0535-S","price":398.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-tenderloin-usda-prime-5952656.png?v=1769468060"},{"product_id":"ribeye-steak-miyazaki-wagyu-a5-bms-10-12","title":"Ribeye Steak | A5 Miyazakigyu Japanese Wagyu","description":"\u003ch2\u003eHow To Cook A5 Wagyu Ribeye\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\"\u003e\u003c\/iframe\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"ribeye cooking suggestions and serving size\" 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\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"beef grading chart\" 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\/Miya_480x480_a17ea558-3fd9-451a-a371-c73138cc5121_480x480.jpg?v=1638464013\" alt=\"wagyu olympics\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp data-start=\"157\" data-end=\"503\"\u003eExperience the pinnacle of beef craftsmanship with our Miyazaki-Gyu A5 Boneless Ribeye — the crown jewel of Japanese Wagyu. Sourced exclusively from the Miyazaki Prefecture, this beef comes from cattle raised with meticulous care, earning Miyazaki-Gyu the title of \u003cem data-start=\"460\" data-end=\"476\"\u003eWagyu Olympics\u003c\/em\u003e champion multiple times.\u003c\/p\u003e\n\u003cp data-start=\"505\" data-end=\"811\"\u003eWith a \u003cstrong data-start=\"512\" data-end=\"550\"\u003eBeef Marbling Score (BMS) of 10–12\u003c\/strong\u003e, every cut boasts exquisite marbling that melts into the meat as it cooks, delivering an unparalleled buttery texture and depth of flavor. Each ribeye is hand-selected, expertly butchered, and wet-aged for at least 30 days to enhance tenderness and richness.\u003c\/p\u003e\n\u003cp data-start=\"813\" data-end=\"1098\"\u003eOur A5 ribeye is \u003cstrong data-start=\"830\" data-end=\"878\"\u003e100% traceable, hormone- and antibiotic-free\u003c\/strong\u003e, and sourced from small, award-winning farms. Every steak is individually vacuum-sealed for maximum freshness, ensuring it arrives to you in perfect condition whether shipped nationwide or picked up from our boutique.\u003c\/p\u003e\n\u003cp data-start=\"1100\" data-end=\"1263\"\u003ePerfect for the grill, cast iron, or even sliced thin for a decadent shabu-shabu, the Miyazaki-Gyu A5 Boneless Ribeye isn’t just a steak — it’s a culinary event.\u003c\/p\u003e\n\u003cp data-start=\"1265\" data-end=\"1283\"\u003e\u003cstrong data-start=\"1265\" data-end=\"1281\"\u003eKey Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1284\" data-end=\"1474\"\u003e\n\u003cli data-start=\"1284\" data-end=\"1322\"\u003e\n\u003cp data-start=\"1286\" data-end=\"1322\"\u003eOrigin: Miyazaki Prefecture, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1323\" data-end=\"1375\"\u003e\n\u003cp data-start=\"1325\" data-end=\"1375\"\u003eGrade: A5 (Highest possible Japanese beef grade)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1376\" data-end=\"1390\"\u003e\n\u003cp data-start=\"1378\" data-end=\"1390\"\u003eBMS: 10–12\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1391\" data-end=\"1415\"\u003e\n\u003cp data-start=\"1393\" data-end=\"1415\"\u003eCut: Boneless Ribeye\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1416\" data-end=\"1444\"\u003e\n\u003cp data-start=\"1418\" data-end=\"1444\"\u003eHand-cut \u0026amp; vacuum-sealed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1445\" data-end=\"1474\"\u003e\n\u003cp data-start=\"1447\" data-end=\"1474\"\u003eHormone \u0026amp; antibiotic free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1476\" data-end=\"1565\"\u003eElevate your next meal into an unforgettable experience with the world’s finest ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eLearn about how we label beef and \u003ca title=\"grading wagyu\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003ebeef grading standards\u003c\/a\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT OUR A5 MIYAZAKI WAGYU RIBEYE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\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\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki Wagyu A5 but Miyazaki Gyu, because it is the best in the world. Other Wagyu produced from the area that does not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 WAGYU RIBEYE BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy. That said, it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"where is the ribeye on a cow\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":30879915540579,"sku":"MNB-0442-S","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-a5-miyazakigyu-japanese-wagyu-5423919.jpg?v=1769468061"},{"product_id":"prime-rib-whole-bone-in-usda-prime","title":"Bone-In Prime Rib | USDA Prime","description":"\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\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg 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\u003c!--split--\u003e\n\u003cp\u003eThe Bone-In Prime Rib is the crown jewel of beef cuts, celebrated for its tenderness, flavor, and marbling. Known as the \"King of Roasts,\" this cut is derived from the rib primal, home to the most desirable and flavorful steaks on a steer. The Bone-In feature amplifies the richness and juiciness, making it a show-stopping centerpiece for any table.\u003cbr\u003e\u003cbr\u003eYou can also cut it into THICK steaks , although it may be a bit complicated without the right tools.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes Our Bone-In Prime Rib Exceptional?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA Prime, G1 Certified:\u003c\/strong\u003e Our Prime Rib is graded at the top of the USDA scale and certified G1 for its superior marbling and quality. Only the best Angus cattle, fed a premium mix of grain and grass, meet these stringent standards.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpertly Aged:\u003c\/strong\u003e Each cut undergoes a precise aging process—14+ days of dry aging to deepen the flavor and 30-50 days of wet aging for optimal tenderness.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Selected \u0026amp; Butchered:\u003c\/strong\u003e Our Prime Rib is carefully sourced from Midwest farms known for ethical and sustainable practices. Each piece is butchered by hand to ensure perfection.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmatched Flavor \u0026amp; Versatility:\u003c\/strong\u003e The rib-eye muscle, which comprises the Prime Rib, experiences minimal movement, yielding incredibly tender and succulent meat with abundant marbling. Whether roasted, grilled, or slow-cooked, this cut promises a memorable dining experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eServing Recommendations:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePerfect for holidays and gatherings, with generous servings that satisfy even the heartiest appetites. Plan on 1 to 1.5 pounds per person for a bone-in roast.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eA whole roast typically weighs around 16-20 lbs, making it ideal for festive occasions or luxurious indulgence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur smaller sizes represent a 3-4 bone prime rib.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivered Fresh or Frozen:\u003c\/strong\u003e Our Prime Rib arrives vacuum-sealed to preserve its quality. While it may be delivered frozen, a quick thaw ensures it's ready for your culinary masterpiece.\u003c\/p\u003e\n\u003cp\u003eTreat your guests to the extraordinary. This is more than just beef—this is Meat N’ Bone quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\" data-mce-selected=\"1\"\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\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"6 - 8 lbs (3-4 bones)","offer_id":42972711878755,"sku":"MNB-7525-S","price":279.99,"currency_code":"USD","in_stock":false},{"title":"8 - 10 lbs (3-4 bones)","offer_id":29983094079587,"sku":"MNB-0229-S","price":359.99,"currency_code":"USD","in_stock":false},{"title":"10 - 12 lbs (3-4 bones)","offer_id":29983094112355,"sku":"MNB-0230-S","price":439.99,"currency_code":"USD","in_stock":true},{"title":"12 - 14 lbs (4-5 bones)","offer_id":42972711911523,"sku":"MNB-7526-S","price":499.36,"currency_code":"USD","in_stock":false},{"title":"14 - 16lbs (4-5 bones)","offer_id":42972711944291,"sku":"MNB-7527-S","price":579.99,"currency_code":"USD","in_stock":false},{"title":"16 -19 lbs (7 bone)","offer_id":42972711977059,"sku":"MNB-7528-S","price":649.99,"currency_code":"USD","in_stock":false},{"title":"19 - 21 lbs (7 bone)","offer_id":42972712009827,"sku":"MNB-7529-S","price":769.99,"currency_code":"USD","in_stock":true},{"title":"21 -23 lbs (7 bone)","offer_id":42972896493667,"sku":"MNB-7538-S","price":844.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-prime-rib-usda-prime-5363312.png?v=1769468060"},{"product_id":"prime-rib-boneless-usda-prime","title":"Boneless Prime Rib | G1 Certified Choice","description":"\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/h2\u003e\n\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on\u003cstrong\u003e \u003ca title=\"how to cook a bone in prime rib\" href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\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\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003eWe carry an extensive lineup of \u003ca title=\"where to buy prime rib\" href=\"\/collections\/the-prime-rib-collection\"\u003ePrime Rib\u003c\/a\u003e options, breeds, sizes and even dry-aged options.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe USDA Choice G1 Certified Prime Rib offers an exceptional combination of quality, flavor, and value. This cut, sourced exclusively from high-quality Angus cattle raised in the Midwest, meets strict G1 certification standards, meaning it comes from cattle that produce top-tier beef within the USDA Choice grade. With this certification, you can expect a Prime Rib with excellent marbling, which gives it a tender, juicy texture and a robust beefy flavor.\u003c\/p\u003e\n\u003cp\u003eThis Choice Prime Rib is ideal for those who appreciate a flavorful roast without the extravagance of Wagyu-level marbling. Its even marbling makes it perfect for slow roasting, which allows the natural juices to baste the meat as it cooks, resulting in a richly flavored, buttery-soft roast. For added versatility, it can be cut into individual ribeye steaks, each one a fantastic choice for grilling, pan-searing, or sous-vide cooking.\u003c\/p\u003e\n\u003cp\u003eEvery G1 Certified Prime Rib we offer is hand-selected for its marbling and quality, then carefully hand-cut by our expert butchers. We vacuum-seal each piece to ensure it arrives fresh and ready to cook, making it a reliable and crowd-pleasing choice for family dinners, holiday feasts, or special gatherings.\u003c\/p\u003e\n\u003cp\u003ePS: You can cut it into steaks and get Ribeye steaks.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWEIGHT RANGES? WHY?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Prime Rib is a seasonal favorite, particularly during the fall months, when we see high demand for this rich, flavorful cut. To ensure we deliver this premium product to your door as quickly as possible, we skip additional trimming and portioning, opting instead to vacuum-seal each roast in pre-defined weight ranges. This approach not only speeds up delivery but also preserves the cut’s natural quality and freshness.\u003c\/p\u003e\n\u003cp\u003eGiven the high rotation rate in our warehouse, you can trust that our roasts and steaks never sit for long. Each order is handled quickly, allowing us to uphold our commitment to freshness and timely service. To provide added value, we price each item based on the lower end of the weight range, so while your Prime Rib might fall on the smaller side of that range, you are always receiving the full value you’ve paid for.\u003c\/p\u003e\n\u003cp\u003eThis efficient system allows us to keep our Prime Ribs fresh, high-quality, and ready for your special occasions, all while maintaining the robust service our customers expect.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been WET aged between 30-50 days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\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","brand":"Purely","offers":[{"title":"7-9 Lbs","offer_id":29983149523043,"sku":"MNB-0232-S","price":249.99,"currency_code":"USD","in_stock":false},{"title":"9.1-11 Lbs","offer_id":29983149555811,"sku":"MNB-0233-S","price":304.99,"currency_code":"USD","in_stock":false},{"title":"11.1 - 13  Lbs","offer_id":42966524067939,"sku":"MNB-7515-S","price":359.99,"currency_code":"USD","in_stock":false},{"title":"13.1 - 16 Lbs","offer_id":42966525083747,"sku":"MNB-7516-S","price":439.99,"currency_code":"USD","in_stock":false},{"title":"16.1 - 19 Lbs","offer_id":43002316030051,"sku":"MNB-7564-S","price":533.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/boneless-prime-rib-g1-certified-choice-6924482.png?v=1769468060"},{"product_id":"whole-striploin-ny","title":"Whole Striploin (NY) | USDA Prime","description":"\u003cp\u003e\u003cem\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eIndulge in the rich, savory flavors of our Whole Striploin (NY) | USDA Prime, the origin of the iconic New York Strip steak. This gourmet cut boasts a USDA Prime G1 certification, hailing from the heart of the Midwestern plains. Unveil a feast of exquisite marbling that promises a melt-in-your-mouth delight with every bite.\u003cbr\u003e\u003cbr\u003ePreserving its natural essence, our Whole Striploin is delivered untrimmed, empowering you to tailor your cuts to perfection. Whether craving a thick, juicy 2-inch New York Strip or slender slices for a delectable sandwich, the choice is yours to create.\u003cbr\u003e\u003cbr\u003eDive into a well-balanced feast as the Striploin finds its fat content harmoniously nestled between the lean tenderloin and the lush ribeye. Unlike the varying textures of a ribeye, experience a consistent, tender texture throughout, making every cut a culinary masterpiece.\u003cbr\u003e\u003cbr\u003eEach Striploin weighs in at an average of 12-14 Lbs, offering a generous portion to satisfy your gourmet endeavors. Elevate your grill game with this prime cut and let your culinary imagination run wild!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe average Striploin weights 12-14 Lbs. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39473762762851,"sku":"MNB-0234-S-3","price":339.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-striploin-ny-usda-prime-4080599.png?v=1769468060"},{"product_id":"whole-brisket-packer-style-wagyu","title":"Whole Brisket Wagyu (Packer Style) | BMS 7+","description":"\u003cp data-start=\"242\" data-end=\"519\"\u003eThis is not your everyday brisket—it’s the kind pitmasters dream about. Cut in \u003cstrong data-start=\"321\" data-end=\"337\"\u003epacker style\u003c\/strong\u003e, it comes with the point and flat intact, meaning you’ll want to do a little trimming and shaping to make it competition-ready. That’s exactly why serious BBQ enthusiasts love it. It is sourced from \u003cstrong\u003eColorado\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"521\" data-end=\"848\"\u003eExpect \u003cstrong data-start=\"528\" data-end=\"552\"\u003eexceptional marbling\u003c\/strong\u003e, remarkable tenderness, and a rich, beefy flavor that shines whether you’re smoking low and slow, braising, or cooking over live fire. Each brisket has been \u003cstrong data-start=\"710\" data-end=\"734\"\u003ewet-aged for 30 days\u003c\/strong\u003e, ensuring deep flavor development and a buttery texture that some might call “unfair” in a competition setting. \u003c\/p\u003e\n\u003cp data-start=\"850\" data-end=\"1002\"\u003eLike all true briskets, this one rewards patience. Cook it gently and give it time—the payoff will be a slice that’s juicy, tender, and unforgettable.\u003c\/p\u003e\n\u003cp data-start=\"1004\" data-end=\"1023\"\u003e\u003cstrong data-start=\"1004\" data-end=\"1021\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1024\" data-end=\"1213\"\u003e\n\u003cli data-start=\"1024\" data-end=\"1062\"\u003e\n\u003cp data-start=\"1026\" data-end=\"1062\"\u003eFull packer brisket (point + flat)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1063\" data-end=\"1108\"\u003e\n\u003cp data-start=\"1065\" data-end=\"1108\"\u003eBeautifully marbled and competition-grade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1109\" data-end=\"1168\"\u003e\n\u003cp data-start=\"1111\" data-end=\"1168\"\u003eWet-aged for 30 days for enhanced flavor and tenderness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1169\" data-end=\"1213\"\u003e\n\u003cp data-start=\"1171\" data-end=\"1213\"\u003eRequires trimming and low \u0026amp; slow cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1215\" data-end=\"1303\"\u003eThis brisket isn’t just meat—it’s a centerpiece, a challenge, and a reward all in one.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Brisket_Ilus_large.jpg?v=1535753018\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener noreferrer\" 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=\"\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOur Packer Style briskets have been featured in Food \u0026amp; Wine!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHTS RANGES?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBrisket is not a steak.. meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will be of a size... because we sell online at pre-determined prices we have divided the Briskets in weight ranges. We price them to the lower end of the weight range... so if its a 10-13 lb, we are pricing it at 10 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"7 - 10 Lbs","offer_id":39847595147363,"sku":"MNB-0809-S-1","price":126.99,"currency_code":"USD","in_stock":false},{"title":"10 - 13 Lbs","offer_id":32815470346339,"sku":"MNB-0809-S","price":179.99,"currency_code":"USD","in_stock":true},{"title":"13 - 16 Lbs","offer_id":31232390791267,"sku":"MNB-0472-S","price":199.99,"currency_code":"USD","in_stock":true},{"title":"16 - 19 Lbs","offer_id":31068571336803,"sku":"MNB-0235-S-1","price":244.99,"currency_code":"USD","in_stock":true},{"title":"19 - 22 Lbs","offer_id":31068571369571,"sku":"MNB-0235-S-2","price":284.99,"currency_code":"USD","in_stock":true},{"title":"22 - 25 Lbs","offer_id":31068571402339,"sku":"MNB-0235-S-3","price":324.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-brisket-wagyu-packer-style-bms-7-2034431.png?v=1769468057"},{"product_id":"steakhouse-brisket-45-day-dry-aged-burgers","title":"Brisket Burgers | Dry Aged","description":"\u003c!--split--\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eThis product has been\u003cspan\u003e \u003c\/span\u003eDRY\u003cspan\u003e \u003c\/span\u003eaged for 21+ days to improve flavor and tenderness and WET aged between 30-50 days. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis brisket burger is a proprietary mix of chuck, short rib, brisket, new york strip and ribeye. The brisket is dry aged for 21+ days, and the NY and Ribeye for about twice that.\u003c\/p\u003e\n\u003cp\u003eA burger made of high quality brisket (Prime\/Wagyu) and dry aged for 21+ days; what else can you ask for? This is the kind of burger you will find at a very high end steakhouse or one of those very cool craft burger places.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of stuff you will not find anywhere else.. This is the cream of the crop when it comes to burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Brisket_Ilus_large.jpg?v=1535753018\"\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"8 oz (1\/2 Lbs\/Patty) | 4 Patties","offer_id":40944302686307,"sku":"MNB-1242-S","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/brisket-burgers-dry-aged-6183234.jpg?v=1769468059"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/collections\/beef-8008570.jpg?v=1769467120","url":"https:\/\/meatnbone.com\/collections\/beef\/45-day-dry-aged.oembed","provider":"Meat N' Bone","version":"1.0","type":"link"}