{"title":"Chef’s Cuts","description":"\u003cp\u003eShop chef-selected Wagyu steaks, dry-aged ribeye, Iberico pork, Ora King salmon \u0026amp; more. Order Meat N’ Bone Chef’s Cuts online with nationwide delivery!\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"new-york-strip-steak-usdaprime","title":"New York Strip Steak | USDA Prime","description":"\u003cp\u003eThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/NY-Strip_596e070b-0e52-4dff-b0fe-ad1ea96e3565_large.jpg?v=1520660802\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York Strip is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. These steaks are THICK, because we only work with steers with a ribeye area of 10.0 to 16.0 square inches. Our New York Strips are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York Strip, it isn't even your average Prime New York Strip.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | Angus Beef - Top 5% of Choice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629789986846,"sku":"MNB-0001-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-usda-prime-9085756.jpg?v=1769468128"},{"product_id":"lamb-chops-double-rib-3pc-per-package","title":"Lamb Double Chops | Domestic","description":"\u003cp\u003e\u003cspan\u003eThis was the first NON BEEF product that Meat N' Bone offered, and that is because we could not pass on the opportunity to sell these AMAZING double rib lamb chops.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese lamb chops are the best of the best, the USDA Prime of Lamb. La creme de la creme. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey come from \u003c\/span\u003e the Van Well Farms in Watertown, South Dakota and are a treat. They are delicate and delicious and are perfect for any situation. These are some of the best lamb chops to be found in the US.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTHE BEST LAMB YOU CAN FIND\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWhat makes these lamb rack so special is that they are raised like beef. They are raised eating high quality pasture and grass and finished on grain. These \"happy lambs\" are raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/american-lamb-is-something-else\" style=\"color: #ff2a00;\"\u003eRead more about why we sell Domestic Lamb\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eDOMESTIC VS IMPORTED LAMB\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDomestic Lamb is more premium and harder to procure. Domestic Lamb is 1.5x larger than imported lamb and it has a milder flavor. Unlike lamb from Australia or New Zealand, it does not have a \"gamey\" flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLamb chops should be cooked like a T-Bone or Tomahawk basically you are looking for a good burned char on the outside with a pink center. This will yield a rich and juicy flavor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7609449021470,"sku":"MNB-0031-S","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-double-chops-domestic-8642058.jpg?v=1769468125"},{"product_id":"boneless-in-rib-eye-steak","title":"Ribeye Steak | USDA Prime","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe king of the steaks. The Ribeye is known for its exceptional tenderness, abundant flavor, and beautiful marbling. According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender.\u003c\/p\u003e\n\u003cp\u003eMoreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime RibEye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant marbling, and grade \"A' maturity and it is sourced specifically from a couple of specific farms in the Midwest.  Our RibEyes are THICK because we only work with steers with a RibEye area of 10.0 to 16.0 square inches. Our RibEyes are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average RibEye, it isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled\u003c\/span\u003e \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA Prime (Black Angus Beef) (\u003ca href=\"\/blogs\/the-clever-cleaver\/difference-beef-usda-grade-choice-prime-meats\" title=\"usda grades of beef\" target=\"_blank\"\u003elearn more\u003c\/a\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":41092597448803,"sku":"MNB-0038-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/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":"new-york-strip-steak-wagyu-ms6","title":"New York Strip Steak | Wagyu BMS 6-7","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Double_large.jpg?v=1561342420\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" title=\"japanese grades\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is one amazing Strip Steak, its Marble Score of 6-7 means it is a richer and denser cut of steak. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEnd-To-End New York Strips are the slightly granier cousin of our Center Cut New York Strips. They come from the same muscle and they are approximately 14oz. They are nicely trimmed but they MAY have a vein or two.\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Center Cut","offer_id":41508708778083,"sku":"MNB-0737-S-1","price":87.99,"currency_code":"USD","in_stock":true},{"title":"End-To-End","offer_id":41508708810851,"sku":"MNB-0737-S-2","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-wagyu-bms-6-7-7579799.jpg?v=1769468122"},{"product_id":"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":"45-day-dry-aged-tomahawk-steak-usda-prime","title":"Tomahawk Steak Dry Aged","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" data-mce-src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen for your convenience. Want it\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003enever frozen? Let us know.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e45-65 Day Dry-Aged Tomahawk Ribeye Steak \u003c\/h2\u003e\n\u003cp\u003eThis is the kind of steak you will only find at very high end restaurants. \u003cspan\u003eWe age these super thick, center cut ribeye steaks - with the entire rib bone – for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy Dry-Age Steak?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe only dry-age the best USDA Prime Steaks. Dry-aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat is a Tomahawk Steak?\u003c\/h2\u003e\n\u003cp\u003eThe Tomahawk is the 'manliest' cut of beef out there, even if in reality it's just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive \"handle\". If you want to impress your friends, co-workers, significant other or respond to the call of your primal instinct, the Tomahawk is the \"to-go\" steak. The unique size and shape will command attention, and it's also extremely flavorful.\u003c\/p\u003e\n\u003cp\u003eIt's a heavy steak at 30-34 ounces. The tomahawk steak is usually a \"steakhouse\" cut, meaning it's very rare to find it available outside of a restaurant. It's an expensive cut of beef and takes up a lot of \"grill-estate\" but it looks beautiful.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | \u003cspan\u003eBlack \u003c\/span\u003eAngus Beef | Top 2% of Prime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39738946945123,"sku":"MNB-0120-S","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tomahawk-steak-dry-aged-1506018.jpg?v=1769468118"},{"product_id":"bone-in-new-york-strip-45-days-dry-aged","title":"Kansas Strip  Steak | 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003cp\u003eNothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had.  \u003cstrong\u003eThis is a center-cut today, meaning it is the perfect portion.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our New Yorks are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York , it isnt even your average Prime New York.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003c\/span\u003e\u003cstrong\u003eFUNKY\u003c\/strong\u003e\u003cspan\u003e and will be \u003c\/span\u003e\u003cstrong\u003eSMELLY\u003c\/strong\u003e\u003cspan\u003e.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" title=\"what does dry aging do to steak\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 45+ Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Pan Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e\u003c\/a\u003e \u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA PRIME (Black Angus Beef)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":31647450267747,"sku":"MNB-0131-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/kansas-strip-steak-45-days-dry-aged-4132890.jpg?v=1769468118"},{"product_id":"miyazaki-manhattan-striploin-a5","title":"Manhattan Steak | A5 Miyazaki Japanese Wagyu","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/beef-301-meat-n-bone-guide-to-grading-beef\" rel=\"noopener noreferrer\" style=\"color: #ff0000;\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"417\" data-start=\"254\"\u003eExperience the essence of Japanese Wagyu luxury in a perfectly portioned \u003cstrong data-end=\"351\" data-start=\"327\"\u003e7.5 oz  Manhattan cut.\u003c\/strong\u003e This truly may be one of the rarest steaks in the world and one of the best you will ever eat.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"419\"\u003eSourced from the \u003cstrong data-end=\"482\" data-start=\"436\"\u003eWagyu Olympics-winning Miyazaki Prefecture\u003c\/strong\u003e, this steak boasts a \u003cstrong data-end=\"532\" data-start=\"504\"\u003eBMS 10–12 marbling score\u003c\/strong\u003e, delivering unparalleled tenderness and a decadent, buttery mouthfeel. The \u003cstrong data-end=\"645\" data-start=\"608\"\u003eextended 90-day dry-aging process\u003c\/strong\u003e intensifies its umami richness, adding layers of nutty, earthy complexity that elevate it beyond even the finest fresh Wagyu.\u003c\/p\u003e\n\u003cp data-end=\"996\" data-start=\"775\"\u003eThe \u003cstrong data-end=\"796\" data-start=\"779\"\u003eManhattan cut\u003c\/strong\u003e—a smaller, thicker portion similar to a New York strip—offers the perfect balance of indulgence and precision, ideal for a luxurious solo dining experience or as the star of a curated tasting menu.\u003c\/p\u003e\n\u003cul data-end=\"1258\" data-start=\"998\"\u003e\n\u003cli data-end=\"1040\" data-start=\"998\"\u003e\n\u003cp data-end=\"1040\" data-start=\"1000\"\u003e\u003cstrong data-end=\"1011\" data-start=\"1000\"\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1097\" data-start=\"1041\"\u003e\n\u003cp data-end=\"1097\" data-start=\"1043\"\u003e\u003cstrong data-end=\"1053\" data-start=\"1043\"\u003eGrade:\u003c\/strong\u003e A5 Miyazaki-Gyu (Wagyu Olympics champion)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1098\"\u003e\n\u003cp data-end=\"1142\" data-start=\"1100\"\u003e\u003cstrong data-end=\"1113\" data-start=\"1100\"\u003eMarbling:\u003c\/strong\u003e BMS 10–12 (highest rating)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1210\" data-start=\"1143\"\u003e\n\u003cp data-end=\"1210\" data-start=\"1145\"\u003e\u003cstrong data-end=\"1155\" data-start=\"1145\"\u003eAging:\u003c\/strong\u003e 90 days dry-aged for concentrated umami \u0026amp; complexity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1258\" data-start=\"1211\"\u003e\n\u003cp data-end=\"1258\" data-start=\"1213\"\u003e\u003cstrong data-end=\"1221\" data-start=\"1213\"\u003eCut:\u003c\/strong\u003e 7.5 oz Manhattan (striploin-style)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1461\" data-start=\"1260\"\u003e\u003cstrong data-end=\"1287\" data-start=\"1260\"\u003eCooking recommendation:\u003c\/strong\u003e Sear lightly and serve medium-rare to preserve its delicate, melt-in-your-mouth texture. A simple finishing salt and a bold red wine or aged sake make the perfect pairing.\u003c\/p\u003e\n\u003cp data-end=\"1608\" data-start=\"1463\"\u003eThis is more than a steak—it’s \u003cstrong data-end=\"1524\" data-start=\"1494\"\u003ea rare culinary experience\u003c\/strong\u003e that brings together the world’s finest Wagyu with the art of extended dry-aging.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI DIFFERENCE\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling Miyazaki A5 (Miyazakigyu) because it is the best in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. I\u003cstrong\u003en September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32885716353123,"sku":"MNB-0449-S-3","price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/manhattan-steak-a5-miyazaki-japanese-wagyu-2732725.jpg?v=1769468111"},{"product_id":"porterhouse-steak-45-days-dry-aged-usda-prime","title":"Porterhouse Steak (45+ Days Dry Aged) | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp\u003eOur Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them.\u003c\/p\u003e\n\u003cp\u003eThere are only a few ways to make perfect better and we think dry aging is one of them. It adds even more \u003cspan\u003etenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe only dry aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/QNO0LbET434\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Porterhouse is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003cstrong\u003eFUNKY\u003c\/strong\u003e and will be \u003cstrong\u003eSMELLY\u003c\/strong\u003e. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable; these steaks are VERY dry aged. The funk will be strong.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eLearn more about our \u003ca title=\"aged beef\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\"\u003edry aging process here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAngus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\" alt=\"porterhouse steak cut on a cow\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12755582353507,"sku":"MNB-0206-S","price":114.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-45-days-dry-aged-usda-prime-4503952.jpg?v=1769468062"},{"product_id":"duck-breast","title":"Moulard Duck Breast","description":"\u003cp\u003e\u003cimg alt=\"\" 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\u003cp\u003eThese Moulard Ducks are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all-vegetarian diet made right on the farm. With a great yield, Moulard Duck eats like a steak and has a deep red color. These ducks are 100%  are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuck meat represents the epitome of healthy and hearty, high-quality meat.\u003c\/strong\u003e Its robust flavor is met with a mouthwatering tenderness.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eMOULARD DUCK\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Moulard duck, a distinctive and popular breed, is a hybrid resulting from the crossbreeding of two different species of ducks: the Muscovy male and the Pekin female. This unique combination yields a duck known for its rich, flavorful meat, particularly favored in the culinary world. The Moulard duck is highly regarded for its large breast, known as magret, which is a delicacy in French cuisine. The breeding process creates a duck with robust flavors and a meaty texture, distinguishing it from other duck varieties. The Moulard duck's origin and breeding method make it a special choice for gourmet cooking and fine dining.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eCOOKING TIPS FOR MOULARD DUCK\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eCooking Moulard Duck breast requires a balance of technique to achieve the perfect combination of crispy skin and tender, juicy meat. Here are some general tips:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eScore the Skin\u003c\/strong\u003e: Before cooking, score the skin of the duck breast in a criss-cross pattern. This helps render the fat and makes the skin crisp.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStart with a Cold Pan\u003c\/strong\u003e: Place the duck breast skin-side down in a cold pan, then turn on the heat. This allows the fat to render slowly, crisping the skin without overcooking the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eControl the Heat\u003c\/strong\u003e: Cook the duck breast on medium-low heat to render the fat and crisp the skin. Once the skin is crisp, flip the breast to cook the other side.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDon't Overcook\u003c\/strong\u003e: Moulard Duck breast is best enjoyed medium-rare to medium. Overcooking can make the meat tough.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Let the duck breast rest after cooking before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eUse the Rendered Fat\u003c\/strong\u003e: The rendered duck fat can be used to cook vegetables or potatoes, adding a rich flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eRemember, every cooking method can vary slightly depending on the size and thickness of the duck breast, so adjust cooking times accordingly. For more detailed recipes and specific cooking instructions, refer to culinary websites or cookbooks specializing in duck or French cuisine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","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","description":"\u003ch2\u003eHow To Cook A5 Wagyu Ribeye\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\"\u003e\u003c\/iframe\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"ribeye cooking suggestions and serving size\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"beef grading chart\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Miya_480x480_a17ea558-3fd9-451a-a371-c73138cc5121_480x480.jpg?v=1638464013\" alt=\"wagyu olympics\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp data-start=\"157\" data-end=\"503\"\u003eExperience the pinnacle of beef craftsmanship with our Miyazaki-Gyu A5 Boneless Ribeye — the crown jewel of Japanese Wagyu. Sourced exclusively from the Miyazaki Prefecture, this beef comes from cattle raised with meticulous care, earning Miyazaki-Gyu the title of \u003cem data-start=\"460\" data-end=\"476\"\u003eWagyu Olympics\u003c\/em\u003e champion multiple times.\u003c\/p\u003e\n\u003cp data-start=\"505\" data-end=\"811\"\u003eWith a \u003cstrong data-start=\"512\" data-end=\"550\"\u003eBeef Marbling Score (BMS) of 10–12\u003c\/strong\u003e, every cut boasts exquisite marbling that melts into the meat as it cooks, delivering an unparalleled buttery texture and depth of flavor. Each ribeye is hand-selected, expertly butchered, and wet-aged for at least 30 days to enhance tenderness and richness.\u003c\/p\u003e\n\u003cp data-start=\"813\" data-end=\"1098\"\u003eOur A5 ribeye is \u003cstrong data-start=\"830\" data-end=\"878\"\u003e100% traceable, hormone- and antibiotic-free\u003c\/strong\u003e, and sourced from small, award-winning farms. Every steak is individually vacuum-sealed for maximum freshness, ensuring it arrives to you in perfect condition whether shipped nationwide or picked up from our boutique.\u003c\/p\u003e\n\u003cp data-start=\"1100\" data-end=\"1263\"\u003ePerfect for the grill, cast iron, or even sliced thin for a decadent shabu-shabu, the Miyazaki-Gyu A5 Boneless Ribeye isn’t just a steak — it’s a culinary event.\u003c\/p\u003e\n\u003cp data-start=\"1265\" data-end=\"1283\"\u003e\u003cstrong data-start=\"1265\" data-end=\"1281\"\u003eKey Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1284\" data-end=\"1474\"\u003e\n\u003cli data-start=\"1284\" data-end=\"1322\"\u003e\n\u003cp data-start=\"1286\" data-end=\"1322\"\u003eOrigin: Miyazaki Prefecture, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1323\" data-end=\"1375\"\u003e\n\u003cp data-start=\"1325\" data-end=\"1375\"\u003eGrade: A5 (Highest possible Japanese beef grade)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1376\" data-end=\"1390\"\u003e\n\u003cp data-start=\"1378\" data-end=\"1390\"\u003eBMS: 10–12\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1391\" data-end=\"1415\"\u003e\n\u003cp data-start=\"1393\" data-end=\"1415\"\u003eCut: Boneless Ribeye\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1416\" data-end=\"1444\"\u003e\n\u003cp data-start=\"1418\" data-end=\"1444\"\u003eHand-cut \u0026amp; vacuum-sealed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1445\" data-end=\"1474\"\u003e\n\u003cp data-start=\"1447\" data-end=\"1474\"\u003eHormone \u0026amp; antibiotic free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1476\" data-end=\"1565\"\u003eElevate your next meal into an unforgettable experience with the world’s finest ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eLearn about how we label beef and \u003ca title=\"grading wagyu\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003ebeef grading standards\u003c\/a\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT OUR A5 MIYAZAKI WAGYU RIBEYE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki Wagyu A5 but Miyazaki Gyu, because it is the best in the world. Other Wagyu produced from the area that does not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 WAGYU RIBEYE BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy. That said, it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"where is the ribeye on a cow\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":30879915540579,"sku":"MNB-0442-S","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-a5-miyazakigyu-japanese-wagyu-5423919.jpg?v=1769468061"},{"product_id":"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":"new-york-strip-steak-bms-8-9-wagyu","title":"New York Strip Steak | Australian Wagyu BMS 8-9","description":"\u003cp\u003e\u003cimg src=\"https:\/\/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=\"meat grades chart\" 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 as close as you can get to Wagyu A5 without paying an exorbitant price. This \u003cstrong\u003eaward winning Australian BMS9 steak\u003c\/strong\u003e is the best steak we have been able to source out of Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese steaks have been positioned in the market as a luxury items 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\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":"Default Title","offer_id":28342766043235,"sku":"MNB-0319-S","price":94.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-australian-wagyu-bms-8-9-8929680.png?v=1769468010"},{"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":"prime-rib-a5-miyazaki-japanese-wagyu","title":"Boneless Prime Rib | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-cook-an-a5-japanese-wagyu-prime-rib\" target=\"_blank\" data-mce-href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-cook-an-a5-japanese-wagyu-prime-rib\" data-mce-fragment=\"1\"\u003eLooking at how to cook this Prime Rib? Checkout this step by step guide!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-cook-an-a5-japanese-wagyu-prime-rib\" target=\"_blank\" data-mce-href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-cook-an-a5-japanese-wagyu-prime-rib\" data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Put_A5_Prime_Rib_in_Smoker_Grill_Oven_480x480.png?v=1703609435\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Put_A5_Prime_Rib_in_Smoker_Grill_Oven_480x480.png?v=1703609435\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"international beef grading chart\"\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003c!--split--\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eYou are looking at an A5 Miyazaki-Gyu Prime Rib.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eNeed a Higher Grade?\u003c\/strong\u003e \u003cem\u003eNo higher grade exists.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eWant something a bit less expensive but still best-in-class?\u003c\/strong\u003e \u003cspan style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003eCheck-out our\u003c\/span\u003e \u003ca title=\"bone in prime rib\" href=\"\/products\/prime-rib-bone-in-whole-piece-bms-6-7\"\u003eBMS6-7 Bone-in Whole Prime Rib\u003c\/a\u003e.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Japanese Wagyu Olympics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Miya_480x480_a17ea558-3fd9-451a-a371-c73138cc5121_480x480.jpg?v=1638464013\"\u003e\u003c\/div\u003e\n\u003cp\u003eLearn about how we label beef and \u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"grades of wagyu\"\u003ewagyu grading standards\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Prime Rib primal cut is where we find the most tender, flavorful and desirable steaks in a steer\/cow. In layman's words, the Prime Rib is where the flavor is at. The Prime Rib is the undisputed KING of large cuts of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. These steaks are usually sold for $35-$50 per oz at top steakhouses.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAbout Japanese A5 Wagyu\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel like creamy butter in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eThe Miyazaki-Gyu Difference\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg alt=\"The Miyazaki-Gyu Difference\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 wagyu beef but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best miyazaki wagyu beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"prime rib cut on 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 style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe carry an extensive lineup of \u003ca title=\"buy prime rib\" href=\"\/collections\/the-prime-rib-collection\"\u003ePrime Rib\u003c\/a\u003e cuts including different, breeds, sizes and even dry-aged options.\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Quarter Piece (3 lbs)","offer_id":32209293115491,"sku":"MNB-0585-S","price":375.99,"currency_code":"USD","in_stock":true},{"title":"Half Piece (6 Lbs)","offer_id":31782543818851,"sku":"MNB-0527-S-1","price":751.99,"currency_code":"USD","in_stock":true},{"title":"Whole Piece (11 lbs)","offer_id":31782543851619,"sku":"MNB-0527-S-2","price":1399.99,"currency_code":"USD","in_stock":true},{"title":"Whole Piece (14 lbs)","offer_id":39650149236835,"sku":"MNB-2209-S","price":1784.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/boneless-prime-rib-a5-hannari-japanese-wagyu-bms-1112-9728795.jpg?v=1769467221"},{"product_id":"foie-gras-grade-a","title":"Whole Foie Gras | Grade A","description":"\u003cp\u003eThis Grade A Duck Foie Gras comes from Moulard Ducks that are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all-vegetarian diet made right on the farm. With a great yield, Moulard Duck eats like a steak and has a deep red color. These ducks are 100%  are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuck meat represents the epitome of healthy and hearty, high-quality meat.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIts robust flavor is met with a mouthwatering tenderness.\u003c\/p\u003e\n\u003cp\u003eLearn more about Foie Gras, along with some recipes on our post \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/foie-gras-101-a-journey-from-ancient-delicacy-to-modern-day-luxury\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFoie Gras 101: A Journey from Ancient Delicacy to Modern-Day Luxury\u003c\/a\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":31857318363235,"sku":"MNB-0532-S","price":169.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-foie-gras-grade-a-5127424.jpg?v=1769468005"},{"product_id":"iberico-bone-in-double-pork-chop","title":"Iberico Bone-In Double Pork Chop","description":"\u003cp\u003e \u003c\/p\u003e\n\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\u003cdiv style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003eSourced from Spain,\u003c\/strong\u003e this pork is awesome. These Double Pork Chops are INCREDIBLE. This is the Wagyu of Pork... extremely tender, marbled and easy to cook. Grill them, pan-sear them, smoke them, sous vide them... up... to you!!\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan\u003eThis Pork Chop is a Rib Chop, meaning it comes from the front of the animal. When it comes to\u003c\/span\u003e Pork (and lamb and almost every other animal) the Rib Chop and the loin are the exact same muscle, the difference is where on the animal you take it from. If it looks like a Ribeye, it comes from the Rib Chop, if it looks like a Porterhouse (even without the tenderloin attached to it) its a Loin Chop.  Note that the rib chop is ALWAYS the better chop (for pork)... as the pork is always more marbled on the front than in the rear of the animal.\u003cbr\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 \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\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 Chops come from Iberico hobs 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 jams 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\u003cp style=\"float: left;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"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":"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":"florentine-steak-45-days-dry-aged-usda-prime","title":"Florentine Steak (45+ Days Dry Aged) | USDA Prime","description":"Check out this video about the amazing Florentine Steak:\u003cbr\u003e \u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Z9MzNTUsn9Y\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\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\u003eAccording to the history books, hangry British aristocrats visited the De' Medici family who ruled Florentine and demanded to be served huge chunks of beef. Local butchers got right to work and cut these BIG and THICK Porterhouse steaks to be cooked in fires around the Church of San Lorenzo. Right then and there the Florentine Steak, aka \"BISTECCA ALLA FIORENTINA,\" was born!\u003c\/p\u003e\n\u003cp\u003eThere are only a few ways to make perfect better and we think dry-aging is one of them as it adds even more \u003cspan\u003etenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a THICK and BIG Porterhouse that will serve 3-4 people. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/p\u003e\n\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. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Our Dry-Aged Steaks\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper \u003ca href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" title=\"aged beef\"\u003edry-aged steak\u003c\/a\u003e is expensive and usually found at only the best steakhouses. These steaks are \u003cstrong\u003eFUNKY\u003c\/strong\u003e and will be \u003cstrong\u003eSMELLY\u003c\/strong\u003e.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\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\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAngus Beef | Top 2% of USDA Prime \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak)  \/ Female 8 Oz (1\/3 steak)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like.  We recommend adding some butter in the center of the steak a few minutes before removing from the grill. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"porterhouse cut on a cow\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32297164898403,"sku":"MNB-1193-S","price":199.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/florentine-steak-45-days-dry-aged-usda-prime-2977575.jpg?v=1769468002"},{"product_id":"elk-rib-rack","title":"Wapiti Elk Rib Rack | Frenched","description":"\u003cp\u003eElk meat is a one of those rare foods that is very healthy for you and still tastes great! Elk is naturally low in fat, low in cholesterol and high in protein. With only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef, Elk is a very lean meat.\u003c\/p\u003e\n\u003cp\u003eOur Elks are raised on open-free range ranches by family-owned farms. They are grass fed, never confined to a feedlot and are all natural. Our Elks are minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis dish is certainly a stunner. The frenched ribs make for a beautiful presentation.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Cervena Elk which means you’re guaranteed some of the \u003cstrong\u003emost tender, delicious elk you’ve ever tasted\u003c\/strong\u003e. They’re raised naturally on the open farmlands of New Zealand where they roam and graze on some of the purest grass in existence.\u003c\/p\u003e\n\u003cp\u003eRare or medium rare is recommended; cooked to an internal temperature of 130 to 145 degrees Fahrenheit. If you overcook it, it will taste gamey. You can slow roast it, grill it or cut it into individual portions and pan-fry it.\u003c\/p\u003e\n\u003ch2\u003eCheck Out How CPT Ron Cooks Elk Racks\u003c\/h2\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/mXTvHWPe_TQ\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fossil Farms","offers":[{"title":"2 - 2.5 Lbs","offer_id":39392654065763,"sku":"MNB-0245-S-5","price":117.99,"currency_code":"USD","in_stock":false},{"title":"2.5 - 3 Lbs","offer_id":39392654098531,"sku":"MNB-0245-S-3","price":140.99,"currency_code":"USD","in_stock":true},{"title":"3 - 3.5 Lbs","offer_id":39392654131299,"sku":"MNB-0245-S-1","price":164.99,"currency_code":"USD","in_stock":true},{"title":"3.5 - 4 Lbs","offer_id":39639109304419,"sku":"MNB-0245-S","price":187.99,"currency_code":"USD","in_stock":true},{"title":"4 - 4.5 Lbs","offer_id":39693325467747,"sku":"MNB-0245-S-2","price":213.99,"currency_code":"USD","in_stock":true},{"title":"4.5 - 5 Lbs","offer_id":39693327597667,"sku":"MNB-0245-S-4","price":235.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/wapiti-elk-rib-rack-frenched-8808970.jpg?v=1769468001"},{"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":"Default Title","offer_id":32349904896099,"sku":"MNB-0626-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":"denver-steak-wagyu","title":"Denver Steak | BMS7+ Wagyu","description":"\u003cp\u003eThe Denver Steak is a relatively new cut of beef. It was born in 2009 as a result of a research project called \"the Beef Checkoff.\"\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe project was led by \u003cspan\u003emeat-science professors at the University of Florida and the University of Nebraska. \u003cstrong\u003eThe goal of the program was to identify and promote new and potentially more affordable cuts of meat \u003c\/strong\u003eand they were VERY successful at it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eHow successful? Well, lets just say \u003cstrong\u003ethe Denver steak is the fourth most tender muscle section of a heifer, steer, or cow. \u003c\/strong\u003eThey are also extremely juicy and full of flavor. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eThe denver comes from the chuck of the steer; so essentially sliced chuck eye steak. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. \u003c\/span\u003e\u003cspan\u003eIt was featured in Wall Street Journal's 2019 \"Grill Stars\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/yiJNTmhKU_w\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eWhat Does A Denver Steak Taste Like?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eRich, buttery smooth flavor. Think of a \u003ca href=\"\/collections\/new-york\" title=\"new york strip steak\"\u003eNY Strip\u003c\/a\u003e mixed with a \u003ca href=\"\/collections\/short-ribs-ribs\" title=\"beef short rib\"\u003eshort rib\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOur G1 certified Denver is so popular that we spent sometime developing a Domestic Wagyu version of the product.\u003c\/p\u003e\n\u003cp\u003eWe recommend seasoning with kosher salt, and grilled \u003cspan\u003euntil browned on each side, about 5 minutes per side. You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. DO NOT OVERCOOK.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large.jpg?v=1520305200\" alt=\"denver cut steak\" style=\"margin-top: 2.4px; margin-bottom: 16px; float: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eWhat Do The Experts Say?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Denver steak is one of our favorite steaks, it is relatively affordable and very tasty. It is also extremely marbled. The Denver Steak will give any steak a run for its money and it may have the best price\/value proposition from any steak.\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\u003cspan\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":33379783082083,"sku":"MNB-1188-S-2","price":38.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/denver-steak-bms7-wagyu-2026199.jpg?v=1769467817"},{"product_id":"tiger-prawns-wild-caught","title":"African Tiger Prawns |  U4","description":"\u003cp\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/hciu3D_WPgY\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 Giant Tiger Prawns per package (each prawn will weight 5-6 oz)\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese MASSIVE tiger prawns are wild caught off the coast of Africa. They are U4; one of the largest denominations sold commercially. African tiger shrimp are considered the 'Tomahawk steak of the sea.'\u003c\/p\u003e\n\u003cp\u003eThey are frozen whole, head and tail on. Great for creative cooks or to cook on the grill alongside a Tomahawk steak.\u003c\/p\u003e\n\u003cp\u003eThese tiger shrimp present a buttery texture and firmness that makes them ideal for sautéing, BBQ'ing, shrimp cocktails, or anything else you can think of.\u003c\/p\u003e\n\u003cp\u003e100% natural - no chemicals or preservatives.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW TO THAW?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOvernight in the refrigerator. Keep it simple.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNOTE,\u003cspan\u003e \u003c\/span\u003eThis product\u003cspan\u003e \u003c\/span\u003edoes NOT come vacuum sealed. Just individually packaged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":33326439170147,"sku":"MNB-1131-S","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/african-tiger-prawns-u4-9006814.jpg?v=1769467820"},{"product_id":"colossal-dry-scallops-u8","title":"Day boat Dry Scallops | U-10\/20","description":"\u003cp data-start=\"386\" data-end=\"632\"\u003eThese are the \u003cstrong data-start=\"400\" data-end=\"442\"\u003ebest scallops you can find in the U.S.\u003c\/strong\u003e — full stop. Our \u003cstrong data-start=\"460\" data-end=\"487\"\u003eU10\/20 Dayboat Dry Scallops\u003c\/strong\u003e are \u003cstrong data-start=\"492\" data-end=\"526\"\u003ewild-caught in New Jersey waters\u003c\/strong\u003e, \u003cstrong data-start=\"528\" data-end=\"560\"\u003edry-packed right on the boat\u003c\/strong\u003e, and \u003cstrong data-start=\"566\" data-end=\"601\"\u003eindividually quick frozen (IQF)\u003c\/strong\u003e to lock in texture and flavor.\u003c\/p\u003e\n\u003cp data-start=\"634\" data-end=\"856\"\u003eSourced only from trusted dayboats, these scallops are \u003cstrong data-start=\"689\" data-end=\"705\"\u003enever soaked\u003c\/strong\u003e, \u003cstrong data-start=\"707\" data-end=\"724\"\u003enever treated\u003c\/strong\u003e, and come in convenient \u003cstrong data-start=\"749\" data-end=\"783\"\u003e1 lb packs (10–20 scallops each)\u003c\/strong\u003e—perfect for at-home searing, seafood pastas, or an elevated surf \u0026amp; turf.\u003c\/p\u003e\n\u003cp data-start=\"634\" data-end=\"856\"\u003eThese scallops are large enough to sear and on their own and yet small enough to be cooked with rice or pasta. They are excellent for a surf \u0026amp; turf.\u003c\/p\u003e\n\u003cp data-start=\"634\" data-end=\"856\"\u003eWhat Makes Dry Scallops Special?\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"1059\" data-end=\"1095\"\u003e\n\u003cp data-start=\"1061\" data-end=\"1095\"\u003e\u003cstrong data-start=\"1061\" data-end=\"1093\"\u003eNo added water, no chemicals\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1139\"\u003e\n\u003cp data-start=\"1098\" data-end=\"1139\"\u003e\u003cstrong data-start=\"1098\" data-end=\"1137\"\u003eSuperior caramelization when seared\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1140\" data-end=\"1181\"\u003e\n\u003cp data-start=\"1142\" data-end=\"1181\"\u003e\u003cstrong data-start=\"1142\" data-end=\"1179\"\u003ePure, concentrated scallop flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1182\" data-end=\"1224\"\u003e\n\u003cp data-start=\"1184\" data-end=\"1224\"\u003e\u003cstrong data-start=\"1184\" data-end=\"1222\"\u003eBetter texture and no rubbery bite\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/WknQ5J8_kq4\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eDRY SCALLOPS?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe looked far and wide for Dry Scallops because they are untreated and allow you to sear them properly. Wet Scallops are less expensive, last longer, are whiter, and look \"better\" but have less flavor and are 20-30% water...\u003c\/p\u003e\n\u003cp\u003eDry Scallops are \"all-natural\", have no additives, and caramelize beautifully. The idea of selling \"soaked\" scallops feels dishonest to us, so we decided to not sell them. That said this does not mean the product does NOT have liquid. It will ship frozen, so when it thaws out it will have liquid. Also, it comes from the sea. You should open them, let them breathe, and dry them up with a paper towel before cooking.\u003c\/p\u003e\n\u003cp\u003eWhen searching for Scallops we tried multiple suppliers. We actually got duped quite a few times, which is why we at one point decided to stop selling Dry Scallops. But after 4 years, we have finally decided to bring them back... we found the holy grail of Dry Scallops in a way that is accessible to our customer base.\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 a sealed bag for more than 24 hours. Consume within 24 hours for best results.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor quick thawing place under running water while still in a plastic bag. As soon as it’s thawed remove it from bag, cook or \u003c\/span\u003e\u003cspan\u003estore under refrigeration. It is important not to leave product soaking in water; it will affect texture and flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":41335929536611,"sku":"MNB-0726-S-1","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/colossal-dry-scallops-u-1020-6537818.jpg?v=1769467815"},{"product_id":"monster-wagyu-tomahawk-steak-bms-8-9","title":"Tomahawk Steak | Wagyu BMS 8-9","description":"\u003cp\u003e\u003cbr\u003eCheck out this video to learn more about this amazing Monster Wagyu Tomahawk!\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/HaUoouAA3K8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"meat grading chart\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp\u003eLearn about how we label beef and \u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"wagyu vs prime\"\u003ebeef grading standards\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThis is as close as you can get to Wagyu A5 without paying an exorbitant price. This award winning Australian BMS9 steak is the best steak we have been able to source out of Australia.\u003cbr\u003e\u003cbr\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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\". \u003cstrong\u003eThis is a BIG BOY. It is a natural fall item, so while we advertise aprox 48oz you could get as many as 65oz. \u003c\/strong\u003eThese Tomahawks can feed a couple people, perhaps a family of four.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you want to impress your friends, co-workers, significant other or just answer to your primal instinct, the Tomahawk is the \"to-go\" steak. The unique size and shape will command attention, and its also extremely flavorful.\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\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=\"tomahawk steak cut\" style=\"margin-bottom: 16px; float: none;\"\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 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\"\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\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 \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32741909594211,"sku":"MNB-0742-S","price":199.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tomahawk-steak-wagyu-bms-8-9-2734789.jpg?v=1769467817"},{"product_id":"striploin-steak-new-york-a5-miyazaki-japanese-wagyu","title":"New York Strip | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"striploin steak cooking guide\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"meat grading standards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Japanese Wagyu Olympics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Miya_480x480_a17ea558-3fd9-451a-a371-c73138cc5121_480x480.jpg?v=1638464013\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eLearn more about how we label beef and \u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"beef grading\"\u003ebeef grading standards here\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWagyu New York Striploin Steak\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steak is usually sold for $35-$50 per oz at top steakhouses. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe now cut our Striploins into whole steaks as that was preferred by our customers. The Striploin steak is the equivalent of the New York Strip in A5 beef. That said, the Japanese cut their primals slightly differently. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend the Striploin to share as it is one of the most consistent steaks. Share it between a few people and everyone will have a similar experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAbout A5 Wagyu\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaky beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003eThe Miyazaki-Gyu Difference\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" alt=\"miyazakigyu wagyu\"\u003e\u003c\/div\u003e\n\u003cp\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNever Had Wagyu A5 Beef Before?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said, it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook Striploin Steak?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCooking an A5 Striploin Steak is SUPER easy, and you can follow the same recipe to cook a New York Strip, Ribeye or Denver Steak. Check out this video and follow the same steps.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"striploin steak cut\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe striploin strip is cut from the short loin which is a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":33340478160995,"sku":"MNB-0781-S-4","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-a5-miyazakigyu-japanese-wagyu-9098603.jpg?v=1769467818"},{"product_id":"chilean-sea-bass-steak","title":"Chilean Sea Bass Steak | 6oz","description":"\u003cp\u003eThis is a center cut, belly trimmed, boneless, and thick Chilean Sea Bass Steak. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the \"steak of the sea\", one of the most delicious and exclusive fishes you can eat. Typically you will only find Chilean Seabass in very fine restaurants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese wild-caught Chilean Sea Basses are caught in the southern hemisphere \"Cono Sur\" of the planet. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \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 \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":32974609317987,"sku":"MNB-0887-S","price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chilean-sea-bass-steak-6oz-2460436.jpg?v=1769467814"},{"product_id":"veal-rack-2-pack-frenched","title":"Veal Rack (2 Pack) | Frenched","description":"\u003cp\u003eThis veal rack is the only veal product that we do NOT bring from the MidWest. It comes from New Zealand and it is spectacular. It comes from smaller\/younger animals than most American veal and that gives it a very special flavor profile.\u003c\/p\u003e\n\u003cp\u003eEach rack weighs a little less than 1 lb, each pack brings 2 racks. The size of the \u003ca href=\"\/products\/veal-chop\" title=\"veal chop\"\u003eveal chops\u003c\/a\u003e is similar to what you would expect from a lamb.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese New Zealand veals present a subtle flavor, they are raised completely on pasture and mothers-milk. They have never been confined. This is why the flesh is rosier than the usual \"white\" we see in our other Veal products.\u003c\/span\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":32994758262883,"sku":"MNB-0933-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/veal-rack-2-pack-frenched-8514365.jpg?v=1769467813"},{"product_id":"cowboy-steak-wagyu-angus-cross","title":"Cowboy Steak | BMS +7","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-1_084a42ef-2a60-4c54-98fc-9bc2e9c08f4e_large.jpg?v=1520698518\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis is a rare find, a bone-in Ribeye Wagyu-Angus. This steak is superior to any USDA Prime Steak and is one of the best price\/value steaks in the market.\u003c\/p\u003e\n\u003cp\u003eOur Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. This Ribeye is a rare find and would be a very expensive steak to eat at a steakhouse.\u003cbr\u003e\u003cbr\u003eRibeyes are not very uniform in texture \/ flavor. They are easy to cook, but to master it... takes a bit of time.\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":33279268749411,"sku":"MNB-1272-S","price":90.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/cowboy-steak-bms-7-1232083.png?v=1769467812"},{"product_id":"ribeye-sanuki-olive-wagyu-japanese-a5-beef","title":"Ribeye Sanuki Olive Wagyu | Authentic Japanese A5 Grade Beef","description":"\u003cp\u003e\u003cbr\u003eFor a reference on how to cook this cut, checkout this video:\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003eDive into a world of exquisite taste with our Ribeye Olive Sanuki Wagyu, heralded as the pinnacle of beef quality. Originating from Shodoshima Island in Kagawa Prefecture—a region celebrated for its centuries-old cattle breeding tradition and olive cultivation—this authentic Olive Wagyu promises a culinary experience like no other.\u003c\/p\u003e\n\u003cp\u003eFed on a unique diet of dehydrated and roasted olive mulch, our Olive Wagyu has garnered acclaim for its higher levels of oleic acid, distinctive yellow fat, and a nutty, rich flavor, earning accolades for fat quality in the 2017 Wagyu Olympics.\u003cbr\u003e\u003cbr\u003eThe legacy of Kagawa's ancient name, Sanuki, lives on in every tender cut of our \"Sanuki Olive Wagyu.\" With its soft, buttery texture and sweet, digestible fat, each bite is a journey to the heart of Japan's rich culinary heritage.\u003cbr\u003e\u003cbr\u003eDiscover the unparalleled quality of A5 Grade beef, meticulously graded on marbling, meat color and brightness, firmness, and texture, and the color, luster, and quality of fat. Our Ribeye Olive Sanuki Wagyu not only meets but excels in every quality factor, boasting a gorgeous webbing of fat that delivers a creamy, melt-in-your-mouth sensation with every bite.\u003cbr\u003e\u003cbr\u003eLike all our premium cuts, the Ribeye Olive Sanuki Wagyu comes vacuum-sealed and hand-cut by our expert butchers, ensuring you receive nothing but the finest.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouthfeel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum-sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003ePrepare for a delightful surprise. Unlike any steak you've had, the high-fat content. making up to more than 60% of the steak—ensures a lower melting point, allowing for a faster cook time and a heavenly, melt-in-your-mouth experience. Though cooking A5 is a breeze, a little attention goes a long way in preventing overcooking and retaining its coveted, luxurious texture.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEmbark on an unparalleled culinary adventure with our Ribeye Olive Sanuki Wagyu, and savor the rich, delectable flavors of authentic Japanese A5 Grade beef. Your journey into a world of exceptional taste quality begins here.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large_d3588861-54cc-48dd-b06d-0cd094e4e273_480x480.jpg?v=1607485487\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39478108160099,"sku":"MNB-1346-S","price":179.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-sanuki-olive-wagyu-authentic-japanese-a5-grade-beef-2627931.jpg?v=1769467812"},{"product_id":"chateaubriand-center-cut-tenderloin","title":"Chateaubriand Filet Mignon | G1 Certified","description":"\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eTHIS PRODUCT WILL TAKE A LITTLE LONGER TO SHIP, AS IT IS SPECIAL ORDERED.\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eChateaubriand, sounds fancy, doesn't it? It is. That it is because the Chateaubriand is the name given to the center cut of the tenderloin which is already one of the most exclusive cuts of beef from a cow.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom a 1,050 lbs steer, you get 2 Tenderloins that may weight 8 lbs combined... and out of those 8 lbs you may get 2 good Chateaubriand.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the 1950s the Chateaubriand became a treat for upscale VIPs and high rollers in Las Vegas, eventually becoming a staple of the local supper clubs referred to as gourmet rooms that were found on and off the Vegas strip... but the history of this beautiful roast goes back to the french monarchy of the 1800's.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTalk about exclusive...\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eToday you do not have to be a member of the monarchy to eat a Chateaubriand, and you don't need a chef. This is a VERY easy and simple cook that will impress anyone. The key is using good tenderloin such as the one sold by Meat N' Bone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNeed help finding out how to cook it? \u003cstrong\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-cook-the-perfect-chateaubriand\" style=\"color: #ff2a00;\" target=\"_blank\"\u003eClick here for a guide on How to cook the perfect Chateaubriand\u003c\/a\u003e\u003c\/strong\u003e\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_8021a755-5305-48be-a845-32793ad4e107_480x480.jpg?v=1612064324\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eG1 CERTIFIED IS A CUT ABOVE\u003c\/strong\u003e\u003cbr\u003eWe only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.\u003cbr\u003e\u003cbr\u003eAside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.\u003cbr\u003e\u003cbr\u003eWe hand-cut EVERY steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a HUGE difference.\u003c\/p\u003e\n\u003cp\u003e  \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39456990724195,"sku":"MNB-1477-S-1","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chateaubriand-filet-mignon-g1-certified-2412022.jpg?v=1769467812"},{"product_id":"leg-of-lamb","title":"Whole Lamb Leg | Domestic","description":"\u003cp data-start=\"282\" data-end=\"663\"\u003eBy popular demand, we’re bringing you the \u003cstrong data-start=\"324\" data-end=\"351\"\u003eDomestic Whole Lamb Leg\u003c\/strong\u003e — a centerpiece cut that showcases some of the \u003cstrong data-start=\"399\" data-end=\"430\"\u003ebest lamb raised in America\u003c\/strong\u003e. For years, our customers have asked us for this classic roast, and now we’re making it available by special order. While it may take a few days to arrive, it’s worth the wait: this is simply \u003cstrong data-start=\"623\" data-end=\"660\"\u003ethe finest lamb leg money can buy\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"665\" data-end=\"917\"\u003e\u003cstrong data-start=\"668\" data-end=\"693\"\u003ePremium American Lamb\u003c\/strong\u003e\u003cbr data-start=\"693\" data-end=\"696\"\u003eSourced from trusted domestic programs, our lamb is raised with care, free of antibiotics and added hormones. That means you get a clean, natural flavor that is both rich and delicate — the hallmark of world-class lamb.\u003c\/p\u003e\n\u003cp data-start=\"919\" data-end=\"947\"\u003e\u003cstrong data-start=\"922\" data-end=\"945\"\u003eCooking Inspiration\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"948\" data-end=\"1487\"\u003e\n\u003cli data-start=\"948\" data-end=\"1086\"\u003e\n\u003cp data-start=\"950\" data-end=\"1086\"\u003e\u003cstrong data-start=\"950\" data-end=\"966\"\u003eSlow Braise:\u003c\/strong\u003e Like shoulder, lamb leg loves time. Braise it gently to unlock deep, savory flavors and fall-off-the-bone tenderness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1087\" data-end=\"1223\"\u003e\n\u003cp data-start=\"1089\" data-end=\"1223\"\u003e\u003cstrong data-start=\"1089\" data-end=\"1107\"\u003eClassic Roast:\u003c\/strong\u003e Perfect for holidays or family gatherings. Roast with garlic, rosemary, and olive oil for a timeless centerpiece.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1224\" data-end=\"1362\"\u003e\n\u003cp data-start=\"1226\" data-end=\"1362\"\u003e\u003cstrong data-start=\"1226\" data-end=\"1247\"\u003eRotisserie Magic:\u003c\/strong\u003e For those with a grill or spit, lamb leg shines when cooked slowly over coals — juicy, smoky, and unforgettable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1363\" data-end=\"1487\"\u003e\n\u003cp data-start=\"1365\" data-end=\"1487\"\u003e\u003cstrong data-start=\"1365\" data-end=\"1389\"\u003eMediterranean Style:\u003c\/strong\u003e Marinate with lemon, oregano, and olive oil, then grill or roast for a vibrant, aromatic feast.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1489\" data-end=\"1510\"\u003e\u003cstrong data-start=\"1492\" data-end=\"1508\"\u003ePack Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1511\" data-end=\"1685\"\u003e\n\u003cli data-start=\"1511\" data-end=\"1556\"\u003e\n\u003cp data-start=\"1513\" data-end=\"1556\"\u003e1 Domestic Whole Lamb Leg (weight varies)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1557\" data-end=\"1627\"\u003e\n\u003cp data-start=\"1559\" data-end=\"1627\"\u003eSpecial order item — please allow a few extra days for fulfillment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1628\" data-end=\"1685\"\u003e\n\u003cp data-start=\"1630\" data-end=\"1685\"\u003eDelivered fresh or frozen (depending on availability)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1687\" data-end=\"1713\"\u003e\u003cstrong data-start=\"1689\" data-end=\"1711\"\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1714\" data-end=\"1885\"\u003e\n\u003cli data-start=\"1714\" data-end=\"1769\"\u003e\n\u003cp data-start=\"1716\" data-end=\"1769\"\u003eOne of the most requested lamb cuts — now available\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1770\" data-end=\"1816\"\u003e\n\u003cp data-start=\"1772\" data-end=\"1816\"\u003eJuicy, succulent, and incredibly versatile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1817\" data-end=\"1885\"\u003e\n\u003cp data-start=\"1819\" data-end=\"1885\"\u003eA true showpiece for holidays, family dinners, or weekend feasts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":33427760021603,"sku":"MNB-1505-S","price":169.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-lamb-leg-domestic-4098339.jpg?v=1769467762"},{"product_id":"ora-king-salmon-toro-8oz","title":"Ora King Salmon Harasu (Salmon Belly)","description":"\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"476\" height=\"267\" src=\"https:\/\/www.youtube.com\/embed\/0OPO23bWrMs\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis Salmon Belly is the most prized for sushi and sashimi applications. It has the highest concentration of omega-3 fatty acids and this tasty area is a delicacy for many. Its meat is best for creating strips and wraps.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe cut it into an 8oz block which is good enough for most of us sushi chefs at home who like the good stuff.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Is Toro Expensive?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOra King Salmon is extremely premium and the belly is the smallest and most premium part of the Salmon. This is why most sushi restaurants will charge between $10+ for a single Toro Nigiri (less than 1oz).\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"salmon belly\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Toro_72f19ad4-0438-4caf-9a48-d10da7e7d992_480x480.jpg?v=1613667871\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOur Ora King Salmon Program\u003c\/strong\u003e\u003c\/h2\u003e\n\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 \u003cstrong\u003eDaniel Boulud\u003c\/strong\u003e, \u003cstrong\u003eNobu Matsuhisa\u003c\/strong\u003e, and \u003cstrong\u003eThomas Keller\u003c\/strong\u003e.\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\u003e\u003cstrong\u003eThis is considered one of the best Salmon programs in the world. \u003c\/strong\u003eIt is SASHIMI grade quality. \u003c\/p\u003e\n\u003cp\u003eThis salmon belly can be cooked many different ways or eaten raw. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Ora King?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e: 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.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Our King salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eColour\u003c\/strong\u003e: King salmon have a vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOil Content:\u003c\/strong\u003e 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\u003ch2\u003e\u003cstrong\u003eThe Ora King Salmon Diet\u003c\/strong\u003e\u003c\/h2\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.\u003cbr\u003e\u003cbr\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\u003ch2\u003eAntioxidants\u003cbr\u003e\n\u003c\/h2\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\u003ch2\u003eSustainable\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Farm_480x480.jpg?v=1587061378\" alt=\"Ōra King Salmon Farm in Marlborough Sound\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003eŌra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds.\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eThe New Zealand King Salmon Co. Ltd has achieved the\u003cstrong\u003e world-leading Best Aquaculture Practices (BAP) certification from The Global Aquaculture Alliance.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity\u003cbr\u003e\u003cbr\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.\u003cbr\u003e\u003cbr\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.\u003cbr\u003e\u003cbr\u003eThese ratings are a strong endorsement of the sustainability credentials of the New Zealand King salmon industry.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eFrozen?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Salmon\u003cspan\u003e \u003c\/span\u003eis 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\u003col\u003e\n\u003cli\u003eKeep frozen until ready to use.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eREMOVE FROM PACKAGE. \u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eThaw slowly under refrigeration. Placing a paper towel under the salmon during the defrosting process to absorb excess liquids.\u003c\/li\u003e\n\u003cli\u003ePrepare and eat.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eDO NOT leave soaking in water, it will affect the flavor and texture of the fish.\u003c\/p\u003e\n\u003cp\u003eDO NOT leave thawed-out fish in vacuum sealed bag for more than 24 hours.\u003c\/p\u003e\n\u003cp\u003eConsume within 24 hours for best results.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIs It Sushi-Grade?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is no such thing as \"sushi grade\" or \"sashimi grade\" fish\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/what-is-sushi-grade-sashimi-grade\" title=\"what is sashimi sushi\" target=\"_blank\"\u003e(more on our blog)\u003c\/a\u003e\u003c\/span\u003e. However, this is as safe as raw fish gets from consumption.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":39830324346979,"sku":"MNB-1512-S-1","price":38.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ora-king-salmon-harasu-salmon-belly-2996496.jpg?v=1769467764"},{"product_id":"ora-king-salmon-saku-top-loin","title":"Ora King Salmon Saku (Top Loin)","description":"\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/0OPO23bWrMs\" height=\"267\" width=\"476\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eMany of our customers use our Ora King Salmon filets for sushi and sashimi. However, the way and size of the filet sometimes makes the piece inconsistent. After all, the filets are meant to be cooked. So we have portioned the Top Loin of the Salmon into Sakus that are 8oz. This is the most consistent part of the Salmon.\u003c\/p\u003e\n\u003cp\u003eConsidered the \"tender loin\" the top loin is the most-premium piece of a salmon. Featuring a high fat-to-flesh ratio (only bested by the Belly).\u003c\/p\u003e\n\u003cp\u003ePortioning the Saku gives us a worse yield which is the reason it is more expensive. This is the reason Sashimi and Sushi at most restaurants is expensive, because you are usually getting top loin.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR SALMON PROGRAM\u003c\/strong\u003e\u003c\/h2\u003e\n\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 \u003cstrong\u003eDaniel Boulud\u003c\/strong\u003e, \u003cstrong\u003eNobu Matsuhisa\u003c\/strong\u003e, and \u003cstrong\u003eThomas Keller\u003c\/strong\u003e.\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\u003e\u003cstrong\u003eThis is considered one of the best Salmon programs in the world. \u003c\/strong\u003eIt is SASHIMI grade quality. \u003c\/p\u003e\n\u003cp\u003eThis salmon can be cooked many different ways or eaten raw. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWHY ORA KING ?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e: 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.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Our King salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eColour\u003c\/strong\u003e: King salmon have a vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOil Content:\u003c\/strong\u003e 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\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTHE ORA KING DIET\u003c\/strong\u003e\u003c\/h2\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.\u003cbr\u003e\u003cbr\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\u003ch2\u003eANTIOXIDANTS\u003cbr\u003e\n\u003c\/h2\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\u003ch2\u003eSUSTAINABLE\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"Ōra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds.\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Farm_480x480.jpg?v=1587061378\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003eŌra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds.\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eThe New Zealand King Salmon Co. Ltd has achieved the\u003cstrong\u003e world-leading Best Aquaculture Practices (BAP) certification from The Global Aquaculture Alliance.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity\u003cbr\u003e\u003cbr\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.\u003cbr\u003e\u003cbr\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.\u003cbr\u003e\u003cbr\u003eThese ratings are a strong endorsement of the sustainability credentials of the New Zealand King salmon industry.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eFROZEN?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Salmon\u003cspan\u003e \u003c\/span\u003eis 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\u003ch2\u003e\u003cstrong\u003eIS IT SUSHI-GRADE?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is no such thing as \"sushi grade\" or \"sashimi grade\" fish\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca title=\"what is the difference between sushi and sashimi\" href=\"\/blogs\/the-clever-cleaver\/what-is-sushi-grade-sashimi-grade\" target=\"_blank\"\u003e(more on our blog)\u003c\/a\u003e\u003c\/span\u003e. However, this is as safe as raw fish gets from consumption.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":33446426869859,"sku":"MNB-1516-S","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ora-king-salmon-saku-top-loin-3989266.jpg?v=1769467764"},{"product_id":"monster-african-prawns-wild-caught","title":"African Tiger Prawns |  U2","description":"\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/hciu3D_WPgY\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e2 African Tiger Prawns per package (each tiger prawn will weigh 0.4 - 0.6 Lbs)\u003c\/p\u003e\n\u003cp\u003eThese MONSTROUS tiger prawns are wild caught off the coast of Africa. They are U2; the largest denomination that is sold commercially. This is the Monster Tomahawk steak of the sea. Are there bigger Prawns in the sea? Yes - very few and they may sink your boat. You can either buy them at Meat N' Bone or fish them out from the Nautilus.\u003c\/p\u003e\n\u003cp\u003eLet's put it this way; these giant tiger prawns are as heavy as most lobster tails you will find.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThey are frozen whole, head, shell-on and tail on. Great for creative cooks or to cook on the grill alongside a Tomahawk steak.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese wild tiger prawns present a buttery texture and firmness that makes them ideal for sautéing, BBQ'ing, shrimp cocktails, or anything else you can think of.\u003c\/p\u003e\n\u003cp\u003e100% natural - no chemicals or preservatives.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW TO THAW?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOvernight in the refrigerator. Keep it simple.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNOTE: This product\u003cspan\u003e \u003c\/span\u003edoes NOT come vacuum sealed. Just individually packaged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":39255254204515,"sku":"MNB-1538-S","price":72.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/african-tiger-prawns-u2-4636325.jpg?v=1769467762"},{"product_id":"new-york-olive-sanuki-wagyu-japanese-a5-wagyu","title":"New York Strip Steak |  Olive-Fed (Sanuki) Japanese A5 wagyu","description":"\u003cp\u003eJapanese Olive Wagyu is the rarest beef in the world. It comes from \u003cspan\u003eShodoshima island in the prefecture of \u003c\/span\u003eKagawa. This island is known for two things: Beef (\u003cspan\u003ecattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOlive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named \"Sanuki Olive Wagyu\". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSANUKI OLIVE WAGYU\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\"\u003eJapanese Olive Wagyu is the rarest beef in the world. It comes from\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eShodoshima island in the prefecture of \u003c\/span\u003eKagawa. This island is known for two things: Beef (\u003cspan\u003ecattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eOlive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eThe province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named \"Sanuki Olive Wagyu\". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39475518341219,"sku":"MNB-1689-S","price":149.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-olive-fed-sanuki-japanese-a5-wagyu-5114758.jpg?v=1769467761"},{"product_id":"denver-steak-100-grass-fed-grass-finished","title":"Denver Steak | 100% Grass Fed \u0026 Grass Finished","description":"\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large_a9a0079d-c603-4662-94f4-ad32d962cc6e_480x480.jpg?v=1624510931\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large_a9a0079d-c603-4662-94f4-ad32d962cc6e_480x480.jpg?v=1624510931\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/yiJNTmhKU_w\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe Denver Steak is a relatively new cut of beef. It was born in 2009 as a result of a research project called \"the Beef Checkoff\".\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe project was led by \u003cspan\u003emeat-science professors at the University of Florida and the University of Nebraska. \u003cstrong\u003eThe goal of the program was to identify and promote new and potentially more affordable cuts of meat\u003c\/strong\u003e and they were VERY successful at it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHow successful? Well, let's just say \u003cstrong\u003ethe Denver steak is the fourth most tender muscle section of a heifer, steer, or cow. \u003c\/strong\u003eThey are also extremely juicy and full of flavor. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. \u003c\/span\u003e\u003cspan\u003eIt was featured in Wall street Journals 2019 \"Grill Stars\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat does it taste like? Rich, buttery smooth flavor. Think of a \u003ca href=\"\/products\/new-york-100-grass-fed-grass-finished\" title=\"grass fed new york steak\"\u003eNY Strip\u003c\/a\u003e mixed with a short rib.\u003c\/p\u003e\n\u003cp\u003eOur Denver steaks are so delicious that somehow, every time we have a Meat N' Bone photo-shoot someone throws them on the grill before we begin shooting. So it actually took 3 full photo-shoots for us to get ONE picture of the denver to show on the website!\u003c\/p\u003e\n\u003cp\u003eWe recommend seasoning with kosher salt, and grilled \u003cspan\u003euntil browned on each side, about 5 minutes per side. You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. DO NOT OVERCOOK.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT OUR 100% GRASS FED \/ FINISHED PROGRAM? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe have partnered with one of the MOST exclusive programs in the US to produce 100% Grass Fed and 100% Grass Finished beef. This is American beef, traceable to a SINGLE FARM in Nebraska, owned by Niman Ranch. \u003c\/p\u003e\n\u003cp\u003eThis is important information as there is little traceability to most grass fed programs and the terms \"Grass Fed\" and \"Grass Finished\" are NOT regulated by any government entity. So having the ability to partner with a known brand such as Niman Ranch was important for us \u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\" title=\"grass fed grass finished beef\" target=\"_blank\"\u003e(Curious? Read More on our BLOG)\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe single source farm used for the grass fed \u0026amp; finished program is located in Nebraska and has tapped into their existing Niman Ranch herd to found the genetic pool for this program\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll protocols already in place for Niman Ranch Beef will continue to be used for both programs:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCertified Humane\u003c\/li\u003e\n\u003cli\u003eSustainably Raised\u003c\/li\u003e\n\u003cli\u003eNo Anti-biotics, added hormones, or steroids\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis program is very exclusive, harvesting only 40 cattle bi-weekly. It is NOT found in any retailers and is fully traceable \u003cspan data-mce-fragment=\"1\"\u003efrom farm to plate. This is a truly unique program with exclusivity and protection put in place to protect its distribution partners and create enough supply for those who have access to it\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWHY IS OUR GRASS FED BEEF BETTER? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAn overwhelming majority of grass fed beef is imported into the US, specifically from countries that do not have the same quality standards or dining preferences as our domestic restaurants (South America, England, Australia, etc.). \u003cstrong\u003eThis program was built for high end steakhouses.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eMost grass fed programs do not focus on marbling, taste, and texture – they simply raise product without grain so that may advertise it as grass fed. \u003cstrong\u003eOur Grass fed program was designed to yield the best tasting steak, with a focus on marbling, taste and texture.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eFew, if any, grass fed programs are also breed specific – most programs are a mix of breeds without any requirements on genetic makeup of the program or consistency from one animal to the next. \u003cstrong\u003eThe key to our grass fed program is genetics, these animals have been specifically selected.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eThere is a complete and total lack of restaurant quality grass fed and finished angus beef in the US and most consumers have resigned themselves to eating low quality grass fed beef because there is no alternative. \u003cstrong\u003eNow we have the alternative.\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":39445268430947,"sku":"MNB-1857-S","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/denver-steak-100-grass-fed-grass-finished-5168763.jpg?v=1769467759"},{"product_id":"t-bone-bms-6-7-wagyu","title":"T-Bone | BMS 7+ Wagyu","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Double_large.jpg?v=1561342420\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"wagyu rating\" 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 T-Bone, its Marble Score of 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\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\" alt=\"\" data-mce-selected=\"1\"\u003e\u003c\/em\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\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eT-BONE vs PORTERHOUSE?\u003c\/h2\u003e\n\u003cp\u003eThe Porterhouse and the T-Bone are similar steaks, both are cut from the short-loin and both have effectively a Kansas (Bone In New York Strip) and a Filet Mignon. However, the Porterhouse has a larger filet mignon. \u003c\/p\u003e\n\u003cp\u003eFor a T-bone steak to qualify as a porterhouse, the United States Department of Agriculture says that the filet is required to be at least 1.25 inches thick. Thickness is measured from the bone to the widest point on the filet\u003c\/p\u003e\n\u003cp\u003eSo effectively, the Porterhouse is effectively a T-Bone but the T-Bone is NOT a porterhouse. The Porterhouse is the more premium (and more expensive) steak.\u003cbr\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. \u003c\/span\u003e\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\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39565048316003,"sku":"MNB-2006-S","price":79.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/t-bone-bms-7-wagyu-3198424.jpg?v=1769467757"},{"product_id":"ribeye-steak-a5-kobe-beef-wine-fed","title":"Ribeye Steak | A5 Kobe Beef (Wine Fed)","description":"\u003cbr\u003eFor a reference on how to cook this cut, check out this video:\u003cbr\u003e \u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003cimg 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\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"beef grades chart\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eKobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe.\u003c\/p\u003e\n\u003cp\u003eKobe beef may be the most miss-understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops mislabel and misbrand products and throw the word KOBE on something.\u003c\/p\u003e\n\u003cp\u003eKobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKobe also happens to be known for its production of wines. \u003c\/strong\u003eSo of course, eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made. The result? a delicious steak that also happens to be healthier.  That is because the grap lees are a fermented byproduct that raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003eNote that this is a properly butchered fully \"clean\" steak, meaning it has been trimmed. You are not paying for fat or an untrimmed or \"half\" a steak. Yes, this is a more expensive steak, but that is because we trim 28.3% of the muscle when we portion the steaks.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\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 \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39761646616675,"sku":"MNB-2461-S-2","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-a5-kobe-beef-wine-fed-1851815.jpg?v=1770801969"},{"product_id":"striploin-steak-a5-kobe-beef-wine-fed","title":"Striploin Steak | A5 Kobe Beef (Wine Fed)","description":"\u003cp\u003e\u003cbr\u003eFor a reference on how to cook this cut, check out this video:\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\"\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\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\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca title=\"wagyu beef grades\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eKobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe.\u003c\/p\u003e\n\u003cp\u003eKobe beef may be the most miss-understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops mislabel and misbrand products and throw the word KOBE on something.\u003c\/p\u003e\n\u003cp\u003eKobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKobe also happens to be known for its production of wines. \u003c\/strong\u003eSo of course, eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made. The result? a delicious steak that also happens to be healthier. That is because the grap lees are a fermented byproduct that raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003eNote that this is a properly butchered fully \"clean\" steak, meaning it has been trimmed. You are not paying for fat or an untrimmed or \"half\" a steak. Yes, this is a more expensive steak, but that is because we trim 28.3% of the muscle when we portion the steaks.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39761650384995,"sku":"MNB-2465-S2","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/striploin-steak-a5-kobe-beef-wine-fed-9198565.png?v=1769467457"},{"product_id":"midwestern-lamb-leg-boned-rolled-and-tied","title":"Midwestern Lamb Leg | Domestic","description":"\u003cp\u003e\u003cspan\u003eWe have been selling some of the BEST lamb in America for quite a while and our customers kept asking us for leg of lamb. So we obliged. This is not a product we usually have in stock and it will take a couple days for us to special order... but this is THE BEST leg of lamb money can buy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis lamb leg is boned, rolled and tied. Just like a good lamb shoulder, the leg of lamb is ideal \u003cspan\u003e long, slow braising to bring out natural flavors and tenderness. Juicy and succulent. Comfort food at its best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat said, I love it on a rotisserie over coal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWant to know more about domestic lamb? \u003cspan style=\"text-decoration: underline; color: #ff2a00;\"\u003e\u003cstrong\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/american-lamb-is-something-else\" style=\"color: #ff2a00; text-decoration: underline;\" target=\"_blank\"\u003eClick here\u003c\/a\u003e \u003c\/strong\u003e\u003c\/span\u003eto check out our blog post about it! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" 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\u003eThis item MIGHT be delivered frozen. Concerned? You should not be.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"3-5 Lbs","offer_id":41074966986851,"sku":"MNB-5336-S","price":79.99,"currency_code":"USD","in_stock":false},{"title":"5-7 Lbs","offer_id":40554808639587,"sku":"MNB-2767-S-1","price":119.99,"currency_code":"USD","in_stock":false},{"title":"7-9 Lbs","offer_id":40554808672355,"sku":"MNB-2767-S-2","price":159.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/midwestern-lamb-leg-domestic-2755166.png?v=1769467456"},{"product_id":"portioned-foie-gras-grade-a","title":"Slice of Foie Gras | Grade A","description":"\u003cp\u003eFoie Gras is delicious, that said we do not always have the use for a full lobe of it... or do not want to deal with having to slice the lobe. Whatever reason, this product is basically a small 2oz slice of Grade A Foie Gras.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis Grade A Duck Foie Gras comes from Moulard Ducks that are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all-vegetarian diet made right on the farm. With a great yield, Moulard Duck eats like a steak and has a deep red color. These ducks are 100%  are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuck meat represents the epitome of healthy and hearty, high-quality meat.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIts robust flavor is met with a mouthwatering tenderness.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":39873587970147,"sku":"MNB-2807-S","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/slice-of-foie-gras-grade-a-3259333.png?v=1769467453"},{"product_id":"hamachi-loin","title":"Hamachi Loin","description":"\u003cp\u003eHamachi is the Japanese name for Yellowtail and it is an amazing fish for sashimi and hamachi sushi. It is best served raw but may also be pan-seared or broiled.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThese particular loins are sourced from the Western region of Japan and the Shikoku region. Most of it is farmed and raised under the strictest quality standards. It is also caught on lines in the summer months on the pacific coast and Sea of Cortez.\u003c\/p\u003e\n\u003cp\u003eAs for the taste, \u003cspan data-mce-fragment=\"1\"\u003eYellowtail can be as rich as Toro but unlike Toro, it is not so fatty. It presents a smooth buttery taste that also feels slightly smoky.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrade: Sashimi Grade Fish (Japanese Standard)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIdeal Cooking: Sashimi, Sushi, Carpaccio, Marinated\u003c\/span\u003e\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\u003ch2\u003e\u003cstrong\u003eIS IT SUSHI-GRADE?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is no such thing as \"sushi grade\" or \"sashimi grade\" fish\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca rel=\"noopener\" title=\"sushi grade fish\" href=\"\/blogs\/the-clever-cleaver\/what-is-sushi-grade-sashimi-grade\" target=\"_blank\"\u003e(more on our blog)\u003c\/a\u003e\u003c\/span\u003e. However, this is as safe as raw fish gets from consumption.\u003c\/p\u003e","brand":"Qplus","offers":[{"title":"1.2lb aprox","offer_id":39892587872355,"sku":"MNB-2849-S","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hamachi-loin-5184519.jpg?v=1769467453"},{"product_id":"prime-rib-wagyu-bms-8-9","title":"Boneless Prime Rib | Wagyu BMS 8-9","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\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\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca title=\"grades of wagyu\" style=\"color: #ff2a00;\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on \u003cstrong\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\" title=\"how to cook a bone in prime rib\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eThis may very well be the best Prime Rib money can buy, particularly if you find A5 too much.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePrime Rib, often hailed as the “king of roasts,” is a show-stopping centerpiece known for its exquisite marbling, tenderness, and rich, beefy flavor. Cut from the primal rib section, Prime Rib includes some of the most succulent muscle meat, making it a true delicacy for special occasions and celebrations. A well-marbled Prime Rib, especially at the BMS (Beef Marbling Score) 8-9 level, boasts a marbling pattern that delivers a luxurious melt-in-your-mouth texture and an intense depth of flavor that few cuts can rival.\u003c\/p\u003e\n\u003cp\u003eThis Australian Prime Rib, graded at BMS 8-9, stands out for its exceptional marbling and taste profile, which is nearly comparable to Japanese Wagyu A5. It offers a balance of richness and flavor intensity without being overly fatty, making it an approachable luxury. With its delicate marbling, this Prime Rib roast caramelizes beautifully in the oven, creating a perfect crust that complements the tender, juicy interior.\u003c\/p\u003e\n\u003cp\u003eOne of the great advantages of this Prime Rib is its versatility. Not only can it be prepared as a full roast, but it can also be cut into individual ribeye steaks, each slice retaining the same beautiful marbling and texture. When cut into steaks, this Prime Rib becomes an ideal choice for grilling, pan-searing, or sous-vide preparation, allowing each slice to be cooked to perfection with minimal effort.\u003c\/p\u003e\n\u003cp\u003eOur BMS 8-9 Prime Rib is vacuum-sealed and expertly hand-cut by our butchers to ensure maximum freshness and quality on arrival. Whether you prepare it as a centerpiece roast or savor it as steaks, this Prime Rib will elevate any dining experience, bringing the luxurious qualities of Australian Wagyu right to your table.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWEIGHT RANGES? WHY?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Prime Rib is a seasonal favorite, particularly during the fall months, when we see high demand for this rich, flavorful cut. To ensure we deliver this premium product to your door as quickly as possible, we skip additional trimming and portioning, opting instead to vacuum-seal each roast in pre-defined weight ranges. This approach not only speeds up delivery but also preserves the cut’s natural quality and freshness.\u003c\/p\u003e\n\u003cp\u003eGiven the high rotation rate in our warehouse, you can trust that our roasts and steaks never sit for long. Each order is handled quickly, allowing us to uphold our commitment to freshness and timely service. To provide added value, we price each item based on the lower end of the weight range, so while your Prime Rib might fall on the smaller side of that range, you are always receiving the full value you’ve paid for.\u003c\/p\u003e\n\u003cp\u003eThis efficient system allows us to keep our Prime Ribs fresh, high-quality, and ready for your special occasions, all while maintaining the robust service our customers expect.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\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 Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\" target=\"_blank\"\u003eRead this detailed recipe at our blog\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"http:\/\/www.businessinsider.com\/make-best-prime-rib-new-york-city-eataly-sandwich-2015-11\" target=\"_blank\"\u003eThe secret to making one of the tastiest sandwiches in New York City\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(Via Business Insider)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thespruce.com\/closed-oven-prime-rib-roast-method-995286\" target=\"_blank\"\u003ePrime Rib Roast: The Closed Oven Method\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(Via The Spruce) \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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 How To Cook Perfect Steak on the Stovetop in 3 Steps \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Aprox 7-9 Lbs","offer_id":40196299489379,"sku":"MNB-3888-S","price":699.0,"currency_code":"USD","in_stock":false},{"title":"Aprox 9.1-11  Lbs","offer_id":42966452633699,"sku":"MNB-7512-S","price":799.0,"currency_code":"USD","in_stock":false},{"title":"Aprox 11.1-13 Lbs","offer_id":40196299522147,"sku":"MNB-3888-S-2","price":899.0,"currency_code":"USD","in_stock":false},{"title":"Aprox 13.1-16 Lbs","offer_id":42966455812195,"sku":"MNB-7513-S","price":999.0,"currency_code":"USD","in_stock":true},{"title":"Aprox 16 - 20 Lbs","offer_id":42966455844963,"sku":"MNB-7514-S","price":1299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/boneless-prime-rib-wagyu-bms-8-9-6304607.jpg?v=1769467402"},{"product_id":"ribeye-steak-a5-hannari-japanese-wagyu","title":"Ribeye Steak | A5 Hannari Japanese Wagyu","description":"\u003cp\u003eMarbled to perfection, the ribeye boasts intricate lacing of rich, creamy fat throughout its tender, ruby-red flesh, promising an unrivaled melt-in-your-mouth experience. With every sumptuous bite, your palate will be enveloped in a symphony of umami flavors, marked by a delicate sweetness and buttery undertones. Grilling or searing this masterpiece enhances its decadence, as the marbling cascades into a delectable, savory richness that will leave you enchanted, savoring the epitome of Japanese beef craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eAbout\u003cstrong\u003e A5 \u003c\/strong\u003eHannari Beef\u003c\/h2\u003e\n\u003cp\u003eIn Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle (cows have smaller muscles than bulls and steers). There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it.\u003c\/p\u003e\n\u003cp\u003eHannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.\u003c\/p\u003e\n\u003cp\u003eThe farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.\u003c\/p\u003e\n\u003cp\u003eOur agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta http-equiv=\"Content-Type\" content=\"text\/html;charset=UTF-8\"\u003e\u003cimg class=\"img_Mains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hannari.jpg?v=1675075674\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster, and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouthfeel in each bite. It's literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eNever Had A5 Wagyu Beef Before?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\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 \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Kyoto, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"9-11 oz","offer_id":42817287749731,"sku":"MNB-7069-S","price":139.99,"currency_code":"USD","in_stock":false},{"title":"Approx 13 oz","offer_id":40342608347235,"sku":"MNB-4788-S","price":179.99,"currency_code":"USD","in_stock":false},{"title":"Approx 14 oz","offer_id":40342612279395,"sku":"MNB-4789-S","price":194.99,"currency_code":"USD","in_stock":false},{"title":"Approx 15 oz","offer_id":40342615097443,"sku":"MNB-4790-S","price":209.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-a5-hannari-japanese-wagyu-1555983.png?v=1769467401"},{"product_id":"striploin-steak-new-york-a5-hannari-japanese-wagyu","title":"New York Strip Steak | A5 Hannari Japanese Wagyu","description":"\u003cp\u003e\u003cspan\u003eThe Striploin is the equivalent of the New York Strip in A5 beef. That said, the Japanese cut their primals slightly differently. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend the Striploin to share as it is one of the most consistent steaks. Share it between a few people and everyone will have a similar experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAbout A5 Hannari Beef\u003c\/h2\u003e\n\u003cp\u003eIn Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle. There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it.\u003c\/p\u003e\n\u003cp\u003eHannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.\u003c\/p\u003e\n\u003cp\u003eThe farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.\u003c\/p\u003e\n\u003cp\u003eOur agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta content=\"text\/html;charset=UTF-8\" http-equiv=\"Content-Type\"\u003e\u003cimg data-mce-fragment=\"1\" class=\"img_Mains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hannari.jpg?v=1675075674\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eNever Had A5 Beef Before?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow Do I Cook Hannari Beef?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCooking an A5 Striploin is SUPER easy, and you can follow the same recipe to cook a New York Strip, Ribeye or Denver Steak. Check out this video and follow the same steps.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Kyoto, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Approx 10oz | $139.99","offer_id":40252636495971,"sku":"MNB-4567-S","price":139.99,"currency_code":"USD","in_stock":false},{"title":"Approx 11oz | $149.99","offer_id":40252636528739,"sku":"MNB-4568-S","price":149.99,"currency_code":"USD","in_stock":false},{"title":"Approx 13 oz | $179.99","offer_id":40342620864611,"sku":"MNB-4791-S","price":179.99,"currency_code":"USD","in_stock":false},{"title":"Approx 14 oz | $194.99","offer_id":40342624338019,"sku":"MNB-4792-S","price":194.99,"currency_code":"USD","in_stock":false},{"title":"Approx 15 oz | $209.99","offer_id":40342626664547,"sku":"MNB-4793-S","price":209.99,"currency_code":"USD","in_stock":false},{"title":"Approx 16 oz | $224.99","offer_id":40342627844195,"sku":"MNB-4794-S","price":224.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-a5-hannari-japanese-wagyu-2930390.png?v=1769467399"}],"url":"https:\/\/meatnbone.com\/collections\/chef-s-cuts.oembed?page=3","provider":"Meat N' Bone","version":"1.0","type":"link"}