{"title":"Father's Day Picks","description":"\u003c!----\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":"bone-in-rib-eye-steak-usdaprime","title":"Bone-In Ribeye  | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp data-start=\"1252\" data-end=\"1540\"\u003eThis is the top 2% of beef in America — our \u003cstrong data-start=\"1296\" data-end=\"1325\"\u003eUSDA Prime Bone-In Ribeye\u003c\/strong\u003e is the gold standard for flavor, texture, and quality. Hand-selected from G1 Certified Midwestern cattle and wet-aged for 30+ days, it’s deeply marbled, tender, and absolutely packed with rich, buttery beef flavor.\u003c\/p\u003e\n\u003cp data-start=\"1542\" data-end=\"1728\"\u003eThe bone keeps the steak juicy during cooking and adds even more depth to the final result. Whether you're firing up a grill or a cast iron pan, this cut is built to perform and impress.\u003c\/p\u003e\n\u003cp data-start=\"1730\" data-end=\"1886\"\u003eHere’s a pro tip: \u003cstrong data-start=\"1748\" data-end=\"1794\"\u003euse the steak’s natural fat instead of oil\u003c\/strong\u003e when cooking. It sears better, tastes richer, and brings out the full potential of the cut.\u003c\/p\u003e\n\u003cp data-start=\"1888\" data-end=\"2054\"\u003eThis isn’t just a steak. It’s an experience — premium, bold, and unforgettable. For those who take their meat seriously and don’t settle for anything less than Prime.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime RibEye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our RibEyes are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average RibEye, it isnt even your average Prime Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e \u003cspan\u003eUSDA PRIME (Black Angus Beef)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629340082206,"sku":"MNB-0002-S","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-usda-prime-5912383.jpg?v=1769468127"},{"product_id":"porterhouse-steak","title":"Porterhouse Steak | USDA Prime","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/2-all_c9f66594-8f85-4374-b5b7-7abdd0b6cb51_large.jpg?v=1520691278\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe porterhouse is the bigger, more premium brother of the \"T-Bone\" steak. It is much\u003cspan\u003e thicker and has much more of the tenderloin relative to the loin portion. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePorterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high-end steakhouse.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlso this is a 26 ounce monster steak.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Porterhouse is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e Angus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak). We would NOT recommend this steak for more than 2 people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e 10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12501165932643,"sku":"MNB-0009-S","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-usda-prime-3174076.jpg?v=1769468127"},{"product_id":"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":"bone-in-rib-eye-steak","title":"Bone-In Ribeye | G1 Certified","description":"\u003cp data-start=\"302\" data-end=\"575\"\u003eOur \u003cstrong data-start=\"306\" data-end=\"324\"\u003eBone-In Ribeye\u003c\/strong\u003e is a steakhouse classic — bold, rich, and built for those who want serious flavor. Hand-cut from G1 Certified Midwestern beef and wet-aged for 30+ days, this steak delivers intense marbling, deep beefy flavor, and incredible tenderness in every bite.\u003c\/p\u003e\n\u003cp data-start=\"577\" data-end=\"843\"\u003eThe bone adds more than just visual impact — it enhances the flavor during cooking and helps retain moisture for a juicier, more satisfying result. Whether you're grilling, searing, or reverse-searing, this cut delivers a restaurant-quality experience right at home.\u003c\/p\u003e\n\u003cp data-start=\"845\" data-end=\"1039\"\u003eLooking to elevate your cooking? Use the natural fat from the steak in your pan instead of oil or butter. It’s pure, flavorful fuel that crisps beautifully and adds unmatched depth to your dish.\u003c\/p\u003e\n\u003cp data-start=\"1041\" data-end=\"1182\"\u003eThis is a steak for those who want it real, bold, and unfiltered. No shortcuts. Just the best meat, aged to perfection, and ready to impress.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eG1 CERTIFIED USDA CHOICE IS A CUT ABOVE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.\u003c\/p\u003e\n\u003cp\u003eAside from the grading of our beef, our \u003cstrong\u003eaging standards\u003c\/strong\u003e are far superior than those of your supermarket butcher which ages beef, at most, for about as week.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAll of our premium cuts are aged for for at-least 30 \u003c\/strong\u003e\u003cstrong\u003edays. \u003c\/strong\u003eThis guarantees tenderness, texture and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe hand-cut EVERY steak\u003c\/strong\u003e, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewe vacuum seal\u003c\/strong\u003e, which makes a HUGE difference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eG1 Certified\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled\u003c\/span\u003e \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In RibEye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca rel=\"noopener noreferrer\" style=\"color: #ff0000;\" href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" rel=\"noopener noreferrer\" href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629334020126,"sku":"MNB-0039-S","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-g1-certified-1896467.jpg?v=1769468125"},{"product_id":"bone-in-rib-eye-steaks-45-days-dry-aged-cowboy","title":"Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-1_084a42ef-2a60-4c54-98fc-9bc2e9c08f4e_large.jpg?v=1520698518\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide_23f37637-f81b-4800-a69b-c85fd5e8b7df.jpg?v=1713753012\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LIsPw-ZK6nU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eOur Ribeyes are THICK, restaurant-grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.\u003c\/p\u003e\n\u003cp\u003eOur cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry-aged bone-in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Ribeye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Ribeyes are THICK, because we only work with steers with a Ribeye area of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average Ribeye. It isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging is an art that demands patience, meticulous attention to detail, and a finely controlled environment for optimal maturation. We excel in this craft. A properly dry-aged steak is a premium delicacy, typically available only in the finest steakhouses. These steaks possess a distinctive \u003c\/span\u003e\u003cstrong\u003efunky\u003c\/strong\u003e\u003cspan\u003e aroma and a \u003c\/span\u003e\u003cstrong\u003epungent\u003c\/strong\u003e\u003cspan\u003e scent. As the steaks undergo the dry aging process, they lose moisture through evaporation, while natural enzymes transform their structure. This not only intensifies the umami flavors but also catalyzes the breakdown of carbohydrates, imparting a subtle sweetness. Many purveyors offer steaks aged for 30 days, where this characteristic funk is discernible. Our steaks, however, are aged even longer, enhancing the intensity of these distinctive flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"what does dry aging do\" style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\"\u003eLearn more about our dry aging process.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA PRIME (Black Angus Beef)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled \u003c\/span\u003e\u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. Concerned? You should not be.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/frozen-can-be-fresh-but-it-usually-is-not\" style=\"color: #ff2a00;\"\u003eFresh vs Frozen = What's best?\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-defrost-meat-not-in-the-microwave\" style=\"color: #ff2a00;\"\u003eHow to Defrost Meat (NOT in the microwave)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/vacuum-sealed-meats-fresh-re-freezable\" style=\"color: #ff2a00;\"\u003eVacuum sealed is the new fresh!! (its also re-freezable)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7630124974110,"sku":"MNB-0421-S","price":96.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-cowboy-steak-45-days-dry-aged-1368540.jpg?v=1769468124"},{"product_id":"picanha-small-usda-prime-cab","title":"Picanha | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp\u003ePicanha (pronounced \u003cspan\u003epee-KAHN-yah) is more widely known as Top Sirloin Cap Fat On in the USA. This fat is what makes all the difference. It's the most popular cut of beef in Brazil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrazilian Steak Picanha packs a lot of flavor and offers one of the best price-value propositions. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThis product has been wet aged for 30+ days to improve tenderness. This steak is hand-cut and hand-trimmed.\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003eWHAT MAKES OUR PICANHA BEST IN CLASS?\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eYou do not have to look hard to find cheaper Picanha. In fact, your local butcher shop will surely advertise \"Prime\" Picanha for about 20-25% less than we sell if for. \u003cstrong\u003eBut the devil is in the details. \u003c\/strong\u003eThere is plenty of \"Prime\" Holestein Picanha out there. \u003cstrong\u003eMeat N' Bone carries USDA Prime, G1 Certified, Angus Picanha with a 3\/4 fat layer and that is what makes it special.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThis Picanha cut we sell is very hard to procure. There are very few cases of this product out in the market.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eYou will not only get the beef marbling that comes with the grade of Prime, but you are eating premium beef from Angus steers (\"A\" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs. \u003cspan\u003eThis is \"the good stuff\" \u003c\/span\u003e\u003cspan\u003eraised and processed in America, aged and cut in Chicago. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\" style=\"color: #ff2a00;\" title=\"what is marbling in beef\"\u003eFrom our blog: Marbling is not a driving indicator of tenderness, hence not all beef graded \"Prime\" is equal\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003eHOW DO I COOK IT?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe first video we have ever made, of course, had to be about this incredible Brazilian style Picanha Steak. Learn to grill Picanha in less than 3.5 minutes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHT RANGES?\u003c\/h2\u003e\n\u003cp\u003eWhile the Picanha (aka Coulotte) is not a muscle, it is also not a steak, meaning, we don't trim it and cut it to an exact weight. Each steer will be different and its Coulotte will be of a size because we sell online at pre-determined prices we have divided the Coulottes in weight ranges. We price the Picanha to the lower end of the weight range, so if it's a 2-3 lb, we are pricing it at 2 lbs. So while you may be getting the smaller end of the weight, range, you are still getting what you paid for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e US MidWest \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Picanha:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"http:\/\/honestcooking.com\/picanha-101-brazilian-barbecue-meat\/\" title=\"How to Grill Picanha\" target=\"_blank\"\u003eHow to Grill Picanha – Easy Step by Step Guide \u003cem\u003e(Via Honest Cooking)\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large.jpg?v=1520308786\" alt=\"what cut is picanha\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e USDA Prime | Black Angus Beef | Top 2% of USDA Graded Beef\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":32841218424931,"sku":"MNB-0824-S","price":37.99,"currency_code":"USD","in_stock":true},{"title":"Regular   |   2-3 Lbs","offer_id":7671227088926,"sku":"MNB-0053-S","price":55.99,"currency_code":"USD","in_stock":true},{"title":"Large   |   3-4 Lbs","offer_id":12841706455139,"sku":"MNB-0054-S","price":73.99,"currency_code":"USD","in_stock":true},{"title":"XL | 4-5 Lbs","offer_id":28224973340771,"sku":"MNB-0055-S","price":91.99,"currency_code":"USD","in_stock":true},{"title":"XXL | 5-6 Lbs","offer_id":41283427008611,"sku":"MNB-5672-S","price":109.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-usda-prime-7911817.jpg?v=1769468123"},{"product_id":"picanha-wagyu-bms-8-9","title":"Picanha Wagyu | BMS 8-9","description":"Discover the ultimate Brazilian delicacy with our Wagyu Picanha Steak BMS 8-9. This melt-in-your-mouth cut features exceptional marbling for unparalleled tenderness and rich flavor. Expertly butchered from premium Wagyu cattle and perfect for grilling, each bite delivers a luxurious dining experience that will transform your home cooking into a gourmet adventure.","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":39924359725155,"sku":"MNB-0559-S","price":73.99,"currency_code":"USD","in_stock":false},{"title":"Regular | 2-3 Lbs","offer_id":8652413534307,"sku":"MNB-0090-S","price":100.99,"currency_code":"USD","in_stock":true},{"title":"Large | 3-4 Lbs","offer_id":12841685712995,"sku":"MNB-0091-S","price":138.99,"currency_code":"USD","in_stock":true},{"title":"XL | 4-5 Lbs","offer_id":12952418156643,"sku":"MNB-0092-S","price":190.99,"currency_code":"USD","in_stock":false},{"title":"XXL | 5-6 Lbs","offer_id":39436865306723,"sku":"MNB-1845-S","price":219.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-wagyu-bms-8-9-7806526.jpg?v=1769468123"},{"product_id":"picanha-bms6-7","title":"Picanha Wagyu | BMS 6-7","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003c\/span\u003eWelcome the star of Brazilian barbecues to your grill – the Choice Picanha Steak BMS 6-7 from Meat N' Bone. This is the go-to cut for a reason; it's packed with flavor and remains tender no matter how you cook it. Nestled right at the top of the rump, Picanha has that perfect fat cap which crisps up when cooked and adds a flavor that’s second to none. And with a Beef Marbling Score (BMS) of 6-7, this steak has just the right amount of marbling to keep every bite juicy and delectable.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhether you're a grill master or a weekend warrior at the BBQ, our Picanha Steak is bound to be the hero of your next cookout. Let's get that grill fired up!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c!--split--\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eWHY IS OUR WAGYU PICANHA THE BEST IN CLASS?\u003c\/h2\u003e\n\u003cp\u003eWe work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Picanhas come from a mid sized family owned company that puts a lot of care into each cut.\u003c\/p\u003e\n\u003cp\u003eWe have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\"\u003eDo note that marbling is not a driving indicator of tenderness, hence not all beef graded \"Prime\" is equal.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHOW DO I COOK IT?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNote this video is of a Wagyu BMS 8-9 Picanha.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGet Ready:\u003c\/strong\u003e Take your Picanha roast out of the fridge, letting it sit for about 30-60 minutes to reach room temperature. This helps it cook more evenly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason Well:\u003c\/strong\u003e A good amount of coarse sea salt is all you need. Rub it all over and let the flavor seep in.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrill Time:\u003c\/strong\u003e Fire up the grill to a high heat. With the fat side facing down, sear the roast for about 2-3 minutes until it’s nicely browned. Flip it and sear the other side too.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eLow and Slow:\u003c\/strong\u003e Now, lower the heat, or move the roast to a cooler part of the grill, fat side up. Let it cook for about 25-30 minutes for a medium-rare finish. Use a meat thermometer to check the internal temperature - you’re aiming for 130°F for medium-rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest Up:\u003c\/strong\u003e Once it’s cooked to your liking, let the roast rest for about 10-15 minutes. It locks in the juices, making sure every slice is moist and flavorful.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice it Up:\u003c\/strong\u003e Now’s the moment of truth. Slice against the grain into steaks or thin slices, whichever you prefer. Each slice is packed with flavor and ready to be savored.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEnjoy the juicy, flavorful experience of Meat N’ Bone’s Choice Picanha Steak BMS 6-7, and take your BBQ game to the next level!\u003c\/p\u003e\n\u003ch2\u003eBMS6-7? HOW DOES THAT WORK?\u003c\/h2\u003e\n\u003cp\u003eSteers are graded based on the \u003cspan\u003eamount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Picanha is graded based on the marbling of the Ribeye (graders do not inspect Picanha or ANY other muscle... but the RibEye)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNot every Picanah will be marbled like a Ribeye, its Picanha. Not a Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat this means is that your Picanha may be marbled like a RibEye BMS 6-7 or it may not. A steer graded BMS 6-7 will definitely be high quality and will have superior marbling... but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef. The higher grade the cow, the more likely the Picanha will look like you want\/expect it to look.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\" style=\"color: #ff2a00;\"\u003eDo note that marbling is not a driving indicator of tenderness, hence not all beef graded \"Prime\" is equal.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHTS RANGES?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWhile the Picanha (aka Coulotte) is not a muscle it is not a steak.. meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its Coulotte will be of a different size... because we sell online at pre-determined prices we have divided the Coulottes in weight ranges. We price the Picanha to the lower end of the weight range... so if it's a 2-3 lb, we are pricing it at 2 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":32841213476963,"sku":"MNB-0823-S","price":62.99,"currency_code":"USD","in_stock":false},{"title":"Regular | 2-3 Lbs","offer_id":32522696196195,"sku":"MNB-0099-S-1","price":76.99,"currency_code":"USD","in_stock":true},{"title":"Large | 3-4 Lbs","offer_id":32522696228963,"sku":"MNB-0099-S-2","price":119.99,"currency_code":"USD","in_stock":false},{"title":"XL | 4-5 Lbs","offer_id":32522696261731,"sku":"MNB-0099-S-3","price":159.99,"currency_code":"USD","in_stock":false},{"title":"XXL | 5-6 Lbs","offer_id":40769173028963,"sku":"MNB-5242-S","price":189.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-wagyu-bms-6-7-7600475.jpg?v=1769468122"},{"product_id":"wagyu-angus-cross-ribeye-steak","title":"Ribeye Steak | Wagyu-Angus Cross","description":"\u003cp\u003eAccording to the National Cattlemen's Beef Association, the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. Since this area of the cow gets little exercise, the muscle isn't used much and the meat is nice and tender.\u003c\/p\u003e\n\u003cp\u003eMoreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.\u003c\/p\u003e\n\u003cp\u003eThis is a 14 Oz Wagyu-Angus cross breed steak. Full of flavor and EXTREMELY tender. This product has been aged for 14+ days to improve tenderness and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade of a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32877296320611,"sku":"MNB-0100-S-2","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-wagyu-angus-cross-6802885.jpg?v=1769468121"},{"product_id":"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":"brisket-packer-style","title":"Whole Brisket (Packer Style) | USDA Prime","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Brisket Packer Style On A Cow\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Brisket_Ilus_large.jpg?v=1535753018\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis is a high quality whole brisket. It is \"packer style\", meaning you will have to do some trimming and cleaning, but this is EXACTLY what you want if you are planning on doing a proper whole brisket.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of Brisket you take to a competition (and a lot of our customers do). It has beautiful marbling and has been wet aged for 30 days.\u003c\/p\u003e\n\u003cp\u003eCooking a whole brisket can be a lot of fun. It takes time but the results can be so rewarding. Brisket is not for everyone as it requires timing and patience. You need to be serious about smoking throughout and take it off at the right moment. Remember, low and slow produces the best flavor, tenderness and results. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\" target=\"_blank\" data-mce-href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOur Packer Style briskets have been featured in Food \u0026amp; Wine!\u003c\/p\u003e\n\u003ch2\u003eABOUT OUR WEIGHT RANGES\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBrisket is not a steak, meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will vary in size. We sell online at pre-determined prices and have divided the Briskets in weight ranges and we price them to the lower end of the weight range. So if it's a 10-13 lb, we are pricing it at 10 lbs. While this may mean you get the smaller end of the weight, you are still getting what you paid for.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eLOOKING FOR A SMALLER BRISKET?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBriskets don't get smaller than 13 lbs (and that's a rare and small one!). If you are accustomed to buying and cooking smaller briskets perhaps what you are looking for is a \u003ca href=\"\/products\/brisket-flat-cut-g1-certified\" title=\"brisket flat\"\u003eBrisket Flat\u003c\/a\u003e. These do run 6-10 lbs and are very good!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"7 - 10 Lbs","offer_id":40303444983907,"sku":"MNB-4726-S","price":105.99,"currency_code":"USD","in_stock":false},{"title":"10 - 13 Lbs","offer_id":40145267163235,"sku":"MNB-3805-S","price":135.99,"currency_code":"USD","in_stock":true},{"title":"13 - 16 Lbs","offer_id":30880221823075,"sku":"MNB-0133-S","price":160.99,"currency_code":"USD","in_stock":true},{"title":"16 - 19 Lbs","offer_id":31016040759395,"sku":"MNB-0133-S-1","price":189.99,"currency_code":"USD","in_stock":false},{"title":"19 - 22 Lbs","offer_id":31068662431843,"sku":"MNB-0133-S-3","price":245.99,"currency_code":"USD","in_stock":false},{"title":"22 -25 Lbs","offer_id":31012164337763,"sku":"MNB-0133-S-5","price":249.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-brisket-packer-style-usda-prime-7830570.jpg?v=1769468118"},{"product_id":"outside-skirt-steak-large-wagyu-angus-cross","title":"Outside Skirt Steak | Wagyu BMS+6","description":"\u003cp\u003eKnown in the southern hemisphere as \"Entraña\", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis wagyu-angus skirt steak is sourced from Australia. It presents more marbling (intramuscular fat) than our USDA Prime Outside Skirt. This is a result of the wagyu breed and it gives it additional tenderness. The Wagyu breed does have a distinct flavor to go with the additional tenderness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/NZoyDF3MEIw\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c!--split--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend you cook the skirt steak in extremely hot heat, the hotter, the better. An ideal skirt will be seared and \"crunchy\" in the outside and rarer in the inside. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0009_Objeto_inteligente_vectorial_3be22ccb-7d7b-4312-8e57-2155a07a6d14_large.jpg?v=1520305447\" alt=\"\" width=\"368\" height=\"310\"\u003e\u003c\/p\u003e\n\u003ch2\u003eWHY\u003cspan\u003e \u003c\/span\u003eWEIGHT RANGES?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOutside Skirt is the premium skirt (ad described ago), the more we have to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges... and we charge you for the lower end of the range.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat means, a 1-1.4 lb Skirt, we charge you for 1lb, although it could be up to 1.4lbs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Skirt Steak:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.seriouseats.com\/recipes\/2011\/06\/skirt-steak-salad-with-cilantro-lime-dressing-recipe.html\" title=\"Grilling Skirt Steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003eGrilling Skirt Steak (via Serious Eats)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39309987217507,"sku":"MNB-0431-S-1","price":62.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/outside-skirt-steak-wagyu-bms6-1855238.jpg?v=1769468114"},{"product_id":"cast-iron-reversible-rectangular-griddle","title":"Reversible Rectangular Griddle | Cast Iron (Medium)","description":"\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cem\u003eNote: This product is only available for local delivery (Miami-Dade \/ Broward) or PickUp at our Retail location.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEvery meat lover should have proper cast iron gear. Victoria Cast Iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity.\u003c\/p\u003e\n\u003cp\u003eThese cast Iron pieces are proudly made in Medellin, Colombia and curated with Flaxseed oil made in Belgium.\u003c\/p\u003e\n\u003cp\u003eNow as for this 12.5 x 7.5 inch Reversible Griddle:\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical a-spacing-none\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eMedium Reversible Grill \u0026amp; Griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eEasy-grip handles are wider than competitors for easier grip with pot holders\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003ePre-seasoned Griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with time\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eVictoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eHigh quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime Warranty\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Victoria Cookware","offers":[{"title":"Default Title","offer_id":12737079705699,"sku":"MNB-0179-S","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/reversible-rectangular-griddle-cast-iron-medium-9694571.jpg?v=1769468060"},{"product_id":"cast-iron-reversible-rectangular-griddle-large","title":"Reversible Rectangular Griddle | Cast Iron (Large)","description":"\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cem\u003eNote: This product is only available for local delivery (Miami-Dade \/ Broward) or PickUp at our Retail location.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEvery meat lover should have proper cast iron gear. Victoria Cast Iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity.\u003c\/p\u003e\n\u003cp\u003eThese cast iron pieces are proudly made in Medellin, Colombia and curated with Flaxseed oil made in Belgium.\u003c\/p\u003e\n\u003cp\u003eNow as for this 18.5 x 10 inch Reversible Griddle:\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical a-spacing-none\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eMedium Reversible Grill \u0026amp; Griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eEasy-grip handles are wider than competitors for easier grip with pot holders\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003ePre-seasoned Griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with time\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eVictoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eHigh quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime Warranty\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Victoria Cookware","offers":[{"title":"Default Title","offer_id":12737086849123,"sku":"MNB-0180-S","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/reversible-rectangular-griddle-cast-iron-large-5032173.jpg?v=1769468061"},{"product_id":"himalayan-salt-plate-with-ceramic-holder","title":"Natural Himalayan Salt Block Cooking Plate","description":"\u003cp\u003eHimalayan Salt Plates are a natural product, hand cut from deep within the ancient Himalayan mountain range in Pakistan. This salt plate has remained protected from pollution and impurities for centuries, making what many consider the purest salt in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHimalayan Salt Plates \u003c\/span\u003ecan also be heated on your grill or oven to sear meats, seafood, vegetables and other quick cooking foods.\u003c\/p\u003e\n\u003cp\u003eSalt Plates can also be chilled and make the perfect presentation.\u003c\/p\u003e\n\u003cp\u003ePackage Includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% Natural Himalayan Salt Cooking Block\u003c\/li\u003e\n\u003cli\u003eStainless Steel Holder to Avoid Rust.\u003c\/li\u003e\n\u003cli\u003eRecipe Book\u003c\/li\u003e\n\u003cli\u003eSize, 8 X 8 X 1.5\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections included inl box on how to use and clean your salt plate.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Faire","offers":[{"title":"Default Title","offer_id":12753451221091,"sku":"MNB-0205-S","price":61.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/natural-himalayan-salt-block-cooking-plate-5941591.jpg?v=1769468060"},{"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":"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":"whole-brisket-packer-style-wagyu","title":"Whole Brisket Wagyu (Packer Style) | BMS 7+","description":"\u003cp data-start=\"242\" data-end=\"519\"\u003eThis is not your everyday brisket—it’s the kind pitmasters dream about. Cut in \u003cstrong data-start=\"321\" data-end=\"337\"\u003epacker style\u003c\/strong\u003e, it comes with the point and flat intact, meaning you’ll want to do a little trimming and shaping to make it competition-ready. That’s exactly why serious BBQ enthusiasts love it. It is sourced from \u003cstrong\u003eColorado\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"521\" data-end=\"848\"\u003eExpect \u003cstrong data-start=\"528\" data-end=\"552\"\u003eexceptional marbling\u003c\/strong\u003e, remarkable tenderness, and a rich, beefy flavor that shines whether you’re smoking low and slow, braising, or cooking over live fire. Each brisket has been \u003cstrong data-start=\"710\" data-end=\"734\"\u003ewet-aged for 30 days\u003c\/strong\u003e, ensuring deep flavor development and a buttery texture that some might call “unfair” in a competition setting. \u003c\/p\u003e\n\u003cp data-start=\"850\" data-end=\"1002\"\u003eLike all true briskets, this one rewards patience. Cook it gently and give it time—the payoff will be a slice that’s juicy, tender, and unforgettable.\u003c\/p\u003e\n\u003cp data-start=\"1004\" data-end=\"1023\"\u003e\u003cstrong data-start=\"1004\" data-end=\"1021\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1024\" data-end=\"1213\"\u003e\n\u003cli data-start=\"1024\" data-end=\"1062\"\u003e\n\u003cp data-start=\"1026\" data-end=\"1062\"\u003eFull packer brisket (point + flat)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1063\" data-end=\"1108\"\u003e\n\u003cp data-start=\"1065\" data-end=\"1108\"\u003eBeautifully marbled and competition-grade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1109\" data-end=\"1168\"\u003e\n\u003cp data-start=\"1111\" data-end=\"1168\"\u003eWet-aged for 30 days for enhanced flavor and tenderness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1169\" data-end=\"1213\"\u003e\n\u003cp data-start=\"1171\" data-end=\"1213\"\u003eRequires trimming and low \u0026amp; slow cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1215\" data-end=\"1303\"\u003eThis brisket isn’t just meat—it’s a centerpiece, a challenge, and a reward all in one.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Brisket_Ilus_large.jpg?v=1535753018\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOur Packer Style briskets have been featured in Food \u0026amp; Wine!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHTS RANGES?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBrisket is not a steak.. meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will be of a size... because we sell online at pre-determined prices we have divided the Briskets in weight ranges. We price them to the lower end of the weight range... so if its a 10-13 lb, we are pricing it at 10 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"7 - 10 Lbs","offer_id":39847595147363,"sku":"MNB-0809-S-1","price":126.99,"currency_code":"USD","in_stock":false},{"title":"10 - 13 Lbs","offer_id":32815470346339,"sku":"MNB-0809-S","price":179.99,"currency_code":"USD","in_stock":true},{"title":"13 - 16 Lbs","offer_id":31232390791267,"sku":"MNB-0472-S","price":199.99,"currency_code":"USD","in_stock":true},{"title":"16 - 19 Lbs","offer_id":31068571336803,"sku":"MNB-0235-S-1","price":244.99,"currency_code":"USD","in_stock":true},{"title":"19 - 22 Lbs","offer_id":31068571369571,"sku":"MNB-0235-S-2","price":284.99,"currency_code":"USD","in_stock":false},{"title":"22 - 25 Lbs","offer_id":31068571402339,"sku":"MNB-0235-S-3","price":324.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-brisket-wagyu-packer-style-bms-7-2034431.png?v=1769468057"},{"product_id":"steakhouse-brisket-45-day-dry-aged-burgers","title":"Brisket Burgers | Dry Aged","description":"\u003c!--split--\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eThis product has been\u003cspan\u003e \u003c\/span\u003eDRY\u003cspan\u003e \u003c\/span\u003eaged for 21+ days to improve flavor and tenderness and WET aged between 30-50 days. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis brisket burger is a proprietary mix of chuck, short rib, brisket, new york strip and ribeye. The brisket is dry aged for 21+ days, and the NY and Ribeye for about twice that.\u003c\/p\u003e\n\u003cp\u003eA burger made of high quality brisket (Prime\/Wagyu) and dry aged for 21+ days; what else can you ask for? This is the kind of burger you will find at a very high end steakhouse or one of those very cool craft burger places.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of stuff you will not find anywhere else.. This is the cream of the crop when it comes to burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Brisket_Ilus_large.jpg?v=1535753018\"\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"8 oz (1\/2 Lbs\/Patty) | 4 Patties","offer_id":40944302686307,"sku":"MNB-1242-S","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/brisket-burgers-dry-aged-6183234.jpg?v=1769468059"},{"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":"pork-tomahawk","title":"Pork Tomahawk | Iberian Duroc","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"pork tomahawk on a pig\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Loin_480x480.jpg?v=1570944433\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Iberian Duroc Pork Tomahawk is a visually striking and flavorful cut that's guaranteed to impress at any dining table. This cut is essentially a \u003ca title=\"duroc pork chop\" href=\"\/products\/bone-in-pork-chop-single-pack\"\u003epork chop\u003c\/a\u003e with the rib bone left in, extending from the meat, which gives it the distinctive 'tomahawk' shape, reminiscent of a single-handed axe. The long bone is French-trimmed, leaving it clean and prominent, which not only adds to its dramatic presentation but also contributes to the flavor during the cooking process.\u003cbr\u003e\u003cbr\u003eRich in taste and tender in texture, the Pork Tomahawk is generously marbled, which infuses the meat with juiciness and a deep, savory flavor when cooked. This cut is perfect for grilling or roasting, with the bone acting as a natural conductor of heat, ensuring the meat cooks evenly while retaining its moisture. The ample size of the Pork Tomahawk makes it a fantastic choice for sharing and is often a centerpiece in gatherings and special occasions. Its versatile nature allows it to pair well with a variety of seasonings and sides, making it a favorite among chefs and home cooks for its taste and impressive presentation.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThese Duroc Pork Chops come from Niman Ranch in the Midwest. \u003c\/strong\u003eThey are the best all-natural pork chops money can buy and you can taste the difference just by the way the hogs were fed and raised - no antibiotics, no hormones, all-vegetarian diet. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese pork chops marble like beef. They are just beautiful and full of taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSold per tomahawk pork chop and individually packed.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eIberian Duroc\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eNiman Ranch's new Iberian Duroc Pork program is a pioneering initiative in the world of premium pork. This program is the first of its kind, featuring authenticated Iberian pork genetics that are exclusive to Niman Ranch. These pigs are raised in the United States by independent family farmers. The program prides itself on delivering pork with robust marbling, rich color, and an exceptional eating experience.\u003cbr\u003e\u003cbr\u003eThe Iberian Duroc lineage has its origins in Spain and was selectively bred for the U.S. market. This line is characterized by its intense marbling and outstanding flavor, offering an unrivaled eating experience. Niman Ranch has worked extensively to ensure these pigs thrive in an outdoor-based farming model while maintaining their unique genetic qualities.\u003cbr\u003e\u003cbr\u003eIn keeping with Niman Ranch's longstanding commitment to sustainable and humane animal care, the Iberian Duroc pigs are raised without antibiotics or added hormones, and in conditions that allow for natural behaviors, such as being outdoors or in deeply bedded pens. The program reflects Niman Ranch's dedication to delivering the finest tasting meat through rigorous standards and a careful selection of breeds and genetics.\u003cbr\u003e\u003cbr\u003eThis introduction of Iberian Duroc Pork to their product line is a testament to Niman Ranch's ongoing efforts to innovate and elevate their offerings. It's an exciting addition for both chefs and consumers who are seeking a premium pork product with distinctive taste and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook Pork Tomahawk On The Grill\u003c\/h2\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/f4RzyNNwYp4\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":13036017516643,"sku":"MNB-0258-S","price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/pork-tomahawk-iberian-duroc-4660651.jpg?v=1769468058"},{"product_id":"primal-prime-rib-tomahawk-usda-prime","title":"Prime Rib Tomahawk | USDA Prime","description":"\u003cp\u003eThis is a very large item and requires expert cooking which is why it commands such a high price. We do accept orders for this product as a drop-off, we will cook it to a medium rare and you can finish in the oven.\u003c\/p\u003e\u003cp\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\/p\u003e\u003cp\u003eThis Prime Rib has the long bone where the tomahawk steak comes from. It is the most Primal and impressive piece of meat you can ever eat. This is a beautiful steak, very marbled and full of flavor.\u003c\/p\u003e\u003cp\u003ePrime Rib is consumed heavily around holidays, but its an extremely versatile cut of beef and can be cooked in many different ways.  More importantly, Prime Rib is the most eye-catching, mouth-watering piece of beef you can serve a guest. \u003c\/p\u003e\u003cp\u003eThe Prime Rib is basically the \"whole\" rib eye muscle, which is a muscle that doesn't get much exercise, so it yields some of the tenderest meat. It can develop excellent marbling. \u003c\/p\u003e\u003cp\u003eOne of the reasons Prime Rib is such a popular holiday dish is that it has generous servings. This piece will serve 10-15 people and often more.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US andhas been aged for 30+ Days to improve tenderness and flavor\u003c\/p\u003e\u003cp\u003eWHAT TO EXPECT?\u003c\/p\u003e\u003cp\u003eDuring any catered event this is a SHOWSTOPPER. Most people have never seen such a big roast in their life and this is not something you are going to find at most butchers.\u003c\/p\u003e\u003cp\u003eWe will bring the whole piece, pre-marinated, pre-cooked, and finish on location.\u003c\/p\u003e\u003cp\u003eDROP OFF?\u003c\/p\u003e\u003cp\u003eWe are happy to make it a \"drop off\", it will be delivered to you on a large metal pan, cooked to an internal temperature of 130 for you to finish in the oven or grill, carve and serve!\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":28286562893923,"sku":"MNB-0313-S","price":1099.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/prime-rib-tomahawk-usda-prime-8293936.png?v=1769468051"},{"product_id":"tomahawk-steak-usda-prime","title":"Tomahawk Steak | USDA Prime","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Tomahawk Steak Cooking Guide\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Ribeye_1ec0c2bd-3405-499e-bf47-537d0c1fef5b_large.jpg?v=1535664546\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Meat Grading Chart\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/div\u003e\n\u003cp\u003eLearn more about \u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"usda prime vs wagyu\"\u003eBeef Grading Standards\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"usda prime vs wagyu\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003eThis is one amazing Tomahawk; 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. It's literally like tasting a cloud, a cloud of beef.\u003c\/span\u003e\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\". \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 it's 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=\"where does a tomahawk steak come from\" 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 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 \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Delivered Frozen\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"42 Oz","offer_id":43617912062051,"sku":"MNB-0317-S-2","price":149.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tomahawk-steak-usda-prime-7850040.jpg?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":"tri-tip-wagyu-bms-7","title":"Tri-Tip Wagyu | BMS 7+","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/4_86358019-6031-4112-9182-45cd78203aa3_large.png?v=1531695853\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e.\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\u003eAlso known as \"The Newport\" or \"Santa Maria\" steak the Tri-Tip is a very popular cut in California and South America.  It is a lean cut, with a beefy taste... slightly nutty.\u003c\/p\u003e\n\u003cp\u003eThis steak is built for grilling. HOWEVER it is also amazing to smoke or put in the over.\u003c\/p\u003e\n\u003cp\u003eThe tri-tip is the \u003cspan\u003etriangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal.... which is exactly where the name comes from: Tri-Tip = Triangular = Three tips.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe tri-tip is full of flavor because of excellent marbling and very tender as long as you don't overcook it. We suggest not cooking more than medium. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis Wagyu Tri-Tip \u003c\/strong\u003eis one of the best value propositions for domestic Wagyu Beef. Simply put, you get a whole lot of Wagyu beef for the price. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWHY IS OUR WAGYU TRI-TIP THE BEST IN CLASS?\u003c\/h2\u003e\n\u003cp\u003eWe work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Tri-Tips come from a mid sized family owned company that puts a lot of care into each cut.\u003c\/p\u003e\n\u003cp\u003eWe have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eNeed ideas on how to cook it?\u003c\/h2\u003e\n\u003cp\u003eGo and check out how Jeff from Smoking-Meat.com (Smoking Meat Forums) cooked our Wagyu Tri-Tip!\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/GNiX_IPFWpA\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"1.5 - 2 Lbs","offer_id":31952177463395,"sku":"MNB-0510-S-1","price":64.99,"currency_code":"USD","in_stock":true},{"title":"2 - 2.5 Lbs","offer_id":31921108811875,"sku":"MNB-0510-S-2","price":74.99,"currency_code":"USD","in_stock":true},{"title":"2.5 - 3 Lbs","offer_id":31746177794147,"sku":"MNB-0510-S-3","price":98.99,"currency_code":"USD","in_stock":true},{"title":"3 - 3.5 Lbs","offer_id":31746177826915,"sku":"MNB-0510-S-4","price":104.99,"currency_code":"USD","in_stock":false},{"title":"3.5 - 4 Lbs","offer_id":32476760342627,"sku":"MNB-0510-S-5","price":120.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tri-tip-wagyu-bms-7-2157556.jpg?v=1769468006"},{"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":"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":"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":"dry-aged-prime-rib-bone-in-half-piece","title":"Dry Aged Prime Rib Bone-In (45+ Days) | USDA Prime","description":"\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on\u003cstrong\u003e \u003ca title=\"how to cook a bone in prime rib\" href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis is one of the coolest products Meat N' Bone sells; a 45-60 day Dry Aged Prime Rib. The 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\/p\u003e\n\u003cp\u003eCook this dry aged prime rib as a roast or cut it into thick ribeye steaks.\u003c\/p\u003e\n\u003ch2\u003eAbout Our Dry Aged Prime Rib Steaks\u003c\/h2\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 is aged beef\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat Makes Our Dry Aged Prime Rib Best In Class?\u003c\/h2\u003e\n\u003cp\u003eYou do not have to look hard enough to find cheaper\u003cspan\u003e \u003c\/span\u003ePrime Rib.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBut the devil is in the details. \u003c\/strong\u003e\u003cstrong\u003eMeat N' Bone carries USDA Prime or Choice but more importantly G1 Certified, Angus Prime Rib wet aged for anywhere between 30-45 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou will not only get the beef marbling that comes with the grade of Prime, but you are eating premium beef from Angus steers (\"A\" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThis is \"the good stuff\" \u003c\/span\u003e\u003cspan\u003eraised and processed in America, aged and cut in Chicago.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's important to note that marbling is not a driving indicator of tenderness and hence, not all beef that's graded 'Prime' is equal. Learn more about \u003ca title=\"marbling in steak\" href=\"\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\"\u003esteak marbling here\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhy Weight Ranges?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eA Prime Rib is a massive piece of beef. Particularly a bone-in piece. In order to offer a \"smaller\" piece we must cut the piece in half. Halves will not be exactly equal because a Prime Rib has 7 ribs. So one half will have 4 bones and the other 3 bones. One will weigh slightly more because it has an extra bone but will have a similar amount of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eWe price the pieces to the lower end of the weight range. So if its a 6-8 lb, we are pricing it at 6 lbs. So while you may be getting the smaller end of the weight, range, you are still getting what you paid for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: MAY BE DELIVERED FROZEN\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e(If this is a problem, let us know. You can thaw it in cold water and defrost in 30 minutes).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32297146712163,"sku":"MNB-0208-S","price":399.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/dry-aged-prime-rib-bone-in-45-days-usda-prime-3725885.png?v=1769468001"},{"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":"bison-ribeye-steak","title":"Bison Ribeye Steak","description":"\u003cp\u003e\u003cbr\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Ui6wu-kmNUI\" 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\u003eSome people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our Bison is pretty good. Our North American Plains Bison\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis sourced from ranches in Colorado and Eastern Canada, where the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Bison is \u003cstrong\u003ehormone free and antibiotic free.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBison meat is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eleaner\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethan\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeef\u003c\/strong\u003e, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eomega-3 fats\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuffalo is a good substitute for beef in most recipes—as long as you don’t overcook it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Bison is just like cooking beef.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHowever, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature.  \u003cspan\u003eChefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they’re more tender. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat does Bison taste like? Not too disimilar from beef, slightly sweeter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOur friend Joey from \u003ca href=\"https:\/\/www.youtube.com\/channel\/UCGcOVTB-7-oZr1b0yRDnXmw\" target=\"_blank\"\u003e\u003cstrong\u003eRed Meat Lover\u003c\/strong\u003e\u003c\/a\u003e actually cooked one of these, and compared it to one of our USDA Ribeyes. Check this video our to learn more about the differences and how to cook it!\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 1.4em;\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":39639001661539,"sku":"MNB-0244-S","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bison-ribeye-steak-4170742.jpg?v=1769468000"},{"product_id":"premium-wagyu-beef-belly-navel-bms7","title":"Premium Wagyu Beef Belly (Navel) | American Wagyu BMS7+","description":"\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eIndulge in the exquisite Navel (Beef Belly) from Meat N' Bone, sourced from the finest Wagyu, rated BMS7+. A rare, delectable cut perfect for smoking, making pastrami, or crafting homemade bacon. Our Wagyu program, one of the best in the US, ensures a superior taste and quality, making your culinary experience unforgettable. Explore the richness of Wagyu Beef Belly, a cut above the rest.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat Is Beef Naval?\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eSimply put, it's Beef Belly; where Beef Bacon comes from! And is there anything better than bacon? Only more bacon. It's a rare and uncommon cut, offering a unique flavor and texture. It's versatile for various culinary applications including smoking, making pastrami, or crafting homemade bacon\u003c\/p\u003e\n\u003ch2\u003eWhat Can You Do With Beef Belly?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoke it\u003c\/strong\u003e: Similar to brisket, beef belly can be smoked to tender perfection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake Pastrami\u003c\/strong\u003e: Cure and spice the beef belly, then smoke it to create delicious pastrami.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreate homemade bacon\u003c\/strong\u003e: Cure the beef belly with your choice of herbs and spices, then slice it thinly to make your own \u003ca href=\"\/products\/beef-bacon-hannari-a5-japanese-wagyu\" title=\"beef bacon\"\u003ebeef bacon\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise or Roast\u003c\/strong\u003e: Slow-cooking methods like braising or roasting can make the beef belly tender and flavorful​\u003cspan class=\"\" data-state=\"closed\"\u003e\u003csup\u003e\u003c\/sup\u003e\u003c\/span\u003e​.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eThis Is Not A Brisket\u003c\/h2\u003e\n\u003cp\u003eThis isn't a cut to experiment on. Well, it is and it isn't. It's best to do your research and know exactly what you are buying it for before you do. Otherwise, you may be disappointed with the result, especially if you were expecting something brisket-like. We sell \u003ca title=\"beef brisket\" href=\"\/collections\/brisket\"\u003ebrisket\u003c\/a\u003e if you're after that.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Is Our Wagyu Best In Class?\u003c\/h2\u003e\n\u003cp\u003eWe work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These beef navels 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","brand":"Miami Purveyors","offers":[{"title":"3 - 5 Lbs","offer_id":39917094436963,"sku":"MNB-2902-S","price":54.99,"currency_code":"USD","in_stock":false},{"title":"5 - 7 Lbs","offer_id":33290135502947,"sku":"MNB-1296-S","price":69.99,"currency_code":"USD","in_stock":false},{"title":"7 - 9 Lbs","offer_id":33290131898467,"sku":"MNB-1295-S","price":89.99,"currency_code":"USD","in_stock":false},{"title":"9 - 11 Lbs","offer_id":33159716274275,"sku":"MNB-0633-S-2","price":114.99,"currency_code":"USD","in_stock":false},{"title":"11 - 13 Lbs","offer_id":33159716175971,"sku":"MNB-0633-S-1","price":139.99,"currency_code":"USD","in_stock":false},{"title":"13 - 15 Lbs","offer_id":33322458480739,"sku":"MNB-1363-S","price":159.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/premium-wagyu-beef-belly-navel-american-wagyu-bms7-6061616.jpg?v=1769467997"},{"product_id":"picanha-a5-miyazaki-japanese-wagyu","title":"Picanha | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/4_86358019-6031-4112-9182-45cd78203aa3_large.png?v=1531695853\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e.\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\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff2a00;\" title=\"grades of steak\" 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\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003eThis is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference. \u003cbr\u003e\u003cbr\u003eWhile Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the best Picanha in the world and it is extremely hard to procure. This is an extremely rare find... in fact, outside of Meat N' Bone we had never seen it before.\u003c\/strong\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\u003cp\u003eWe also carry a\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/products\/picanha-steak-a5-miyazaki-japanese-wagyu\" style=\"color: #ff2a00;\"\u003e steak version of this Picanha, check it out here! \u003c\/a\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 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. 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-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\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5  but Miyazaki Gyu because it is the best in the world.  Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are being 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\u003e\u003cspan\u003eHOW DO I COOK IT?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Approx 2 Lbs","offer_id":40077131350115,"sku":"MNB-0683-S-1","price":350.99,"currency_code":"USD","in_stock":false},{"title":"Approx 3 Lbs","offer_id":40077131382883,"sku":"MNB-0683-S-2","price":499.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_A5MiyazakigyuJapaneseWagyu.jpg?v=1715956368"},{"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":"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":"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":"premium-107-prime-rib-muscle-usda-prime","title":"107 Prime Rib Muscle | USDA Prime","description":"\u003cp\u003eDiscover the epitome of flavor, texture, and quality with our 107 Prime Rib Muscle, a premium cut specially curated for aficionados of dry-aged beef. Sourced exclusively from select Midwestern farms, our USDA Prime certified rib muscle guarantees a gastronomic adventure with every bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the whole muscle with the chine bone, blade bone, and cartilage partially removed\u003c\/strong\u003e. The short rib is also slightly trimmed. This is the IDEAL piece for dry aging as there is enough fat and bone to protect those beautiful Ribeye steaks underneath the surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis piece will usually weigh about 35 lbs, but it can possibly be larger. We may contact customers in order to adjust the final price of the piece. \u003c\/p\u003e\n\u003cp\u003eKey Features:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA Prime Certified\u003c\/strong\u003e: Experience the zenith of quality as our 107 Prime Rib Muscle boasts a USDA Prime certification, ensuring abundant marbling for that melt-in-your-mouth tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for Dry Aging\u003c\/strong\u003e: With its harmonious blend of bone, fat, and muscle, this cut is a dry-aging enthusiast’s dream, promising beautifully aged steaks teeming with flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenerous Size\u003c\/strong\u003e: Weighing in at an approximate 35 lbs, this hefty cut is a treasure trove for the seasoned home chef or professional, yielding numerous steaks once aged to perfection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to Handle\u003c\/strong\u003e: Unlike other large cuts, the 107 Prime Rib Muscle can fit in most refrigerators and dry aging fridges, making the dry aging process a breeze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighly Marbled\u003c\/strong\u003e: The rich marbling inherent in this cut not only enhances flavor but also ensures a succulent and juicy end result, elevating your homemade steaks to restaurant-quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eTHE 107 IS THE IDEAL PIECE FOR DRY AGING\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eEmbark on a culinary journey of refinement with our 107 Prime Rib Muscle, the cornerstone for creating exquisite dry-aged steaks. Its superior quality and substantial size make it a worthwhile investment for the discerning palate. Whether you're a seasoned chef or a home cook with a penchant for the extraordinary, this prime cut is your ticket to a world of sophisticated flavor.\u003c\/p\u003e\n\u003cp\u003eEmbrace the art of dry aging and elevate your culinary repertoire. Order your 107 Prime Rib Muscle today and step into a realm of unrivaled taste and quality.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA 107 PRIME RIB IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur USDA Prime Prime Ribs are the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant 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\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTE: This is a LARGE muscle and is typically sought after by customers interested in dry aging beef. Note that the price reflects additional cost of shipping logistics. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39757460930659,"sku":"MNB-1497-S-1","price":949.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/107-prime-rib-muscle-usda-prime-9821753.png?v=1769467809"},{"product_id":"1x1-striploin-muscle-usda-prime","title":"1x1 Bone-In Striploin Muscle | USDA Prime","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003eNOTE: This is a LARGE muscle and is typically sought after by customers interested on dry aging beef. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIf you are looking to dry age a striploin at home, this is the go-to piece. Do note that it is BONE-IN so you will need a band saw to cut it (it isn't that hard and it's a nice workout).\u003c\/p\u003e\n\u003cp\u003eWhile some will recommend a 3x2 striploin (much larger) we find that a 3x2 will require much more dry aging time to get any sort of flavor penetration.. and the yield is not the best. \u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe difference between this striploin and our regular whole striploin is that the typical striploin will have a 1″ tail fat across the rib-end of the loin while this 1x1 has a 1″ tail fat across the entire loin... this is IDEAL for dry aging as fat and bone will protect the beef.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA 1x1 STRIPLOIN IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur USDA Prime Striploins are the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"12 - 16 Lbs | $349.99","offer_id":40749149978723,"sku":"MNB-1499-S-1","price":349.99,"currency_code":"USD","in_stock":false},{"title":"16 - 20 Lbs | $449.99","offer_id":40749150011491,"sku":"MNB-1499-S-2","price":449.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/1x1-bone-in-striploin-muscle-usda-prime-4680603.jpg?v=1769467810"},{"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":"grill-brush-17-with-dual-handle","title":"Grill Brush | 17\" with Dual Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEvery Grill Master needs a good brush to clean their grill. It is not sexy or exciting but it is something you HAVE to have. We like the fact that this brush is long (17\") and sturdy, the plastic handle is heat resistant and the bristles are commercial grade stainless steel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe dual handle is a great thing to have as it allowed you to not only keep your hands way from the surface but to apply the right amount of pressure to scrape away. It has a built-in scraper to swiftly remove any residual grease or build-up.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLast but not least, it has a hole to hand it on the side of your grill.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Faire","offers":[{"title":"Default Title","offer_id":39336509407331,"sku":"MNB-1612-S","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/grill-brush-17-with-dual-handle-6283393.jpg?v=1769467762"},{"product_id":"keveri-h1-grill-grill-smoker","title":"Keveri H1 Grill | Grill \/ Smoker","description":"\u003cp\u003eOver the years at Meat N' Bone we have worked with hundreds of grills, and to be frank there are MANY of them that are great. But we were extremely impressed by this Keveri H1.\u003cbr\u003e\u003cbr\u003eThe Keveri H1 is a different take on the concept of BBQ and it is extremely versatile.... with the Keveri you have a professional grill, a clay oven, a smoker, a high temperature grilling oven, and a pizza oven all in one. It is particularly spacious for the real estate it takes and it is surprisingly easy to clean (and move!).\u003c\/p\u003e\n\u003cp\u003eThis unit will allow you to smoke meat until it falls of the bone or sear a Ribeye at 800 degrees. You can make the perfect pizza, or grills. During the demonstration we cooked: Pizza, Mussels, Picanha and steaks.\u003c\/p\u003e\n\u003cp\u003eThe Keveri runs on either charcoal or wood.  Keveri H1 doubles capacity and utilizes up to 80% less charcoal than other same size grills. It is easy to use and has 4 Grilling Modes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLow \u0026amp; Slow: Perfect for long hour recipes and smoked meals.\u003c\/li\u003e\n\u003cli\u003eClassic: Ideal for traditional kettle BBQ and clay oven recipes.\u003c\/li\u003e\n\u003cli\u003eFast Grill: Enjoy the best steaks, seafood, fish, and vegetables with a unique golden crust and perfect juiciness in less than 5 minutes.\u003c\/li\u003e\n\u003cli\u003ePizza: Make your pizza like a professional. The best pizzas are made at really high temperatures in just a few minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003eNOTE: THIS ITEM SHIPS FREE.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5 class=\"titleTextMeasurementsContent\"\u003eKEVERI SPECS:\u003c\/h5\u003e\n\u003cdiv class=\"DescriptionMeasurementsInner\"\u003e\n\u003cul\u003e\n\u003cli\u003eProfessional grade 304 stainless steel interior\u003c\/li\u003e\n\u003cli\u003eCapacity: 620 sq inch. \/ expandable to 930 sq inch.\u003c\/li\u003e\n\u003cli\u003e2 Stainless Steel Grill 15 3\/4\" x 19 3\/4\"\u003c\/li\u003e\n\u003cli\u003eWeight: 154lbs \/ weight in box: 172lbs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIncludes user manual, removable Cart and grill tongs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"DescriptionFooterMeasurementsInner\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0535\/1030\/8000\/files\/Size_480x480.jpg?v=1617208362\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Keveri","offers":[{"title":"Medium Rare (Black \/ Red)","offer_id":39336509800547,"sku":"MNB-1616-S","price":1590.0,"currency_code":"USD","in_stock":true},{"title":"Black Truffle (Black)","offer_id":39336509833315,"sku":"MNB-1617-S","price":1590.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/keveri-h1-grill-grill-smoker-1337625.jpg?v=1769467762"},{"product_id":"tojiro-pro-chef-knife-gyuto","title":"Tojiro Pro Damascus | Chef Knife (Gyuto) F-1031","description":"\u003cp\u003eThis is the crown jewel of the Tojiro collection, made with a special alloy steel with over 63 Layers Nickel Damascus Steel. This is a serious knife for a serious user.\u003c\/p\u003e\n\u003cp\u003eWhile other Tojiro knives have been developed for to blend beauty and craftmanship. The Tojiro Pro series was designed with the professional kitchen in mind... and in case of this particular knife, the blade was made with the best steel there is: Damascus Steel.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eIts handle form is designed to suit unique grip handling of French food servicemen\/women. Handle is hygienic all stainless steel with texture so called “tornado pattern” that prevents wet or greasy hand from slipping off.\u003c\/p\u003e\n\u003cp\u003eEvery tojiro knife is meticulously hand finished by a artisan craftsmen.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTojiro PRO Nickel Damascus Steel \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eModel:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003eF-1031\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eBlade length:\u003c\/strong\u003e 180 mm (7 inches)\u003cbr\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 305 mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 165 g\u003cbr\u003e\u003cstrong\u003eBlade:\u003c\/strong\u003e Special Alloy Steel + 63Layers Nickel Damascus Steel\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e 18-8 Stainless Steel\u003cbr\u003e\u003cstrong\u003eEdging:\u003c\/strong\u003e Double Bevel\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Tojiro?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTojiro is one of Japan's top 5 kitchen knife manufacturing brands. It was founded in 1953 and is located in a thriving manufacturing area of Tsubame Sanjo in the Niigata prefecture, where working with steel dates back to the beginning of the 17th century.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tojiro factory is actually open to the public, you can experience how these highly skilled blacksmiths, led by knife-master Tomoo Matsumura, make these beautiful knives from scratch.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe find Tojiro knives to offer one of the best value propositions in the market of high end chef knives. Knife experts and professional chefs around the world consider Tojiro to be up there with the leading brands in the world. Tojiro offers a good quality knife at a great price, they look awesome, feel great, and are authentically Japanese.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is why Meat N’ Bone partnered with Tojiro to be the official supplier of knives for our Grill Master’s boutique.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eReturn Policy on hardware: Returns are allowed with no re-stocking fee if the hardware is unused and in its original packaging. Returns missing packaging or with damaged packaging will be subject to a 30% re-stocking fee. For returns please contact us at info@meatnbone.com\u003c\/em\u003e\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":39336510029923,"sku":"MNB-1620-S","price":274.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/tojiro-pro-damascus-chef-knife-gyuto-f-1031-1934236.jpg?v=1769467760"},{"product_id":"tojiro-origami-black-santoku-japanese-chef-knife","title":"Tojiro Origami | Santoku (Japanese Chef Knife)","description":"\u003cp\u003e This is a really cool and yet affordable knife. The shape and build is inspired from traditional japanese Origami. The knife is finely crafted by using one piece of steel which is carefully folded into the whole knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a very unique knife, crafted in a very unique way. It comes in two presentations, polished steel and the Origami Black which is coated in \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eblack oxide and then polished. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis made of High Carbon Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis made of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHigh Carbon Stainless Steel\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThis knife has no welding process involved, \u003cspan data-mce-fragment=\"1\"\u003emade from a \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003efolded metal\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003esheet\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e,\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eHigh resistance to corrosion through the aid of \u003cstrong\u003eBlack Oxide film development \u003c\/strong\u003e(Origami Black)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandcrafted\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is a santoku knife, the Japanese version of the chef’s knife. The shape of the blade of the santoku is, unlike a chef’s knife, practically the same alongside the entire length of the blade and only has a slight curve a couple centimeters from the tip towards the spine. In addition, the Santoku is lighter and shorter than its European brother which makes the Santoku very popular.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTojiro Origami\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb data-mce-fragment=\"1\"\u003eModel:\u003c\/b\u003e\u003cspan style=\"font-weight: bold;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: bold;\"\u003e \u003c\/span\u003e\u003c\/strong\u003eF-771 (Steel) \/ F-1771 (Black)\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eBlade length:\u003c\/strong\u003e 165 mm (6.5 inches)\u003cbr\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 315 mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 165 g\u003cbr\u003e\u003cstrong\u003eBlade:\u003c\/strong\u003e High-Carbon Stainless Steel\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e High-Carbon Stainless Steel\u003cbr\u003e\u003cstrong\u003eEdging:\u003c\/strong\u003e Double Bevel\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Tojiro?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTojiro is one of Japan's top 5 kitchen knife manufacturing brands. It was founded in 1953 and is located in a thriving manufacturing area of Tsubame Sanjo in the Niigata prefecture, where working with steel dates back to the beginning of the 17th century.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tojiro factory is actually open to the public, you can experience how these highly skilled blacksmiths, led by knife-master Tomoo Matsumura, make these beautiful knives from scratch.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe find Tojiro knives to offer one of the best value propositions in the market of high end chef knives. Knife experts and professional chefs around the world consider Tojiro to be up there with the leading brands in the world. Tojiro offers a good quality knife at a great price, they look awesome, feel great, and are authentically Japanese.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is why Meat N’ Bone partnered with Tojiro to be the official supplier of knives for our Grill Master’s boutique.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eReturn Policy on hardware: Returns are allowed with no re-stocking fee if the hardware is unused and in its original packaging. Returns missing packaging or with damaged packaging will be subject to a 30% re-stocking fee. For returns please contact us at info@meatnbone.com\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Tojiro","offers":[{"title":"Origami Black","offer_id":39429957746787,"sku":"MNB-1627-S-1","price":79.99,"currency_code":"USD","in_stock":false},{"title":"Origami","offer_id":39429957779555,"sku":"MNB-1627-S-2","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/tojiro-origami-santoku-japanese-chef-knife-6737061.jpg?v=1769467759"},{"product_id":"tojiro-origami-black-chef-knife-gyuto","title":"Tojiro Origami | Chef Knife (Gyuto)","description":"\u003cp\u003eThis is a really cool and yet affordable knife. The shape and build is inspired from traditional japanese Origami. The knife is finely crafted by using one piece of steel which is carefully folded into the whole knife.\u003c\/p\u003e\n\u003cp\u003eThis is a very unique knife, crafted in a very unique way. It comes in two presentations, polished steel and the Origami Black which is coated in black oxide and then polished.\u003c\/p\u003e\n\u003cp\u003e* \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBlade is made of High Carbon Stainless Steel\u003c\/p\u003e\n\u003cp\u003e* \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHandle: is made of High Carbon Stainless Steel\u003c\/p\u003e\n\u003cp\u003e* This knife has no welding process involved, made from a folded metal sheet,\u003c\/p\u003e\n\u003cp\u003e* High resistance to corrosion through the aid of Black Oxide film development (Origami Black)\u003c\/p\u003e\n\u003cp\u003e* \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHandcrafted in Japan\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTojiro Origami Black\u003c\/p\u003e\n\u003cp\u003eModel: F-772 (Black) \/ F-772 (Origami) \/ F-772M (Polished)\u003cbr\u003eBlade length: 180 mm (7 inches)\u003cbr\u003eTotal length: 315 mm\u003cbr\u003eWeight: 165 g\u003cbr\u003eBlade: High-Carbon Stainless Steel\u003cbr\u003eHandle: High-Carbon Stainless Steel\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEdging: Double Bevel\u003c\/p\u003e\n\u003cp\u003eWhy Tojiro?\u003c\/p\u003e\n\u003cp\u003eTojiro is one of Japan's top 5 kitchen knife manufacturing brands. It was founded in 1953 and is located in a thriving manufacturing area of Tsubame Sanjo in the Niigata prefecture, where working with steel dates back to the beginning of the 17th century.\u003c\/p\u003e\n\u003cp\u003eThe Tojiro factory is actually open to the public, you can experience how these highly skilled blacksmiths, led by knife-master Tomoo Matsumura, make these beautiful knives from scratch.\u003c\/p\u003e\n\u003cp\u003eWe find Tojiro knives to offer one of the best value propositions in the market of high end chef knives. Knife experts and professional chefs around the world consider Tojiro to be up there with the leading brands in the world. Tojiro offers a good quality knife at a great price, they look awesome, feel great, and are authentically Japanese.\u003c\/p\u003e\n\u003cp\u003eThis is why Meat N’ Bone partnered with Tojiro to be the official supplier of knives for our Grill Master’s boutique.\u003c\/p\u003e\n\u003cp\u003eReturn Policy on hardware: Returns are allowed with no re-stocking fee if the hardware is unused and in its original packaging. Returns missing packaging or with damaged packaging will be subject to a 30% re-stocking fee. For returns please contact us at info@meatnbone.com\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Origami Black","offer_id":39429945163875,"sku":"MNB-1628-S-1","price":89.99,"currency_code":"USD","in_stock":false},{"title":"Origami","offer_id":39429945196643,"sku":"MNB-1628-S-2","price":89.99,"currency_code":"USD","in_stock":true},{"title":"Polished","offer_id":39878533906531,"sku":"MNB-2823-S","price":89.99,"currency_code":"USD","in_stock":false},{"title":"Polished Black","offer_id":40444232794211,"sku":"MNB-2823-S-1","price":89.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/tojiro-origami-chef-knife-gyuto-9368362.jpg?v=1769467760"},{"product_id":"tojiro-dp-9-4-chef-knife-gyuto","title":"Tojiro DP  | 9.4\" Chef Knife (Gyuto) | F-809","description":"\u003cp\u003eThis is Tojiro's flagship model.  If you want a quality chef knife that will last you for a long time (as long as you care for it), look no further.  The Tojiro DP-808 Gyuto has won numerous awards for good design and functionality. \u003c\/p\u003e\n\u003cp\u003eThis is a knife for professionals, the difference between this and the Tojiro F-302 is the bolster which provides a smooth transition from the blade to the handle, strengthens the knife, adds durability, and provides a counter-balance\u003c\/p\u003e\n\u003cp\u003eThis is a multi-purpose knife designed to perform well at a number of tasks as opposed to specialising in any one purpose.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandcrafted\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Niigata, Japan\u003c\/li\u003e\n\u003cli\u003eRazor-sharp with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60° Rockwell hardness\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eWell\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebalanced\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecomfortable\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehandle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighest quality steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ethat is hand polished for an impeccable finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eTojiro DP \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eModel:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003eF-809\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eBlande length:\u003c\/strong\u003e 240 mm (9.4 inches)\u003cbr\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 365 mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 266 g\u003cbr\u003e\u003cstrong\u003eBlade:\u003c\/strong\u003e VG10 + 13 Chrome Stainless Steel\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Reinforced Laminated Material\u003cbr\u003e\u003cstrong\u003eEdging:\u003c\/strong\u003e Double Bevel\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Tojiro?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTojiro is one of Japan's top 5 kitchen knife manufacturing brands. It was founded in 1953 and is located in a thriving manufacturing area of Tsubame Sanjo in the Niigata prefecture, where working with steel dates back to the beginning of the 17th century.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tojiro factory is actually open to the public, you can experience how these highly skilled blacksmiths, led by knife-master Tomoo Matsumura, make these beautiful knives from scratch.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWe find Tokiro knvies to oer one of the best value propositions in the market of high end chef knives. Knife experts and professional chefs around the world consider Tojiro to be up there with the leading brands in the world. Tojiro oers a good quality knife at a great price, they look awesome, feel great and are authentically Japanese.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is why Meat N’ Bone partnered with Tojiro to be the offcial supplier of knives for our Grill Master’s boutique.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eReturn Policy on hardware: Returns are allowed with no re-stocking fee if the hardware is unused and in its original packaging. Returns missing packaging or with damaged packaging will be subject to a 30% re-stocking fee. For returns please contact us at info@meatnbone.com\u003c\/em\u003e\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":39429894340707,"sku":"MNB-1793-S","price":179.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/tojiro-dp-94-chef-knife-gyuto-f-809-2200388.jpg?v=1769467756"},{"product_id":"tojiro-dp-10-6-chef-knife-gyuto","title":"Tojiro DP  | 10.6\" Chef Knife (Gyuto) | F-810","description":"\u003cp\u003eThis is Tojiro's flagship model.  If you want a quality chef knife that will last you for a long time (as long as you care for it), look no further.  The Tojiro DP Gyuto has won numerous awards for good design and functionality. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a knife for professionals, the difference between this and the Tojiro F-302 \u003c\/span\u003e\u003cspan\u003eis the bolster \u003c\/span\u003e\u003cspan\u003ewhich provides a smooth transition from the blade to the handle, \u003c\/span\u003e\u003cspan\u003estrengthens the knife, adds durability, and provides a counter-balance\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a multi-purpose knife designed to perform well at a number of tasks as opposed to specializing in any one purpose. This is one of the longer knives Tojiro makes, and its size makes it perfect for experiences users.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandcrafted\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Niigata, Japan\u003c\/li\u003e\n\u003cli\u003eRazor-sharp with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e60° Rockwell hardness\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eWell\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebalanced\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecomfortable\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehandle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighest quality steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ethat is hand polished for an impeccable finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eTojiro DP \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eModel:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003eF-810\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eBlade length:\u003c\/strong\u003e 270 mm (10.6 inches)\u003cbr\u003e\u003cstrong\u003eTotal length:\u003c\/strong\u003e 405 mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 290 g\u003cbr\u003e\u003cstrong\u003eBlade:\u003c\/strong\u003e VG10 + 13 Chrome Stainless Steel\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Reinforced Laminated Material\u003cbr\u003e\u003cstrong\u003eEdging:\u003c\/strong\u003e Double Bevel\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Tojiro?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTojiro is one of Japan's top 5 kitchen knife manufacturing brands. It was founded in 1953 and is located in a thriving manufacturing area of Tsubame Sanjo in the Niigata prefecture, where working with steel dates back to the beginning of the 17th century.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tojiro factory is actually open to the public, you can experience how these highly skilled blacksmiths, led by knife-master Tomoo Matsumura, make these beautiful knives from scratch.\u003c\/p\u003e\n\u003cp\u003eWe find Tokiro knives to be one of the best value propositions in the market of high end chef knives. Knife experts and professional chefs around the world consider Tojiro to be up there with the leading brands in the world. Tojiro offers a good quality knife at a great price, they look awesome, feel great and are authentically Japanese.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is why Meat N’ Bone partnered with Tojiro to be the offcial supplier of knives for our Grill Master’s boutique.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eReturn Policy on hardware: Returns are allowed with no re-stocking fee if the hardware is unused and in its original packaging. Returns missing packaging or with damaged packaging will be subject to a 30% re-stocking fee. For returns please contact us at \u003ca href=\"mailto:info@meatnbone.com\"\u003einfo@meatnbone.com\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":39430141640803,"sku":"MNB-1805-S","price":211.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/tojiro-dp-106-chef-knife-gyuto-f-810-5891663.jpg?v=1769467756"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/collections\/DSC2759.jpg?v=1717111576","url":"https:\/\/meatnbone.com\/collections\/fathers-day.oembed?page=4","provider":"Meat N' Bone","version":"1.0","type":"link"}