{"title":"Holiday Selections","description":"\u003cp\u003eHoliday Picks That Impress\u003c\/p\u003e\n\u003cp\u003eTurn every gathering into a showstopper with premium cuts built for unforgettable flavor. From first slice to last bite, Japanese Wagyu, USDA Prime beef, lamb racks, and heritage pork deliver bold marbling, rich juiciness, and satisfying tenderness that elevate any holiday table. Choose quality now and skip the stress of last-minute shopping.\u003c\/p\u003e\n\u003cp\u003eWhy You’ll Love These Holiday Selections\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSuperior marbling, bigger flavor:\u003c\/strong\u003e Enjoy deep, buttery richness that makes holiday meals taste chef-worthy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eReliable tenderness:\u003c\/strong\u003e Cut through with confidence—your roast, rack, or centerpiece comes out melt-in-your-mouth.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eInstant upgrade for any menu:\u003c\/strong\u003e Impress guests with premium cuts that pair perfectly with classic sides and bold sauces.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFresh delivery nationwide:\u003c\/strong\u003e Stock up with confidence and receive premium meat ready for your next cookout or dinner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMake your holiday meal unforgettable. Browse the Holiday Selections at Meat N’ Bone today, pick your favorites, and order fresh to your door now for a smoother, more delicious celebration.\u003c\/p\u003e","products":[{"product_id":"new-york-strip-steak-usdaprime","title":"New York Strip Steak | USDA Prime","description":"\u003cp\u003eThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/NY-Strip_596e070b-0e52-4dff-b0fe-ad1ea96e3565_large.jpg?v=1520660802\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York Strip is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. These steaks are THICK, because we only work with steers with a ribeye area of 10.0 to 16.0 square inches. Our New York Strips are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York Strip, it isn't even your average Prime New York Strip.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | Angus Beef - Top 5% of Choice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629789986846,"sku":"MNB-0001-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-usda-prime-9085756.jpg?v=1769468128"},{"product_id":"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":"boneless-whole-rib-eye-prime-rib","title":"Boneless Prime Rib | USDA Prime","description":"\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on\u003cstrong\u003e \u003ca href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\" title=\"how to cook a bone in prime rib\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003eWe carry an extensive lineup of \u003ca href=\"\/collections\/the-prime-rib-collection\" title=\"where to buy prime rib\"\u003ePrime Rib\u003c\/a\u003e options, breeds, sizes and even dry-aged options.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur USDA Prime Prime Rib is the pinnacle of flavor and tenderness, selected from the highest USDA grade and known for its exceptional marbling. This luxurious cut delivers an unparalleled depth of flavor and a buttery, melt-in-your-mouth texture that sets it apart from other roasts. Sourced from premium beef and expertly handled, each USDA Prime Prime Rib is vacuum-sealed to preserve freshness and quality, ensuring it arrives at your door ready for your culinary masterpiece.\u003c\/p\u003e\n\u003cp\u003eWhether prepared as a classic roast or portioned into individual ribeye steaks, this USDA Prime Prime Rib brings an indulgent experience to your table. Perfect for special gatherings and memorable meals, it’s the ideal choice for those who seek an unforgettable, restaurant-quality cut at home.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWEIGHT RANGES? WHY?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Prime Rib is a seasonal favorite, particularly during the fall months, when we see high demand for this rich, flavorful cut. To ensure we deliver this premium product to your door as quickly as possible, we skip additional trimming and portioning, opting instead to vacuum-seal each roast in pre-defined weight ranges. This approach not only speeds up delivery but also preserves the cut’s natural quality and freshness.\u003c\/p\u003e\n\u003cp\u003eGiven the high rotation rate in our warehouse, you can trust that our roasts and steaks never sit for long. Each order is handled quickly, allowing us to uphold our commitment to freshness and timely service. To provide added value, we price each item based on the lower end of the weight range, so while your Prime Rib might fall on the smaller side of that range, you are always receiving the full value you’ve paid for.\u003c\/p\u003e\n\u003cp\u003eThis efficient system allows us to keep our Prime Ribs fresh, high-quality, and ready for your special occasions, all while maintaining the robust service our customers expect.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been WET aged between 30-50 days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: MAY BE DELIVERED FROZEN \u003c\/strong\u003e\u003cspan\u003e(If its a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"5-7 Lbs","offer_id":43899222655075,"sku":"MNB-7772-S","price":228.56,"currency_code":"USD","in_stock":false},{"title":"7-9 Lbs","offer_id":29983108431971,"sku":"MNB-0036-S","price":319.99,"currency_code":"USD","in_stock":false},{"title":"9.1-11 Lbs","offer_id":29983108497507,"sku":"MNB-0037-S","price":435.99,"currency_code":"USD","in_stock":true},{"title":"11.1 - 13 Lbs","offer_id":42966529769571,"sku":"MNB-7517-S","price":484.99,"currency_code":"USD","in_stock":false},{"title":"13.1 - 16 Lbs","offer_id":42966538616931,"sku":"MNB-7518-S","price":584.99,"currency_code":"USD","in_stock":false},{"title":"16.1 - 19Lbs","offer_id":42966541598819,"sku":"MNB-7519-S","price":704.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/boneless-prime-rib-g1-certified-choice-1226226.png?v=1769468060"},{"product_id":"boneless-in-rib-eye-steak","title":"Ribeye Steak | USDA Prime","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe king of the steaks. The Ribeye is known for its exceptional tenderness, abundant flavor, and beautiful marbling. According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender.\u003c\/p\u003e\n\u003cp\u003eMoreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime RibEye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant marbling, and grade \"A' maturity and it is sourced specifically from a couple of specific farms in the Midwest. Our RibEyes are THICK because we only work with steers with a RibEye area of 10.0 to 16.0 square inches. Our RibEyes are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average RibEye, it isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled\u003c\/span\u003e \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA Prime (Black Angus Beef) (\u003ca href=\"\/blogs\/the-clever-cleaver\/difference-beef-usda-grade-choice-prime-meats\" title=\"usda grades of beef\" target=\"_blank\"\u003elearn more\u003c\/a\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":41092597448803,"sku":"MNB-0038-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/RibeyeSteakUSDAPrime.jpg?v=1780330292"},{"product_id":"whole-tenderloin","title":"Whole Tenderloin | G1 Certified","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: MAY BE DELIVERED FROZEN \u003c\/strong\u003e(If it’s a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. There are only two tenderloins per steer and its where we get high-end items such as filet mignon and its a key component of the T-Bone and porterhouse. Wrap it in the \u003ca href=\"\/products\/benton-smoked-bacon\" title=\"world's best bacon\"\u003eworld's best bacon\u003c\/a\u003e and enjoy them even more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuying the whole tenderloin means you can get the three cuts, \u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003ethe butt, the center-cut, and the tail. \u003c\/strong\u003eThe butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote that PSMO stands for: Peeled, Side Muscle On (meaning that the fat is removed, but silver skin remains). You will need to cut this piece of beef into portions, but you will save some money by doing it.... and you get to play around with knives and feel like a butcher!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA Prime | \u003cspan\u003eBlack \u003c\/span\u003eAngus Beef | Top 2% of Prime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz \/ Female 8 Oz\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared, Broiled\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"2 - 3 Lbs","offer_id":32476089548899,"sku":"MNB-0665-S","price":124.99,"currency_code":"USD","in_stock":false},{"title":"3 - 4 Lbs","offer_id":31898645266531,"sku":"MNB-0548-S","price":169.99,"currency_code":"USD","in_stock":true},{"title":"4 - 5 Lbs","offer_id":31623625867363,"sku":"MNB-0513-S","price":214.99,"currency_code":"USD","in_stock":true},{"title":"5- 6 Lbs","offer_id":31562376347747,"sku":"MNB-0514-S","price":259.99,"currency_code":"USD","in_stock":true},{"title":"6 - 7 Lbs","offer_id":31873121615971,"sku":"MNB-0536-S","price":299.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-tenderloin-g1-certified-9659738.png?v=1769468123"},{"product_id":"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":"porterhouse-steak-g1-usda-choice","title":"Porterhouse Steak | G1 USDA Choice","description":"\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/2-all_c9f66594-8f85-4374-b5b7-7abdd0b6cb51_large.jpg?v=1520691278\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe porterhouse is the bigger, more premium brother of the \"T-Bone\" steak. It is much\u003cspan\u003e thicker and has much more of the tenderloin relative to the loin portion. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePorterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high-end steakhouse.\u003c\/strong\u003e Also this is a 26 ounce monster steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Choice (\u003cspan\u003eBlack \u003c\/span\u003eAngus Beef) | Top 5% of Choice\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e 10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; color: #000000;\"\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12501165899875,"sku":"MNB-0422-S","price":54.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-g1-usda-choice-6199221.jpg?v=1769468123"},{"product_id":"new-york-strip-steak-wagyu-ms6","title":"New York Strip Steak | Wagyu BMS 6-7","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Double_large.jpg?v=1561342420\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" title=\"japanese grades\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is one amazing Strip Steak, its Marble Score of 6-7 means it is a richer and denser cut of steak. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEnd-To-End New York Strips are the slightly granier cousin of our Center Cut New York Strips. They come from the same muscle and they are approximately 14oz. They are nicely trimmed but they MAY have a vein or two.\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Center Cut","offer_id":41508708778083,"sku":"MNB-0737-S-1","price":87.99,"currency_code":"USD","in_stock":true},{"title":"End-To-End","offer_id":41508708810851,"sku":"MNB-0737-S-2","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-wagyu-bms-6-7-7579799.jpg?v=1769468122"},{"product_id":"filet-mignon-center-cut-wagyu-bms6-7","title":"Filet Mignon (Center Cut) | Wagyu BMS 6-7","description":"\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" title=\"japanese grading system\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe tenderloin is the most \u003cspan\u003elean, tender part of the animal... but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese filets are sourced from Colorado and are quite delicious. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur filets are hand-cut as Chateaubriand and are just amazing... you could eat these with a butter knife... thats how soft they are. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eBMS7+? HOW DOES THAT WORK?\u003c\/h2\u003e\n\u003cp\u003eSteers are graded based on the \u003cspan\u003eamount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Filet Mignon is graded based on the marbling of the Ribeye (graders do not inspect Tenderloins or ANY other muscle... but the RibEye)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFilet Mignon by default is not a cut that marbles significantly, which is why we group Filet Mignon from steers graded BMS7 to BMS9 in the same category. It will have a different flavor and texture than lower grade Filet Mignon but the marbling will still be hit or miss. The only Filet Mignon that is consistently marbled (and may possibly be the best steak anyone can eat... is the A5 grade of Wagyu Filet Mignon. However, you could say it does not really taste like Filet Mignon).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\"\u003eDo note that marbling is not a driving indicator of tenderness, hence not all beef graded \"Prime\" is equal.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\" alt=\"\" width=\"384\" height=\"288\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":8652620693603,"sku":"MNB-0093-S","price":56.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-center-cut-wagyu-bms-6-7-5307805.jpg?v=1769468120"},{"product_id":"wagyu-angus-cross-ribeye-steak","title":"Ribeye Steak | Wagyu-Angus Cross","description":"\u003cp\u003eAccording to the National Cattlemen's Beef Association, the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. Since this area of the cow gets little exercise, the muscle isn't used much and the meat is nice and tender.\u003c\/p\u003e\n\u003cp\u003eMoreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.\u003c\/p\u003e\n\u003cp\u003eThis is a 14 Oz Wagyu-Angus cross breed steak. Full of flavor and EXTREMELY tender. This product has been aged for 14+ days to improve tenderness and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade of a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32877296320611,"sku":"MNB-0100-S-2","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-wagyu-angus-cross-6802885.jpg?v=1769468121"},{"product_id":"ny-strip-steak-wagyu-angus-cross","title":"New York Strip Steak | Wagyu-Angus Cross","description":"\u003c!--split--\u003e\n\u003cp\u003eThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003cstrong\u003e This makes the New York Strip the PERFECT steak for sharing because every bite will be similar.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs all Wagyu steers, it was fed a grain-based diet and treated to the highest standards so it brings the best flavor and tenderness to your table.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade on a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32799775621219,"sku":"MNB-0102-S-2","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-wagyu-angus-cross-8876105.jpg?v=1769468124"},{"product_id":"45-day-dry-aged-tomahawk-steak-usda-prime","title":"Tomahawk Steak Dry Aged","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" data-mce-src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen for your convenience. Want it\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003enever frozen? Let us know.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e45-65 Day Dry-Aged Tomahawk Ribeye Steak \u003c\/h2\u003e\n\u003cp\u003eThis is the kind of steak you will only find at very high end restaurants. \u003cspan\u003eWe age these super thick, center cut ribeye steaks - with the entire rib bone – for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy Dry-Age Steak?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe only dry-age the best USDA Prime Steaks. Dry-aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat is a Tomahawk Steak?\u003c\/h2\u003e\n\u003cp\u003eThe Tomahawk is the 'manliest' cut of beef out there, even if in reality it's just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive \"handle\". If you want to impress your friends, co-workers, significant other or respond to the call of your primal instinct, the Tomahawk is the \"to-go\" steak. The unique size and shape will command attention, and it's also extremely flavorful.\u003c\/p\u003e\n\u003cp\u003eIt's a heavy steak at 30-34 ounces. The tomahawk steak is usually a \"steakhouse\" cut, meaning it's very rare to find it available outside of a restaurant. It's an expensive cut of beef and takes up a lot of \"grill-estate\" but it looks beautiful.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | \u003cspan\u003eBlack \u003c\/span\u003eAngus Beef | Top 2% of Prime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39738946945123,"sku":"MNB-0120-S","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tomahawk-steak-dry-aged-1506018.jpg?v=1769468118"},{"product_id":"bone-in-new-york-strip-45-days-dry-aged","title":"Kansas Strip  Steak | 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003cp\u003eNothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had.  \u003cstrong\u003eThis is a center-cut today, meaning it is the perfect portion.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our New Yorks are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York , it isnt even your average Prime New York.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003c\/span\u003e\u003cstrong\u003eFUNKY\u003c\/strong\u003e\u003cspan\u003e and will be \u003c\/span\u003e\u003cstrong\u003eSMELLY\u003c\/strong\u003e\u003cspan\u003e.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" title=\"what does dry aging do to steak\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 45+ Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Pan Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e\u003c\/a\u003e \u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA PRIME (Black Angus Beef)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":31647450267747,"sku":"MNB-0131-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/kansas-strip-steak-45-days-dry-aged-4132890.jpg?v=1769468118"},{"product_id":"brisket-packer-style","title":"Whole Brisket (Packer Style) | USDA Prime","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Brisket Packer Style On A Cow\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Brisket_Ilus_large.jpg?v=1535753018\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis is a high quality whole brisket. It is \"packer style\", meaning you will have to do some trimming and cleaning, but this is EXACTLY what you want if you are planning on doing a proper whole brisket.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of Brisket you take to a competition (and a lot of our customers do). It has beautiful marbling and has been wet aged for 30 days.\u003c\/p\u003e\n\u003cp\u003eCooking a whole brisket can be a lot of fun. It takes time but the results can be so rewarding. Brisket is not for everyone as it requires timing and patience. You need to be serious about smoking throughout and take it off at the right moment. Remember, low and slow produces the best flavor, tenderness and results. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\" target=\"_blank\" data-mce-href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOur Packer Style briskets have been featured in Food \u0026amp; Wine!\u003c\/p\u003e\n\u003ch2\u003eABOUT OUR WEIGHT RANGES\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBrisket is not a steak, meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will vary in size. We sell online at pre-determined prices and have divided the Briskets in weight ranges and we price them to the lower end of the weight range. So if it's a 10-13 lb, we are pricing it at 10 lbs. While this may mean you get the smaller end of the weight, you are still getting what you paid for.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eLOOKING FOR A SMALLER BRISKET?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBriskets don't get smaller than 13 lbs (and that's a rare and small one!). If you are accustomed to buying and cooking smaller briskets perhaps what you are looking for is a \u003ca href=\"\/products\/brisket-flat-cut-g1-certified\" title=\"brisket flat\"\u003eBrisket Flat\u003c\/a\u003e. These do run 6-10 lbs and are very good!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"7 - 10 Lbs","offer_id":40303444983907,"sku":"MNB-4726-S","price":105.99,"currency_code":"USD","in_stock":false},{"title":"10 - 13 Lbs","offer_id":40145267163235,"sku":"MNB-3805-S","price":135.99,"currency_code":"USD","in_stock":true},{"title":"13 - 16 Lbs","offer_id":30880221823075,"sku":"MNB-0133-S","price":160.99,"currency_code":"USD","in_stock":true},{"title":"16 - 19 Lbs","offer_id":31016040759395,"sku":"MNB-0133-S-1","price":189.99,"currency_code":"USD","in_stock":true},{"title":"19 - 22 Lbs","offer_id":31068662431843,"sku":"MNB-0133-S-3","price":245.99,"currency_code":"USD","in_stock":false},{"title":"22 -25 Lbs","offer_id":31012164337763,"sku":"MNB-0133-S-5","price":249.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-brisket-packer-style-usda-prime-7830570.jpg?v=1769468118"},{"product_id":"lamb-shoulder-boned-roll-and-tied","title":"Lamb Shoulder | Domestic","description":"\u003c!--split--\u003e\n\u003cp data-end=\"598\" data-start=\"306\"\u003eOur \u003cstrong data-end=\"336\" data-start=\"310\"\u003eBoneless Lamb Shoulder\u003c\/strong\u003e is a butcher’s classic — carefully \u003cstrong data-end=\"405\" data-start=\"372\"\u003eboned, rolled, and tied (BRT)\u003c\/strong\u003e to ensure even cooking, easy carving, and an unbeatable dining experience. This preparation gives you all the flavor and juiciness of lamb shoulder with the convenience of a roast-ready cut.\u003c\/p\u003e\n\u003cp data-end=\"889\" data-start=\"600\"\u003e\u003cstrong data-end=\"622\" data-start=\"603\"\u003ePremium Quality\u003c\/strong\u003e\u003cbr data-end=\"625\" data-start=\"622\"\u003eSourced from lamb raised with care, this cut delivers the rich, hearty flavor that only a well-marbled shoulder can provide. By removing the bone and tying it neatly with butcher’s twine, we make it effortless for you to cook like a pro — no extra prep required.\u003c\/p\u003e\n\u003cp data-end=\"919\" data-start=\"891\"\u003e\u003cstrong data-end=\"917\" data-start=\"894\"\u003eCooking Inspiration\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1461\" data-start=\"920\"\u003e\n\u003cli data-end=\"1139\" data-start=\"920\"\u003e\n\u003cp data-end=\"1139\" data-start=\"922\"\u003e\u003cstrong data-end=\"946\" data-start=\"922\"\u003eBraising Perfection:\u003c\/strong\u003e Low and slow is the secret. When braised gently, the fat renders down beautifully, leaving the meat fork-tender and juicy. Skim off any excess fat after cooking for a clean, flavorful sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1314\" data-start=\"1140\"\u003e\n\u003cp data-end=\"1314\" data-start=\"1142\"\u003e\u003cstrong data-end=\"1161\" data-start=\"1142\"\u003eRoast it Whole:\u003c\/strong\u003e A Sunday roast centerpiece that delivers bold flavor and succulent texture. Pair with rosemary, garlic, and root vegetables for a classic preparation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1461\" data-start=\"1315\"\u003e\n\u003cp data-end=\"1461\" data-start=\"1317\"\u003e\u003cstrong data-end=\"1333\" data-start=\"1317\"\u003ePulled Lamb:\u003c\/strong\u003e After slow-cooking, shred the shoulder for sandwiches, tacos, or Mediterranean wraps. Comfort food meets gourmet versatility.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1697\" data-start=\"1463\"\u003e\u003cstrong data-end=\"1478\" data-start=\"1466\"\u003ePro Tip:\u003c\/strong\u003e Don’t rush the cooking process. Lamb shoulder shines when given time to break down and release its natural richness. Cook at a steady, moderate heat to ensure the fat melts away slowly, infusing the meat with flavor.\u003cstrong data-end=\"1718\" data-start=\"1702\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1897\" data-start=\"1871\"\u003e\u003cstrong data-end=\"1895\" data-start=\"1873\"\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2066\" data-start=\"1898\"\u003e\n\u003cli data-end=\"1946\" data-start=\"1898\"\u003e\n\u003cp data-end=\"1946\" data-start=\"1900\"\u003eExpertly prepped by butchers — ready to cook\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2012\" data-start=\"1947\"\u003e\n\u003cp data-end=\"2012\" data-start=\"1949\"\u003eRich, bold flavor perfect for braises, roasts, or pulled lamb\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2066\" data-start=\"2013\"\u003e\n\u003cp data-end=\"2066\" data-start=\"2015\"\u003eA comfort food staple elevated to gourmet quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2189\" data-start=\"2068\"\u003eCurious to learn more? \u003ca href=\"#\" rel=\"noopener\" class=\"decorated-link\" data-end=\"2139\" data-start=\"2094\"\u003eCheck out our blog post on domestic lamb\u003cspan class=\"ms-0.5 inline-block align-middle leading-none\" aria-hidden=\"true\"\u003e\u003csvg class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\" data-rtl-flip=\"\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" fill=\"currentColor\" viewbox=\"0 0 20 20\" height=\"20\" width=\"20\"\u003e\u003cpath d=\"M14.3349 13.3301V6.60645L5.47065 15.4707C5.21095 15.7304 4.78895 15.7304 4.52925 15.4707C4.26955 15.211 4.26955 14.789 4.52925 14.5293L13.3935 5.66504H6.66011C6.29284 5.66504 5.99507 5.36727 5.99507 5C5.99507 4.63273 6.29284 4.33496 6.66011 4.33496H14.9999L15.1337 4.34863C15.4369 4.41057 15.665 4.67857 15.665 5V13.3301C15.6649 13.6973 15.3672 13.9951 14.9999 13.9951C14.6327 13.9951 14.335 13.6973 14.3349 13.3301Z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e and discover why it’s one of our favorite cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. Concerned? You should not be.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook Lamb Shoulder\u003c\/h2\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/joz5LI8Y48M\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"2 - 4 Lbs | $59.99","offer_id":39832137826403,"sku":"MNB-0579-S-1","price":59.99,"currency_code":"USD","in_stock":true},{"title":"4 - 6 Lbs | $109.99","offer_id":32126933074019,"sku":"MNB-0579-S","price":109.99,"currency_code":"USD","in_stock":true},{"title":"6 - 8 Lbs | $145.99","offer_id":31807273730147,"sku":"MNB-0134-S-2","price":145.99,"currency_code":"USD","in_stock":true},{"title":"8 - 10 Lbs | $183.99","offer_id":31807273697379,"sku":"MNB-0134-S-1","price":183.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-shoulder-domestic-6387269.jpg?v=1769468116"},{"product_id":"whole-tenderloin-wagyu-a5","title":"Whole Tenderloin | MiyazakiGyu Japanese Wagyu A5","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide_1a606b07-cbfc-4a30-94b5-17a09eae2940_grande.jpg?v=1533185663\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eClick here to learn everything about \u003ca title=\"grades of beef\" href=\"\/blogs\/the-clever-cleaver\/meat-beef-grading-system-understanding\"\u003eWAGYU and BMS grades here\u003c\/a\u003e\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003eThis is WAGYU A5, the best beef in the world; la creme de la creme. It comes fresh with a certificate of authenticity all the way from Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003eWe sell the whole tenderloin muscle untrimmed, as it comes from Japan. Why? Well, there is a lot of fun to be had with the fat, as fat is flavor. But if you wish for us to trim it, let us know (there will be an additional cost).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT WAGYU A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"6.5 - 7.5 Lbs","offer_id":42863807496291,"sku":"MNB-7494-S","price":989.99,"currency_code":"USD","in_stock":false},{"title":"7.5 - 8.5 Lbs","offer_id":39689023324259,"sku":"MNB-0429-S-4","price":1159.99,"currency_code":"USD","in_stock":false},{"title":"8.5 - 9.5 Lbs","offer_id":39410748620899,"sku":"MNB-0429-S-2","price":1229.99,"currency_code":"USD","in_stock":true},{"title":"9.5 - 10.5 Lbs","offer_id":33399193305187,"sku":"MNB-0429-S","price":1399.99,"currency_code":"USD","in_stock":false},{"title":"10.5 - 11.5 Lbs","offer_id":39695292760163,"sku":"MNB-0429-S-1","price":1599.99,"currency_code":"USD","in_stock":false},{"title":"11.5 - 12.5 Lbs","offer_id":39657491693667,"sku":"MNB-0429-S-3","price":1739.99,"currency_code":"USD","in_stock":false},{"title":"12.5 - 13.5 Lbs","offer_id":39306213064803,"sku":"MNB-0429-S-5","price":1839.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-tenderloin-miyazakigyu-japanese-wagyu-a5-8753243.png?v=1769468114"},{"product_id":"whole-turkey-all-natural","title":"Whole Turkey | All Natural","description":"\u003c!--split--\u003e\n\u003ch2 data-start=\"135\" data-end=\"199\"\u003e\u003cstrong data-start=\"139\" data-end=\"199\"\u003eBecause Not All Turkeys Are the Same\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"201\" data-end=\"449\"\u003eA healthier bird makes a better meal. Our Plainville turkeys (NY\/PA) come from family farms with strict humane standards and total transparency—from the barn to your table. Looking for an excellent alternative to our Amish birds? This is it.\u003c\/p\u003e\n\u003cp data-start=\"201\" data-end=\"449\"\u003e\u003cstrong\u003eNeed help cooking it?\u003c\/strong\u003e \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/cooking-thanksgiving-amish-turkey\" rel=\"noopener\" target=\"_blank\"\u003eCheck this blog post out\u003c\/a\u003e!\u003c\/p\u003e\n\u003ch2 data-start=\"451\" data-end=\"492\"\u003eWhat makes Plainville different\u003c\/h2\u003e\n\u003cul data-start=\"494\" data-end=\"969\"\u003e\n\u003cli data-start=\"494\" data-end=\"589\"\u003e\n\u003cp data-start=\"496\" data-end=\"589\"\u003e\u003cstrong data-start=\"496\" data-end=\"515\"\u003eRaised Humanely. \u003c\/strong\u003eEthical animal care is at the core of Plainville’s farming practices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"591\" data-end=\"708\"\u003e\n\u003cp data-start=\"593\" data-end=\"708\"\u003e\u003cstrong data-start=\"593\" data-end=\"617\"\u003eNo Antibiotics, Ever. \u003c\/strong\u003eHealthy, naturally raised birds without routine drugs or artificial growth stimulants.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"710\" data-end=\"788\"\u003e\n\u003cp data-start=\"712\" data-end=\"788\"\u003e\u003cstrong data-start=\"712\" data-end=\"752\"\u003eNo Added Water, Hormones, or Fillers. J\u003c\/strong\u003eust pure turkey—nothing extra.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"790\" data-end=\"969\"\u003e\n\u003cp data-start=\"792\" data-end=\"969\"\u003e\u003cstrong data-start=\"792\" data-end=\"812\"\u003e100% Air-Chilled. \u003c\/strong\u003eNo chlorinated water baths. Air chilling locks in natural juices, improves texture, and enhances flavor. Think of it like \u003cstrong data-start=\"939\" data-end=\"969\"\u003edry-aging, but for turkey.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"790\" data-end=\"969\"\u003e\n\u003cstrong data-start=\"939\" data-end=\"969\"\u003e\u003cstrong data-start=\"1257\" data-end=\"1279\"\u003eNever in the feed. \u003c\/strong\u003e\u003c\/strong\u003ePetroleum\/ethanol by-products • Expired bakery or processed food waste • Antibiotic-laced feed • Cheap brewer’s grains for bulk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong data-start=\"1680\" data-end=\"1696\"\u003eBottom line:\u003c\/strong\u003e If you love our Amish Turkeys but need flexible sizing, wider availability, or prefer air-chilled processing, Plainville is your move for Thanksgiving and beyond.\u003c\/p\u003e\n\u003ch2 data-start=\"971\" data-end=\"1000\"\u003e\u003cstrong data-start=\"975\" data-end=\"1000\"\u003eA Clean, Natural Diet\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1002\" data-end=\"1220\"\u003eYou are what you eat—and so is your turkey. These birds are fed an all-vegetarian diet made from corn and expeller-pressed soybean meal (never hexane-processed), plus essential vitamins, minerals, and fresh well water.\u003c\/p\u003e\n\u003cp data-start=\"1222\" data-end=\"1287\"\u003eUnlike many industrial producers, Plainville farms \u003cstrong data-start=\"1273\" data-end=\"1282\"\u003enever\u003c\/strong\u003e use:\u003c\/p\u003e\n\u003cul data-start=\"1289\" data-end=\"1432\"\u003e\n\u003cli data-start=\"1289\" data-end=\"1325\"\u003e\n\u003cp data-start=\"1291\" data-end=\"1325\"\u003ePetroleum or ethanol by-products\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1326\" data-end=\"1368\"\u003e\n\u003cp data-start=\"1328\" data-end=\"1368\"\u003eExpired bakery or processed food waste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1369\" data-end=\"1394\"\u003e\n\u003cp data-start=\"1371\" data-end=\"1394\"\u003eAntibiotic-laden feed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1395\" data-end=\"1432\"\u003e\n\u003cp data-start=\"1397\" data-end=\"1432\"\u003eBrewer’s grains used for cheap bulk\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"1434\" data-end=\"1465\"\u003e\u003cstrong data-start=\"1438\" data-end=\"1465\"\u003eWhy Air-Chilled Matters\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1467\" data-end=\"1608\"\u003eMost turkey producers chill birds in cold chlorinated water, which can dilute flavor and absorb excess moisture. Our \u003cstrong data-start=\"1584\" data-end=\"1599\"\u003eair-chilled\u003c\/strong\u003e process:\u003c\/p\u003e\n\u003cul data-start=\"1610\" data-end=\"1727\"\u003e\n\u003cli data-start=\"1610\" data-end=\"1638\"\u003e\n\u003cp data-start=\"1612\" data-end=\"1638\"\u003ePreserves natural juices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1639\" data-end=\"1674\"\u003e\n\u003cp data-start=\"1641\" data-end=\"1674\"\u003eProduces cleaner, richer flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1675\" data-end=\"1698\"\u003e\n\u003cp data-start=\"1677\" data-end=\"1698\"\u003eImproves tenderness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1699\" data-end=\"1727\"\u003e\n\u003cp data-start=\"1701\" data-end=\"1727\"\u003eReduces added water weight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sunshine Provisions","offers":[{"title":"Default Title","offer_id":39649780531299,"sku":"MNB-0182-S","price":199.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/whole-turkey-all-natural-7726710.jpg?v=1769468063"},{"product_id":"porterhouse-steak-45-days-dry-aged-usda-prime","title":"Porterhouse Steak (45+ Days Dry Aged) | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp\u003eOur Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them.\u003c\/p\u003e\n\u003cp\u003eThere are only a few ways to make perfect better and we think dry aging is one of them. It adds even more \u003cspan\u003etenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe only dry aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/QNO0LbET434\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Porterhouse is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003cstrong\u003eFUNKY\u003c\/strong\u003e and will be \u003cstrong\u003eSMELLY\u003c\/strong\u003e. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable; these steaks are VERY dry aged. The funk will be strong.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eLearn more about our \u003ca title=\"aged beef\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\"\u003edry aging process here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAngus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\" alt=\"porterhouse steak cut on a cow\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12755582353507,"sku":"MNB-0206-S","price":114.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-45-days-dry-aged-usda-prime-4503952.jpg?v=1769468062"},{"product_id":"prime-rib-bone-in-usda-prime","title":"Bone-In Prime Rib | G1 Certified USDA Choice","description":"\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on\u003cstrong\u003e \u003ca title=\"how to cook a bone in prime rib\" href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe Bone-In Prime Rib is a classic cut that embodies the best of flavor, tenderness, and marbling. Known as the \"King of Roasts,\" this cut from the rib primal showcases its rich, beefy essence. With the bone left in for added depth of flavor, it’s a show-stopping centerpiece that’s perfect for any occasion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Makes Our Bone-In Prime Rib Stand Out?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA Choice, G1 Certified:\u003c\/strong\u003e Graded at the higher end of USDA Choice, our Prime Rib meets strict G1 certification standards, ensuring superior marbling and quality. This comes from select Angus cattle raised on premium grain and grass diets in the Midwest.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpertly Aged for Flavor:\u003c\/strong\u003e Each cut is wet-aged for 30-50 days to enhance tenderness and create a consistently rich and juicy texture.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourced \u0026amp; Butchered with Precision:\u003c\/strong\u003e Our Prime Rib is sourced from small Midwest farms renowned for ethical, sustainable practices. Every roast is hand-cut to perfection for unparalleled quality.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile \u0026amp; Flavorful:\u003c\/strong\u003e The rib-eye muscle, which makes up this cut, is naturally tender due to minimal exercise, offering a balance of flavor and marbling. Whether slow-roasted, grilled, or smoked, this cut shines every time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eServing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePerfect for holiday feasts or intimate gatherings, with generous portions that satisfy every appetite. For a bone-in roast, plan on 1 to 1.5 pounds per person.\u003c\/li\u003e\n\u003cli\u003eOur Bone-In Prime Rib typically weighs around 16-20 lbs, ideal for entertaining or creating memorable meals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDelivered Fresh or Frozen:\u003c\/strong\u003e Your Prime Rib arrives vacuum-sealed to lock in freshness and flavor. While it may be delivered frozen, it thaws quickly to be ready for your culinary masterpiece.\u003c\/p\u003e\n\u003cp\u003eElevate your dining experience with the rich flavor and reliable quality of our USDA Choice G1 Certified Bone-In Prime Rib. Every bite is a testament to the Meat N’ Bone promise.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\" target=\"_blank\"\u003eRead this detailed recipe at our blog\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Weight Ranges?\u003c\/h2\u003e\n\u003cp\u003eA Prime Rib is a substantial cut of beef, especially in its bone-in form. To offer smaller portions, we split the full cut into halves. Since a Prime Rib consists of seven ribs, the halves won’t be exactly equal. One half will have four bones, while the other will have three. As a result, the four-bone half will weigh slightly more due to the extra bone, but both halves contain a comparable amount of beef.\u003c\/p\u003e\n\u003cp\u003eWe price each piece at the lower end of its weight range. For example, if a roast is listed as 8-10 lbs, it is priced based on 8 lbs. This means that while your piece may fall on the lighter side of the range, you are always receiving the value you paid for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur smaller sizes represent a 3-4 bone prime rib.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE:\u003c\/strong\u003e This product may arrive frozen. If this is an issue, let us know, and it can be safely thawed in cold water in about 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US and weights about 10 lbs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eSuggested reading on cooking Prime Rib:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"http:\/\/www.businessinsider.com\/make-best-prime-rib-new-york-city-eataly-sandwich-2015-11\" target=\"_blank\"\u003eThe secret to making one of the tastiest sandwiches in New York City\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(Via Business Insider)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"https:\/\/www.thespruce.com\/closed-oven-prime-rib-roast-method-995286\" target=\"_blank\"\u003ePrime Rib Roast: The Closed Oven Method\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(Via The Spruce)\u003c\/p\u003e","brand":"Purely","offers":[{"title":"6 - 8 Lbs (3-4 Bones)","offer_id":42972752740451,"sku":"MNB-7530-S","price":275.99,"currency_code":"USD","in_stock":false},{"title":"8 - 10 Lbs (3-4 Bones)","offer_id":29983126356067,"sku":"MNB-0207-S","price":344.99,"currency_code":"USD","in_stock":false},{"title":"10 - 12 Lbs (3-4 bones)","offer_id":29983126388835,"sku":"MNB-0207-S-1","price":434.99,"currency_code":"USD","in_stock":false},{"title":"12 - 14 Lbs (4-5 bones)","offer_id":42972752773219,"sku":"MNB-7531-S","price":478.99,"currency_code":"USD","in_stock":false},{"title":"14 - 16 Lbs  (4-5 bones)","offer_id":42972752805987,"sku":"MNB-7532-S","price":549.99,"currency_code":"USD","in_stock":false},{"title":"16 - 19 Lbs  (7 bone)","offer_id":42972752838755,"sku":"MNB-7533-S","price":613.99,"currency_code":"USD","in_stock":false},{"title":"19.1 - 21 Lbs (7 bone)","offer_id":42972752871523,"sku":"MNB-7534-S","price":699.99,"currency_code":"USD","in_stock":true},{"title":"21.1 - 23 Lbs  (7 bone)","offer_id":42972895477859,"sku":"MNB-7537-S","price":779.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-prime-rib-usda-prime-5363312.png?v=1769468060"},{"product_id":"whole-tenderloin-usda-prime","title":"Whole Tenderloin | USDA Prime","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"tenderloin cut on a cow\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: MAY BE DELIVERED FROZEN \u003c\/strong\u003e(If it’s a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eUSDA Prime Beef Whole Tenderloin\u003c\/h2\u003e\n\u003cp\u003eThis is the most lean, tender part of the animal. There are only two tenderloins per steer which is why it's so expensive and coveted. It's where we get high-end items such as the filet mignon and it's a key component of the \u003ca href=\"\/collections\/t-bone-porterhouse\" title=\"t-bone steaks\"\u003eT-Bone\u003c\/a\u003e and \u003ca href=\"\/collections\/porterhouse\" title=\"porterhouse\"\u003ePorterhouse\u003c\/a\u003e. Wrap\u003cspan\u003e \u003c\/span\u003eit\u003cspan\u003e \u003c\/span\u003ein our awesome \u003ca href=\"\/products\/benton-smoked-bacon\" title=\"benton's smoked bacon\"\u003eBACON\u003c\/a\u003e and enjoy them even more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuying the whole tenderloin means you can get the three cuts; \u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003ethe butt, the center-cut, and the tail. \u003c\/strong\u003eThe butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote that PSMO stands for: Peeled, Side Muscle On (meaning that the fat is removed, but silver skin remains). You will need to cut this piece of beef into portions, but you will save some money by doing it. You also get to play around with knives and feel like a butcher!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Midwestern Farms\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ days to improve tenderness and flavor.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA Prime | \u003cspan\u003eBlack \u003c\/span\u003eAngus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared, Broiled\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"3-3.5 Lbs","offer_id":43935599755363,"sku":"MNB-7775-S","price":210.99,"currency_code":"USD","in_stock":false},{"title":"3.5 -4 Lbs","offer_id":12779188944995,"sku":"MNB-0217-S","price":245.99,"currency_code":"USD","in_stock":true},{"title":"4 - 4.5 Lbs","offer_id":31490272952419,"sku":"MNB-0490-S","price":299.99,"currency_code":"USD","in_stock":true},{"title":"4.5 - 5 Lbs","offer_id":32164026220643,"sku":"MNB-0583-S","price":324.99,"currency_code":"USD","in_stock":true},{"title":"5 - 5.5 Lbs","offer_id":32268611551331,"sku":"MNB-0607-S","price":358.99,"currency_code":"USD","in_stock":false},{"title":"5.5 - 6 lbs","offer_id":31873119846499,"sku":"MNB-0535-S","price":398.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-tenderloin-usda-prime-5952656.png?v=1769468060"},{"product_id":"ribeye-steak-miyazaki-wagyu-a5-bms-10-12","title":"Ribeye Steak | A5 Miyazakigyu Japanese Wagyu","description":"\u003ch2\u003eHow To Cook A5 Wagyu Ribeye\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\"\u003e\u003c\/iframe\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"ribeye cooking suggestions and serving size\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"beef grading chart\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Miya_480x480_a17ea558-3fd9-451a-a371-c73138cc5121_480x480.jpg?v=1638464013\" alt=\"wagyu olympics\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp data-start=\"157\" data-end=\"503\"\u003eExperience the pinnacle of beef craftsmanship with our Miyazaki-Gyu A5 Boneless Ribeye — the crown jewel of Japanese Wagyu. Sourced exclusively from the Miyazaki Prefecture, this beef comes from cattle raised with meticulous care, earning Miyazaki-Gyu the title of \u003cem data-start=\"460\" data-end=\"476\"\u003eWagyu Olympics\u003c\/em\u003e champion multiple times.\u003c\/p\u003e\n\u003cp data-start=\"505\" data-end=\"811\"\u003eWith a \u003cstrong data-start=\"512\" data-end=\"550\"\u003eBeef Marbling Score (BMS) of 10–12\u003c\/strong\u003e, every cut boasts exquisite marbling that melts into the meat as it cooks, delivering an unparalleled buttery texture and depth of flavor. Each ribeye is hand-selected, expertly butchered, and wet-aged for at least 30 days to enhance tenderness and richness.\u003c\/p\u003e\n\u003cp data-start=\"813\" data-end=\"1098\"\u003eOur A5 ribeye is \u003cstrong data-start=\"830\" data-end=\"878\"\u003e100% traceable, hormone- and antibiotic-free\u003c\/strong\u003e, and sourced from small, award-winning farms. Every steak is individually vacuum-sealed for maximum freshness, ensuring it arrives to you in perfect condition whether shipped nationwide or picked up from our boutique.\u003c\/p\u003e\n\u003cp data-start=\"1100\" data-end=\"1263\"\u003ePerfect for the grill, cast iron, or even sliced thin for a decadent shabu-shabu, the Miyazaki-Gyu A5 Boneless Ribeye isn’t just a steak — it’s a culinary event.\u003c\/p\u003e\n\u003cp data-start=\"1265\" data-end=\"1283\"\u003e\u003cstrong data-start=\"1265\" data-end=\"1281\"\u003eKey Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1284\" data-end=\"1474\"\u003e\n\u003cli data-start=\"1284\" data-end=\"1322\"\u003e\n\u003cp data-start=\"1286\" data-end=\"1322\"\u003eOrigin: Miyazaki Prefecture, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1323\" data-end=\"1375\"\u003e\n\u003cp data-start=\"1325\" data-end=\"1375\"\u003eGrade: A5 (Highest possible Japanese beef grade)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1376\" data-end=\"1390\"\u003e\n\u003cp data-start=\"1378\" data-end=\"1390\"\u003eBMS: 10–12\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1391\" data-end=\"1415\"\u003e\n\u003cp data-start=\"1393\" data-end=\"1415\"\u003eCut: Boneless Ribeye\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1416\" data-end=\"1444\"\u003e\n\u003cp data-start=\"1418\" data-end=\"1444\"\u003eHand-cut \u0026amp; vacuum-sealed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1445\" data-end=\"1474\"\u003e\n\u003cp data-start=\"1447\" data-end=\"1474\"\u003eHormone \u0026amp; antibiotic free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1476\" data-end=\"1565\"\u003eElevate your next meal into an unforgettable experience with the world’s finest ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eLearn about how we label beef and \u003ca title=\"grading wagyu\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003ebeef grading standards\u003c\/a\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT OUR A5 MIYAZAKI WAGYU RIBEYE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki Wagyu A5 but Miyazaki Gyu, because it is the best in the world. Other Wagyu produced from the area that does not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 WAGYU RIBEYE BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy. That said, it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"where is the ribeye on a cow\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":30879915540579,"sku":"MNB-0442-S","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-a5-miyazakigyu-japanese-wagyu-5423919.jpg?v=1769468061"},{"product_id":"prime-rib-whole-bone-in-usda-prime","title":"Bone-In Prime Rib | USDA Prime","description":"\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on\u003cstrong\u003e \u003ca href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\" title=\"how to cook a bone in prime rib\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe Bone-In Prime Rib is the crown jewel of beef cuts, celebrated for its tenderness, flavor, and marbling. Known as the \"King of Roasts,\" this cut is derived from the rib primal, home to the most desirable and flavorful steaks on a steer. The Bone-In feature amplifies the richness and juiciness, making it a show-stopping centerpiece for any table.\u003cbr\u003e\u003cbr\u003eYou can also cut it into THICK steaks , although it may be a bit complicated without the right tools.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes Our Bone-In Prime Rib Exceptional?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA Prime, G1 Certified:\u003c\/strong\u003e Our Prime Rib is graded at the top of the USDA scale and certified G1 for its superior marbling and quality. Only the best Angus cattle, fed a premium mix of grain and grass, meet these stringent standards.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpertly Aged:\u003c\/strong\u003e Each cut undergoes a precise aging process—14+ days of dry aging to deepen the flavor and 30-50 days of wet aging for optimal tenderness.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Selected \u0026amp; Butchered:\u003c\/strong\u003e Our Prime Rib is carefully sourced from Midwest farms known for ethical and sustainable practices. Each piece is butchered by hand to ensure perfection.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmatched Flavor \u0026amp; Versatility:\u003c\/strong\u003e The rib-eye muscle, which comprises the Prime Rib, experiences minimal movement, yielding incredibly tender and succulent meat with abundant marbling. Whether roasted, grilled, or slow-cooked, this cut promises a memorable dining experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eServing Recommendations:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePerfect for holidays and gatherings, with generous servings that satisfy even the heartiest appetites. Plan on 1 to 1.5 pounds per person for a bone-in roast.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eA whole roast typically weighs around 16-20 lbs, making it ideal for festive occasions or luxurious indulgence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur smaller sizes represent a 3-4 bone prime rib.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivered Fresh or Frozen:\u003c\/strong\u003e Our Prime Rib arrives vacuum-sealed to preserve its quality. While it may be delivered frozen, a quick thaw ensures it's ready for your culinary masterpiece.\u003c\/p\u003e\n\u003cp\u003eTreat your guests to the extraordinary. This is more than just beef—this is Meat N’ Bone quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\" data-mce-selected=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: MAY BE DELIVERED FROZEN \u003c\/strong\u003e\u003cspan\u003e(If its a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"6 - 8 lbs (3-4 bones)","offer_id":42972711878755,"sku":"MNB-7525-S","price":279.99,"currency_code":"USD","in_stock":false},{"title":"8 - 10 lbs (3-4 bones)","offer_id":29983094079587,"sku":"MNB-0229-S","price":359.99,"currency_code":"USD","in_stock":false},{"title":"10 - 12 lbs (3-4 bones)","offer_id":29983094112355,"sku":"MNB-0230-S","price":439.99,"currency_code":"USD","in_stock":true},{"title":"12 - 14 lbs (4-5 bones)","offer_id":42972711911523,"sku":"MNB-7526-S","price":499.36,"currency_code":"USD","in_stock":false},{"title":"14 - 16lbs (4-5 bones)","offer_id":42972711944291,"sku":"MNB-7527-S","price":579.99,"currency_code":"USD","in_stock":false},{"title":"16 -19 lbs (7 bone)","offer_id":42972711977059,"sku":"MNB-7528-S","price":649.99,"currency_code":"USD","in_stock":false},{"title":"19 - 21 lbs (7 bone)","offer_id":42972712009827,"sku":"MNB-7529-S","price":769.99,"currency_code":"USD","in_stock":true},{"title":"21 -23 lbs (7 bone)","offer_id":42972896493667,"sku":"MNB-7538-S","price":844.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-prime-rib-usda-prime-5363312.png?v=1769468060"},{"product_id":"prime-rib-boneless-usda-prime","title":"Boneless Prime Rib | G1 Certified Choice","description":"\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/h2\u003e\n\u003ch2\u003eHow To Cook Prime Rib\u003c\/h2\u003e\n\u003cp\u003eFor detailed instructions, read our blog post on\u003cstrong\u003e \u003ca title=\"how to cook a bone in prime rib\" href=\"\/blogs\/the-clever-cleaver\/prime-rib-101-how-to-cook-the-perfect-prime-rib-aka-standing-roast\"\u003ehow to cook a boneless prime rib\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pFkGjRqtsAA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003eWe carry an extensive lineup of \u003ca title=\"where to buy prime rib\" href=\"\/collections\/the-prime-rib-collection\"\u003ePrime Rib\u003c\/a\u003e options, breeds, sizes and even dry-aged options.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe USDA Choice G1 Certified Prime Rib offers an exceptional combination of quality, flavor, and value. This cut, sourced exclusively from high-quality Angus cattle raised in the Midwest, meets strict G1 certification standards, meaning it comes from cattle that produce top-tier beef within the USDA Choice grade. With this certification, you can expect a Prime Rib with excellent marbling, which gives it a tender, juicy texture and a robust beefy flavor.\u003c\/p\u003e\n\u003cp\u003eThis Choice Prime Rib is ideal for those who appreciate a flavorful roast without the extravagance of Wagyu-level marbling. Its even marbling makes it perfect for slow roasting, which allows the natural juices to baste the meat as it cooks, resulting in a richly flavored, buttery-soft roast. For added versatility, it can be cut into individual ribeye steaks, each one a fantastic choice for grilling, pan-searing, or sous-vide cooking.\u003c\/p\u003e\n\u003cp\u003eEvery G1 Certified Prime Rib we offer is hand-selected for its marbling and quality, then carefully hand-cut by our expert butchers. We vacuum-seal each piece to ensure it arrives fresh and ready to cook, making it a reliable and crowd-pleasing choice for family dinners, holiday feasts, or special gatherings.\u003c\/p\u003e\n\u003cp\u003ePS: You can cut it into steaks and get Ribeye steaks.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWEIGHT RANGES? WHY?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Prime Rib is a seasonal favorite, particularly during the fall months, when we see high demand for this rich, flavorful cut. To ensure we deliver this premium product to your door as quickly as possible, we skip additional trimming and portioning, opting instead to vacuum-seal each roast in pre-defined weight ranges. This approach not only speeds up delivery but also preserves the cut’s natural quality and freshness.\u003c\/p\u003e\n\u003cp\u003eGiven the high rotation rate in our warehouse, you can trust that our roasts and steaks never sit for long. Each order is handled quickly, allowing us to uphold our commitment to freshness and timely service. To provide added value, we price each item based on the lower end of the weight range, so while your Prime Rib might fall on the smaller side of that range, you are always receiving the full value you’ve paid for.\u003c\/p\u003e\n\u003cp\u003eThis efficient system allows us to keep our Prime Ribs fresh, high-quality, and ready for your special occasions, all while maintaining the robust service our customers expect.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Prime Rib is sourced from the best farms in the MidWest of the US.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been WET aged between 30-50 days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: MAY BE DELIVERED FROZEN \u003c\/strong\u003e\u003cspan\u003e(If its a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"7-9 Lbs","offer_id":29983149523043,"sku":"MNB-0232-S","price":249.99,"currency_code":"USD","in_stock":false},{"title":"9.1-11 Lbs","offer_id":29983149555811,"sku":"MNB-0233-S","price":304.99,"currency_code":"USD","in_stock":false},{"title":"11.1 - 13  Lbs","offer_id":42966524067939,"sku":"MNB-7515-S","price":359.99,"currency_code":"USD","in_stock":false},{"title":"13.1 - 16 Lbs","offer_id":42966525083747,"sku":"MNB-7516-S","price":439.99,"currency_code":"USD","in_stock":false},{"title":"16.1 - 19 Lbs","offer_id":43002316030051,"sku":"MNB-7564-S","price":533.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/boneless-prime-rib-g1-certified-choice-6924482.png?v=1769468060"},{"product_id":"whole-striploin-ny","title":"Whole Striploin (NY) | USDA Prime","description":"\u003cp\u003e\u003cem\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eIndulge in the rich, savory flavors of our Whole Striploin (NY) | USDA Prime, the origin of the iconic New York Strip steak. This gourmet cut boasts a USDA Prime G1 certification, hailing from the heart of the Midwestern plains. Unveil a feast of exquisite marbling that promises a melt-in-your-mouth delight with every bite.\u003cbr\u003e\u003cbr\u003ePreserving its natural essence, our Whole Striploin is delivered untrimmed, empowering you to tailor your cuts to perfection. Whether craving a thick, juicy 2-inch New York Strip or slender slices for a delectable sandwich, the choice is yours to create.\u003cbr\u003e\u003cbr\u003eDive into a well-balanced feast as the Striploin finds its fat content harmoniously nestled between the lean tenderloin and the lush ribeye. Unlike the varying textures of a ribeye, experience a consistent, tender texture throughout, making every cut a culinary masterpiece.\u003cbr\u003e\u003cbr\u003eEach Striploin weighs in at an average of 12-14 Lbs, offering a generous portion to satisfy your gourmet endeavors. Elevate your grill game with this prime cut and let your culinary imagination run wild!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe average Striploin weights 12-14 Lbs. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39473762762851,"sku":"MNB-0234-S-3","price":339.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-striploin-ny-usda-prime-4080599.png?v=1769468060"},{"product_id":"whole-brisket-packer-style-wagyu","title":"Whole Brisket Wagyu (Packer Style) | BMS 7+","description":"\u003cp data-start=\"242\" data-end=\"519\"\u003eThis is not your everyday brisket—it’s the kind pitmasters dream about. Cut in \u003cstrong data-start=\"321\" data-end=\"337\"\u003epacker style\u003c\/strong\u003e, it comes with the point and flat intact, meaning you’ll want to do a little trimming and shaping to make it competition-ready. That’s exactly why serious BBQ enthusiasts love it. It is sourced from \u003cstrong\u003eColorado\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"521\" data-end=\"848\"\u003eExpect \u003cstrong data-start=\"528\" data-end=\"552\"\u003eexceptional marbling\u003c\/strong\u003e, remarkable tenderness, and a rich, beefy flavor that shines whether you’re smoking low and slow, braising, or cooking over live fire. Each brisket has been \u003cstrong data-start=\"710\" data-end=\"734\"\u003ewet-aged for 30 days\u003c\/strong\u003e, ensuring deep flavor development and a buttery texture that some might call “unfair” in a competition setting. \u003c\/p\u003e\n\u003cp data-start=\"850\" data-end=\"1002\"\u003eLike all true briskets, this one rewards patience. Cook it gently and give it time—the payoff will be a slice that’s juicy, tender, and unforgettable.\u003c\/p\u003e\n\u003cp data-start=\"1004\" data-end=\"1023\"\u003e\u003cstrong data-start=\"1004\" data-end=\"1021\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1024\" data-end=\"1213\"\u003e\n\u003cli data-start=\"1024\" data-end=\"1062\"\u003e\n\u003cp data-start=\"1026\" data-end=\"1062\"\u003eFull packer brisket (point + flat)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1063\" data-end=\"1108\"\u003e\n\u003cp data-start=\"1065\" data-end=\"1108\"\u003eBeautifully marbled and competition-grade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1109\" data-end=\"1168\"\u003e\n\u003cp data-start=\"1111\" data-end=\"1168\"\u003eWet-aged for 30 days for enhanced flavor and tenderness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1169\" data-end=\"1213\"\u003e\n\u003cp data-start=\"1171\" data-end=\"1213\"\u003eRequires trimming and low \u0026amp; slow cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1215\" data-end=\"1303\"\u003eThis brisket isn’t just meat—it’s a centerpiece, a challenge, and a reward all in one.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Brisket_Ilus_large.jpg?v=1535753018\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.foodandwine.com\/best-places-to-buy-brisket-online-7108312\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/food-and-wine-logo_160x160.jpg?v=1682951107\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOur Packer Style briskets have been featured in Food \u0026amp; Wine!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHTS RANGES?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBrisket is not a steak.. meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will be of a size... because we sell online at pre-determined prices we have divided the Briskets in weight ranges. We price them to the lower end of the weight range... so if its a 10-13 lb, we are pricing it at 10 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"7 - 10 Lbs","offer_id":39847595147363,"sku":"MNB-0809-S-1","price":126.99,"currency_code":"USD","in_stock":false},{"title":"10 - 13 Lbs","offer_id":32815470346339,"sku":"MNB-0809-S","price":179.99,"currency_code":"USD","in_stock":true},{"title":"13 - 16 Lbs","offer_id":31232390791267,"sku":"MNB-0472-S","price":199.99,"currency_code":"USD","in_stock":true},{"title":"16 - 19 Lbs","offer_id":31068571336803,"sku":"MNB-0235-S-1","price":244.99,"currency_code":"USD","in_stock":true},{"title":"19 - 22 Lbs","offer_id":31068571369571,"sku":"MNB-0235-S-2","price":284.99,"currency_code":"USD","in_stock":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":"ribeye-steak-bms-7-wagyu","title":"Ribeye Steak | Wagyu BMS 6-7","description":"\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eThis is one amazing Ribeye, its Marble Score of 6-8 means it is a richer and denser cut of steak. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003cp\u003e*This is one steak\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"ribeye on a cow\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32877316767843,"sku":"MNB-0732-S","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-wagyu-bms-6-7-5089668.jpg?v=1769468060"},{"product_id":"venison-filet-mignon","title":"Venison Filet Mignon | 3-Pack","description":"\u003cp\u003e\u003cb\u003eNeed some help getting started with Venison Filets? Checkout this step by step recipe!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/FVBnjYizX9A\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eEach pack weights 12oz and contains three filets (about 4oz per filet).\u003c\/p\u003e\n\u003cp\u003eVenison is a good source of many vitamins and minerals including riboflavin, niacin and iron as well as important amino acids.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOur Venison is humanely raised on clean, open, free-range ranches by family farmers who take pride in producing the finest, buttery tender, venison in the world. Cervena venison is always under 3 years old and consistently and amazingly tender, rich but never gamey, Cervena is truly the finest venison you can find.\u003c\/p\u003e\n\u003cp\u003eOur\u003cspan\u003e \u003c\/span\u003eVenison\u003cspan\u003e \u003c\/span\u003eare grass fed, never confined to a feedlot and are all natural.\u003cspan\u003e \u003c\/span\u003eCervena Venison are minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever).\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eTo ensure tenderness and juiciness, these venison filets are lightly marinated in a minimal solution of water and sea salt. This subtle step helps the lean meat stay moist and flavorful while letting its natural taste shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn more about Venison, along with some recipes in our post\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/venison-the-lean-mean-protein-machine\" target=\"_blank\"\u003eVenison: The Lean, Mean, Protein Machine\u003c\/a\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":"Fossil Farms","offers":[{"title":"Default Title","offer_id":39639092232291,"sku":"MNB-0247-S-1","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/venison-filet-mignon-3-pack-9964286.jpg?v=1769468056"},{"product_id":"filet-mignon-usda-prime","title":"Filet Mignon (Center Cut) | USDA Prime","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMidwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. \u003cspan\u003eThe average steer or heifer provides no more than 500 grams of filet mignon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur filets are cut as Chateaubriand. Wrap them in possibly the \u003ca href=\"\/products\/benton-smoked-bacon\" title=\"world's best bacon\"\u003eworld's best BACON\u003c\/a\u003e and enjoy them even more. This filet is CENTER-CUT.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\" alt=\"\" width=\"384\" height=\"288\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll of our products are aged for 30+ Days\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":28276369326179,"sku":"MNB-0312-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-center-cut-usda-prime-8613587.jpg?v=1769468054"},{"product_id":"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":"lamb-rack-domestic-9-ribs","title":"Frenched  MidWestern Lamb Rack | Domestic","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThis lamb racks 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\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 \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLamb racks should be cooked 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\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\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWant to know more about domestic lamb? \u003c\/span\u003e\u003cspan style=\"text-decoration: underline; color: #ff2a00;\"\u003e\u003cstrong\u003e\u003ca style=\"color: #ff2a00; text-decoration: underline;\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/american-lamb-is-something-else\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/american-lamb-is-something-else\" target=\"_blank\"\u003eClick here\u003c\/a\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eto check out our blog post about it! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":29616824385635,"sku":"MNB-0355-S","price":109.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/frenched-midwestern-lamb-rack-domestic-3425180.jpg?v=1769468009"},{"product_id":"filet-mignon-a5-miyazaki-japanese-wagyu","title":"Filet Mignon | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp data-start=\"222\" data-end=\"530\"\u003eExperience the pinnacle of steak perfection with our A5 Japanese Wagyu Filet Mignon, sourced exclusively from the award-winning \u003cstrong data-start=\"350\" data-end=\"366\"\u003eMiyazaki-Gyu\u003c\/strong\u003e program in Japan’s Miyazaki Prefecture — a producer that has claimed multiple Wagyu Olympics titles for exceptional quality.\u003c\/p\u003e\n\u003cp data-start=\"532\" data-end=\"912\"\u003eHand-selected and butchered entirely by hand, each filet showcases an exquisite \u003cstrong data-start=\"612\" data-end=\"634\"\u003eBMS 10–12 marbling\u003c\/strong\u003e score, delivering a melt-in-your-mouth tenderness and unparalleled depth of flavor. Raised with the utmost care, our cattle are fed a balanced diet of grass and premium grain, ensuring a buttery texture and a naturally rich umami profile.\u003c\/p\u003e\n\u003cp data-start=\"914\" data-end=\"1203\"\u003eUnlike mass-market “Wagyu” blends, this is 100% authentic Japanese A5 beef — hormone-free, antibiotic-free, and aged to perfection for at least 30 days. Every steak is \u003cstrong data-start=\"1082\" data-end=\"1105\"\u003evacuum-sealed fresh\u003c\/strong\u003e, preserving its integrity from our boutique to your table.\u003c\/p\u003e\n\u003cp data-start=\"1205\" data-end=\"1380\"\u003eWhether pan-seared, grilled over charcoal, or cooked sous-vide, the A5 Japanese Wagyu Filet Mignon offers a luxurious dining experience worthy of the most special occasions.\u003c\/p\u003e\n\u003cp data-start=\"1382\" data-end=\"1399\"\u003e\u003cstrong data-start=\"1382\" data-end=\"1397\"\u003eHighlights:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1400\" data-end=\"1703\"\u003e\n\u003cli data-start=\"1400\" data-end=\"1480\"\u003e\n\u003cp data-start=\"1402\" data-end=\"1480\"\u003eAuthentic \u003cstrong data-start=\"1412\" data-end=\"1428\"\u003eMiyazaki-Gyu\u003c\/strong\u003e A5 Wagyu – among the highest-rated beef in Japan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1481\" data-end=\"1544\"\u003e\n\u003cp data-start=\"1483\" data-end=\"1544\"\u003e\u003cstrong data-start=\"1483\" data-end=\"1496\"\u003eBMS 10–12\u003c\/strong\u003e marbling for unmatched tenderness and flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1545\" data-end=\"1592\"\u003e\n\u003cp data-start=\"1547\" data-end=\"1592\"\u003eHand-cut and wet-aged for at least 30 days.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1593\" data-end=\"1652\"\u003e\n\u003cp data-start=\"1595\" data-end=\"1652\"\u003eHormone-free, antibiotic-free, ethically raised cattle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1653\" data-end=\"1703\"\u003e\n\u003cp data-start=\"1655\" data-end=\"1703\"\u003eIndividually vacuum-sealed for peak freshness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1705\" data-end=\"1852\"\u003eIndulge in what many chefs and connoisseurs consider the \u003cstrong data-start=\"1762\" data-end=\"1782\"\u003e“caviar of beef”\u003c\/strong\u003e — the kind of steak that turns a meal into an unforgettable memory.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCenter\u003c\/strong\u003e \u003cstrong\u003eCut: \u003c\/strong\u003eCompletely trimmed and cut from the center of the tenderloin; what you expect a filet mignon to look like. This is what you would pay $400 for at a high-end steakhouse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSide-On:\u003c\/strong\u003e Cut to maximize yield and be more efficient. The cut may have a bit of fat or may be slightly imperfect. Not a big impact on the experience. Same quality, taste and texture.\u003c\/p\u003e\n\u003ch2\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Hqr8NI0ETHw\"\u003e\u003c\/iframe\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5 WAGYU FILET MIGNON\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Japanese Wagyu beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 wagyu 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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" alt=\"Miyazakigyu\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 Wagyu Meat 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 wagyu 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 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 being 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: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"filet mignon part of cow\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\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":"Center Cut","offer_id":30303663554659,"sku":"MNB-0367-S","price":144.99,"currency_code":"USD","in_stock":true},{"title":"Side On","offer_id":39427120234595,"sku":"MNB-1775-S","price":109.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-a5-miyazakigyu-japanese-wagyu-3990996.jpg?v=1769468011"},{"product_id":"porchetta-heritage-breed","title":"Porchetta | Heritage","description":"\u003ch2 style=\"text-align: left;\"\u003eWhat is Porchetta?\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003ePorchetta is one of the best traditions out of Italy. This culinary delight is made of skin-on pork belly that's been wrapped around a pork loin. It gives you the best of both worlds; the crackling crust of the belly and juicy tender delicious meat inside.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eSkin, bacon, ribs and loin; all in one foot long single piece ready to be seasoned with whatever you like. One Porchetta will be enough for 12-16 guests.\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003eHow To Use And Cook Porchetta\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003ePorchetta makes AWESOME sandwiches and can even be grilled.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eIt takes 2-4 hours to get this roast right. You want to cook it until an internal temperature of 180 degrees. This will give you sliceable tender meat.\u003c\/p\u003e\n\u003cp\u003eIf you do not have an easy Porchetta recipe, here is one:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRemove pork from refrigerator 1 to 2 hours before you want to cook it.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeat oven to 450 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTransfer to a baking sheet and roast 35 minutes. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eReduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 145-150 degrees, which will give you sliceable, tender meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWe Have Made Porchetta Easy For You\u003c\/h2\u003e\n\u003cp\u003eThe most difficult part of making Porchetta is getting the pork belly wrapped around the ribs and loin. We have done that for you so all you need to do is marinate and cook.\u003c\/p\u003e\n\u003cp\u003eBecause it is already tied, it is best to place it in a bag and stuff it with whatever you like without removing the strings. If you want to go traditional, all you need is garlic, rosemary, fennel, or other herbs.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch2\u003eCheck Out Our Porchetta Cooking Video\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe made this Porchetta from scratch but that is A LOT of work. It's far easier to start with one of our Porchettas, and if you do want to un-twine it (you don't have to) you have the option to.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/mfZyO9SdBIU\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e","brand":"Miami Purveyors","offers":[{"title":"4lbs - 6lbs","offer_id":33290144546915,"sku":"MNB-1298-S","price":114.99,"currency_code":"USD","in_stock":false},{"title":"6lbs - 8lbs","offer_id":33290142449763,"sku":"MNB-1297-S","price":149.99,"currency_code":"USD","in_stock":false},{"title":"8lbs - 10lbs","offer_id":33172185612387,"sku":"MNB-0383-S-1","price":189.99,"currency_code":"USD","in_stock":true},{"title":"10lbs - 12lbs","offer_id":33172185645155,"sku":"MNB-0383-S-2","price":229.99,"currency_code":"USD","in_stock":true},{"title":"12lbs - 14 lbs","offer_id":39609679446115,"sku":"MNB-2086-S","price":269.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porchetta-heritage-7389929.png?v=1769468008"},{"product_id":"acorn-fed-100-iberico-ham-4y","title":"Iberico de Bellota Ham (Whole | Bone-In)","description":"\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-About-Jamon_480x480.jpg?v=1574391664\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e Discover the epitome of gourmet indulgence with our Acorn-Fed 100% Ibérico Ham, aged to perfection over four years. This luxurious ham, a treasure of the Iberian Peninsula, is a testament to the ancient tradition of free-range grazing on acorns, imparting a unique nutty flavor and exquisite texture. Ideal for discerning palates, each slice transports you to the heart of Spanish culinary heritage. Elevate your dining experience with this unparalleled delicacy, a true celebration of taste and tradition. Your quest for authentic, top-quality Ibérico Ham ends here – a cut above the rest, waiting to be savored and shared.\u003c\/p\u003e\n\u003c!--split--\u003e\u003c!--split--\u003e\n\u003cp\u003eJamon Iberico is considered the finest ham in the world. In fact Jamon Iberico led the top 4 world’s finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls.\u003c\/p\u003e\n\u003cp\u003eHeck, until the 13th century Jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!?\u003c\/p\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\u003eThe quality of\u003cspan\u003e \u003c\/span\u003eJamon Iberico is determined by 2 factors: The feed and how long it is cured for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the top category of Jamon Iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February).\u003c\/strong\u003e The pigs are raised outdoor and free eating all day long their acorns. Cured for 4 years . \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e We usually have this item available for SAME DAY delivery. However, it may not be available for same day pickup at our stores or for walk-ins.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIS IT THAT GOOD?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe majority of culinary experts agree in citing Ibérico Ham as Spain’s most exquisite delicacy it has to offer the world. From this same Ham, one can identify up to seven different flavors depending on the zone where it’s cut. A multitude of hues, aromas and scents all describe this gastronomical jewel. \u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eHAPPY PIGS\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003eDid you know one Pig can eat 16 lbs of Acorn in a SINGLE day? Now you do.\u003c\/p\u003e\n\u003cp\u003eAn oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guidelines apply, and a minimum of 1 hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy. \u003c\/p\u003e\n\u003cp\u003e \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/the-best-ham-in-the-world\"\u003eRead more about what makes Jamon Iberico the finest jam in the world.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBEST PRACTICES TO STORE AND KEEP YOUR JAMON\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eKeep It in a Cool, Dry Place\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: The ideal storage temperature is around 60-70°F (15-20°C) with low humidity. A pantry or a cool spot in the kitchen works well, as long as it’s away from direct sunlight and heat sources.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUse a Ham Stand\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: If you plan to serve it frequently, place it on a ham stand. Cover the exposed part of the meat with the first slice of fat or a cloth to keep it moist and protected.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProtect the Cut Surface\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: After cutting, cover the exposed meat with plastic wrap or a damp, breathable cloth to prevent drying out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVentilate Periodically\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: Iberico ham does well with some air circulation, so allow it to breathe by uncovering it briefly when not in use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eConsume Within Recommended Time\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: Once you start cutting, it’s best to finish the ham within 3-4 weeks for the freshest experience. If left uncut, it can last up to a year at the right temperature and humidity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jamoteca","offers":[{"title":"Ham Only","offer_id":33221453414499,"sku":"MNB-0446-S-1","price":1559.99,"currency_code":"USD","in_stock":true},{"title":"Ham with Stand","offer_id":33221453480035,"sku":"MNB-0446-S-2","price":1639.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/iberico-de-bellota-ham-whole-bone-in-8012310.jpg?v=1769468008"},{"product_id":"whole-tenderloin-wagyu-angus-cross","title":"Whole Tenderloin | Wagyu BMS7+","description":"\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca title=\"wagyu grading scale\" style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWhole Tenderloin BMS7+ — our most tender roast, taken from the center-cut of the loin and richly marbled (Beef Marbling Score 7+). Expect a buttery bite, delicate beefiness, and a clean, sweet finish. Trim into filet mignon steaks or roast whole for show-stopping, evenly cooked medallions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"712\" data-start=\"695\"\u003e\u003cstrong\u003eWhy it’s special:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"903\" data-start=\"713\"\u003e\n\u003cli data-end=\"775\" data-start=\"713\"\u003eBMS7+ marbling = luxurious texture without heavy fattiness\u003c\/li\u003e\n\u003cli data-end=\"844\" data-start=\"776\"\u003eUniform shape cooks evenly, perfect for holidays and chef tables\u003c\/li\u003e\n\u003cli data-end=\"903\" data-start=\"845\"\u003eVersatile: steaks, chateaubriand, carpaccio\/tartare trim\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 data-end=\"305\" data-start=\"292\"\u003e\u003cstrong\u003eHow to enjoy:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"693\" data-start=\"306\"\u003e\n\u003cli data-end=\"399\" data-start=\"306\"\u003e\n\u003cstrong data-end=\"317\" data-start=\"308\"\u003eCook:\u003c\/strong\u003e Sear-roast at 450°F to an internal \u003cstrong data-end=\"380\" data-start=\"353\"\u003e125–130°F (medium-rare)\u003c\/strong\u003e; rest 10–15 min.\u003c\/li\u003e\n\u003cli data-end=\"453\" data-start=\"400\"\u003e\n\u003cstrong data-end=\"416\" data-start=\"402\"\u003eSous-vide:\u003c\/strong\u003e 129°F for 2–3 hrs, then hard sear.\u003c\/li\u003e\n\u003cli data-end=\"528\" data-start=\"454\"\u003e\n\u003cstrong data-end=\"469\" data-start=\"456\"\u003ePortions:\u003c\/strong\u003e 6–8 oz per person (filets) or ¾–1 lb per person (roast).\u003c\/li\u003e\n\u003cli data-end=\"635\" data-start=\"529\"\u003e\n\u003cstrong data-end=\"544\" data-start=\"531\"\u003ePairings:\u003c\/strong\u003e Salt+pepper, browned butter, thyme\/garlic; serve with pommes purée or grilled asparagus.\u003c\/li\u003e\n\u003cli data-end=\"693\" data-start=\"636\"\u003e\n\u003cstrong data-end=\"647\" data-start=\"638\"\u003eWine:\u003c\/strong\u003e Left Bank Bordeaux, Barolo, or aged Napa Cab.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg height=\"288\" width=\"384\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eBMS7+? HOW DOES THAT WORK?\u003c\/h2\u003e\n\u003cp\u003eSteers are graded based on the \u003cspan\u003eamount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Filet Mignon is graded based on the marbling of the Ribeye (graders do not inspect Tenderloins or ANY other muscle... but the RibEye)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFilet Mignon (Tenderloin) by default is not a cut that marbles significantly, which is why we group Filet Mignon from steers graded BMS7 to BMS9 in the same category. It will have a different flavor and texture than lower grade Filet Mignon but the marbling will still be hit or miss. The only Filet Mignon that is consistently marbled (and may possibly be the best steak anyone can eat... is the A5 grade of Wagyu Filet Mignon. However, you could say it does not really taste like Filet Mignon).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Jetset","offers":[{"title":"Aprox 6 lbs","offer_id":39938174746723,"sku":"MNB-2963-S","price":599.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-tenderloin-wagyu-bms7-2178522.png?v=1769468005"},{"product_id":"jamon-100-iberico-de-bellota-acorn-fed-hand-carved","title":"Jamon de Bellota (Acorn Fed) 100% Iberico | Just Carved","description":"\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eMeat N' Bone now carries the freshest Jamon 100% Iberico, directly from Spain... hand carved by master carvers, then vacuum sealed to maintain freshness. The weight of this product is \u003cmeta charset=\"utf-8\"\u003e2.5 Oz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJamon Iberico is considered the finest ham in the world. In fact Jamon Iberico led the top 4 world’s finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls.\u003c\/p\u003e\n\u003cp\u003eHeck, until the 13th century Jamon was exclusively served to the royalty. Good thing we are in the 21st century isn't it!?\u003c\/p\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\u003eThe quality of\u003cspan\u003e \u003c\/span\u003eJamon Iberico is determined by 2 factors: The feed and how long it is cured for.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-About-Jamon_480x480.jpg?v=1574391664\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the top category of Jamon Iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February).\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe pigs are raised outdoor and free eating all day long their acorns. Cured for 4 years .\u003c\/p\u003e\n\u003cp\u003eNote: Open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIS IT THAT GOOD?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe majority of culinary experts agree in citing Ibérico Ham as Spain’s most exquisite delicacy it has to offer the world. From this same Ham, one can identify up to seven different flavors depending on the zone where it’s cut. A multitude of hues, aromas and scents all describe this gastronomical jewel.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eHAPPY PIGS\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003eDid you know one Pig can eat 16 lbs of Acorn in a SINGLE day? Now you do.\u003c\/p\u003e\n\u003cp\u003eAn oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guidelines apply, and a minimum of 1 hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/the-best-ham-in-the-world\" style=\"color: #ff2a00;\"\u003eRead more about what makes Jamon Iberico the finest jam in the world.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Jamoteca","offers":[{"title":"Default Title","offer_id":31547092041827,"sku":"MNB-1228-S","price":41.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/jamon-de-bellota-acorn-fed-100-iberico-just-carved-8303750.jpg?v=1769468008"},{"product_id":"pork-rib-rack-roast","title":"Pork Rib Rack | Heritage","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Loin_480x480.jpg?v=1570944433\"\u003e\u003c\/p\u003e\n\u003cp\u003eWant to get creative?\u003c\/p\u003e\n\u003ch2\u003eHow To Make A Pork Crown With This Pork Rib Rack\u003c\/h2\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/v2IF9UvwVgA\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eSometimes we go beyond our MidWestern roots and source a product outside of the Heartland of America. That is what we did with these Pork Rib Rack, because it's AMAZING!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis pork rib rack can be roasted, but \u003cstrong\u003eif you want to go all out you could turn it into a Pork Crown.\u003c\/strong\u003e All you need to do is grab a knife and french them. Make a small cut into the meat in between each rib so you can wrap it into a circle easily. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese Pork Rib Rack comes from Niman Ranch in California. They are the best all-natural pork money can buy and you can taste the difference just by the way the porks were fed and raised - no antibiotics, no hormones, all vegetarian diet. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese pork loin marble like beef, they are just beautiful and full of taste.\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\u003ch2\u003e\u003cstrong\u003eOur Heritage Pork Is Best In Class?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Heritage pork is sourced from one of the best pork programs in the US. That means these pigs are only traditional heritage pigs, fed a high quality diet and allowed to roam. This is premium pork. \u003c\/p\u003e\n\u003cp\u003eRaised outside on pasture or in deeply bedded pens. \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\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":"Full Rack 4 - 6 Lbs","offer_id":43271852261475,"sku":"MNB-7651-S","price":117.99,"currency_code":"USD","in_stock":false},{"title":"Full Rack 6 - 8 Lbs","offer_id":39814558548067,"sku":"MNB-1315-S-2","price":159.99,"currency_code":"USD","in_stock":true},{"title":"Full Rack  8 - 10 Lbs","offer_id":39814561824867,"sku":"MNB-1315-S-1","price":199.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/pork-rib-rack-heritage-3893811.jpg?v=1769468006"},{"product_id":"whole-duck-all-natural","title":"Whole Duck | All Natural","description":"\u003cp\u003eOur All Natural Whole Duck is sourced from \u003cspan\u003eMaple Leaf Farms in Canada. This is White Pekin duck, also known as Long Island duck and it is of the highest quality.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eWhole duck with giblets and a neck stuffed inside\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNo artificial ingredients, minimally processed (no marination)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGluten free**\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eReady to cook\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEach duck weights roughly 5.25 lbs.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDuck meat represents the epitome of healthy and hearty, high-quality meat.\u003c\/strong\u003e Its robust flavor is met with a mouthwatering tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRaising white pekin duck since 1958, Maple Leaf Farms is dedicated to providing safe, healthy, and high-quality duck for the food service industry. This family-run business follows strict, safety and quality-control practices, feeding ducks a natural diet without antibiotics and monitoring them for disease in accordance to the National Poultry Improvement Plan (NPIP). Maple Leaf Farms is certified by the Global Food Safety Initiative (GFSI) and adheres to the Trident Stewardship Program to ensure proper animal care and sustainable, environmentally-friendly practices. The result is exceptionally robust, premium meat produced with integrity and perfect for choice menus.\u003c\/p\u003e\n\u003ch2 class=\"product-info-header\"\u003eCOOKING DUCK\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv class=\"product-instructions\"\u003e\n\u003col\u003e\n\u003cli\u003eIf frozen, thaw out in refrigerator.\u003c\/li\u003e\n\u003cli\u003ePreheat oven to 350 degrees F.\u003c\/li\u003e\n\u003cli\u003eRemove from bag. Remove neck and giblets from body cavity.\u003c\/li\u003e\n\u003cli\u003eRinse duck under cool water.\u003c\/li\u003e\n\u003cli\u003eRoast uncovered, breast side up, on rack in roasting pan 30 minutes per pound or until internal temperature reaches 180 degrees F (82 degrees C), measured at the thigh joint.\u003c\/li\u003e\n\u003cli\u003eThe legs move freely and juices run clear when duck is done.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":31562190323811,"sku":"MNB-1171-S","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-duck-all-natural-4462751.jpg?v=1769468007"},{"product_id":"bone-in-pork-shoulder-pork-butt","title":"Bone-in Pork Shoulder (Pork Butt) | Heritage","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Shoulder_480x480.jpg?v=1570944872\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003ePork shoulder goes by many names, including Pork Butt and Boston Butt. It can either be bone in or boneless. This is the most common cut used for pulled pork because of its fat content. Slow-cooking this cut of meat creates a delectable, tender dish that is extremely versatile.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis pork butt is \u003cstrong\u003eBone-In Pork Shoulder\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can use it for sandwich, tacos or eat it solo. It is extremely flavorful.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR HERITAGE PORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Heritage pork is sourced from one of the best pork programs in the US. That means these pigs are only traditional heritage pigs, fed a high quality diet and allowed to roam. This is premium pork.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"3 - 5 Lbs","offer_id":43918570651747,"sku":"MNB-7774-S","price":30.59,"currency_code":"USD","in_stock":false},{"title":"5 - 7 Lbs","offer_id":32259954147427,"sku":"MNB-0606-S","price":50.99,"currency_code":"USD","in_stock":true},{"title":"7 - 9 Lbs","offer_id":31952109142115,"sku":"MNB-0564-S","price":65.99,"currency_code":"USD","in_stock":true},{"title":"9 - 11 Lbs","offer_id":31702426583139,"sku":"MNB-0507-S-3","price":79.99,"currency_code":"USD","in_stock":true},{"title":"11 - 13 Lbs","offer_id":32354462597219,"sku":"MNB-0631-S","price":95.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-pork-shoulder-pork-butt-heritage-3018999.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":true}],"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-pork-tenderloin","title":"Iberico Pork Tenderloin","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"pork tenderloin cut\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Tenderloin_480x480.jpg?v=1570944065\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item WILL be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJamon Iberico is often hailed as the finest ham in the world, but did you know that the rest of the Iberico pig offers equally exceptional flavors? Now, thanks to Meat N' Bone and our partnership with Montaraz, you can enjoy the best pork from Spain, hand-delivered to your door. If you love Wagyu beef, this is the Wagyu of pork!\u003c\/p\u003e\n\u003cp\u003eOur \u003cstrong\u003ePork Tenderloin (also known as Solomillo)\u003c\/strong\u003e, is sourced directly from Iberico pigs, comes from a rarely used muscle, making it incredibly tender and juicy. But don’t confuse it with Pork Loin—the tenderloin stands out for its delicate texture and unique flavor.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhat Makes Jamon Iberico Special?\u003c\/h3\u003e\n\u003cp\u003eFor pork to be labeled \u003cstrong\u003eJamon Iberico\u003c\/strong\u003e, it must come from black Iberian pigs raised in Spain or Portugal. These pigs are free-range and follow a grass and acorn-based diet, contributing to their rich, nutty flavor. Our tenderloins come from \u003cstrong\u003eMontaraz\u003c\/strong\u003e, a trusted name in Spain known for maintaining high ethical standards in raising pigs sustainably on large, open pastures.\u003c\/p\u003e\n\u003cp\u003eMontaraz’s \u003cstrong\u003eacorn-fed Iberico pigs\u003c\/strong\u003e are raised at Farm Vera Vieja in Badajoz, Spain, where they have access to the best grazing fields. The farm’s environment—rich in natural resources like grass and high-quality acorns—ensures the pigs develop unparalleled flavors. These pigs roam freely, enjoying a natural diet that enhances the meat’s texture and flavor.\u003c\/p\u003e\n\u003cp\u003eAfter careful and humane processing at \u003cstrong\u003eEl Navazo\u003c\/strong\u003e, Europe’s most modern slaughterhouse, the tenderloins are prepared for your table, ensuring the finest quality pork with every bite.\u003c\/p\u003e\n\u003cp\u003eUnlike many mass-produced Iberico products where pigs are kept indoors, Montaraz ensures that all pigs roam free, respecting traditional practices to bring you pork that’s rich in flavor and responsibly raised.\u003c\/p\u003e","brand":"Montarraz","offers":[{"title":"Default Title","offer_id":39619440050275,"sku":"MNB-1240-S-2","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/iberico-pork-tenderloin-9978123.jpg?v=1769468005"},{"product_id":"heritage-duroc-pork-tenderloin","title":"Pork Tenderloin | Iberian Duroc","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Tenderloin_480x480.jpg?v=1570944065\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cbr\u003ePork tenderloin, often referred to as the \"filet mignon\" of pork, is a top-notch cut known for its tenderness and lean texture. Sourced from the muscle that runs along the backbone, it is prized for its delicate flavor and lack of fat. This cut is incredibly versatile, lending itself well to a variety of cooking methods, including grilling, roasting, and sautéing. Pork tenderloin cooks relatively quickly due to its size and tenderness, making it a perfect choice for a quick yet elegant meal. Its mild taste makes it an excellent canvas for a wide array of seasonings and marinades, allowing chefs and home cooks alike to get creative with flavors. Whether served as the star of a dinner party or as a simple weeknight meal, pork tenderloin is sure to impress with its succulence and taste.\u003c\/p\u003e\n\u003cp\u003ePork Tenderloin is NOT to be confused with Pork Loin. This is a rarely used muscle, which means its SUPER tender. There are roughly 2 lbs of tenderloin per hog. \u003c\/p\u003e\n\u003cp\u003eWe source them from Niman Ranch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIBERIAN DUROC\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\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\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cspan\u003e\u003cimg style=\"float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":32233989111907,"sku":"MNB-0594-S","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/pork-tenderloin-iberian-duroc-3738299.jpg?v=1769468003"},{"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":"chorizo-iberico-de-bellota-acorn-fed-100-iberico","title":"Chorizo Iberico de Bellota (Acorn Fed) | 100% Iberico","description":"\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-About-Jamon_480x480.jpg?v=1574391664\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eChorizo Iberico Bellota is made from the meat of the black-footed (pata negra) Iberian pigs that roam freely and feed on acorns.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJamon Iberico is considered the finest ham in the world. In fact Jamon Iberico led the top 4 world’s finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls.\u003c\/p\u003e\n\u003cp\u003eHeck, until the 13th century Jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!?\u003c\/p\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\u003eThe quality of\u003cspan\u003e \u003c\/span\u003eJamon Iberico is determined by 2 factors: The feed and how long it is cured for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the top category of Jamon Iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February).\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe pigs are raised outdoor and free eating all day long their acorns. Cured for 4 years . \u003c\/p\u003e\n\u003cp\u003eNote: Open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIS IT THAT GOOD?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe majority of culinary experts agree in citing Ibérico Ham as Spain’s most exquisite delicacy it has to offer the world. From this same Ham, one can identify up to seven different flavors depending on the zone where it’s cut. A multitude of hues, aromas and scents all describe this gastronomical jewel. \u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eHAPPY PIGS\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003eDid you know one Pig can eat 16 lbs of Acorn in a SINGLE day? Now you do.\u003c\/p\u003e\n\u003cp\u003eAn oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guidelines apply, and a minimum of 1 hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/the-best-ham-in-the-world\" style=\"color: #ff2a00;\"\u003eRead more about what makes Jamon Iberico the finest jam in the world.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Jamoteca","offers":[{"title":"Default Title","offer_id":32241772724323,"sku":"MNB-1226-S","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chorizo-iberico-de-bellota-acorn-fed-100-iberico-8062791.png?v=1769468000"},{"product_id":"whole-chicken","title":"Whole Chicken | Premium Chicken","description":"\u003cp data-end=\"724\" data-start=\"68\"\u003eA great whole chicken should do more than fill the pan. It should roast evenly, stay juicy from breast to leg, and deliver clean, natural flavor with skin that cooks up beautifully. That is exactly why we made the switch. This whole bird comes from \u003cstrong data-end=\"355\" data-start=\"317\"\u003eJoyce Farms’ Naked Chicken program\u003c\/strong\u003e, built around high-quality domestic-breed birds raised on small family farms in the U.S., with a focus on consistency, careful handling, and better overall eating quality. It is the kind of chicken that rewards simple cooking, whether you roast it whole, spatchcock it for the grill, or break it down for a more hands-on approach. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1266\" data-start=\"726\"\u003eJust as important is how the birds are raised. They are fed an all-natural diet made primarily of corn and soy, and they are raised without antibiotics or growth stimulants. The program also follows a \u003cstrong data-end=\"949\" data-start=\"927\"\u003eNothing Added Ever\u003c\/strong\u003e standard, with no artificial ingredients, no preservatives, and no added shortcuts. The result is a whole chicken with a straightforward quality story: clean feed, responsible raising standards, and the kind of honest flavor that makes a better bird obvious from the first bite. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1743\" data-start=\"1268\"\u003eFor us, this is what premium poultry looks like: better sourcing, better texture, better flavor, and the kind of consistency you can rely on. Whether you are roasting it for Sunday dinner, grilling it for a crowd, or using the whole bird for stock, this is a chicken that brings a higher standard to everyday cooking. We have carried excellent chicken before, but our commitment is to quality first, and this one simply earned its place. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-end=\"2412\" data-start=\"1745\"\u003e\n\u003cli data-end=\"1799\" data-start=\"1745\" data-section-id=\"4fcuot\"\u003ePremium whole chicken with exceptional consistency\u003c\/li\u003e\n\u003cli data-end=\"1843\" data-start=\"1800\" data-section-id=\"f7dq12\"\u003eFrom Joyce Farms’ Naked Chicken program\u003c\/li\u003e\n\u003cli data-end=\"1898\" data-start=\"1844\" data-section-id=\"ticlbd\"\u003eSourced from carefully raised domestic-breed birds\u003c\/li\u003e\n\u003cli data-end=\"1942\" data-start=\"1899\" data-section-id=\"xp1qai\"\u003eRaised on small family farms in the USA\u003c\/li\u003e\n\u003cli data-end=\"1989\" data-start=\"1943\" data-section-id=\"1hqhjmg\"\u003eFed a clean, all-natural corn-and-soy diet\u003c\/li\u003e\n\u003cli data-end=\"2041\" data-start=\"1990\" data-section-id=\"bln5d5\"\u003eRaised without antibiotics or growth stimulants\u003c\/li\u003e\n\u003cli data-end=\"2064\" data-start=\"2042\" data-section-id=\"1nfqqnl\"\u003eNothing Added Ever\u003c\/li\u003e\n\u003cli data-end=\"2136\" data-start=\"2065\" data-section-id=\"mjhq1b\"\u003eClean flavor, excellent texture, and beautiful roasting performance\u003c\/li\u003e\n\u003cli data-end=\"2210\" data-start=\"2137\" data-section-id=\"1tp2c1a\"\u003eIdeal for roasting, grilling, spatchcocking, or breaking down at home\u003c\/li\u003e\n\u003cli data-end=\"2281\" data-start=\"2211\" data-section-id=\"v83hpz\"\u003eA higher standard whole bird for everyday cooking or special meals\u003c\/li\u003e\n\u003cli data-end=\"2412\" data-start=\"2282\" data-section-id=\"1rzburm\"\u003eChosen because our commitment is to quality first — and this chicken is hands down better \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2494\" data-start=\"2414\"\u003eIf you want, I can also do a \u003cstrong data-end=\"2474\" data-start=\"2443\"\u003eshorter Shopify PDP version\u003c\/strong\u003e for the whole bird.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/sOz7ipDJNco\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp data-start=\"964\" data-end=\"1113\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":32243492847715,"sku":"MNB-1170-S","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/WhatsApp_Image_2026-04-06_at_16.00.01.jpg?v=1775506161"},{"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":"elk-rib-rack","title":"Wapiti Elk Rib Rack | Frenched","description":"\u003cp\u003eElk meat is a one of those rare foods that is very healthy for you and still tastes great! Elk is naturally low in fat, low in cholesterol and high in protein. With only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef, Elk is a very lean meat.\u003c\/p\u003e\n\u003cp\u003eOur Elks are raised on open-free range ranches by family-owned farms. They are grass fed, never confined to a feedlot and are all natural. Our Elks are minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis dish is certainly a stunner. The frenched ribs make for a beautiful presentation.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Cervena Elk which means you’re guaranteed some of the \u003cstrong\u003emost tender, delicious elk you’ve ever tasted\u003c\/strong\u003e. They’re raised naturally on the open farmlands of New Zealand where they roam and graze on some of the purest grass in existence.\u003c\/p\u003e\n\u003cp\u003eRare or medium rare is recommended; cooked to an internal temperature of 130 to 145 degrees Fahrenheit. If you overcook it, it will taste gamey. You can slow roast it, grill it or cut it into individual portions and pan-fry it.\u003c\/p\u003e\n\u003ch2\u003eCheck Out How CPT Ron Cooks Elk Racks\u003c\/h2\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/mXTvHWPe_TQ\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fossil Farms","offers":[{"title":"2 - 2.5 Lbs","offer_id":39392654065763,"sku":"MNB-0245-S-5","price":117.99,"currency_code":"USD","in_stock":false},{"title":"2.5 - 3 Lbs","offer_id":39392654098531,"sku":"MNB-0245-S-3","price":140.99,"currency_code":"USD","in_stock":false},{"title":"3 - 3.5 Lbs","offer_id":39392654131299,"sku":"MNB-0245-S-1","price":164.99,"currency_code":"USD","in_stock":true},{"title":"3.5 - 4 Lbs","offer_id":39639109304419,"sku":"MNB-0245-S","price":187.99,"currency_code":"USD","in_stock":true},{"title":"4 - 4.5 Lbs","offer_id":39693325467747,"sku":"MNB-0245-S-2","price":213.99,"currency_code":"USD","in_stock":true},{"title":"4.5 - 5 Lbs","offer_id":39693327597667,"sku":"MNB-0245-S-4","price":235.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/wapiti-elk-rib-rack-frenched-8808970.jpg?v=1769468001"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/collections\/holiday-selections-4067059.png?v=1769467240","url":"https:\/\/meatnbone.com\/collections\/holiday-selections.oembed?page=6","provider":"Meat N' Bone","version":"1.0","type":"link"}