{"title":"Buy More \u0026 Save More","description":null,"products":[{"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":"vacio-flap-meat","title":"Flap \/ Vacio \/ Bavette","description":"\u003ch2\u003eButcher's Favorite: The Flap \/ Vacio \/ Bavette\u003c\/h2\u003e\n\u003cp\u003eVacio steak is a butcher’s favorite, celebrated in Argentina, Uruguay, and France for its exceptional tenderness, marbling, and deep beef flavor. Also known as Flap Steak or Bavette, this cut offers the best taste-to-value ratio in our lineup. It is intensely beefy, chars beautifully over high heat, and delivers a melt-in-your-mouth experience thanks to its abundant marbling and 30-day wet-aging process.\u003c\/p\u003e\n\n\u003ch2\u003eTexture \u0026amp; Flavor Profile\u003c\/h2\u003e\n\u003cp\u003eWhile similar in appearance to Skirt and Flank steaks, the Vacio is significantly more tender. Located on the inside portion of the diaphragm, it features less stringy, chewy fat than skirt steak. The striated muscle in Bavette cuts tends to have higher quality marbling, resulting in a richer, more buttery texture that stands up well to grilling and searing.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing Story: G1 Certified Midwest Beef\u003c\/h2\u003e\n\u003cp\u003eOur Flap\/Vacio is G1 Certified, meaning it is of the highest quality in the market. This certification ensures you receive beef with abundant marbling (BMS 4+), Grade A maturity, and consistent tenderness. Sourced specifically from select farms in the US Midwest, each steak is wet-aged for 30 days to develop deep, complex flavors and ensure a soft, tender bite every time.\u003c\/p\u003e\n\n\u003ch2\u003eHow It Compares: Vacio vs. Skirt \u0026amp; Flank\u003c\/h2\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eVacio (Flap\/Bavette):\u003c\/strong\u003e More tender, better marbling, less chewy fat. Ideal for quick grilling and high-heat searing.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSkirt Steak:\u003c\/strong\u003e More stringy, chewier fat, requires careful slicing against the grain to maximize tenderness.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFlank Steak:\u003c\/strong\u003e Leaner, less marbled, and can be tougher if not cooked precisely to medium-rare.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBest For:\u003c\/strong\u003e Grilling, Pan-Searing, Churrasco\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003eSeason generously with salt and sear over high heat to develop a rich crust. Due to its tenderness, it requires minimal preparation and cooks quickly. A single piece (1.3–1.6 lb) easily feeds two people.\u003c\/p\u003e\n\n\u003cimg alt=\"Vacio Steak\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Vacio_large.jpg?v=1520310069\"\u003e\n\n\u003ch2\u003eFreshness \u0026amp; Delivery\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"Frozen Icon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This item may be delivered frozen to ensure peak freshness and safety during transit. Thaw in the refrigerator before cooking for best results.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat is Vacio\/Flap\/Bavette steak?\u003c\/summary\u003e\n    \u003cp\u003eVacio (also called Flap or Bavette) is a highly marbled, tender cut from the inside of the diaphragm. It is a butcher’s favorite for its intense beef flavor and superior tenderness compared to skirt or flank steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow is this different from Skirt or Flank steak?\u003c\/summary\u003e\n    \u003cp\u003eWhile similar in shape, Vacio is much more tender due to its location and higher quality marbling. It has less stringy fat than skirt steak and is less lean than flank, offering a richer, more buttery eating experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat makes Meat N’ Bone’s Flap\/Bavette special?\u003c\/summary\u003e\n    \u003cp\u003eIt is G1 Certified USDA Prime BMS 4+, wet-aged for 30 days, and sourced from select Midwest farms. This ensures abundant marbling, consistent tenderness, and a melt-in-your-mouth experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow should I cook this steak?\u003c\/summary\u003e\n    \u003cp\u003eSeason with salt and sear over high heat. It is best cooked to medium-rare or medium. It’s perfect for grilling, pan-searing, or even sous vide.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eIs this steak delivered fresh or frozen?\u003c\/summary\u003e\n    \u003cp\u003eThis item may be delivered frozen depending on shipping logistics to ensure peak freshness. Thaw in the refrigerator before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat is the weight of this cut?\u003c\/summary\u003e\n    \u003cp\u003eEach piece weighs between 1.3 and 1.6 lbs, making it an ideal size for feeding two people.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n    \u003cp\u003eOur Vacio is sourced from specific farms in the US Midwest and is G1 Certified for the highest quality standards.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eCan I use this for Churrasco or Asado?\u003c\/summary\u003e\n    \u003cp\u003eYes! Vacio is one of the most popular cuts for Argentine Asado and Brazilian Churrasco due to its ability to char nicely while remaining tender and juicy.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629671301150,"sku":"MNB-0007-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/flap-vacio-bavette-6306476.jpg?v=1769468127"},{"product_id":"porterhouse-steak","title":"Porterhouse Steak | USDA Prime","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/2-all_c9f66594-8f85-4374-b5b7-7abdd0b6cb51_large.jpg?v=1520691278\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe porterhouse is the bigger, more premium brother of the \"T-Bone\" steak. It is much\u003cspan\u003e thicker and has much more of the tenderloin relative to the loin portion. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePorterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high-end steakhouse.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlso this is a 26 ounce monster steak.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Porterhouse is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e Angus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak). We would NOT recommend this steak for more than 2 people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e 10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12501165932643,"sku":"MNB-0009-S","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-usda-prime-3174076.jpg?v=1769468127"},{"product_id":"spanish-chistorra","title":"Spanish Chistorra Sausage","description":"\u003cp\u003eIf you have never been to Spain we can save you the trip by recommending these delicious sausages made of pork and beef, flavored \u003cspan\u003ewith garlic, salt, and paprika. They are extremely flavorful and the perfect side to any weekend BBQ.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChistorras are very versatile, they can be an appetizer or they can be put inside a baguette and be the star of the meal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJust make sure to cook them slowly, over indirect heat. They are better when they are crunchy. Its pretty hard to get them wrong. Better overcooked than undercooked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Elore","offers":[{"title":"Default Title","offer_id":6834441846814,"sku":"MNB-0010-S","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/spanish-chistorra-sausage-7009391.jpg?v=1769468125"},{"product_id":"chorizo-parrillero-longaniza","title":"Argentinian Salchicha Parrillera | Linguiça","description":"\u003cp\u003eGive a touch of Argentinian flavor to your next BBQ with our authentic Argentinian Salchicha Parrillera (Linguiça). Made with curated minced pork and aromatic spices. It's best grilled whole and then cut into pieces when eaten.\u003c\/p\u003e\n\u003cp\u003eThe flavor is not that different from your typical chorizo or sausage, but its thin and skinny form gives it a different texture.\u003c\/p\u003e\n\u003cp\u003eWe recently upgraded our Salchica Parrillera\/Linguiça and it is now made to our specs.\u003c\/p\u003e\n\u003cp data-start=\"152\" data-end=\"428\"\u003e\u003cstrong data-start=\"152\" data-end=\"182\"\u003eThis sausage contains pork\u003c\/strong\u003e, an intentional part of our artisanal sausage-making process. Crafting a great sausage is about balance—lean meat, fat, seasoning, and technique—and the inclusion of pork provides the natural fat needed for proper juiciness, texture, and flavor.\u003c\/p\u003e\n\u003cp data-start=\"430\" data-end=\"615\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe primary protein remains the focus, with the pork playing a supporting role that enhances structure, mouthfeel, and overall eating quality—hallmarks of a gourmet, craft-made sausage.\u003c\/p\u003e","brand":"Chorigrill","offers":[{"title":"Default Title","offer_id":6835121192990,"sku":"MNB-0011-S","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/argentinian-salchicha-parrillera-linguica-5145259.jpg?v=1769468124"},{"product_id":"tenderloin-tips-trimmings","title":"Filet Mignon Kebabs | G1 Certified","description":"\u003cp\u003eThe tenderloin is the \u003cspan\u003emost lean, tender part of the animal. There isn’t that much of it per steer which is why its so expensive and coveted. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eWhen we cut it into perfect sized filets, there are left-over pieces that we turn into kebabs and \u003cstrong\u003eTHEY ARE PERFECT . \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese can be grilled, used for fondue, make them on a skillet, in a pan, in the oven. It's actually great in a sandwich - did someone ask Philly Cheesesteak sandwich? How about Tacos? Wrap them in our awesome \u003ca title=\"benton bacon\" href=\"\/products\/benton-smoked-bacon\"\u003eBACON\u003c\/a\u003e and enjoy them even more.\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cstrong\u003eThe beauty about buying Tenderloin Kebabs is that you are buying tenderloin at 1\/5th of its price\u003c\/strong\u003e. It tastes just as good and its the ideal meat for a weekday dinner.\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp\u003eOur trimmings are 100% Choice grade and up. This is the fancy stuff that you will typically pay over $25\/lbs per lb to buy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/1_uYT6EDLPA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended For:\u003c\/strong\u003e Grilled, Pan-Seared, S\u003cspan\u003etrogonoff, Sandwiches, Fondue, Fajitas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7599287238686,"sku":"MNB-0029-S","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-kebabs-g1-certified-1798478.jpg?v=1769468126"},{"product_id":"boneless-short-ribs-denver-steak","title":"Denver Steak | G1 Certified","description":"\u003ch2\u003eThe Chef’s Secret: Tender, Flavorful, and Underrated\u003c\/h2\u003e\n\u003cp\u003eDiscovered in 2009 through a university research project, the Denver Steak is the fourth most tender muscle on the steer. It offers a rich, buttery-smooth flavor profile that sits perfectly between a New York Strip and a short rib. Sourced from the US Midwest and aged for 20+ days, this G1 Certified cut delivers steakhouse-quality tenderness and deep beefy flavor without the premium price tag of traditional ribeyes.\u003c\/p\u003e\n\n\u003ch2\u003eWhy the Denver Steak Stands Out\u003c\/h2\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eExceptional Tenderness:\u003c\/strong\u003e As the fourth most tender cut, it requires minimal effort to achieve a melt-in-your-mouth texture.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRich Flavor Profile:\u003c\/strong\u003e Enjoy the marbling and depth of a short rib with the leaner, beefy finish of a strip steak.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e20+ Day Aging:\u003c\/strong\u003e Every steak is aged for at least 20 days to break down connective tissue and concentrate flavor.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eG1 Certified Quality:\u003c\/strong\u003e Sourced from trusted US Midwest partners, ensuring consistent grade and maturity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Cook Your Denver Steak\u003c\/h2\u003e\n\u003cp\u003eThe Denver Steak is incredibly versatile and forgiving. For the best results, keep it simple:\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Pat dry and season generously with kosher salt and black pepper.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Grill or sear in a cast-iron skillet over high heat for about 5 minutes per side.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Slice:\u003c\/strong\u003e Let it rest for 5 minutes, then slice \u003cstrong\u003eagainst the grain\u003c\/strong\u003e to maximize tenderness.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003ePro Tip: Do not overcook. Medium-rare to medium is ideal to preserve its juicy, buttery texture.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/yiJNTmhKU_w\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Freshness\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest\u003cbr\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 20+ Days for improved tenderness and flavor\u003cbr\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 9-11 oz per steak\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"258\" width=\"350\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large.jpg?v=1520305200\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This item may be delivered frozen to ensure peak freshness upon arrival.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhat is a Denver Steak?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eThe Denver Steak is a relatively new cut discovered in 2009. It comes from the chuck (shoulder) of the steer and is the fourth most tender muscle on the animal. It is known for its rich, buttery flavor and excellent marbling.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eHow does it compare to other steaks?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eIt offers a unique balance of flavor and texture, often described as a cross between a New York Strip and a short rib. It is more tender than most chuck cuts and more flavorful than many lean steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhat does \"G1 Certified\" mean?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eG1 Certification is a quality standard that ensures the beef meets specific criteria for marbling, maturity, and consistency. It is a mark of premium quality often found in high-end steakhouses.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhy is it aged for 20+ days?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eAging allows natural enzymes to break down muscle fibers, resulting in a more tender steak. It also concentrates the beefy flavor, giving you a richer eating experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eHow should I store my Denver Steak?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eIf fresh, keep it in the coldest part of your refrigerator and cook within 3-5 days. If frozen, keep it frozen until ready to thaw. Thaw in the refrigerator for 24-48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eIs this steak good for grilling?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eYes! The Denver Steak is excellent for grilling or pan-searing. Its marbling keeps it juicy over high heat. Just be sure to slice it against the grain after cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhere is this beef sourced from?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eOur Denver Steaks are sourced from trusted partners in the US Midwest, known for producing high-quality, consistent beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWill my steak arrive frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eThis item may be delivered frozen to maintain its quality during shipping. This ensures you receive a product that is as fresh as the day it was packed.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"Default Title","offer_id":7599335800862,"sku":"MNB-0030-S","price":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-in-rib-eye-steak","title":"Ribeye Steak | USDA Prime","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe king of the steaks. The Ribeye is known for its exceptional tenderness, abundant flavor, and beautiful marbling. According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender.\u003c\/p\u003e\n\u003cp\u003eMoreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime RibEye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant marbling, and grade \"A' maturity and it is sourced specifically from a couple of specific farms in the Midwest. Our RibEyes are THICK because we only work with steers with a RibEye area of 10.0 to 16.0 square inches. Our RibEyes are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average RibEye, it isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled\u003c\/span\u003e \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA Prime (Black Angus Beef) (\u003ca href=\"\/blogs\/the-clever-cleaver\/difference-beef-usda-grade-choice-prime-meats\" title=\"usda grades of beef\" target=\"_blank\"\u003elearn more\u003c\/a\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":41092597448803,"sku":"MNB-0038-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/RibeyeSteakUSDAPrime.jpg?v=1780330292"},{"product_id":"bone-in-rib-eye-steaks-45-days-dry-aged-cowboy","title":"Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-1_084a42ef-2a60-4c54-98fc-9bc2e9c08f4e_large.jpg?v=1520698518\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide_23f37637-f81b-4800-a69b-c85fd5e8b7df.jpg?v=1713753012\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LIsPw-ZK6nU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eOur Ribeyes are THICK, restaurant-grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.\u003c\/p\u003e\n\u003cp\u003eOur cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry-aged bone-in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Ribeye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Ribeyes are THICK, because we only work with steers with a Ribeye area of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average Ribeye. It isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging is an art that demands patience, meticulous attention to detail, and a finely controlled environment for optimal maturation. We excel in this craft. A properly dry-aged steak is a premium delicacy, typically available only in the finest steakhouses. These steaks possess a distinctive \u003c\/span\u003e\u003cstrong\u003efunky\u003c\/strong\u003e\u003cspan\u003e aroma and a \u003c\/span\u003e\u003cstrong\u003epungent\u003c\/strong\u003e\u003cspan\u003e scent. As the steaks undergo the dry aging process, they lose moisture through evaporation, while natural enzymes transform their structure. This not only intensifies the umami flavors but also catalyzes the breakdown of carbohydrates, imparting a subtle sweetness. Many purveyors offer steaks aged for 30 days, where this characteristic funk is discernible. Our steaks, however, are aged even longer, enhancing the intensity of these distinctive flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"what does dry aging do\" style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\"\u003eLearn more about our dry aging process.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA PRIME (Black Angus Beef)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled \u003c\/span\u003e\u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. Concerned? You should not be.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/frozen-can-be-fresh-but-it-usually-is-not\" style=\"color: #ff2a00;\"\u003eFresh vs Frozen = What's best?\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-defrost-meat-not-in-the-microwave\" style=\"color: #ff2a00;\"\u003eHow to Defrost Meat (NOT in the microwave)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/vacuum-sealed-meats-fresh-re-freezable\" style=\"color: #ff2a00;\"\u003eVacuum sealed is the new fresh!! (its also re-freezable)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7630124974110,"sku":"MNB-0421-S","price":96.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-cowboy-steak-45-days-dry-aged-1368540.jpg?v=1769468124"},{"product_id":"hanger-steak","title":"Hanger Steak | G1 Certified","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eThe Butcher's Best Kept Secret\u003c\/h2\u003e\n\u003cp\u003eThe hanger steak is a rare gem in the world of beef. Sourced from the muscle that supports the diaphragm between the cow's rib and loin, this cut \"hangs\" freely, resulting in a texture that is surprisingly tender and a flavor profile that is deeply beefy. Often called the \"butcher's steak,\" it offers the best of both worlds: the tenderness of a filet mignon with the rich, savory depth of a ribeye.\u003c\/p\u003e\n\u003cp\u003eIts exclusivity is unmatched. There is only \u003cstrong\u003eone\u003c\/strong\u003e hanger steak per animal. A 1,200-pound steer that yields 800 pounds of beef produces just a single 16–32 ounce hanger steak. This makes it even rarer than the tenderloin and a true discovery for the home cook.\u003c\/p\u003e\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cp\u003eOur Hanger Steaks are \u003cstrong\u003eG1 Certified USDA Choice\u003c\/strong\u003e, placing them in the top 5% of Choice beef. Sourced from trusted partners in the \u003cstrong\u003eUS Midwest\u003c\/strong\u003e, these steaks undergo a rigorous \u003cstrong\u003e45+ day aging process\u003c\/strong\u003e. This extended aging breaks down connective tissue, ensuring exceptional tenderness and concentrating the natural beef flavors.\u003c\/p\u003e\n\u003ch2\u003eCooking the Perfect Hanger Steak\u003c\/h2\u003e\n\u003cp\u003eBecause of its unique texture, the hanger steak requires a bit of finesse. It is best cooked to \u003cstrong\u003emedium-rare or medium\u003c\/strong\u003e. If cooked too rare, the texture can be slightly slimy; if overcooked, it loses its signature tenderness.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Methods:\u003c\/strong\u003e Grilling or Pan-Searing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare to Medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation Tip:\u003c\/strong\u003e Always slice against the grain to maximize tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/recipe-how-to-cook-a-hanger-steak\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/WhatsApp_Image_2025-03-06_at_11.39.49_PM_480x480.jpg?v=1741322427\" alt=\"How to cook hanger steak guide\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0009_Objeto_inteligente_vectorial_3be22ccb-7d7b-4312-8e57-2155a07a6d14_large.jpg?v=1520305447\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"Frozen icon\"\u003e \u003cstrong\u003eNote:\u003c\/strong\u003e This item may be delivered frozen to ensure peak freshness upon arrival.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Hanger Steak different from other cuts?\u003c\/summary\u003e\n\u003cp\u003eHanger steak is known for its intense beefy flavor and tender texture, often compared to a mix of filet mignon and ribeye. It is also incredibly rare, with only one cut available per animal.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook Hanger Steak?\u003c\/summary\u003e\n\u003cp\u003eWe recommend grilling or pan-searing to medium-rare or medium. Avoid overcooking, as this can make the steak tough. Always let it rest for 5–10 minutes and slice against the grain.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Hanger Steaks are G1 Certified USDA Choice beef sourced from the US Midwest. They are aged for 45+ days to ensure superior tenderness and flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak delivered fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eDepending on your location and shipping method, this item may arrive frozen. It is packaged with dry ice to maintain quality during transit.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store Hanger Steak?\u003c\/summary\u003e\n\u003cp\u003eIf arriving frozen, keep it in the freezer until ready to use. If fresh, store in the coldest part of your refrigerator and use within 2–3 days. For best results, thaw frozen steaks in the refrigerator for 24 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to slice Hanger Steak?\u003c\/summary\u003e\n\u003cp\u003eHanger steak has a distinct grain. For the most tender bite, always slice the meat against the grain after it has rested.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs Hanger Steak suitable for marinating?\u003c\/summary\u003e\n\u003cp\u003eYes! Because of its rich flavor, it pairs beautifully with bold marinades like chimichurri, garlic-herb butter, or a Brazilian-style steakhouse marinade.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is G1 Certified USDA Choice?\u003c\/summary\u003e\n\u003cp\u003eG1 Certification ensures that the beef meets strict quality standards, placing it in the top 5% of USDA Choice beef for marbling, maturity, and overall quality.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"Default Title","offer_id":7920817799198,"sku":"MNB-0059-S","price":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":86.99,"currency_code":"USD","in_stock":true},{"title":"End-To-End","offer_id":41508708810851,"sku":"MNB-0737-S-2","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-wagyu-bms-6-7-7579799.jpg?v=1769468122"},{"product_id":"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":"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":"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":"boneless-rib-eye-steak-entrecote","title":"Ribeye Steak | G1 Certified USDA Choice | 30+ Days Aged","description":"\u003ch2\u003eExceptional Marbling, Rich Flavor, and Buttery Tenderness\u003c\/h2\u003e\n\u003cp\u003eLooking for a Ribeye that delivers exceptional flavor, texture, and marbling—without the Prime or Wagyu price tag? This is the steak for you. Our Ribeye is G1 Certified (or above), hand-trimmed by expert butchers, and wet-aged for 30+ days to ensure a rich, beefy profile that satisfies every time.\u003c\/p\u003e\n\n\u003ch2\u003eWhy This Ribeye Stands Out\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eG1 Certified USDA Choice:\u003c\/strong\u003e Top 1\/3 of the grade for marbling and quality—hand-selected from trusted Midwest farms.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e30+ Day Wet Aging:\u003c\/strong\u003e Longer aging than supermarket beef (typically 7 days or less) for guaranteed tenderness and richer flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Cut \u0026amp; Inspected:\u003c\/strong\u003e Every steak is individually trimmed, vacuum-sealed, and never machine-processed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraceable Sourcing:\u003c\/strong\u003e Ethically raised Black Angus cattle from small Midwestern ranches—if we can't source quality, we mark it out of stock.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Cooking:\u003c\/strong\u003e Perfect for grilling, pan-searing, broiling, or sous-vide—easy preparation for all skill levels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing Story: Small Midwestern Farms\u003c\/h2\u003e\n\u003cp\u003eWe only source from specific farms and vendors vetted for high quality. Each ribeye is G1 Certified—a designation that places it in the top third of the USDA Choice grade—and comes from small Midwestern ranches where cattle are raised ethically and fed for optimal marbling. After harvest, every steak is wet-aged for at least 30 days (far superior to the roughly one-week aging standard at most supermarkets), guaranteeing tenderness, texture, and flavor.\u003c\/p\u003e\n\u003cp\u003eOur butchers hand-cut every steak, carefully inspect each piece, trim away excess fat, and vacuum-seal for peak freshness. This vacuum-seal process locks in flavor and extends shelf life, making a huge difference in both taste and convenience. Depending on your location and shipping logistics, your steak may arrive frozen to preserve quality and food safety.\u003c\/p\u003e\n\n\u003ch2\u003eComparison: G1 Certified vs. Commodity Choice\u003c\/h2\u003e\n\u003cp\u003eRegular USDA Choice covers a wide quality range; G1 Certification guarantees you're getting the best within that grade. It's a significant step up from commodity Choice beef found at most grocery stores. While USDA Prime (top 2% of beef) features even more marbling and is ideal for special occasions, this G1 Certified ribeye sits between commodity Choice and Prime—delivering exceptional quality and flavor at a more accessible price point.\u003c\/p\u003e\n\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-rare, medium, or medium-well\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooking Methods:\u003c\/strong\u003e Grilled, pan-seared, or broiled with kosher salt and cracked black pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Use the steak's natural fat in your pan—no need for added oil or butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eProduct Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest (small ranches)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Choice (Black Angus Beef, G1 Certified)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 30+ days wet-aged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 10 oz per steak (size may vary slightly)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed for freshness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e May arrive frozen depending on location\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat does G1 Certified mean, and how is it different from regular USDA Choice?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eG1 Certified means this ribeye is in the top third of the USDA Choice grade—ensuring superior marbling, consistency, and eating experience. Regular USDA Choice covers a wide quality range; G1 Certification guarantees you're getting the best within that grade. It's a significant step up from commodity Choice beef found at most grocery stores.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow does this ribeye compare to USDA Prime or Wagyu?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eUSDA Prime (top 2% of beef) features even more marbling and is ideal for special occasions or those seeking the absolute highest tier. Wagyu offers extreme marbling and a buttery, almost creamy texture. This G1 Certified ribeye sits between commodity Choice and Prime—delivering exceptional quality and flavor at a more accessible price point. It's perfect for weeknight upgrades, regular grilling, or anyone who wants standout steak without the premium cost.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWill my steak arrive fresh or frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYour ribeye may be delivered frozen depending on shipping logistics and your location. All steaks are vacuum-sealed to preserve quality, freshness, and food safety. If frozen, simply thaw in the refrigerator overnight before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store this steak, and what is the shelf life?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eIf your steak arrives frozen, store it in the freezer for up to 6 months. Once thawed (or if it arrives fresh), keep it refrigerated and cook within 3–5 days for best quality. The vacuum-seal packaging extends freshness significantly compared to standard grocery store wrapping.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat makes Meat N' Bone's aging process better than supermarket beef?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eMost supermarket beef is aged for about one week—if at all. We wet-age every ribeye for a minimum of 30 days in a controlled environment, allowing natural enzymes to break down muscle fibers and intensify flavor. This results in a more tender, richly flavored steak that performs consistently well in the kitchen.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is the best way to cook this ribeye?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThis ribeye is versatile and forgiving—ideal for grilling, pan-searing, broiling, or sous-vide. For classic preparation, season generously with kosher salt and cracked black pepper, sear in a hot cast-iron skillet (using the steak's own fat), and finish to your preferred doneness. Medium-rare to medium showcases the marbling and flavor best. Rest for 5 minutes before slicing.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy does the ribeye have such great marbling?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThe ribeye comes from the rib section of the cow, where muscles are used less during the animal's life. This low activity allows intramuscular fat (marbling) to develop naturally, creating the tender, flavorful eating experience ribeye is known for. Our G1 Certified selection process ensures only ribeyes with exceptional marbling make the cut.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I order this steak for a special occasion or gift?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. This ribeye is a customer favorite for birthdays, holidays, grilling season kickoffs, and celebratory meals. It's also a great way to upgrade weeknight dinners or impress guests without stretching your budget. For gifting, consider pairing with other premium cuts or exploring our \u003ca href=\"https:\/\/meatnbone.com\/products\/gift-card\" target=\"_blank\" rel=\"noopener\"\u003ee-gift cards\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp style=\"margin-top: 2rem;\"\u003e\u003cem\u003eNote: This product may vary slightly in shape and appearance, but quality and grade remain consistent across every steak.\u003c\/em\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":8816522068067,"sku":"MNB-0107-S","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/RibeyeSteak.jpg?v=1780536616"},{"product_id":"45-day-dry-aged-tomahawk-steak-usda-prime","title":"Tomahawk Steak Dry Aged","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" data-mce-src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen for your convenience. Want it\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003enever frozen? Let us know.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Cream of the Crop: 45-65 Day Dry-Aged Tomahawk\u003c\/h2\u003e\n\u003cp\u003eThis is the kind of steak you will only find at very high-end restaurants. We age these super thick, center-cut ribeye steaks—with the entire rib bone—for 45-65 days to develop the most intense flavor. This is the cream of the crop of Tomahawk steaks.\u003c\/p\u003e\n\u003cp\u003eDry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor. We only dry-age the best USDA Prime Steaks. Dry-aging takes time, a keen eye for quality, and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is a Tomahawk Steak?\u003c\/h2\u003e\n\u003cp\u003eThe Tomahawk is the 'manliest' cut of beef out there, even if in reality it's just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive \"handle\". If you want to impress your friends, co-workers, significant other, or respond to the call of your primal instinct, the Tomahawk is the \"to-go\" steak. The unique size and shape will command attention, and it's also extremely flavorful.\u003c\/p\u003e\n\u003cp\u003eIt's a heavy steak at 30-34 ounces. The Tomahawk steak is usually a \"steakhouse\" cut, meaning it's very rare to find it available outside of a restaurant. It's an expensive cut of beef and takes up a lot of \"grill-estate\" but it looks beautiful.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | Black Angus Beef | Top 2% of Prime\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, Pan-seared, broiled with kosher salt and cracked black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat makes this Tomahawk different from a standard ribeye?\u003c\/summary\u003e\n  \u003cp\u003eThis steak is dry-aged for 45-65 days, a process that concentrates the beef flavor and breaks down muscle fibers for exceptional tenderness. The result is a distinct roasted, nutty flavor profile that you won't find in fresh-cut steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I cook a Tomahawk steak?\u003c\/summary\u003e\n  \u003cp\u003eBecause of its thickness (30-34 oz), we recommend grilling or pan-searing over high heat to get a good crust, then finishing it in the oven or using a reverse-sear method to ensure it cooks evenly to your desired doneness (Medium-Rare is recommended).\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eIs this steak USDA Prime?\u003c\/summary\u003e\n  \u003cp\u003eYes. We only dry-age the best USDA Prime Steaks, sourced from the top 2% of Black Angus beef in the US Midwest.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWill this steak arrive fresh or frozen?\u003c\/summary\u003e\n  \u003cp\u003eThis item might be delivered frozen for your convenience. If you prefer it never frozen, please let us know at the time of order.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow many people does one Tomahawk serve?\u003c\/summary\u003e\n  \u003cp\u003eAt 30-34 ounces, a Tomahawk steak is substantial and typically serves 2-3 people, depending on appetites and side dishes.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat does \"Frenched\" mean?\u003c\/summary\u003e\n  \u003cp\u003e\"Frenched\" means the meat and fat have been cleaned off the rib bone, leaving a clean \"handle\" that makes the steak look dramatic and makes it easier to hold while eating.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I store this steak if I'm not cooking it immediately?\u003c\/summary\u003e\n  \u003cp\u003eIf it arrives frozen, keep it in the freezer until you are ready to thaw it. If it arrives fresh, keep it in the coldest part of your refrigerator and cook it within 2-3 days for best quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhy is dry-aged beef more expensive?\u003c\/summary\u003e\n  \u003cp\u003eDry-aging requires significant time, specialized climate-controlled rooms, and results in moisture loss and trimming. We only select the highest-quality USDA Prime cuts for this process, ensuring a premium eating experience.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39738946945123,"sku":"MNB-0120-S","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tomahawk-steak-dry-aged-1506018.jpg?v=1769468118"},{"product_id":"bone-in-new-york-strip-45-days-dry-aged","title":"Kansas Strip  Steak | 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003cp\u003eNothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had.  \u003cstrong\u003eThis is a center-cut today, meaning it is the perfect portion.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our New Yorks are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York , it isnt even your average Prime New York.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003c\/span\u003e\u003cstrong\u003eFUNKY\u003c\/strong\u003e\u003cspan\u003e and will be \u003c\/span\u003e\u003cstrong\u003eSMELLY\u003c\/strong\u003e\u003cspan\u003e.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" title=\"what does dry aging do to steak\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 45+ Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Pan Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e\u003c\/a\u003e \u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA PRIME (Black Angus Beef)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes the Kansas Strip Steak different from a standard New York Strip?\u003c\/summary\u003e\n\u003cp\u003eThe Kansas Strip is dry-aged for a minimum of 45 days (often up to 65), which concentrates the beef flavor and creates a signature nutty, umami-rich profile with a distinct \"funk\" that you won't find in standard steaks. It is also a center-cut, ensuring a consistent and perfect portion every time.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n\u003cp\u003eWe source our USDA Prime Black Angus from select farms in the US Midwest. We specifically work with steers that have a RibEye area of 10.0 to 16.0 square inches to ensure our New Yorks are consistently thick and well-marbled.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does \"dry-aged\" mean for the flavor and texture?\u003c\/summary\u003e\n\u003cp\u003eDuring the dry-aging process, natural enzymes break down the muscle fibers, resulting in exceptional tenderness. As moisture evaporates, the beef flavor becomes more concentrated, developing roasted, nutty, and sweetish notes. The longer aging period (45+ days) produces a stronger, more complex flavor profile.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook this steak for the best results?\u003c\/summary\u003e\n\u003cp\u003eThis steak is best enjoyed medium-rare to medium to preserve its juiciness and complex flavor. It is excellent for grilling or pan-searing. Because it is a thick, center-cut steak, it handles high heat well, making it perfect for a steakhouse-style sear at home.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWill my steak arrive fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eDepending on your location and shipping method, this item might be delivered frozen. All orders are shipped with strict cold-chain handling to ensure the highest quality and safety upon arrival.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak suitable for someone new to dry-aged beef?\u003c\/summary\u003e\n\u003cp\u003eYes! While the flavor is bold and complex, the Kansas Strip is a fantastic introduction to dry-aged beef. Its rich marbling and tenderness make it a crowd-pleaser for both dry-age beginners and seasoned steak enthusiasts.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the \"funk\" mentioned in dry-aged beef?\u003c\/summary\u003e\n\u003cp\u003eThe \"funk\" is a term used to describe the unique, pungent, and earthy aroma and flavor that develops during extended dry-aging. It is a hallmark of high-quality, long-aged beef and is often compared to notes of blue cheese or truffles.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store this steak when it arrives?\u003c\/summary\u003e\n\u003cp\u003eIf your steak arrives frozen, keep it in the freezer until you are ready to thaw it. If it arrives fresh, store it in the coldest part of your refrigerator and cook it within a few days for the best quality. Always allow the steak to come to room temperature before cooking for an even sear.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":31647450267747,"sku":"MNB-0131-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/kansas-strip-steak-45-days-dry-aged-4132890.jpg?v=1769468118"},{"product_id":"chicken-breast-boneless-skinless","title":"Chicken Breast | Premium Boneless Skinless Chicken","description":"\u003cp data-start=\"195\" data-end=\"811\"\u003eA great chicken breast should do more than check a box. It should cook evenly, stay juicy, and deliver clean, natural flavor without needing much help. That is exactly why we made the switch. These boneless, skinless chicken breasts come from \u003cstrong data-start=\"438\" data-end=\"476\"\u003eJoyce Farms’ Naked Chicken program\u003c\/strong\u003e, built around high-quality domestic-breed birds raised on small family farms in the U.S., with a focus on consistency, careful handling, and better overall eating quality. Each breast is hand-trimmed for a cleaner finish and a more versatile cut that works just as well for quick weeknight cooking as it does for more polished plates.\u003c\/p\u003e\n\u003cp data-start=\"813\" data-end=\"1283\"\u003eJust as important is how the birds are raised. They are\u003cstrong\u003e fed an all-natural diet \u003c\/strong\u003emade primarily of corn and soy, and they are raised\u003cstrong\u003e without antibiotics or growth stimulants. \u003c\/strong\u003eThe program also follows a \u003cstrong data-start=\"1014\" data-end=\"1036\"\u003eNothing Added Ever\u003c\/strong\u003e standard, with \u003cstrong\u003eno artificial colors, no artificial flavors, and no preservatives.\u003c\/strong\u003e The result is premium chicken breast with a straightforward quality story: clean feed, responsible raising standards, and a product that tastes like chicken should.\u003c\/p\u003e\n\u003cp data-start=\"1285\" data-end=\"1749\"\u003e\u003cstrong\u003eFor us, this is what premium fish looks like: better sourcing, better texture, better flavor, and the kind of consistency you can rely on\u003c\/strong\u003e. Whether you are grilling, roasting, pan-searing, slicing for salads, or building out your weekly meal prep, this is a boneless, skinless chicken breast that brings a higher standard to everyday cooking. We have carried excellent chicken before, but our commitment is to quality first, and this one simply earned its place.\u003c\/p\u003e\n\u003cul data-start=\"1764\" data-end=\"2513\"\u003e\n\u003cli data-section-id=\"117bw6a\" data-start=\"1764\" data-end=\"1838\"\u003ePremium boneless, skinless chicken breast with exceptional consistency\u003c\/li\u003e\n\u003cli data-section-id=\"f7dq12\" data-start=\"1839\" data-end=\"1882\"\u003eFrom Bell Farms Naked Chicken program\u003c\/li\u003e\n\u003cli data-section-id=\"ticlbd\" data-start=\"1883\" data-end=\"1937\"\u003eSourced from carefully raised domestic-breed birds\u003c\/li\u003e\n\u003cli data-section-id=\"xp1qai\" data-start=\"1938\" data-end=\"1981\"\u003eRaised on small family farms in the USA\u003c\/li\u003e\n\u003cli data-section-id=\"1hqhjmg\" data-start=\"1982\" data-end=\"2028\"\u003eFed a clean, all-natural corn-and-soy diet\u003c\/li\u003e\n\u003cli data-section-id=\"bln5d5\" data-start=\"2029\" data-end=\"2080\"\u003eRaised without antibiotics or growth stimulants\u003c\/li\u003e\n\u003cli data-section-id=\"1u89jbf\" data-start=\"2081\" data-end=\"2153\"\u003eNothing Added Ever — no artificial colors, flavors, or preservatives\u003c\/li\u003e\n\u003cli data-section-id=\"1i2i2lr\" data-start=\"2154\" data-end=\"2212\"\u003eHand-trimmed for a cleaner cut and better presentation\u003c\/li\u003e\n\u003cli data-section-id=\"1lw4l93\" data-start=\"2213\" data-end=\"2272\"\u003eTender texture, clean flavor, and excellent versatility\u003c\/li\u003e\n\u003cli data-section-id=\"usmc47\" data-start=\"2273\" data-end=\"2341\"\u003eDesigned for everyday cooking, but elevated enough for any plate\u003c\/li\u003e\n\u003cli data-section-id=\"1uud0kk\" data-start=\"2342\" data-end=\"2419\"\u003ePerfect for grilling, sautéing, roasting, or slicing for salads and bowls\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePS: We have carried boutique chicken programs before, but our commitment is to quality first , and this chicken is hands down better.\u003c\/em\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12480607027299,"sku":"MNB-0137-S","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/WhatsApp_Image_2026-04-06_at_15.59.40.jpg?v=1775506041"},{"product_id":"chicken-thighs-boneless-skinless-all-natural","title":"Chicken Thighs (Boneless, Skinless) | Joyce Farms Naked Chicken","description":"\u003cp\u003eOur Boneless Skinless Chicken Thighs from Joyce Farms come from their Naked Chicken line an all-natural program built around clean ingredients, careful raising practices, and exceptional quality.\u003c\/p\u003e\n\u003cp\u003eRich in flavor and naturally tender, chicken thighs offer a more succulent, juicy bite than leaner cuts, making them a favorite for roasting, grilling, braising, or skewering. Their depth of flavor and forgiving texture make them just as suited for simple weeknight cooking as they are for more elevated preparations.\u003c\/p\u003e\n\u003cp\u003eAt Meat N’ Bone, we believe everyday staples should reflect the same standard as the rest of our case. That means thoughtful sourcing, clean products, and quality you can taste at the table. These boneless skinless chicken thighs are a perfect example  versatile, flavorful, and selected with the level of care our customers expect from us.\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12480614072419,"sku":"MNB-0138-S","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chicken-thighs-boneless-skinless-amish-pasture-raised-air-chilled-4302468.jpg?v=1769468114"},{"product_id":"chicken-drumsticks-6-pieces","title":"Chicken Drumsticks | Joyce Farms Naked Chicken","description":"\u003cp data-start=\"145\" data-end=\"355\"\u003eOur \u003cstrong data-start=\"168\" data-end=\"207\"\u003eChicken Drumsticks from Joyce Farms\u003c\/strong\u003e come from their \u003cstrong data-start=\"224\" data-end=\"241\"\u003eNaked Chicken\u003c\/strong\u003e line  an all-natural program built around clean ingredients, careful raising practices, and exceptional quality.\u003c\/p\u003e\n\u003cp data-start=\"357\" data-end=\"655\"\u003eFlavorful, juicy, and deeply satisfying, drumsticks are a classic cut that delivers rich chicken flavor and a tender bite. They’re ideal for roasting, grilling, smoking, or frying, and their versatility makes them just as welcome at a casual cookout as they are in a more thoughtful, elevated meal.\u003c\/p\u003e\n\u003cp data-start=\"657\" data-end=\"983\"\u003eAt \u003cstrong data-start=\"660\" data-end=\"676\"\u003eMeat N’ Bone\u003c\/strong\u003e, we believe even the most familiar cuts should meet a higher standard. That means sourcing products with integrity, selecting for quality and flavor, and offering everyday essentials that feel worthy of a premium butcher shop. These drumsticks are a perfect example  simple, honest, and full of character.\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12480615874659,"sku":"MNB-0139-S","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chicken-drumsticks-amish-pasture-raised-air-chilled-4597196.jpg?v=1769468116"},{"product_id":"outside-skirt-steak-large-wagyu-angus-cross","title":"Outside Skirt Steak | Wagyu BMS+6","description":"\u003cp\u003eKnown in the southern hemisphere as \u003cem\u003eEntraña\u003c\/em\u003e, the Outside Skirt Steak is widely considered the most flavorful cut of beef in a steer. While traditional skirt steak is often dismissed for its toughness, our Wagyu-Angus cross transforms this cut into a tender, buttery experience without sacrificing its signature bold, beefy depth.\u003c\/p\u003e\n\u003cp\u003eSourced from award-winning Australian ranches, this Wagyu BMS+6 skirt steak presents significantly more marbling (intramuscular fat) than standard USDA Prime options. This intense marbling renders during cooking, creating a crisp, crunchy sear on the outside while keeping the interior incredibly juicy and rare-to-medium. It is the perfect choice for high-heat grilling, delivering a melt-in-your-mouth texture that elevates everything from weekend carne asada to elegant dinner parties.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0009_Objeto_inteligente_vectorial_3be22ccb-7d7b-4312-8e57-2155a07a6d14_large.jpg?v=1520305447\" alt=\"Wagyu Outside Skirt Steak texture\" width=\"368\" height=\"310\"\u003e\u003c\/p\u003e\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus cross is carefully selected from trusted partners in Australia. The Wagyu breed contributes a distinct, rich flavor profile and exceptional tenderness, while the Angus genetics provide the robust beefiness skirt steak is famous for. Each steak is hand-trimmed to ensure you receive a premium cut ready for the grill.\u003c\/p\u003e\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Grilling, high-heat searing, and carne asada.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium-Rare to Medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTechnique:\u003c\/strong\u003e Cook in extremely hot heat to achieve a crisp, \"crunchy\" exterior while maintaining a rare-to-medium interior. We recommend 3 minutes per side maximum for optimal tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/NZoyDF3MEIw\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Weight Ranges?\u003c\/h2\u003e\n\u003cp\u003eOutside Skirt is a premium cut that requires careful handling. To keep prices accessible, we sell these steaks in weight ranges (e.g., 1–1.4 lbs) and charge you for the lower end of the range. This means if you order a 1–1.4 lb skirt, you are only charged for 1 lb, even if your steak weighs up to 1.4 lbs. This approach allows us to pass the savings on to you while maintaining the highest quality standards.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Wagyu BMS+6 different from USDA Prime skirt steak?\u003c\/summary\u003e\n\u003cp\u003eWagyu BMS+6 features a higher Beef Marbling Score than USDA Prime, resulting in more intramuscular fat. This creates a buttery, melt-in-your-mouth texture and richer flavor that standard skirt steak cannot match.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store this steak upon arrival?\u003c\/summary\u003e\n\u003cp\u003eIf you plan to cook it within 1–2 days, keep it refrigerated in its vacuum-sealed packaging. For longer storage, freeze it immediately. Thaw in the refrigerator for 24–48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak suitable for carne asada?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. The intense marbling and bold flavor make it an exceptional choice for carne asada tacos. Many customers report it is the best carne asada they have ever had.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n\u003cp\u003eThis Wagyu-Angus cross is sourced from trusted, award-winning ranches in Australia, known for their high-quality beef programs and responsible farming practices.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhy does the steak look dark when I open the package?\u003c\/summary\u003e\n\u003cp\u003eVacuum-sealed beef often appears darker due to the lack of oxygen. This is normal. Once exposed to air, the meat will \"bloom\" back to its natural bright red color within 15–30 minutes.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to season this cut?\u003c\/summary\u003e\n\u003cp\u003eBecause of its rich flavor, simple seasoning works best. We recommend coarse sea salt and freshly cracked black pepper. A chimichurri or citrus-based marinade also pairs beautifully with the beefy notes.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does the weight-based pricing work?\u003c\/summary\u003e\n\u003cp\u003eWe charge you for the minimum weight in the range. For example, in a 1–1.4 lb range, you pay for 1 lb. If your steak weighs 1.3 lbs, you still only pay for 1 lb, giving you extra value.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I cook this steak in a pan?\u003c\/summary\u003e\n\u003cp\u003eYes, but a cast-iron skillet is recommended to achieve the high heat necessary for a proper sear. Ensure your pan is smoking hot before adding the steak to get that signature crisp exterior.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39309987217507,"sku":"MNB-0431-S-1","price":62.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/outside-skirt-steak-wagyu-bms6-1855238.jpg?v=1769468114"},{"product_id":"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\u003eThe Veal Loin Medallion is one of the most refined cuts in the butcher's case — tender, delicate, and exceptionally clean in flavor. Cut from the loin of young calves raised on a milk-and-grain diet, veal delivers a texture and subtlety that mature beef simply cannot replicate.\u003c\/p\u003e\n\n\u003cp\u003eVeal is naturally and legally hormone-free, and a natural by-product of the dairy industry. Calves are raised with care and processed young — typically between 10 and 12 months — before the muscle fibers develop the density and stronger flavor of adult beef. The result is a cut with a pale, fine-grained texture, a mild and clean taste, and a tenderness that responds beautifully to precise, attentive cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy the loin medallion:\u003c\/strong\u003e Portioned from the loin — one of the least-worked muscles on the animal — these medallions are exceptionally tender with virtually no connective tissue. They cook quickly and evenly, making them ideal for pan-searing, sautéing, or finishing in a light pan sauce. This is the cut that anchors classic veal dishes in French and Italian fine dining for a reason.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e Season simply with salt and white pepper. Sear in a hot pan with butter and a touch of olive oil for 2–3 minutes per side until golden. Finish with a classic pan sauce — lemon and capers, a light cream reduction, or a simple herb butter. Veal rewards restraint and technique over heavy seasoning. Let the cut do the work.\u003c\/p\u003e\n\n\u003cp\u003eNaturally hormone-free. Fine-grained. Exceptionally tender. A cut worth knowing.\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":"chicken-thighs-boneless-skin-on-4-pieces","title":"Chicken Thighs (Bone-In \/ Skin-On) | Joyce Farms Naked Chicken","description":"\u003ch2\u003eJoyce Farms Naked Chicken Thighs: The Chef's Choice for Home Cooking\u003c\/h2\u003e\n\u003cp\u003eOur \u003cstrong\u003eBone-In Skin-On Chicken Thighs from Joyce Farms\u003c\/strong\u003e come from their \u003cstrong\u003eNaked Chicken\u003c\/strong\u003e line, an all-natural program built around clean ingredients, careful raising practices, and exceptional quality. Sourced from a family-owned North Carolina producer trusted by top chefs, these thighs are selected for their superior flavor and artisanal hand-butchered consistency.\u003c\/p\u003e\n\u003cp\u003eBone-in and skin-on, this cut is prized for its deeper flavor, richer texture, and beautifully juicy finish. As it cooks, the skin crisps up beautifully while the bone helps retain moisture and enhance the natural character of the meat. It’s an excellent choice for roasting, grilling, braising, or any preparation where full flavor matters.\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Bone-In, Skin-On Thighs?\u003c\/h3\u003e\n\u003cp\u003eWhile boneless, skinless thighs offer convenience, bone-in, skin-on thighs provide a superior culinary experience:\u003c\/p\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eDeeper Flavor:\u003c\/strong\u003e The bone acts as a heat conductor, cooking the meat more evenly and infusing it with a richer, more complex taste.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eJuicier Texture:\u003c\/strong\u003e The bone helps retain moisture, preventing the meat from drying out during high-heat cooking methods like grilling or roasting.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eCrispy Skin:\u003c\/strong\u003e Leaving the skin on allows it to render and crisp up, adding a delicious textural contrast and a layer of savory fat that bastes the meat as it cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Joyce Farms Difference\u003c\/h3\u003e\n\u003cp\u003eAt \u003cstrong\u003eMeat N’ Bone\u003c\/strong\u003e, we believe everyday staples should be sourced with the same care as the rest of our selection. That means choosing products with integrity, quality, and real flavor — the kind of difference you notice on the plate. Joyce Farms focuses on heritage breed genetics, never uses antibiotics, hormones, or artificial additives, and hand-cuts each piece for superior consistency. These chicken thighs are a perfect example: honest, versatile, and elevated enough to earn a place in any proper kitchen.\u003c\/p\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat makes Joyce Farms Naked Chicken different?\u003c\/summary\u003e\n    \u003cp\u003eJoyce Farms is a family-owned North Carolina producer that focuses on heritage breed genetics and all-natural raising practices. They never use antibiotics, hormones, or artificial additives, and each piece is hand-cut for superior consistency and flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow should I store these chicken thighs?\u003c\/summary\u003e\n    \u003cp\u003eIf you plan to use them within 1-2 days, keep them in the coldest part of your refrigerator. For longer storage, freeze them in their original vacuum-sealed packaging for up to 6 months. Thaw in the refrigerator before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat is the best way to cook bone-in, skin-on thighs?\u003c\/summary\u003e\n    \u003cp\u003eThese thighs are incredibly versatile. For crispy skin, try roasting at a high temperature (400°F+) or grilling over direct heat. They are also excellent for braising, smoking, or pan-searing. The bone helps keep the meat juicy even during longer cooking times.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eAre these chicken thighs air-chilled?\u003c\/summary\u003e\n    \u003cp\u003eJoyce Farms uses careful processing methods to ensure quality. While specific chilling methods can vary, their focus on small-scale, artisanal processing ensures a cleaner taste and better texture compared to mass-market poultry.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow do bone-in thighs compare to boneless thighs?\u003c\/summary\u003e\n    \u003cp\u003eBone-in thighs generally have more flavor and stay juicier during cooking because the bone helps conduct heat evenly and retain moisture. Boneless thighs cook faster but can dry out more easily if not monitored closely.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat is the shelf life of this product?\u003c\/summary\u003e\n    \u003cp\u003eFor fresh product, use within 1-2 days of delivery or by the \"use-by\" date on the package. If frozen, it can be stored for up to 6 months for best quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eIs this product all-natural?\u003c\/summary\u003e\n    \u003cp\u003eYes, Joyce Farms Naked Chicken is an all-natural program. It contains no antibiotics, hormones, or artificial additives, and is raised with clean ingredients and careful practices.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhere does Joyce Farms source their chicken?\u003c\/summary\u003e\n    \u003cp\u003eJoyce Farms is a family-owned producer based in North Carolina, known for supplying some of America's top chef kitchens with high-quality, consistent poultry.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":12724730298467,"sku":"MNB-0173-S","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chicken-thighs-bone-in-skin-on-amish-pasture-raised-air-chilled-8809865.jpg?v=1769468111"},{"product_id":"duck-breast","title":"Moulard Duck Breast","description":"\u003cp\u003e\u003cimg alt=\"Moulard Duck Breast\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Duck_large.jpg?v=1561342114\" data-mce-src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Duck_large.jpg?v=1561342114\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eSteak-Like Flavor, Chef-Grade Quality\u003c\/h2\u003e\n\u003cp\u003eExperience the rich, robust flavor of Moulard Duck Breast, a cut so prized in French cuisine it’s known as \u003cem\u003emagret\u003c\/em\u003e. Raised on a 200-acre farm in Upstate New York by Fossil Farms, these ducks are a unique cross between a Muscovy male and a Pekin female. Fed an all-vegetarian diet and raised under the strict \"Never Ever Program\" (no antibiotics, steroids, or hormones), this duck offers a deep red color and a meaty, steak-like texture that melts in your mouth.\u003c\/p\u003e\n\u003cp\u003ePre-trimmed for convenience, these breasts are perfect for home cooks looking to create a restaurant-quality meal. With a 4.9\/5 star rating from over 60 verified reviews, customers consistently praise the tenderness and ease of preparation.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality Standards\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Raised on a 200-acre farm in Upstate New York.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Fossil Farms, a trusted partner in premium poultry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiet:\u003c\/strong\u003e All-vegetarian feed made right on the farm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStandards:\u003c\/strong\u003e 100% part of the \"Never Ever Program\" — no antibiotics, steroids, or hormones ever used.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e Moulard (Muscovy male x Pekin female), known for superior yield and flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCooking Tips for Perfect Duck Breast\u003c\/h2\u003e\n\u003cp\u003eAchieving crispy skin and juicy, medium-rare meat is simple with these chef-approved steps:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the Skin:\u003c\/strong\u003e Cut a criss-cross pattern into the skin to help render the fat and ensure crispiness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStart Cold:\u003c\/strong\u003e Place the breast skin-side down in a cold pan, then turn on the heat. This slowly renders the fat without burning the skin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow \u0026amp; Slow:\u003c\/strong\u003e Cook on medium-low heat until the skin is golden and crisp. Flip to sear the other side briefly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDon't Overcook:\u003c\/strong\u003e Aim for medium-rare to medium (135–140°F internal) for the most tender, juicy results.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Slice:\u003c\/strong\u003e Let the meat rest for 5–10 minutes before slicing against the grain. Save the rendered fat for roasting potatoes or vegetables!\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Moulard Duck different from regular duck?\u003c\/summary\u003e\n\u003cp\u003eMoulard duck is a hybrid of Muscovy and Pekin ducks, resulting in a larger breast with a deeper red color and a richer, steak-like flavor. It has less gamey taste and more marbling than standard Pekin duck.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the \"Never Ever Program\"?\u003c\/summary\u003e\n\u003cp\u003eThe \"Never Ever Program\" guarantees that the ducks are raised without the use of antibiotics, steroids, or hormones at any point in their lives, ensuring a clean, natural, and high-quality protein.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store Moulard Duck Breast?\u003c\/summary\u003e\n\u003cp\u003eKeep the duck breast refrigerated at 32–40°F and use within 1–2 days of delivery for optimal freshness. It can also be frozen for up to 6 months if vacuum-sealed.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this duck breast pre-trimmed?\u003c\/summary\u003e\n\u003cp\u003eYes, our Moulard Duck Breasts arrive pre-trimmed and ready to cook, saving you prep time and ensuring a consistent cooking experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook duck breast?\u003c\/summary\u003e\n\u003cp\u003eFor the best results, score the skin, start in a cold pan skin-side down to render the fat, and cook to medium-rare. This method ensures crispy skin and tender, juicy meat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this duck sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Moulard Ducks are raised by Fossil Farms on a 200-acre farm in Upstate New York, where they are fed an all-vegetarian diet.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I use the rendered fat for cooking?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely! Duck fat is a culinary treasure. Use it to roast potatoes, sauté vegetables, or sear other meats for an incredibly rich and savory flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat do customers say about this product?\u003c\/summary\u003e\n\u003cp\u003eCustomers rate it 4.9\/5 stars, often calling it \"restaurant quality,\" \"tender and juicy,\" and \"the best duck they've ever had.\"\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":12786473926755,"sku":"MNB-1189-S","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/moulard-duck-breast-3737352.jpg?v=1769468061"},{"product_id":"ribeye-steak-miyazaki-wagyu-a5-bms-10-12","title":"Ribeye Steak | A5 Miyazakigyu Japanese Wagyu | BMS 10-12","description":"\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\"\u003e\u003c\/iframe\u003e\n\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\n\u003cp\u003eExperience the pinnacle of beef craftsmanship with our \u003cstrong\u003eMiyazaki-Gyu A5 Boneless Ribeye\u003c\/strong\u003e—the crown jewel of Japanese Wagyu and the most awarded beef program in the world. Sourced exclusively from the Miyazaki Prefecture in southern Japan, this ribeye is the product of meticulous cattle raising, strict genetic selection, and a feeding program designed to achieve extraordinary marbling and depth of flavor.\u003c\/p\u003e\n\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg alt=\"Miyazaki-Gyu Wagyu Olympics Winner\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\"\u003e\u003c\/div\u003e\n\n\u003cp\u003eEvery five years, Japan holds the \"Wagyu Olympics\"—a national competition to determine the finest Wagyu in the world. \u003cstrong\u003eMiyazaki-Gyu is the only Wagyu program to win this award twice consecutively (2007 and 2012)\u003c\/strong\u003e, and placed as runner-up in 2017. This is not simply premium Wagyu—it is the benchmark against which all other Wagyu is measured.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu, but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Only cattle meeting the strictest criteria—lineage, marbling score, color, texture, and fat quality—earn the Miyazakigyu designation. Cattle that fall short are sold as \"Miyazaki Kensan Gyu\" (Beef from Miyazaki Prefecture). We made the conscious decision to offer only certified Miyazakigyu because it is verifiably the best beef in the world.\u003c\/p\u003e\n\n\u003ch2\u003eSOURCING \u0026amp; TRACEABILITY\u003c\/h2\u003e\n\u003cp\u003eOur Miyazaki-Gyu A5 ribeye is sourced directly from small, award-winning family farms in Miyazaki Prefecture. Every steak is \u003cstrong\u003e100% traceable\u003c\/strong\u003e—each cut can be traced back to the individual cow, farm, and feeding program that produced it. All cattle are raised \u003cstrong\u003ehormone-free and antibiotic-free\u003c\/strong\u003e, in accordance with Japan's rigorous animal welfare and quality standards.\u003c\/p\u003e\n\n\u003cp\u003eAfter harvest, each ribeye is \u003cstrong\u003ehand-selected by expert butchers\u003c\/strong\u003e and \u003cstrong\u003ewet-aged for a minimum of 30 days\u003c\/strong\u003e to enhance tenderness and develop a richer, more nuanced flavor. Within 24 hours of butchering, every steak is vacuum-sealed to lock in freshness and shipped via cold-chain logistics with gel packs and insulated packaging, ensuring it arrives to you in peak condition.\u003c\/p\u003e\n\n\u003ch2\u003eMARBLING, TEXTURE \u0026amp; FLAVOR\u003c\/h2\u003e\n\u003cp\u003eWith a \u003cstrong\u003eBeef Marbling Score (BMS) of 10–12\u003c\/strong\u003e, this ribeye represents the highest tier of Japanese A5 grading. The intricate webbing of intramuscular fat—comprising up to 60% of the steak—melts as the steak cooks, creating an incomparably buttery texture and deep umami-rich flavor. Every bite is tender, creamy, and indulgent, with a delicate sweetness from the marbling that distinguishes true A5 Wagyu from any other beef.\u003c\/p\u003e\n\n\u003cp\u003eThe texture is cloud-like yet satisfying, with enough structure to feel like a steak while melting effortlessly on the palate. The flavor is complex: rich beef savoriness balanced by the sweetness of rendered fat, with subtle notes that develop from the 30-day aging process.\u003c\/p\u003e\n\n\u003ch2\u003eHOW A5 WAGYU IS GRADED\u003c\/h2\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\n\u003cp\u003eJapanese A5 beef is evaluated on five factors:\u003c\/p\u003e\n\u003col\u003e\n  \u003cli\u003eMarbling (BMS score)\u003c\/li\u003e\n  \u003cli\u003eMeat color and brightness\u003c\/li\u003e\n  \u003cli\u003eFirmness and texture\u003c\/li\u003e\n  \u003cli\u003eFat color, luster, and quality\u003c\/li\u003e\n  \u003cli\u003eOverall yield grade\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eIn Japanese grading, \u003cstrong\u003ethe lowest score among these factors determines the final grade\u003c\/strong\u003e. Even if a steak scores a 5 in marbling, color, and texture, a 4 in fat quality will result in an overall grade of 4. This strict, unforgiving system ensures that \u003cstrong\u003eA5 beef excels in every single category\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eHOW MIYAZAKIGYU COMPARES\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 20px 0;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"background-color: #f4f4f4;\"\u003e\n      \u003cth style=\"border: 1px solid #ddd; padding: 10px; text-align: left;\"\u003eAttribute\u003c\/th\u003e\n      \u003cth style=\"border: 1px solid #ddd; padding: 10px; text-align: left;\"\u003eMiyazakigyu A5\u003c\/th\u003e\n      \u003cth style=\"border: 1px solid #ddd; padding: 10px; text-align: left;\"\u003eKobe Beef A5\u003c\/th\u003e\n      \u003cth style=\"border: 1px solid #ddd; padding: 10px; text-align: left;\"\u003eAmerican Wagyu\u003c\/th\u003e\n      \u003cth style=\"border: 1px solid #ddd; padding: 10px; text-align: left;\"\u003eUSDA Prime\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eMiyazaki Prefecture, Japan\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eHyōgo Prefecture, Japan\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eUSA (Crossbred)\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eUSA\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"background-color: #fafafa;\"\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e\u003cstrong\u003eBMS Range\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e10–12\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e6–12\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e6–9\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e4–5\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e\u003cstrong\u003eMarbling %\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e50–60%\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e40–60%\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e30–45%\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e8–13%\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"background-color: #fafafa;\"\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e\u003cstrong\u003eFeed Program\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eExtended grain finishing (20+ months)\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eExtended grain finishing\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eGrain finishing (12–18 months)\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eGrain finishing (varies)\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eButtery, rich umami, sweet marbling\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eRich, delicate, slightly sweet\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eBeefy with moderate marbling richness\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eRobust beef flavor, leaner\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"background-color: #fafafa;\"\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003e2× Wagyu Olympics Champion (2007, 2012)\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eGlobally recognized, protected designation\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eVaries by producer\u003c\/td\u003e\n      \u003ctd style=\"border: 1px solid #ddd; padding: 10px;\"\u003eUSDA graded\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\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=\"Miyazaki Wagyu Olympics Champion\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\n\u003ch2\u003eCOOKING \u0026amp; SERVING\u003c\/h2\u003e\n\u003cp\u003eA5 Wagyu cooks faster than conventional steaks due to its high fat content and lower melting point. \u003cstrong\u003eBest cooked: medium-rare, medium, or medium-well\u003c\/strong\u003e. The marbling renders beautifully with minimal cooking time—typically just 90 seconds to 2 minutes per side on high heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCooking methods:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCast Iron or Stainless Steel Pan:\u003c\/strong\u003e Sear on high heat with no added oil (the marbling provides its own fat). Season with salt only.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrill:\u003c\/strong\u003e High heat, quick sear. Watch closely to avoid overcooking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShabu-Shabu:\u003c\/strong\u003e Slice thinly and swish briefly in hot broth for a delicate, interactive dining experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003ePortion guidance:\u003c\/strong\u003e Due to the richness of A5 Wagyu, a 10oz ribeye can easily serve 2–3 people as a centerpiece or tasting course. Many customers slice larger steaks into smaller portions to share and savor the experience without overwhelming richness.\u003c\/p\u003e\n\n\u003ch2\u003eFRESHNESS GUARANTEE\u003c\/h2\u003e\n\u003cp\u003eEvery Miyazaki-Gyu A5 ribeye is \u003cstrong\u003evacuum-sealed within 24 hours of butchering\u003c\/strong\u003e to preserve peak freshness. We ship all orders via \u003cstrong\u003ecold-chain logistics\u003c\/strong\u003e with gel packs and insulated packaging to ensure your steak arrives frozen or chilled, ready to store or cook. Steaks can be safely stored in the freezer for up to 12 months, or in the refrigerator for 5–7 days after thawing.\u003c\/p\u003e\n\n\u003ch2\u003eKEY DETAILS\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e A5 (Highest possible Japanese beef grade)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBMS:\u003c\/strong\u003e 10–12 (Exceptional marbling)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Boneless Ribeye, hand-cut by expert butchers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet-aged 30+ days for enhanced flavor and tenderness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Individually vacuum-sealed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHormone \u0026amp; Antibiotic Free:\u003c\/strong\u003e Yes, 100% traceable from farm to table\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eServing Size:\u003c\/strong\u003e Approx. 10oz per steak\u003c\/li\u003e\n\u003c\/ul\u003e\n\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\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Miyazaki, Japan\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eLearn more about how we grade and label beef: \u003ca title=\"grading wagyu\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003eWagyu Grading System Differences\u003c\/a\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan, and stateside supply is extremely limited. These steaks are typically sold for $35–$50 per ounce at top steakhouses.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFREQUENTLY ASKED QUESTIONS\u003c\/h2\u003e\n\n\u003cdetails style=\"margin-bottom: 15px; border: 1px solid #ddd; padding: 15px; border-radius: 5px;\"\u003e\n  \u003csummary style=\"font-weight: bold; cursor: pointer; font-size: 16px;\"\u003eWhat is BMS 10-12, and why does it matter?\u003c\/summary\u003e\n  \u003cp style=\"margin-top: 10px;\"\u003eBMS (Beef Marbling Score) measures the amount and distribution of intramuscular fat in the steak. A score of 10–12 represents the highest tier of Japanese A5 grading, with 50–60% marbling. This extraordinary fat content creates a buttery, melt-in-your-mouth texture and rich umami flavor that is unmatched by lower BMS scores or other beef grades.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom: 15px; border: 1px solid #ddd; padding: 15px; border-radius: 5px;\"\u003e\n  \u003csummary style=\"font-weight: bold; cursor: pointer; font-size: 16px;\"\u003eHow does Miyazakigyu differ from other Wagyu, including Kobe?\u003c\/summary\u003e\n  \u003cp style=\"margin-top: 10px;\"\u003eMiyazakigyu is the most awarded Wagyu program in Japan, having won the Wagyu Olympics twice consecutively (2007, 2012). Unlike generic \"Miyazaki Wagyu,\" only cattle meeting the strictest criteria—lineage, marbling, color, texture, and fat quality—earn the Miyazakigyu certification. Kobe beef is also exceptional, but Miyazakigyu consistently achieves higher BMS scores (10–12 vs. Kobe's 6–12 range) and has a proven track record of excellence in national competition.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom: 15px; border: 1px solid #ddd; padding: 15px; border-radius: 5px;\"\u003e\n  \u003csummary style=\"font-weight: bold; cursor: pointer; font-size: 16px;\"\u003eHow should I cook A5 Miyazakigyu ribeye for the best results?\u003c\/summary\u003e\n  \u003cp style=\"margin-top: 10px;\"\u003eDue to its high fat content, A5 Wagyu cooks faster than conventional steaks. Best results: Pat the steak dry, season with salt only, and sear on high heat in a cast iron or stainless steel pan (no added oil needed) for 90 seconds to 2 minutes per side. Let rest for 1–2 minutes before slicing. Aim for medium-rare to medium-well. Watch closely—overcooking will cause the marbling to render out completely and diminish the texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom: 15px; border: 1px solid #ddd; padding: 15px; border-radius: 5px;\"\u003e\n  \u003csummary style=\"font-weight: bold; cursor: pointer; font-size: 16px;\"\u003eHow should I store and thaw my ribeye?\u003c\/summary\u003e\n  \u003cp style=\"margin-top: 10px;\"\u003eYour steak will arrive vacuum-sealed and frozen or chilled. Store in the freezer for up to 12 months, or in the refrigerator for 5–7 days after thawing. To thaw: Place the vacuum-sealed steak in the refrigerator for 24–48 hours before cooking. For faster thawing, submerge the sealed steak in cold water for 1–2 hours. Never thaw at room temperature or in the microwave, as this can compromise texture and food safety.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom: 15px; border: 1px solid #ddd; padding: 15px; border-radius: 5px;\"\u003e\n  \u003csummary style=\"font-weight: bold; cursor: pointer; font-size: 16px;\"\u003eWhy does Miyazakigyu cost more than Kobe or American Wagyu?\u003c\/summary\u003e\n  \u003cp style=\"margin-top: 10px;\"\u003eMiyazakigyu represents the absolute pinnacle of Wagyu breeding, feeding, and quality standards. The program's strict certification criteria, extended grain-finishing period (20+ months), and two-time Wagyu Olympics championship status result in consistently higher BMS scores and superior flavor. Stateside supply is extremely limited, and these steaks are typically sold for $35–$50 per ounce at top steakhouses. We offer the best beef in the world at the most accessible price we can.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom: 15px; border: 1px solid #ddd; padding: 15px; border-radius: 5px;\"\u003e\n  \u003csummary style=\"font-weight: bold; cursor: pointer; font-size: 16px;\"\u003eHow much should I serve per person?\u003c\/summary\u003e\n  \u003cp style=\"margin-top: 10px;\"\u003eA5 Wagyu is extremely rich due to its high marbling content. A 10oz ribeye can comfortably serve 2–3 people as a centerpiece or tasting course. Many customers slice the steak into smaller portions to share and savor the experience without overwhelming richness. If serving as a solo entrée, 4–6oz per person is often sufficient.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom: 15px; border: 1px solid #ddd; padding: 15px; border-radius: 5px;\"\u003e\n  \u003csummary style=\"font-weight: bold; cursor: pointer; font-size: 16px;\"\u003eIs this steak hormone- and antibiotic-free?\u003c\/summary\u003e\n  \u003cp style=\"margin-top: 10px;\"\u003eYes. All Miyazakigyu A5 ribeye from Meat N' Bone is 100% hormone-free and antibiotic-free, raised in accordance with Japan's rigorous animal welfare and quality standards. Every steak is fully traceable back to the individual cow, farm, and feeding program.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom: 15px; border: 1px solid #ddd; padding: 15px; border-radius: 5px;\"\u003e\n  \u003csummary style=\"font-weight: bold; cursor: pointer; font-size: 16px;\"\u003eWhat should I pair with this ribeye?\u003c\/summary\u003e\n  \u003cp style=\"margin-top: 10px;\"\u003eBecause of the richness and intensity of A5 Wagyu, simple accompaniments work best. Recommended pairings: lightly dressed arugula or watercress salad, steamed or grilled vegetables (asparagus, broccolini), roasted potatoes, or a light ponzu dipping sauce. Avoid heavy sauces or overly rich sides that compete with the steak's natural flavor. For wine, consider a bold red like Cabernet Sauvignon or a Japanese sake to complement the umami.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp\u003eLike all of our steaks, each ribeye is vacuum-sealed and hand-cut by our expert butchers.\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":"chicken-wings-14-pieces","title":"Chicken Wings | Joyce Farms Naked Chicken","description":"\u003ch2\u003eChef-Grade Wings, Clean Flavor\u003c\/h2\u003e\n\u003cp\u003eOur \u003cstrong\u003eJoyce Farms Naked Chicken Wings\u003c\/strong\u003e deliver the rich, authentic chicken flavor that has made this brand a staple in America’s top professional kitchens. Sourced from the renowned Naked Chicken program, these wings are raised with a commitment to clean ingredients, careful handling, and exceptional quality. Unlike commodity poultry, Joyce Farms focuses on heritage breed genetics and small-scale processing to ensure every cut offers superior texture and consistency.\u003c\/p\u003e\n\u003cp\u003eWith their juicy meat and deeper flavor profile, these wings are incredibly versatile. They shine whether roasted, grilled, smoked, or fried, making them perfect for everything from game-day spreads to elevated dinners with your favorite glaze or rub. At Meat N’ Bone, we believe even the most familiar cuts should be sourced with care and held to a higher standard.\u003c\/p\u003e\n\n\u003ch2\u003eThe Joyce Farms Difference\u003c\/h2\u003e\n\u003cp\u003eJoyce Farms is a family-owned producer in North Carolina, selected by our team after rigorous side-by-side taste testing led by Executive Chef Chucho Rojas. We chose them for their artisanal, hand-butchered cuts and strict all-natural standards. \u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAll-Natural Program:\u003c\/strong\u003e No antibiotics, hormones, or artificial additives are ever used.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHeritage Genetics:\u003c\/strong\u003e Raised using heritage breed genetics for a more robust, traditional chicken flavor.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSmall-Scale Consistency:\u003c\/strong\u003e Processed on a truly small scale to ensure unmatched quality and texture in every pack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy Choose Naked Chicken Wings?\u003c\/h2\u003e\n\u003cp\u003eMost grocery store wings are \"liquid chilled,\" a process that can add excess water weight and dilute the natural flavor of the meat. Joyce Farms Naked Chicken is processed to maintain its integrity, resulting in wings that brown better, crisp up beautifully, and taste like real chicken. As one of our customers noted, \"You will know right off the bat that these wings are fresh and natural... you don't have all that extra moisture from being liquid chilled.\"\u003c\/p\u003e\n\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Joyce Farms Naked Chicken\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Chicken Wings (14 pieces)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 2 lbs\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSourcing:\u003c\/strong\u003e North Carolina, USA\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Grilling, roasting, smoking, frying, and air frying\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat makes Joyce Farms Naked Chicken different from regular chicken?\u003c\/summary\u003e\n  \u003cp\u003eJoyce Farms uses heritage breed genetics, avoids all antibiotics and artificial additives, and processes their chicken on a small scale. This results in a cleaner taste, better texture, and a more consistent product than mass-market poultry.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eAre these wings air-chilled?\u003c\/summary\u003e\n  \u003cp\u003eJoyce Farms Naked Chicken is known for its clean processing methods that avoid the excess moisture of liquid chilling. While specific air-chilling certifications can vary by cut, the Naked Chicken program is designed to deliver the superior texture and flavor benefits associated with high-end, non-water-added poultry.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow many wings are in a pack?\u003c\/summary\u003e\n  \u003cp\u003eEach pack contains 14 pieces of chicken wings, weighing approximately 2 lbs.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat is the best way to cook these wings?\u003c\/summary\u003e\n  \u003cp\u003eThese wings are incredibly versatile. They are perfect for roasting in the oven, grilling over high heat, smoking for a deep flavor, or frying for a classic crispy texture. They also perform exceptionally well in an air fryer.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eDo these wings contain any additives or preservatives?\u003c\/summary\u003e\n  \u003cp\u003eNo. Joyce Farms Naked Chicken is an all-natural program. There are no antibiotics, hormones, or artificial additives used in the raising or processing of these birds.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I store these wings?\u003c\/summary\u003e\n  \u003cp\u003eIf you plan to use them within a day or two, keep them refrigerated. For longer storage, keep them frozen until you are ready to thaw and cook. Always follow safe food handling practices.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhere does Joyce Farms source their chicken?\u003c\/summary\u003e\n  \u003cp\u003eJoyce Farms is a family-owned producer based in North Carolina, known for supplying some of the best chef kitchens in the country.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhy do these wings taste better than grocery store wings?\u003c\/summary\u003e\n  \u003cp\u003eBecause they are not liquid chilled, these wings retain their natural flavor and don't release excess water when cooking. This allows for better browning, crisping, and a more concentrated chicken taste.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Sunshine Provisions","offers":[{"title":"Default Title","offer_id":12815370092643,"sku":"MNB-0236-S","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chicken-wings-amish-pasture-raised-air-chilled-7226517.jpg?v=1769468058"},{"product_id":"ribeye-steak-bms-7-wagyu","title":"Ribeye Steak | Wagyu BMS 6-7","description":"\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eThis is one amazing Ribeye, its Marble Score of 6-8 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. 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\u003cp\u003e*This is one steak\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"ribeye on a cow\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/div\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 Ribeye:\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\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\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\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32877316767843,"sku":"MNB-0732-S","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-wagyu-bms-6-7-5089668.jpg?v=1769468060"},{"product_id":"venison-filet-mignon","title":"Venison Filet Mignon | 3-Pack","description":"\u003cp\u003e\u003cb\u003eNeed some help getting started with Venison Filets? Checkout this step by step recipe!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/FVBnjYizX9A\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eButtery Tender \u0026amp; Mild: The Cervena Difference\u003c\/h2\u003e\n\u003cp\u003eDiscover the finest venison available with our Cervena-certified Filet Mignon 3-Pack. Sourced from family-run farms where deer are raised humanely on open, free-range ranches, this venison is celebrated for its buttery tenderness and rich, mild flavor that is never gamey.\u003c\/p\u003e\n\u003cp\u003eUnlike commodity game meat, Cervena venison is always under three years old and grass-fed, ensuring a consistently tender and clean eating experience. To guarantee exceptional juiciness, these filets are lightly marinated in a minimal solution of water and sea salt—a subtle step that lets the natural, delicate flavor of the meat shine.\u003c\/p\u003e\n\u003ch2\u003eSourcing Story: Family-Farmed \u0026amp; Grass-Fed\u003c\/h2\u003e\n\u003cp\u003eOur venison comes from a network of family farmers who take immense pride in their craft. These animals are never confined to feedlots; instead, they roam freely on clean, open pastures. This grass-fed, all-natural approach results in meat that is not only ethically raised but also minimally processed with no artificial ingredients, added hormones, or antibiotics.\u003c\/p\u003e\n\u003cp\u003eBy choosing Cervena, you are supporting a standard of quality that prioritizes animal welfare and environmental stewardship while delivering a protein that is high in iron, riboflavin, niacin, and essential amino acids.\u003c\/p\u003e\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack Size:\u003c\/strong\u003e 3 filets (4oz each, 12oz total)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e Cervena-certified, free-range, grass-fed, family-farmed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAttributes:\u003c\/strong\u003e No hormones, no antibiotics, minimally processed, lightly marinated\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Methods:\u003c\/strong\u003e Grilling, pan-searing, or sous vide\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutrition:\u003c\/strong\u003e High in protein, riboflavin, niacin, and iron\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Cervena venison different from regular venison?\u003c\/summary\u003e\n\u003cp\u003eCervena is a certification for premium venison that is always under three years old, grass-fed, and raised in free-range environments. This results in a much milder, non-gamey flavor and a buttery tenderness that is rare in other game meats.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this venison gamey?\u003c\/summary\u003e\n\u003cp\u003eNo. One of the defining characteristics of Cervena venison is its mild, clean flavor. It is often described as having a rich beef-like taste without the strong \"gamey\" aftertaste associated with older or grain-fed deer.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow are these filets prepared?\u003c\/summary\u003e\n\u003cp\u003eThe filets are lightly marinated in a simple solution of water and sea salt. This helps the lean meat stay moist and tender during cooking while preserving its natural flavor profile.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook venison filet mignon?\u003c\/summary\u003e\n\u003cp\u003eBecause these are premium filets, they cook quickly. We recommend grilling, pan-searing, or using a sous vide method. Aim for medium-rare to medium to maintain maximum tenderness and juiciness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eAre there any added hormones or antibiotics?\u003c\/summary\u003e\n\u003cp\u003eNo. Our venison is all-natural and minimally processed. It contains no artificial ingredients, no added hormones, and no antibiotics.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store these filets?\u003c\/summary\u003e\n\u003cp\u003eKeep the filets frozen until you are ready to use them. When ready to cook, thaw them in the refrigerator for 24–48 hours. Once thawed, cook within 1–2 days for best quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat are the nutritional benefits of venison?\u003c\/summary\u003e\n\u003cp\u003eVenison is a lean, high-protein meat that is an excellent source of iron, riboflavin, niacin, and essential amino acids. It is naturally lower in fat and cholesterol compared to many other red meats.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow is this product shipped?\u003c\/summary\u003e\n\u003cp\u003eYour order is shipped frozen with professional packaging to ensure it arrives in perfect condition, even in warm weather. Learn more about our shipping standards on our delivery page.\u003c\/p\u003e\n\u003c\/details\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":"Fossil Farms","offers":[{"title":"Default Title","offer_id":39639092232291,"sku":"MNB-0247-S-1","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/venison-filet-mignon-3-pack-9964286.jpg?v=1769468056"},{"product_id":"ground-beef-90-10-usda-prime","title":"90\/10 Ground Beef | USDA Prime\/Choice","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/2-all_c9f66594-8f85-4374-b5b7-7abdd0b6cb51_large.jpg?v=1520691278\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0000_Objeto_inteligente_vectorial_large.jpg?v=1520302230\" alt=\"\" width=\"390\" height=\"302\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003e90\/10 Ground Beef - 90% Lean Protein \/ 10% Fat\u003c\/h2\u003e\n\u003cp\u003eGround beef is the most popular type of beef sold in the US.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBut not all ground beef is equal.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost ground beef available today is pre-ground by large-scale meat processors, increasing the likelihood of contamination and widespread recalls. We recommend purchasing from specialty butchers who grind the meat themselves from whole sides of beef they butcher, just like we do!\u003c\/p\u003e\n\u003cp\u003eGround beef is one of the most versatile proteins. Think about the variety of dishes you can make including burgers, bolognese, meatballs, tacos, chili, meatloaf... the list goes on.\u003c\/p\u003e\n\u003cp\u003eBECAUSE of that, we set out\u003cspan\u003e to provide some of the MOST amazing tasting ground beef out there.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur ground beef is lean and tasty. It doesn't get much better than that and our customers tend to agree!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOUR GROUND BEEF LOOKS FATTIER, BUT IT ISN'T\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis is a custom blend that includes Short Rib, Brisket (30% fat), a bit of chuck and tenderloin (super lean). The overall blend will have a fat ratio of 10% (+\/- 2%). It looks fattier because it is a custom blend but you are getting 90% (+\/- 2%) lean protein.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're comparing us to the grocery store or one of those \"whatever-box\" vendors, keep in mind that their ground beef is pre-made at the slaughterhouse. They grind lean skeletal trim along with all the scraps and pieces of lean muscle left on the carcass, mixed with whole chucks, resulting in a 90\/10 lean-to-fat ratio, similar to ours. However, grocery stores simply open these tubes, pack the beef, and wrap it in plastic. The key difference is that you won't find high-quality prime meats or premium cuts like Brisket, Short Ribs, or Tenderloin in their products.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSo while our product may look fattier, it is not. The USDA oversees our process and claims.  Every time we make a batch, the USDA inspector checks it to make sure the blends are compliant with the claims we are making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eThis product ships frozen.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":13017042190435,"sku":"MNB-0256-S","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/9010-ground-beef-usda-primechoice-3931046.jpg?v=1769468057"},{"product_id":"pork-tomahawk","title":"Pork Tomahawk | Iberian Duroc","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"pork tomahawk on a pig\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Loin_480x480.jpg?v=1570944433\"\u003e\u003c\/div\u003e\n\n\u003ch2\u003eThe Steakhouse Experience, Reimagined in Pork\u003c\/h2\u003e\n\u003cp\u003eThe Iberian Duroc Pork Tomahawk is a visually striking cut that brings the rich, buttery texture of premium beef to your grill. Sourced from Niman Ranch’s exclusive Iberian Duroc program, this cut features authentic Iberian genetics renowned for intense marbling and deep, savory flavor. The long, French-trimmed rib bone isn’t just for show—it acts as a natural heat conductor, ensuring the meat cooks evenly while retaining its moisture for a juicy, tender bite every time.\u003c\/p\u003e\n\u003cp\u003ePerfect for grilling or roasting, the Tomahawk’s ample size makes it a fantastic centerpiece for gatherings. Its generous marbling infuses the meat with a richness that far surpasses standard pork, offering a culinary experience that rivals the finest steakhouses.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing Story: Niman Ranch Iberian Duroc\u003c\/h2\u003e\n\u003cp\u003eThese pork chops come from Niman Ranch in the Midwest, a pioneer in the world of premium pork. The Iberian Duroc program is the first of its kind in the United States, featuring authenticated Iberian pork genetics raised by independent family farmers.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHeritage Genetics:\u003c\/strong\u003e Selectively bred from Spanish origins for intense marbling and outstanding flavor.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHumane Standards:\u003c\/strong\u003e Raised without antibiotics or added hormones, with access to the outdoors or deeply bedded pens.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePure Diet:\u003c\/strong\u003e Fed an all-vegetarian diet, resulting in clean, robust flavor and beautiful marbling that rivals beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNiman Ranch’s commitment to sustainable and humane animal care ensures that every Tomahawk delivers an unrivaled eating experience rooted in ethical farming practices.\u003c\/p\u003e\n\n\u003ch2\u003eHow To Cook Pork Tomahawk On The Grill\u003c\/h2\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/f4RzyNNwYp4\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Pork Tomahawk (Ribeye with bone-in)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Niman Ranch, Midwest USA\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDiet:\u003c\/strong\u003e All-vegetarian, no antibiotics or hormones\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Sold per tomahawk pork chop and individually packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\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\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat makes Iberian Duroc pork different from regular pork?\u003c\/summary\u003e\n  \u003cp\u003eIberian Duroc pork is bred from authentic Spanish genetics known for intense marbling and rich flavor. Unlike commodity pork, it is raised on an all-vegetarian diet without antibiotics or hormones, resulting in a texture and taste that closely resembles premium beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I cook a Pork Tomahawk?\u003c\/summary\u003e\n  \u003cp\u003eDue to its thickness and bone-in structure, the Tomahawk is best cooked using indirect heat or a reverse-sear method. Grill or roast it slowly to render the fat and ensure even cooking, then finish with a high-heat sear for a crispy crust. Aim for an internal temperature of 145°F for optimal juiciness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eIs this pork sustainably sourced?\u003c\/summary\u003e\n  \u003cp\u003eYes. These chops come from Niman Ranch, which partners with independent family farmers committed to humane animal care, environmental stewardship, and sustainable farming practices.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I store this product?\u003c\/summary\u003e\n  \u003cp\u003eIf delivered frozen, keep it in the freezer until ready to use. If delivered fresh, store it in the coldest part of your refrigerator and use within 2–3 days. For longer storage, freeze it immediately.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat is the \"French-trimmed\" bone?\u003c\/summary\u003e\n  \u003cp\u003eFrench-trimming is a butchery technique where the meat and fat are cleaned off the end of the rib bone. This creates a clean, prominent handle that adds to the dramatic presentation and helps the bone conduct heat evenly during cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eAre there any allergens or additives?\u003c\/summary\u003e\n  \u003cp\u003eNo. This product is 100% pork with no artificial ingredients, preservatives, or added hormones. It is naturally gluten-free.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow many people does one Tomahawk serve?\u003c\/summary\u003e\n  \u003cp\u003eDue to its ample size and bone-in weight, one Tomahawk typically serves 2–3 people, making it an ideal choice for sharing or a hearty individual meal.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhy might my order arrive frozen?\u003c\/summary\u003e\n  \u003cp\u003eTo ensure the highest quality and safety during transit, we may ship certain items frozen. This helps maintain the integrity of the meat and ensures it arrives in perfect condition for your kitchen.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":13036017516643,"sku":"MNB-0258-S","price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/pork-tomahawk-iberian-duroc-4660651.jpg?v=1769468058"},{"product_id":"lamb-merguez-sausage","title":"Lamb Merguez Sausage","description":"\u003cp\u003e\u003c!--split--\u003e\u003c\/p\u003e\n\u003cp\u003eA \u003cstrong\u003erich, flavorful sausage\u003c\/strong\u003e inspired by the \u003cstrong\u003etraditional North African Merguez\u003c\/strong\u003e, made from a blend of \u003cstrong\u003epremium lamb and beef\u003c\/strong\u003e, seasoned with a bold mix of \u003cstrong\u003ewarm spices and aromatic herbs\u003c\/strong\u003e. This sausage delivers a \u003cstrong\u003eperfect balance of heat and depth\u003c\/strong\u003e, featuring \u003cstrong\u003epaprika, cumin, cayenne, cinnamon, and black pepper\u003c\/strong\u003e, with a touch of \u003cstrong\u003ecilantro, coriander, and fennel\u003c\/strong\u003e for an added layer of complexity. A hint of \u003cstrong\u003etomato and garlic\u003c\/strong\u003e rounds out the flavor, creating a \u003cstrong\u003esavory, slightly smoky, and subtly spicy\u003c\/strong\u003e sausage that is \u003cstrong\u003eperfect for grilling, pan-frying, or braising\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAt Meat N’ Bone, we are committed to \u003cstrong\u003ecrafting high-quality, artisanal sausages\u003c\/strong\u003e in \u003cstrong\u003eultra-small batches\u003c\/strong\u003e—just \u003cstrong\u003e50 lbs at a time\u003c\/strong\u003e, compared to the industry standard of \u003cstrong\u003e500+ lbs\u003c\/strong\u003e. This ensures that each sausage is \u003cstrong\u003eexpertly seasoned, perfectly blended, and packed with bold, authentic flavor\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eMinimal Preservatives, No Artificial Additives – Keep Frozen\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur \u003cstrong\u003eLamb Merguez Sausage\u003c\/strong\u003e is made with \u003cstrong\u003eno artificial nitrates, nitrites, or fillers\u003c\/strong\u003e—just \u003cstrong\u003ehigh-quality meats, traditional North African spices, and expert craftsmanship\u003c\/strong\u003e. Because it contains \u003cstrong\u003eminimal preservatives\u003c\/strong\u003e, it \u003cstrong\u003emust be kept frozen\u003c\/strong\u003e until ready to cook.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHow to Cook It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e🔥 \u003cstrong\u003eGrill it\u003c\/strong\u003e – Cook over \u003cstrong\u003emedium heat\u003c\/strong\u003e for \u003cstrong\u003e8-10 minutes\u003c\/strong\u003e, turning occasionally until it reaches an \u003cstrong\u003einternal temperature of 165°F\u003c\/strong\u003e.\u003cbr\u003e\u003cbr\u003e🍳 \u003cstrong\u003ePan-fry it\u003c\/strong\u003e – Heat in a skillet over \u003cstrong\u003emedium heat\u003c\/strong\u003e for \u003cstrong\u003e7-9 minutes\u003c\/strong\u003e, ensuring an even sear on all sides.\u003cbr\u003e\u003cbr\u003e🌭 \u003cstrong\u003eBake it\u003c\/strong\u003e – Roast at \u003cstrong\u003e375°F for 20-25 minutes\u003c\/strong\u003e, flipping halfway through for a golden-brown finish.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat to Pair It With\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis \u003cstrong\u003espiced lamb sausage\u003c\/strong\u003e pairs beautifully with a variety of dishes:\u003cbr\u003e\u003cbr\u003e✔ \u003cstrong\u003eClassic North African Style\u003c\/strong\u003e – Serve with \u003cstrong\u003ecouscous, roasted vegetables, and harissa\u003c\/strong\u003e.\u003cbr\u003e\u003cbr\u003e✔ \u003cstrong\u003eMediterranean Feast\u003c\/strong\u003e – Pair with \u003cstrong\u003ehummus, tzatziki, and warm pita bread\u003c\/strong\u003e.\u003cbr\u003e\u003cbr\u003e✔ \u003cstrong\u003eHearty Stew\u003c\/strong\u003e – Add to a \u003cstrong\u003etomato-based chickpea stew or lentil dish\u003c\/strong\u003e.\u003cbr\u003e\u003cbr\u003e✔ \u003cstrong\u003eGourmet Sandwich\u003c\/strong\u003e – Stuff into a \u003cstrong\u003etoasted baguette with caramelized onions and spicy mustard\u003c\/strong\u003e.\u003cbr\u003e\u003cbr\u003e✔ \u003cstrong\u003eBeer \u0026amp; Wine Pairing\u003c\/strong\u003e – Enjoy with a \u003cstrong\u003efull-bodied Syrah, a crisp Rosé, or a malty amber ale\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBeef, Lamb, Soy Protein, Soy Lecithin, Salt, Tomato Powder, Garlic, Cilantro, Coriander, Fennel, Paprika, Cumin, Black Pepper, Cinnamon, Cayenne Pepper, Natural Pork Casing.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAllergen Information\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eContains Soy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eStorage Instructions\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e📦 \u003cstrong\u003eKeep frozen\u003c\/strong\u003e until ready to cook.\u003cbr\u003e\u003cbr\u003e❄ \u003cstrong\u003eThaw in the refrigerator overnight\u003c\/strong\u003e before cooking for best results.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSmall-Batch, Big Flavor\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eCrafted with \u003cstrong\u003eauthentic North African spices and premium lamb\u003c\/strong\u003e, this \u003cstrong\u003eLamb Merguez Sausage\u003c\/strong\u003e is \u003cstrong\u003ebold, flavorful, and perfect for any occasion\u003c\/strong\u003e. Available exclusively at Meat N’ Bone.\u003c\/p\u003e\n\u003cp\u003e🔥 \u003cstrong\u003eExperience the rich, spiced flavors of traditional Merguez—crafted in small batches for true authenticity!\u003c\/strong\u003e 🔥\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"font-size: 0.875rem;\"\u003e\u003c\/p\u003e","brand":"Sunshine Provisions","offers":[{"title":"Default Title","offer_id":27975406420067,"sku":"MNB-0298-S","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-merguez-sausage-8577065.jpg?v=1769468055"},{"product_id":"venison-blueberry-and-merlot-wine-sausage","title":"Venison, Blueberry and Merlot Wine Sausage","description":"\u003cp data-end=\"596\" data-start=\"290\"\u003eA true culinary masterpiece, our \u003cstrong data-end=\"367\" data-start=\"323\"\u003eVenison, Blueberry \u0026amp; Merlot Wine Sausage\u003c\/strong\u003e combines bold, lean Canadian venison with the natural sweetness of blueberries and the richness of Merlot wine. Balanced with aromatic herbs and spices, this sausage delivers a flavor that’s rustic, refined, and unforgettable.\u003c\/p\u003e\n\u003cp data-end=\"948\" data-start=\"598\"\u003e\u003cstrong data-end=\"622\" data-start=\"601\"\u003eCrafted with Care\u003c\/strong\u003e\u003cbr data-end=\"625\" data-start=\"622\"\u003eThe venison is first seasoned with \u003cstrong data-end=\"733\" data-start=\"660\"\u003eHerbes de Provence, piney juniper berries, and a delicate spice blend\u003c\/strong\u003e that enhances its natural earthiness. The addition of orchard-fresh blueberries brings a touch of sweetness, while the Merlot contributes depth and complexity — making this sausage as elegant as it is satisfying.\u003c\/p\u003e\n\u003cp data-end=\"1161\" data-start=\"950\"\u003e\u003cstrong data-end=\"979\" data-start=\"953\"\u003ePremium Blend of Meats\u003c\/strong\u003e\u003cbr data-end=\"982\" data-start=\"979\"\u003eTo achieve the perfect balance of texture and juiciness, venison is blended with beef, pork, and a touch of smoky bacon. Every bite is tender, flavorful, and perfectly seasoned.\u003c\/p\u003e\n\u003cp data-end=\"1191\" data-start=\"1163\"\u003e\u003cstrong data-end=\"1189\" data-start=\"1166\"\u003eCooking Inspiration\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1502\" data-start=\"1192\"\u003e\n\u003cli data-end=\"1283\" data-start=\"1192\"\u003e\n\u003cp data-end=\"1283\" data-start=\"1194\"\u003e\u003cstrong data-end=\"1211\" data-start=\"1194\"\u003eOn the Grill:\u003c\/strong\u003e The smoky char enhances the sweet-savory notes of blueberry and wine.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1382\" data-start=\"1284\"\u003e\n\u003cp data-end=\"1382\" data-start=\"1286\"\u003e\u003cstrong data-end=\"1300\" data-start=\"1286\"\u003ePan-Fried:\u003c\/strong\u003e Quick and easy, ideal for breakfast with eggs or as a side to roasted potatoes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1502\" data-start=\"1383\"\u003e\n\u003cp data-end=\"1502\" data-start=\"1385\"\u003e\u003cstrong data-end=\"1407\" data-start=\"1385\"\u003eElevated Pairings:\u003c\/strong\u003e Serve with wild rice, root vegetables, or a red wine reduction for a restaurant-worthy meal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1727\" data-start=\"1701\"\u003e\u003cstrong data-end=\"1725\" data-start=\"1703\"\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1941\" data-start=\"1728\"\u003e\n\u003cli data-end=\"1766\" data-start=\"1728\"\u003e\n\u003cp data-end=\"1766\" data-start=\"1730\"\u003eA unique, gourmet twist on sausage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1815\" data-start=\"1767\"\u003e\n\u003cp data-end=\"1815\" data-start=\"1769\"\u003eSweet, savory, and herbaceous flavor balance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1872\" data-start=\"1816\"\u003e\n\u003cp data-end=\"1872\" data-start=\"1818\"\u003eVersatile — delicious at breakfast, lunch, or dinner\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1941\" data-start=\"1873\"\u003e\n\u003cp data-end=\"1941\" data-start=\"1875\"\u003eCrafted with premium ingredients for a refined eating experience\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2079\" data-start=\"1943\"\u003e Want to learn more? \u003ca href=\"#\" rel=\"noopener\" class=\"decorated-link\" data-end=\"2039\" data-start=\"1966\"\u003eCheck out our blog post \u003cem data-end=\"2035\" data-start=\"1991\"\u003e“Venison: The Lean, Mean, Protein Machine”\u003c\/em\u003e\u003cspan class=\"ms-0.5 inline-block align-middle leading-none\" aria-hidden=\"true\"\u003e\u003csvg class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\" data-rtl-flip=\"\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" fill=\"currentColor\" viewbox=\"0 0 20 20\" height=\"20\" width=\"20\"\u003e\u003cpath d=\"M14.3349 13.3301V6.60645L5.47065 15.4707C5.21095 15.7304 4.78895 15.7304 4.52925 15.4707C4.26955 15.211 4.26955 14.789 4.52925 14.5293L13.3935 5.66504H6.66011C6.29284 5.66504 5.99507 5.36727 5.99507 5C5.99507 4.63273 6.29284 4.33496 6.66011 4.33496H14.9999L15.1337 4.34863C15.4369 4.41057 15.665 4.67857 15.665 5V13.3301C15.6649 13.6973 15.3672 13.9951 14.9999 13.9951C14.6327 13.9951 14.335 13.6973 14.3349 13.3301Z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e for tips, recipes, and serving ideas.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chateau Royal","offers":[{"title":"Default Title","offer_id":27975414382691,"sku":"MNB-0299-S","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/venison-blueberry-and-merlot-wine-sausage-9310766.jpg?v=1769468054"},{"product_id":"filet-mignon-usda-prime","title":"Filet Mignon (Center Cut) | 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=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003c!--split--\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\u003eOur filets are cut as Chateaubriand. Wrap them in possibly the \u003ca href=\"\/products\/benton-smoked-bacon\" title=\"world's best bacon\"\u003eworld's best BACON\u003c\/a\u003e and enjoy them even more. This filet is CENTER-CUT.\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\u003c\/span\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\/p\u003e\n\u003cp\u003e \u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll of our products are aged for 30+ Days\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":28276369326179,"sku":"MNB-0312-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-center-cut-usda-prime-8613587.jpg?v=1769468054"},{"product_id":"wagyu-burgers","title":"Wagyu Burgers | Colorado Beef","description":"\u003c!--split--\u003e\n\u003cp\u003eThe wagyu burgers are 1\/2 lb, which makes them THICK so that you can truly enjoy the flavor in every bite. These are no ordinary burgers. Our wagyu burgers are the juiciest, most flavorsome burgers you'll ever sink your teeth into!\u003c\/p\u003e\n\u003cp\u003eEach patty is crafted from the finest Wagyu beef sourced from Colorado, known for its rich marbling and exquisite flavor. Perfectly balanced in taste and texture, these wagyu burgers offer a luxurious melt-in-your-mouth experience.\u003c\/p\u003e\n\u003cp\u003eIdeal for gourmet grilling, our Colorado Wagyu Burgers come ready to cook, promising a restaurant-quality result in the comfort of your home. Whether pan-seared or grilled to perfection, they maintain their juiciness and flavor, making every bite a delightful indulgence.\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\n\u003cp\u003ePackaged with precision and care, these burgers are not only a testament to quality but also to Meat N’ Bone’s commitment to providing the best culinary experiences. Elevate your next barbecue or family dinner with these exceptional Wagyu burgers, and enjoy a taste of luxury with every meal.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW TO COOK WAGYU BURGERS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Mz3qcEzX8OE?si=II9R5Ncw8eNp0AS9\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\n\u003c\/h2\u003e\n\u003ch2\u003ePrep:\u003c\/h2\u003e\n\u003cp\u003eLet the wagyu patties sit at room temperature for 20 minutes. Season with salt and pepper.\u003c\/p\u003e\n\u003ch2\u003eCook:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHeat grill or skillet to medium-high.\u003c\/li\u003e\n\u003cli\u003eCook patties 3-4 minutes per side for medium-rare, or adjust to preferred doneness.\u003c\/li\u003e\n\u003cli\u003eAdd cheese in the last minute if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eRest and Serve:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLet burgers rest a few minutes after cooking.\u003c\/li\u003e\n\u003cli\u003eServe on buns with your choice of toppings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":28312444010595,"sku":"MNB-0316-S","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/wagyu-burgers-colorado-beef-2273847.jpg?v=1769468051"},{"product_id":"ribeye-steak-bms-8-9-wagyu","title":"Ribeye Steak |  Australian Wagyu BMS 8-9","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Double_large.jpg?v=1561342420\" alt=\"ribeye cooking guide\" 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=\"meat labelling standards\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"wagyu 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\u003eIndulge in the epitome of culinary excellence with our Premium Wagyu Ribeye Steak graded BMS 8-9. This exquisite cut, known for its intense marbling, delivers a sublime, buttery texture and a flavor that is simply unmatched. Each steak is sourced from the finest Wagyu, ensuring a luxurious and memorable dining experience. Elevate your meals with the rich, sumptuous taste of our Wagyu Ribeye Steak, a cut that stands in a league of its own. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is an Australian Wagyu Ribeye Steak BMS 8-9. It is as close as you can get to Wagyu A5 without paying an exorbitant price.\u003c\/strong\u003e This award-winning Australian BMS9 steak is the best steak we have been able to source out of Australia. These steaks have been positioned in the market as a luxury item as a result of their world-class genetics. Our Australian Wagyu has won multiple awards including the Gold Medal for Branded Beef at the 2019 Queensland Food and Wine Show.\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come \u003ca href=\"\/blogs\/the-clever-cleaver\/vacuum-sealed-meats-fresh-re-freezable\" title=\"vacuum sealed meat\"\u003evacuum sealed\u003c\/a\u003e and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT THE RIBEYE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003eA Ribeye is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. It's highly cherished due to its rich marbling and tender meat. The marbling, fat interspersed with the muscle, enhances flavor and tenderness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe marbling of the Ribeye defines the BMS score and even the grading of the whole cow. \u003c\/strong\u003eSo this is the cut of the steer where you will see the LARGEST difference between BMS scores.\u003c\/p\u003e\n\u003cp\u003eThe price of a Ribeye steak often reflects its marbling grade. Higher marbling scores, like BMS 8-9, indicate more intramuscular fat, which significantly enhances flavor, tenderness, and juiciness. Consequently, Ribeyes with superior marbling are priced higher due to the exceptional culinary experience they offer. Investing in a high-marble Ribeye ensures a gourmet steak experience, while opting for a lower marbling grade may save money at the expense of that premium taste and texture. Thus, with Ribeye, you indeed pay for what you get in terms of marbling.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\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\u003ch2\u003eHow To Cook The Perfect Ribeye Steak Video Tutorial \u0026amp; Written instructions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Rare, Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OnUryN-auLw\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eYou can also just follow these 8 steps, and note that one of steps is \"enjoy!\"\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThaw Properly:\u003c\/strong\u003e If frozen, thaw your BMS 8-9 Ribeye in the fridge for 24-48 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoom Temperature:\u003c\/strong\u003e Allow the steak to reach room temperature for about 30-60 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e Season generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Heat:\u003c\/strong\u003e Preheat your skillet or grill to high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e Sear the steak for about 2-3 minutes on each side for a medium-rare finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting:\u003c\/strong\u003e Let the steak rest for 5-10 minutes before slicing to allow juices to redistribute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlicing:\u003c\/strong\u003e Slice against the grain for tender bites.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Savor the luxurious taste of your BMS 8-9 Ribeye!\u003c\/li\u003e\n\u003c\/ol\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\n\u003cp\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\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":42963888767075,"sku":"MNB-0320-S-2","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-australian-wagyu-bms-8-9-9858740.jpg?v=1769468010"},{"product_id":"petit-filet","title":"Petit Filet Mignon | G1 Certified","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=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the smaller brother to your restaurant grade filet mignon... the perfect weekday lunch\/dinner and excellent for portion control. It is 4oz-5oz, ideal to go with a salad, potatoes or rice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts super easy to cook, you could even cook it in the airfryer.\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. \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 href=\"\/products\/benton-smoked-bacon\" title=\"smoked bacon\"\u003esmoked BACON\u003c\/a\u003e or cooked in buttery \u003ca href=\"\/products\/beef-bacon-hannari-a5-japanese-wagyu\" title=\"beef bacon\"\u003ebeef bacon\u003c\/a\u003e fat 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 medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\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=\"289\"\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 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\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":29193155346531,"sku":"MNB-0338-S","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/petit-filet-mignon-g1-certified-8189049.jpg?v=1769468009"},{"product_id":"wild-boar-with-three-chiles","title":"Wild Boar with Three Chiles Sausage","description":"\u003cp data-start=\"252\" data-end=\"522\"\u003eBold, smoky, and fiery — our \u003cstrong data-start=\"281\" data-end=\"320\"\u003eWild Boar with Three Chiles Sausage\u003c\/strong\u003e is not for the faint of heart. Crafted with \u003cstrong data-start=\"365\" data-end=\"384\"\u003eferal wild boar\u003c\/strong\u003e, beef, bacon, and beef cheek, this sausage delivers deep, rustic flavor and a touch of decadence, all wrapped in a natural pork casing.\u003c\/p\u003e\n\u003cp data-start=\"524\" data-end=\"663\"\u003e\u003cstrong data-start=\"528\" data-end=\"557\"\u003eThe Power of Three Chiles\u003c\/strong\u003e\u003cbr data-start=\"557\" data-end=\"560\"\u003eThis unique recipe combines \u003cstrong data-start=\"588\" data-end=\"633\"\u003echipotle, ancho, and Scotch bonnet chiles\u003c\/strong\u003e for a layered heat profile:\u003c\/p\u003e\n\u003cul data-start=\"664\" data-end=\"809\"\u003e\n\u003cli data-start=\"664\" data-end=\"706\"\u003e\n\u003cp data-start=\"666\" data-end=\"706\"\u003e\u003cstrong data-start=\"666\" data-end=\"678\"\u003eChipotle\u003c\/strong\u003e adds smokiness and depth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"707\" data-end=\"750\"\u003e\n\u003cp data-start=\"709\" data-end=\"750\"\u003e\u003cstrong data-start=\"709\" data-end=\"718\"\u003eAncho\u003c\/strong\u003e brings a mild, earthy warmth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"751\" data-end=\"809\"\u003e\n\u003cp data-start=\"753\" data-end=\"809\"\u003e\u003cstrong data-start=\"753\" data-end=\"763\"\u003eBonnet\u003c\/strong\u003e delivers a bright, fiery kick that lingers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"811\" data-end=\"839\"\u003e\u003cstrong data-start=\"814\" data-end=\"837\"\u003eCooking Inspiration\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"840\" data-end=\"1121\"\u003e\n\u003cli data-start=\"840\" data-end=\"906\"\u003e\n\u003cp data-start=\"842\" data-end=\"906\"\u003e\u003cstrong data-start=\"842\" data-end=\"859\"\u003eOn the Grill:\u003c\/strong\u003e Perfectly complements the smoky spice blend.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"907\" data-end=\"987\"\u003e\n\u003cp data-start=\"909\" data-end=\"987\"\u003e\u003cstrong data-start=\"909\" data-end=\"923\"\u003ePan-Fried:\u003c\/strong\u003e A quick sear enhances the chili flavor and natural juiciness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"988\" data-end=\"1121\"\u003e\n\u003cp data-start=\"990\" data-end=\"1121\"\u003e\u003cstrong data-start=\"990\" data-end=\"1007\"\u003eRecipe Ideas:\u003c\/strong\u003e Slice into tacos, pair with roasted peppers and onions, or serve with rice and beans for a rustic, hearty meal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1353\" data-end=\"1379\"\u003e\u003cstrong data-start=\"1355\" data-end=\"1377\"\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1380\" data-end=\"1556\"\u003e\n\u003cli data-start=\"1380\" data-end=\"1427\"\u003e\n\u003cp data-start=\"1382\" data-end=\"1427\"\u003eA bold, adventurous take on artisan sausage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1428\" data-end=\"1500\"\u003e\n\u003cp data-start=\"1430\" data-end=\"1500\"\u003eComplex, layered flavor from premium meats and three distinct chiles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1501\" data-end=\"1556\"\u003e\n\u003cp data-start=\"1503\" data-end=\"1556\"\u003ePerfect for spice lovers and gourmet grillers alike\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chateau Royal","offers":[{"title":"Default Title","offer_id":29641774104675,"sku":"MNB-0358-S","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/wild-boar-with-three-chiles-sausage-1934476.jpg?v=1769468007"},{"product_id":"argentinian-sausage-4-pack","title":"Gourmet Argentinian Chorizo","description":"\u003ch2\u003eAuthentic Asado Flavor, Handcrafted in Small Batches\u003c\/h2\u003e\n\u003cp\u003eBring the heart of an Argentine \u003cem\u003easado\u003c\/em\u003e to your home grill with our Gourmet Argentinian Chorizo. Crafted using traditional recipes and high-quality pork, this sausage delivers the bold, savory flavors of a classic Buenos Aires parrilla. Whether you’re grilling for a \u003cem\u003echoripán\u003c\/em\u003e or adding depth to a hearty stew, our small-batch chorizo is a staple for any serious grill master.\u003c\/p\u003e\n\u003cp\u003eWe offer two distinct versions of this classic Argentinian sausage, each with its own unique profile:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cured:\u003c\/strong\u003e Features a firm texture and a well-balanced, slightly smoky flavor. Closer to the store-bought Argentinian chorizos found in supermarkets, the curing process gives it a refined bite and deeper umami notes. Ideal for grilling, slicing, or adding to pasta dishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAll Natural:\u003c\/strong\u003e Bold, juicy, and bursting with rustic Argentinian flavor. Made without curing salts using only pork, salt, garlic, black pepper, oregano, and red vinegar. Its coarser, natural texture stays tender and succulent when grilled—the true \u003cem\u003eparrillero’s\u003c\/em\u003e choice for authenticity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Craftsmanship\u003c\/h2\u003e\n\u003cp\u003eEvery bite of our Argentinian Chorizo is made in limited batches to preserve authenticity. We prioritize responsible sourcing and traditional butchery techniques to ensure a product that performs exceptionally on the grill. From the streets of Buenos Aires to your backyard, this is real Argentinian chorizo—bold, flavorful, and perfect for sharing.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cp\u003eAchieve the perfect snap and juicy interior with these methods:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e🔥 Grill it:\u003c\/strong\u003e Cook over medium heat for 12–15 minutes, turning occasionally until an internal temperature of 165°F is reached.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e🍳 Pan-fry it:\u003c\/strong\u003e Sear over medium heat for 8–10 minutes, flipping to ensure an even cook.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e🌭 Bake it:\u003c\/strong\u003e Roast at 375°F for 20–25 minutes, flipping halfway through for a golden-brown finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat to Pair It With\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Asado Sides:\u003c\/strong\u003e Grilled provoleta cheese, chimichurri, and roasted peppers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRustic Comfort Meals:\u003c\/strong\u003e Mashed potatoes, polenta, or sautéed greens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Pairing:\u003c\/strong\u003e Best enjoyed with a bold Malbec, a crisp Torrontés, or a smoky porter.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is the difference between the Traditional Cured and All Natural versions?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThe \u003cstrong\u003eTraditional Cured\u003c\/strong\u003e chorizo uses curing salt for preservation and a firmer, smoky texture. The \u003cstrong\u003eAll Natural\u003c\/strong\u003e version is made without curing salts or preservatives, resulting in a juicier, more rustic texture and a bolder, herbal flavor profile.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store my Argentinian Chorizo?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eBoth versions must be kept refrigerated or frozen for optimal freshness. The \u003cstrong\u003eAll Natural\u003c\/strong\u003e version is best kept frozen if not eaten within a few days due to the lack of preservatives. The \u003cstrong\u003eCured\u003c\/strong\u003e version can last up to 30 days refrigerated, but we recommend freezing it for long-term storage.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat are the ingredients in each version?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e\u003cstrong\u003eAll Natural:\u003c\/strong\u003e Pork, Salt, Garlic, Black Pepper, Oregano, Red Vinegar.\u003cbr\u003e\u003cstrong\u003eCured:\u003c\/strong\u003e Pork, Water, Curing Salt (Salt, Sugar, Dextrose, Sodium Nitrite), Spices, Garlic.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eIs this chorizo gluten-free or allergen-free?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eOur chorizo contains no major allergens. However, the Cured version contains curing salts which may include sulfites. Always check the label if you have specific sensitivities.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I use this chorizo in stews or pasta?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. The Traditional Cured version is especially well-suited for slicing into stews, pasta dishes, or rice bowls due to its firm texture and smoky depth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat makes this chorizo authentic to Argentina?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eWe use traditional Argentinian spice blends (garlic, oregano, and red vinegar) and small-batch production methods that mirror the \u003cem\u003eparrillas\u003c\/em\u003e of Buenos Aires. The All Natural version specifically avoids the heavy paprika often found in Spanish chorizo, focusing on the rustic, herbal profile of the South American style.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\n\n\nuser\n\u003csystem-reminder\u003e\nThe memory_search tool has been disabled.\n\u003c\/system-reminder\u003eassistant\n","brand":"Chorigrill","offers":[{"title":"Traditional Cured","offer_id":43122616402019,"sku":"MNB-0361-S-1","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/gourmet-argentinian-chorizo-9476226.jpg?v=1769468011"},{"product_id":"iberico-baby-back-pork-ribs","title":"Iberico Baby Back Pork Ribs","description":"\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Ribs_299ce054-4c52-467d-a6ed-6228852c82fc_large.jpg?v=1533870425\" alt=\"\"\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eJamon Iberico is considered the finest ham in the world. If the ham is so good then imagine what the rest of the pig tastes like. You don't actually have to imagine--you can try it for yourself. Check out our whole \u003ca title=\"iberico pork\" href=\"\/collections\/iberico-pork-collection\"\u003eIberico Pork collection\u003c\/a\u003e and\u003cspan style=\"font-size: 0.875rem;\"\u003e taste the best Pork out of Spain, hand-delivered to your door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eNote the ribs come cut in half, this is how they are processed and packaged in spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTo be called \"Jamon Iberico\" it must be from black iberian pigs and raised in Portugal or Spain.\u003c\/p\u003e\n\u003cp\u003eThis is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. \u003c\/p\u003e\n\u003cp\u003eOur Pork Ribs come from Iberico hogs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of-the-art meat processing facility in Europe\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMany producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These hams come from pigs who roam freely their whole life and are fed a diet of grass and grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBABY BACK RIBS VS ST LOUIS RIBS?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eMost people assume that Baby Back Ribs and St. Louis Ribs are different meats but they are not. They are two different pieces of the same slab of meat.\u003c\/p\u003e\n\u003cp\u003eBaby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat, isn't it?\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 WILL be delivered frozen. \u003c\/strong\u003eThe vacuum seal often punctures during transit. These come vacuum sealed from Spain.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eNote\u003c\/strong\u003e: Our Iberico ribs are processed in Spain and even though we handle them with extreme care, they do have a point bone structure that can make vacuum seal to be lost while transit. This should not affect the taste of the ribs.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe anatomy of this animal is fattier than other breeds and this can be often confused with freezer burn in the package. Additionally, can be less meaty compared to typical domestic pork in the U.S.\u003c\/em\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":31953164959843,"sku":"MNB-1239-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/iberico-baby-back-pork-ribs-2894767.jpg?v=1769468007"},{"product_id":"iberico-bone-in-double-pork-chop","title":"Iberico Bone-In Double Pork Chop","description":"\u003cp\u003eTake a look at this \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/grillmasterrecipes-cooking-iberico-bone-in-double-pork-chops-at-home\" rel=\"noopener noreferrer\" target=\"_blank\"\u003estep by step guide\u003c\/a\u003e on how to cook these chops!\u003cbr\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/s_cLZ7kWOug\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eThe Wagyu of Pork\u003c\/h2\u003e\n\u003cp\u003eSourced from Spain, these Double Pork Chops are incredibly tender, marbled, and easy to cook. Often called the \"Wagyu of Pork,\" these Iberico rib chops come from free-range black Iberian pigs raised at \u003cstrong\u003eFarm Vera Vieja\u003c\/strong\u003e in Retamal de Llerena, Badajoz. Fed on a diet of grass, grain, and rich pasture acorns, these pigs develop a unique heritage flavor and exceptional marbling that sets them apart from conventional pork.\u003c\/p\u003e\n\u003cp\u003eProcessed at \u003cstrong\u003eEl Navazo\u003c\/strong\u003e, one of Europe's most modern meat processing facilities, these chops are the superior choice for grilling, pan-searing, smoking, or sous vide. Rib chops are always more marbled than loin chops, making them the ideal cut for a juicy, flavorful experience.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Iberico Pork Stands Out\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eExceptional Marbling:\u003c\/strong\u003e The black Iberian breed is known for its ability to infiltrate fat into the muscle, creating a buttery texture and rich flavor profile.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHeritage Flavor:\u003c\/strong\u003e Unlike standard pork, Iberico has a deep, nutty, and complex taste that requires only simple seasoning like salt and pepper to shine.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFree-Range Sourcing:\u003c\/strong\u003e Raised on vast pastures in Spain, these pigs roam freely, resulting in a healthier and more ethical product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCooking Tips\u003c\/h2\u003e\n\u003cp\u003eBecause of their thickness and marbling, these double chops are forgiving and versatile. For best results, bring the chops to room temperature before cooking. Sear them in a hot cast-iron pan or over hardwood charcoal, then finish in a 350°F oven until they reach an internal temperature of 125–130°F. Let them rest for 10 minutes to allow the juices to redistribute.\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Loin_480x480.jpg?v=1570944433\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat makes Iberico pork different from regular pork?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eIberico pork comes from the black Iberian pig, a heritage breed native to Spain. These pigs are free-range and often fed on acorns, which gives the meat a unique nutty flavor and high levels of healthy oleic acid. The result is a much more marbled, tender, and flavorful product than commodity pork.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhere is this pork sourced from?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eOur Iberico pork is sourced from Farm Vera Vieja in Badajoz, Spain. The pigs are raised on rich pastures and processed at El Navazo, a state-of-the-art facility in Europe known for its high standards and modern techniques.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat is the difference between a rib chop and a loin chop?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eRib chops come from the front of the animal and are naturally more marbled than loin chops, which come from the rear. This extra marbling makes rib chops more tender and flavorful, making them the superior choice for grilling and searing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eHow should I cook these double pork chops?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThese chops are thick and marbled, making them perfect for high-heat searing followed by a gentle finish in the oven. You can also grill them over hardwood charcoal or use a sous vide method for precise temperature control. Aim for an internal temperature of 125–130°F for a juicy, medium-rare finish.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eIs this product delivered fresh or frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThis item might be delivered frozen to ensure it arrives in peak condition. We use specialized packaging and dry ice to maintain the cold chain during transit.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat is the best way to season Iberico pork?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eBecause of its rich heritage flavor, Iberico pork requires very little seasoning. A high-quality sea salt and freshly cracked black pepper are usually all you need to let the natural taste of the meat shine.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eHow should I store these chops?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eIf delivered frozen, keep them in the freezer until you are ready to use them. If delivered fresh, store them in the coldest part of your refrigerator and use within 2–3 days. For longer storage, freeze them immediately.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhy is Iberico pork called the \"Wagyu of Pork\"?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eLike Japanese Wagyu beef, Iberico pork is famous for its intense marbling and buttery texture. The unique genetics of the black Iberian pig and their acorn-rich diet create a level of fat infiltration that is rare in other pork breeds.\u003c\/p\u003e\n\u003c\/details\u003e\n\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":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":31953196482659,"sku":"MNB-1181-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/iberico-bone-in-double-pork-chop-2456726.jpg?v=1769468007"},{"product_id":"iberico-pork-tenderloin","title":"Iberico Pork Tenderloin","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"pork tenderloin cut\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Tenderloin_480x480.jpg?v=1570944065\"\u003e\u003c\/div\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 WILL be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJamon Iberico is often hailed as the finest ham in the world, but did you know that the rest of the Iberico pig offers equally exceptional flavors? Now, thanks to Meat N' Bone and our partnership with Montaraz, you can enjoy the best pork from Spain, hand-delivered to your door. If you love Wagyu beef, this is the Wagyu of pork!\u003c\/p\u003e\n\u003cp\u003eOur \u003cstrong\u003ePork Tenderloin (also known as Solomillo)\u003c\/strong\u003e, is sourced directly from Iberico pigs, comes from a rarely used muscle, making it incredibly tender and juicy. But don’t confuse it with Pork Loin—the tenderloin stands out for its delicate texture and unique flavor.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhat Makes Jamon Iberico Special?\u003c\/h3\u003e\n\u003cp\u003eFor pork to be labeled \u003cstrong\u003eJamon Iberico\u003c\/strong\u003e, it must come from black Iberian pigs raised in Spain or Portugal. These pigs are free-range and follow a grass and acorn-based diet, contributing to their rich, nutty flavor. Our tenderloins come from \u003cstrong\u003eMontaraz\u003c\/strong\u003e, a trusted name in Spain known for maintaining high ethical standards in raising pigs sustainably on large, open pastures.\u003c\/p\u003e\n\u003cp\u003eMontaraz’s \u003cstrong\u003eacorn-fed Iberico pigs\u003c\/strong\u003e are raised at Farm Vera Vieja in Badajoz, Spain, where they have access to the best grazing fields. The farm’s environment—rich in natural resources like grass and high-quality acorns—ensures the pigs develop unparalleled flavors. These pigs roam freely, enjoying a natural diet that enhances the meat’s texture and flavor.\u003c\/p\u003e\n\u003cp\u003eAfter careful and humane processing at \u003cstrong\u003eEl Navazo\u003c\/strong\u003e, Europe’s most modern slaughterhouse, the tenderloins are prepared for your table, ensuring the finest quality pork with every bite.\u003c\/p\u003e\n\u003cp\u003eUnlike many mass-produced Iberico products where pigs are kept indoors, Montaraz ensures that all pigs roam free, respecting traditional practices to bring you pork that’s rich in flavor and responsibly raised.\u003c\/p\u003e","brand":"Montarraz","offers":[{"title":"Default Title","offer_id":39619440050275,"sku":"MNB-1240-S-2","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/iberico-pork-tenderloin-9978123.jpg?v=1769468005"},{"product_id":"bone-in-pork-chop-single-pack","title":"Bone-In Pork Chop | Heritage","description":"\u003cp\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\/Pork-Loin_480x480.jpg?v=1570944433\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/WB9S5uEBYw4\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003ePork is awesome. These Certified Duroc Cheshire Pork Chops are the peak of awesome. This is the USDA Prime Bone-In Ribeye of Pork and they are so easy to cook. Grill them, pan-sear them, smoke them or sous vide them... it's entirely up to you!!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOur Heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003ePRIME PORK?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eEver heard of Prime Pork? We have fallen in love with it.\u003c\/p\u003e\n\u003cp\u003eOur Pork is now sourced from \u003cstrong\u003eComfrey Farms\u003c\/strong\u003e, out of Minnesota. This program focuses on raising DUROC pork of the highest quality from 4 specific family farms. It is so high quality they actually certify the pedigree of each animal. \u003c\/p\u003e\n\u003cp\u003eComfrey farms works with only \u003cstrong\u003efamily farmers \u003c\/strong\u003ewho follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free. \u003c\/p\u003e\n\u003cp\u003eWhat can you expect from our pork?\u003c\/p\u003e\n\u003cp\u003e- Excellent Marbling\u003c\/p\u003e\n\u003cp\u003e- Ruby Pink Color\u003c\/p\u003e\n\u003cp\u003e- Optimal pH\u003c\/p\u003e\n\u003cp\u003e- Perfect texture\u003c\/p\u003e\n\u003cp\u003e- Flavorful and juicy pork.\u003c\/p\u003e\n\u003cp\u003eAll animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% Ractopamine (Paylean) free.\u003c\/p\u003e\n\u003ch2 style=\"float: left;\"\u003eFOGO GUY COOKED OUR PORK CHOPS WITH A COOL RECIPE \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/f_JRTdvOGUs\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\n\u003c\/h2\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":32234029056099,"sku":"MNB-0598-S","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-pork-chop-heritage-8605919.jpg?v=1769468004"},{"product_id":"new-york-strip-steak-usda-prime","title":"Kansas Strip Steak | USDA Prime","description":"\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\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"373\" data-end=\"938\" class=\"\"\u003eCommonly known as the New York Strip, this iconic cut actually got its \u003cstrong data-start=\"495\" data-end=\"512\"\u003e\"Kansas\" name\u003c\/strong\u003e from the region where it rose to fame. Before it became the darling of Manhattan steakhouses, this steak was simply called a \u003cstrong data-start=\"638\" data-end=\"661\"\u003e“Kansas City Strip”\u003c\/strong\u003e—named after the Kansas City stockyards, once the largest cattle market in the world. The “New York” branding came later, as East Coast steakhouses rebranded the cut to appeal to their clientele. When it’s \u003cstrong data-start=\"867\" data-end=\"878\"\u003ebone-in\u003c\/strong\u003e, true purists still call it what it is: \u003cstrong data-start=\"919\" data-end=\"938\"\u003ea Kansas Steak.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"373\" data-end=\"938\" class=\"\"\u003e\u003cstrong\u003eThe Kansas Steak is the perfect balance between tenderness and flavor. \u003c\/strong\u003eIt contains more fat than a filet mignon, but less than a ribeye—giving it a bold, beefy taste with a consistently tender texture. While ribeyes vary in mouthfeel due to different muscle groups, the strip is more uniform, making every bite satisfyingly predictable.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1976\" data-start=\"1789\"\u003eThis is a steakhouse-level, bone-in beauty meant for serious steak lovers. Juicy, thick, well-marbled, and deeply flavorful—it’s the kind of steak that gets remembered.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"1479\" data-start=\"1250\"\u003eOur USDA Prime Kansas Strip is \u003cstrong data-end=\"1335\" data-start=\"1319\"\u003eG1 Certified\u003c\/strong\u003e, meaning it’s the best of the best Angus beef available—sourced only from small Midwestern farms that follow rigorous standards. We're talking:\u003c\/p\u003e\n\u003cul data-end=\"1665\" data-start=\"1481\"\u003e\n\u003cli class=\"\" data-end=\"1518\" data-start=\"1481\"\u003e\n\u003cp class=\"\" data-end=\"1518\" data-start=\"1483\"\u003e\u003cstrong data-end=\"1516\" data-start=\"1483\"\u003eModerate to abundant marbling\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1545\" data-start=\"1519\"\u003e\n\u003cp class=\"\" data-end=\"1545\" data-start=\"1521\"\u003e\u003cstrong data-end=\"1543\" data-start=\"1521\"\u003eGrade “A” maturity\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1589\" data-start=\"1546\"\u003e\n\u003cp class=\"\" data-end=\"1589\" data-start=\"1548\"\u003e\u003cstrong data-end=\"1587\" data-start=\"1548\"\u003eRibeye areas of 10.0 to 16.0 sq in.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1665\" data-start=\"1590\"\u003e\n\u003cp class=\"\" data-end=\"1665\" data-start=\"1592\"\u003e\u003cstrong data-end=\"1617\" data-start=\"1592\"\u003e30+ days of wet aging\u003c\/strong\u003e for maximum tenderness and flavor development\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEach steak is hand-selected, hand-cut, and vacuum-sealed to preserve quality. You’ll taste the difference in every bite.\u003cstrong data-start=\"1086\" data-end=\"1114\"\u003e\u003c\/strong\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\" rel=\"noopener noreferrer\" 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\" rel=\"noopener noreferrer\" 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\u003eGrade:\u003c\/strong\u003e USDA Prime | Angus Beef - Top 3% \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":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":32236120113251,"sku":"MNB-0599-S","price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/kansas-strip-steak-usda-prime-1567489.jpg?v=1769468002"},{"product_id":"wagyu-boneless-short-ribs","title":"Boneless Short Ribs | Wagyu BMS7+","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0009_Objeto_inteligente_vectorial_3be22ccb-7d7b-4312-8e57-2155a07a6d14_large.jpg?v=1520305447\" alt=\"wagyu short ribs\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ch2\u003eWagyu Boneless Short Rib\u003c\/h2\u003e\n\u003cp\u003eShort Rib is one of the most flavorful steaks in the steer. It's extremely marbled and tender. Cooked properly, these ribs could run for the most flavorful cut of beef in a steer.\u003c\/p\u003e\n\u003cp\u003eWhile ideal for braising, they can be cooked many different ways. You can cooked them with indirect heat, smoke them or cut them into small steaks and grill quickly over high heat (however, they will be chewy. It's a short rib after all. Go for \u003ca title=\"a5 denver wagyu\" href=\"\/products\/denver-steak-a5-japanese-wagyu\"\u003eDenver steaks\u003c\/a\u003e if this is what you desire).\u003c\/p\u003e\n\u003cp\u003eIf you know your Miami steakhouses, one of them is famous for selling these.\u003c\/p\u003e\n\u003ch2\u003eWhy Is Our Wagyu 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 boneless short ribs 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\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Braised, Crockpot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium, Medium-Well, Well Done\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product ships frozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":32254048567395,"sku":"MNB-1176-S","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/boneless-short-ribs-wagyu-bms7-3569718.jpg?v=1769468002"},{"product_id":"brazino-mediteranean","title":"Branzino | Mediterranean","description":"\u003cbr\u003e\u003cb\u003eCheckout this simple recipe on how to cook this Branzino:\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/KStiv4L9SQ0\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eBranzino, aka \"The King of the mullets\" or \"European bass,\" is one of the most popular dishes served in most of Miami's famous restaurants. This white fish presents a light flaky taste, that is mildly sweet albeit not as sweet as snapper. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe meat of the Branzino is very delicate, which helps it fall apart in your mouth with every bite. \u003c\/p\u003e\n\u003cp\u003eBranzino is often served with lemongrass and chili, or with fennel and tomatoes. However, it can be cooked almost every way; baked, broiled, fried, grilled, sauteed or eaten raw. The only thing we DON'T recommend Branzino for is soup.\u003c\/p\u003e\n\u003cp\u003eOur Branzino is sourced from the beautiful seas near Turkey. \u003c\/p\u003e\n\u003cp\u003eThis Branzino is SKIN ON.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eFROZEN?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe Fish we sell are frozen directly on the boat\/farm, which makes them fresher than most \"fresh\" fish in the market. \u003c\/span\u003e\u003cspan\u003eA\u003c\/span\u003e\u003cspan\u003es the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Branzino is sourced in Turkey, a country lodged between Asia and Europe. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Branzino is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTHAWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eKeep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a\u003cspan\u003e \u003c\/span\u003ethawed state.\u003c\/p\u003e\n\u003cp\u003eDO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.\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":"Qplus","offers":[{"title":"Default Title","offer_id":32349829398627,"sku":"MNB-1187-S","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/branzino-mediterranean-3388725.jpg?v=1769467999"},{"product_id":"king-salmon-filet-6oz","title":"Ora King Salmon Filet","description":"\u003cp\u003eKing Salmon is the best type of Salmon that money can buy, and Ora King is the pinnacle of quality when it comes to King Salmon.  It has been served by renowned chefs such as likes of Daniel Boulud, Nobu Matsuhisa, and Thomas Keller.\u003c\/p\u003e\n\u003cp\u003eKing Salmon is  considered the best tasting, largely because it presents high-fat content and a very rich flavor. King Salmon can grow as big as 40 lbs and it presents a TON of Omega 3s and fatty acids that aid in that rich flavor.  In fact, out of ALL Salmon, King Salmon (aka Chinook) has the highest amounts of Omega-3 fatty acids.\u003c\/p\u003e\n\u003cp\u003eThis specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora King best of breed salmon showcases the ultimate of this rare and exclusive species.\u003c\/p\u003e\n\u003cp\u003eThis is considered one of the best Salmon programs in the world. It is SASHIMI grade quality. \u003c\/p\u003e\n\u003cp\u003eThis salmon can be cooked many different ways or eaten raw. \u003c\/p\u003e\n\u003ch3\u003eWHY ORA KING ?\u003c\/h3\u003e\n\u003cp\u003eAppearance: King salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species.\u003c\/p\u003e\n\u003cp\u003eTaste: Our King salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients.\u003c\/p\u003e\n\u003cp\u003eColour: King salmon have a vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.\u003c\/p\u003e\n\u003cp\u003eOil Content: King salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking.\u003c\/p\u003e\n\u003ch3\u003eTHE ORA KING DIET\u003c\/h3\u003e\n\u003cp\u003eOra King's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified GMO-free suppliers and contains everything the salmon need to thrive and grow, and nothing else.\u003c\/p\u003e\n\u003cp\u003eWe use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil.\u003c\/p\u003e\n\u003cp\u003eANTIOXIDANTS\u003c\/p\u003e\n\u003cp\u003eA commonly misunderstood part of a salmon’s diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-orange colour.\u003c\/p\u003e\n\u003cp\u003eSalmon use it to protect their precious Omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans.\u003c\/p\u003e\n\u003ch3\u003eSUSTAINABLE\u003c\/h3\u003e\n\u003cp\u003eŌra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds.\u003c\/p\u003e\n\u003cp\u003eThe New Zealand King Salmon Co. Ltd has achieved the world-leading Best Aquaculture Practices (BAP) certification from The Global Aquaculture Alliance.\u003c\/p\u003e\n\u003cp\u003eThis independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity\u003c\/p\u003e\n\u003cp\u003eMonterey Bay Aquarium’s globally respected consumer guide Seafood Watch® has rated New Zealand’s marine-farmed salmon, including Ōra King salmon, as “Green”, meaning it is a “Best Choice” for consumers. New Zealand King salmon is the first and only ocean-farmed salmon to have achieved the Green\/Best Choice rating from Seafood Watch.\u003c\/p\u003e\n\u003cp\u003eIn addition, King salmon from New Zealand has recently been rated 'Recommended' by Ocean Wise. Ocean Wise are a Vancouver Aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood.\u003c\/p\u003e\n\u003cp\u003eThese ratings are a strong endorsement of the sustainability credentials of the New Zealand King salmon industry.\u003c\/p\u003e\n\u003ch3\u003eFROZEN?\u003c\/h3\u003e\n\u003cp\u003eThis Salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture.\u003c\/p\u003e\n\u003cp\u003eTHAWING INSTRUCTIONS\u003c\/p\u003e\n\u003cp\u003eKeep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.\u003c\/p\u003e\n\u003cp\u003eDO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.\u003c\/p\u003e\n\u003ch3\u003eIS IT SUSHI-GRADE?\u003c\/h3\u003e\n\u003cp\u003eThere is no such thing as \"sushi grade\" or \"sashimi grade\" fish (more on our blog) (https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/there-is-no-such-thing-as-sushi-grade-nor-sashimi-grade) . However, this is as safe as raw fish gets from consumption.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Skin Off","offer_id":44269912555619,"sku":"MNB-0626-S","price":23.99,"currency_code":"USD","in_stock":true},{"title":"Skin On","offer_id":44269913342051,"sku":"MNB-7883-S","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ora-king-salmon-filet-7050173.jpg?v=1769468002"},{"product_id":"boneless-short-rib-cube-wagyu-bms7","title":"Boneless Short Rib Cube (4 Pack) | Wagyu BMS7+","description":"\u003cp\u003e\u003cimg alt=\"\"\u003eShort Rib is one of the most flavorful steaks in the steer. Extremely marbled and tender. Cooked properly, these ribs could run for the most flavorful cut of beef in a steer.\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eWhile ideal for braising, they can be cooked many different ways. You can cook them with indirect heat, smoke them or cut them into small steaks and grill quickly over high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMy favorite way of cooking them is on the air frier, with a side of poached eggs and potatoes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you know your Miami steakhouses, one of them is famous for selling these. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWHY IS OUR WAGYU 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 boneless short ribs 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\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Braised, Crockpot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium, Medium-Well, Well Done\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product ships frozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":33379815227491,"sku":"MNB-1241-S-4","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/boneless-short-rib-cube-4-pack-wagyu-bms7-5697150.jpg?v=1769467999"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/collections\/Storage_and_Vacuum.jpg?v=1786124309","url":"https:\/\/meatnbone.com\/collections\/buy-more-save-more.oembed?page=2","provider":"Meat N' Bone","version":"1.0","type":"link"}