{"title":"New York Strip Steaks","description":"","products":[{"product_id":"new-york-strip-steak-usdaprime","title":"New York Strip Steak | USDA Prime","description":"\u003cp\u003eThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/NY-Strip_596e070b-0e52-4dff-b0fe-ad1ea96e3565_large.jpg?v=1520660802\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York Strip is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. These steaks are THICK, because we only work with steers with a ribeye area of 10.0 to 16.0 square inches. Our New York Strips are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York Strip, it isn't even your average Prime New York Strip.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | Angus Beef - Top 5% of Choice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629789986846,"sku":"MNB-0001-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-usda-prime-9085756.jpg?v=1769468128"},{"product_id":"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":"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":"bone-in-new-york-strip-45-days-dry-aged","title":"Kansas Strip  Steak | 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003cp\u003eNothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had.  \u003cstrong\u003eThis is a center-cut today, meaning it is the perfect portion.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our New Yorks are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York , it isnt even your average Prime New York.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003c\/span\u003e\u003cstrong\u003eFUNKY\u003c\/strong\u003e\u003cspan\u003e and will be \u003c\/span\u003e\u003cstrong\u003eSMELLY\u003c\/strong\u003e\u003cspan\u003e.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" title=\"what does dry aging do to steak\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 45+ Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Pan Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e\u003c\/a\u003e \u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA PRIME (Black Angus Beef)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":31647450267747,"sku":"MNB-0131-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/kansas-strip-steak-45-days-dry-aged-4132890.jpg?v=1769468118"},{"product_id":"miyazaki-manhattan-striploin-a5","title":"Manhattan Steak | A5 Miyazaki Japanese Wagyu","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/beef-301-meat-n-bone-guide-to-grading-beef\" rel=\"noopener noreferrer\" style=\"color: #ff0000;\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"417\" data-start=\"254\"\u003eExperience the essence of Japanese Wagyu luxury in a perfectly portioned \u003cstrong data-end=\"351\" data-start=\"327\"\u003e7.5 oz  Manhattan cut.\u003c\/strong\u003e This truly may be one of the rarest steaks in the world and one of the best you will ever eat.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"419\"\u003eSourced from the \u003cstrong data-end=\"482\" data-start=\"436\"\u003eWagyu Olympics-winning Miyazaki Prefecture\u003c\/strong\u003e, this steak boasts a \u003cstrong data-end=\"532\" data-start=\"504\"\u003eBMS 10–12 marbling score\u003c\/strong\u003e, delivering unparalleled tenderness and a decadent, buttery mouthfeel. The \u003cstrong data-end=\"645\" data-start=\"608\"\u003eextended 90-day dry-aging process\u003c\/strong\u003e intensifies its umami richness, adding layers of nutty, earthy complexity that elevate it beyond even the finest fresh Wagyu.\u003c\/p\u003e\n\u003cp data-end=\"996\" data-start=\"775\"\u003eThe \u003cstrong data-end=\"796\" data-start=\"779\"\u003eManhattan cut\u003c\/strong\u003e—a smaller, thicker portion similar to a New York strip—offers the perfect balance of indulgence and precision, ideal for a luxurious solo dining experience or as the star of a curated tasting menu.\u003c\/p\u003e\n\u003cul data-end=\"1258\" data-start=\"998\"\u003e\n\u003cli data-end=\"1040\" data-start=\"998\"\u003e\n\u003cp data-end=\"1040\" data-start=\"1000\"\u003e\u003cstrong data-end=\"1011\" data-start=\"1000\"\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1097\" data-start=\"1041\"\u003e\n\u003cp data-end=\"1097\" data-start=\"1043\"\u003e\u003cstrong data-end=\"1053\" data-start=\"1043\"\u003eGrade:\u003c\/strong\u003e A5 Miyazaki-Gyu (Wagyu Olympics champion)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1098\"\u003e\n\u003cp data-end=\"1142\" data-start=\"1100\"\u003e\u003cstrong data-end=\"1113\" data-start=\"1100\"\u003eMarbling:\u003c\/strong\u003e BMS 10–12 (highest rating)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1210\" data-start=\"1143\"\u003e\n\u003cp data-end=\"1210\" data-start=\"1145\"\u003e\u003cstrong data-end=\"1155\" data-start=\"1145\"\u003eAging:\u003c\/strong\u003e 90 days dry-aged for concentrated umami \u0026amp; complexity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1258\" data-start=\"1211\"\u003e\n\u003cp data-end=\"1258\" data-start=\"1213\"\u003e\u003cstrong data-end=\"1221\" data-start=\"1213\"\u003eCut:\u003c\/strong\u003e 7.5 oz Manhattan (striploin-style)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1461\" data-start=\"1260\"\u003e\u003cstrong data-end=\"1287\" data-start=\"1260\"\u003eCooking recommendation:\u003c\/strong\u003e Sear lightly and serve medium-rare to preserve its delicate, melt-in-your-mouth texture. A simple finishing salt and a bold red wine or aged sake make the perfect pairing.\u003c\/p\u003e\n\u003cp data-end=\"1608\" data-start=\"1463\"\u003eThis is more than a steak—it’s \u003cstrong data-end=\"1524\" data-start=\"1494\"\u003ea rare culinary experience\u003c\/strong\u003e that brings together the world’s finest Wagyu with the art of extended dry-aging.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI DIFFERENCE\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling Miyazaki A5 (Miyazakigyu) because it is the best in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. I\u003cstrong\u003en September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32885716353123,"sku":"MNB-0449-S-3","price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/manhattan-steak-a5-miyazaki-japanese-wagyu-2732725.jpg?v=1769468111"},{"product_id":"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":"bison-new-york-strip-steak","title":"Bison New York Strip Steak","description":"\u003cp\u003eSome people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our Bison is pretty good. Our Bison \u003cspan\u003eis sourced from ranches in North America where the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Bison is \u003cstrong\u003ehormone free and antibiotic free.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBison meat is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eleaner\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethan\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeef\u003c\/strong\u003e, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eomega-3 fats\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuffalo is a good substitute for beef in most recipes—as long as you don’t overcook it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Bison is just like cooking beef.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHowever, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature.  \u003cspan\u003eChefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they’re more tender. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat does Bison taste like? Not too disimilar from beef, slightly sweeter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\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":"Get the Cook","offers":[{"title":"Default Title","offer_id":39639018799203,"sku":"MNB-1186-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bison-new-york-strip-steak-7426751.jpg?v=1769468057"},{"product_id":"new-york-strip-steak-bms-8-9-wagyu","title":"New York Strip Steak | Australian Wagyu BMS 8-9","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Double_large.jpg?v=1561342420\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" title=\"meat grades chart\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is as close as you can get to Wagyu A5 without paying an exorbitant price. This \u003cstrong\u003eaward winning Australian BMS9 steak\u003c\/strong\u003e is the best steak we have been able to source out of Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese steaks have been positioned in the market as a luxury items as a result of their world-class genetics. Our Australian Wagyu has won multiple awards including the Gold Medal for Branded Beef at the 2019 Queensland Food and Wine Show.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":28342766043235,"sku":"MNB-0319-S","price":94.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-australian-wagyu-bms-8-9-8929680.png?v=1769468010"},{"product_id":"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":"bison-ribeye-steak","title":"Bison Ribeye Steak","description":"\u003cp\u003e\u003cbr\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Ui6wu-kmNUI\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eSome people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our Bison is pretty good. Our North American Plains Bison\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis sourced from ranches in Colorado and Eastern Canada, where the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Bison is \u003cstrong\u003ehormone free and antibiotic free.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBison meat is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eleaner\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethan\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeef\u003c\/strong\u003e, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eomega-3 fats\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuffalo is a good substitute for beef in most recipes—as long as you don’t overcook it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Bison is just like cooking beef.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHowever, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature.  \u003cspan\u003eChefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they’re more tender. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat does Bison taste like? Not too disimilar from beef, slightly sweeter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOur friend Joey from \u003ca href=\"https:\/\/www.youtube.com\/channel\/UCGcOVTB-7-oZr1b0yRDnXmw\" target=\"_blank\"\u003e\u003cstrong\u003eRed Meat Lover\u003c\/strong\u003e\u003c\/a\u003e actually cooked one of these, and compared it to one of our USDA Ribeyes. Check this video our to learn more about the differences and how to cook it!\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 1.4em;\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":39639001661539,"sku":"MNB-0244-S","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bison-ribeye-steak-4170742.jpg?v=1769468000"},{"product_id":"striploin-steak-new-york-a5-miyazaki-japanese-wagyu","title":"New York Strip | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"striploin steak cooking guide\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"meat grading standards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Japanese Wagyu Olympics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Miya_480x480_a17ea558-3fd9-451a-a371-c73138cc5121_480x480.jpg?v=1638464013\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eLearn more about how we label beef and \u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"beef grading\"\u003ebeef grading standards here\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWagyu New York Striploin Steak\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steak is usually sold for $35-$50 per oz at top steakhouses. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe now cut our Striploins into whole steaks as that was preferred by our customers. The Striploin steak is the equivalent of the New York Strip in A5 beef. That said, the Japanese cut their primals slightly differently. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend the Striploin to share as it is one of the most consistent steaks. Share it between a few people and everyone will have a similar experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAbout A5 Wagyu\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaky beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003eThe Miyazaki-Gyu Difference\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" alt=\"miyazakigyu wagyu\"\u003e\u003c\/div\u003e\n\u003cp\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNever Had Wagyu A5 Beef Before?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said, it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook Striploin Steak?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCooking an A5 Striploin Steak is SUPER easy, and you can follow the same recipe to cook a New York Strip, Ribeye or Denver Steak. Check out this video and follow the same steps.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"striploin steak cut\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe striploin strip is cut from the short loin which is a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":33340478160995,"sku":"MNB-0781-S-4","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-a5-miyazakigyu-japanese-wagyu-9098603.jpg?v=1769467818"},{"product_id":"striploin-roast-a5-miyazaki-japanese-wagyu","title":"Striploin Roast | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" title=\"types of wagyu beef\" 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\u003eIf you are sharing a roast, this is possibly the best to share. Why? It will be the most consistent eating experience out of them all. That said... it isnt as rich and buttery as the Ribeye.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Striploin (aka New York Strip roast) is an IMPRESSIVE roast. You can slice it into steaks or cook it as a roast... it is so tender and buttery its like eating a could of beef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSome prefer the striploin to the RibEye as it is less rich, specially when it comes to A5 beef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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. \u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaky beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. \u003cstrong\u003eIn September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Quarter Piece (3 lbs)","offer_id":32917654470755,"sku":"MNB-0857-S","price":384.99,"currency_code":"USD","in_stock":true},{"title":"Quarter Piece (4 lbs)","offer_id":33318686851171,"sku":"MNB-1341-S","price":519.99,"currency_code":"USD","in_stock":false},{"title":"Half Piece (6 Lbs)","offer_id":32917654503523,"sku":"MNB-0858-S","price":819.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/striploin-roast-a5-miyazakigyu-japanese-wagyu-8113262.png?v=1769467813"},{"product_id":"1x1-striploin-muscle-usda-prime","title":"1x1 Bone-In Striploin Muscle | USDA Prime","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003eNOTE: This is a LARGE muscle and is typically sought after by customers interested on dry aging beef. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIf you are looking to dry age a striploin at home, this is the go-to piece. Do note that it is BONE-IN so you will need a band saw to cut it (it isn't that hard and it's a nice workout).\u003c\/p\u003e\n\u003cp\u003eWhile some will recommend a 3x2 striploin (much larger) we find that a 3x2 will require much more dry aging time to get any sort of flavor penetration.. and the yield is not the best. \u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe difference between this striploin and our regular whole striploin is that the typical striploin will have a 1″ tail fat across the rib-end of the loin while this 1x1 has a 1″ tail fat across the entire loin... this is IDEAL for dry aging as fat and bone will protect the beef.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA 1x1 STRIPLOIN IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur USDA Prime Striploins are the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"12 - 16 Lbs | $349.99","offer_id":40749149978723,"sku":"MNB-1499-S-1","price":349.99,"currency_code":"USD","in_stock":false},{"title":"16 - 20 Lbs | $449.99","offer_id":40749150011491,"sku":"MNB-1499-S-2","price":449.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/1x1-bone-in-striploin-muscle-usda-prime-4680603.jpg?v=1769467810"},{"product_id":"new-york-olive-sanuki-wagyu-japanese-a5-wagyu","title":"New York Strip Steak |  Olive-Fed (Sanuki) Japanese A5 wagyu","description":"\u003cp\u003eJapanese Olive Wagyu is the rarest beef in the world. It comes from \u003cspan\u003eShodoshima island in the prefecture of \u003c\/span\u003eKagawa. This island is known for two things: Beef (\u003cspan\u003ecattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOlive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named \"Sanuki Olive Wagyu\". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSANUKI OLIVE WAGYU\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\"\u003eJapanese Olive Wagyu is the rarest beef in the world. It comes from\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eShodoshima island in the prefecture of \u003c\/span\u003eKagawa. This island is known for two things: Beef (\u003cspan\u003ecattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eOlive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eThe province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named \"Sanuki Olive Wagyu\". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39475518341219,"sku":"MNB-1689-S","price":149.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-olive-fed-sanuki-japanese-a5-wagyu-5114758.jpg?v=1769467761"},{"product_id":"new-york-100-grass-fed-grass-finished","title":"New York | 100% Grass Fed \u0026 Grass Finished","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large_9a57f185-75a4-49df-bf11-5f5b3d590492_480x480.jpg?v=1624512009\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\" 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\u003c!--split--\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe NY Strip Grass Fed Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat). It has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eABOUT OUR 100% GRASS FED \/ FINISHED PROGRAM? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe have partnered with one of the MOST exclusive programs in the US to produce 100% Grass Fed and 100% Grass Finished beef. This is American beef, traceable to a SINGLE FARM in Nebraska, owned by Niman Ranch. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is important information as there is little traceability to most grass fed programs and the terms \"Grass Fed\" and \"Grass Finished\" are NOT regulated by any government entity. So having the ability to partner with a known brand such as Niman Ranch was important for us \u003cspan data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\" title=\"what does grass finished mean\" target=\"_blank\" data-mce-href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\"\u003e(read more on our blog)\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe single source farm used for the grass fed \u0026amp; finished program is located in Nebraska and has tapped into their existing Niman Ranch herd to found the genetic pool for this program.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll protocols already in place for Niman Ranch Beef will continue to be used for both programs:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCertified Humane\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSustainably Raised\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNo antibiotics, added hormones, or steroids\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eThis \u003ca href=\"\/collections\/grass-fed\" title=\"grass fed beef\"\u003egrass fed beef\u003c\/a\u003e program is very exclusive, harvesting only 40 cattle bi-weekly. It is NOT found in any retailers and is fully traceable \u003cspan data-mce-fragment=\"1\"\u003efrom farm to plate. This is a truly unique program with exclusivity and protection put in place to protect its distribution partners and create enough supply for those who have access to it.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWHY IS OUR GRASS FED BETTER? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAn overwhelming majority of grass fed beef is imported into the US, specifically from countries that do not have the same quality standards or dining preferences as our domestic restaurants (South America, England, Australia, etc.).\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis program was built for high end steakhouses.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMost grass fed programs do not focus on marbling, taste, and texture – they simply raise product without grain so that may advertise it as grass fed.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOur Grass fed program was designed to yield the best tasting steak, with a focus on marbling, taste and texture.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFew, if any, grass fed programs are also breed specific – most programs are a mix of breeds without any requirements on genetic makeup of the program or consistency from one animal to the next.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to our grass fed program is genetics, these animals have been specifically selected.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThere is a complete and total lack of restaurant quality grass fed and finished angus beef in the US and most consumers have resigned themselves to eating low quality grass fed beef because there is no alternative.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNow we have the alternative.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":39429211422819,"sku":"MNB-1785-S","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-100-grass-fed-grass-finished-1559174.jpg?v=1769467760"},{"product_id":"striploin-steak-a5-kobe-beef-wine-fed","title":"Striploin Steak | A5 Kobe Beef (Wine Fed)","description":"\u003cp\u003e\u003cbr\u003eFor a reference on how to cook this cut, check out this video:\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca title=\"wagyu beef grades\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eKobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe.\u003c\/p\u003e\n\u003cp\u003eKobe beef may be the most miss-understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops mislabel and misbrand products and throw the word KOBE on something.\u003c\/p\u003e\n\u003cp\u003eKobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKobe also happens to be known for its production of wines. \u003c\/strong\u003eSo of course, eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made. The result? a delicious steak that also happens to be healthier. That is because the grap lees are a fermented byproduct that raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003eNote that this is a properly butchered fully \"clean\" steak, meaning it has been trimmed. You are not paying for fat or an untrimmed or \"half\" a steak. Yes, this is a more expensive steak, but that is because we trim 28.3% of the muscle when we portion the steaks.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39761650384995,"sku":"MNB-2465-S2","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/striploin-steak-a5-kobe-beef-wine-fed-9198565.png?v=1769467457"},{"product_id":"striploin-roast-a5-kagoshima-japanese-wagyu","title":"Striploin Roast | A5 Kagoshima Japanese Wagyu","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"wagyu grades\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you are sharing a roast, this is possibly the best to share. Why? It will be the most consistent eating experience out of them all. That said... it isnt as rich and buttery as the Ribeye.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Striploin (aka New York Strip roast) is an IMPRESSIVE roast. You can slice it into steaks or cook it as a roast... it is so tender and buttery its like eating a could of beef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSome prefer the striploin to the Ribeye as it is less rich, specially when it comes to A5 beef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an excellent A5 roast from the Kagoshima prefecture. One of the best in Japan.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003eKAGOSHIMA: WINNER OF 2022 WAGYU OLYMPICS\u003c\/h2\u003e\n\u003cdiv\u003eOn October 10th 2022 Kagoshima was crowned as one of the winners of the Wagyu Olympics in Japan (the other big winner was Miyazaki). So we decided to celebrate by formally adding Kagoshima A5 Japanese Wagyu to our product lineup.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\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\/div\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 style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Kagoshima, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Poseidon","offers":[{"title":"Aprox. 3 Lbs","offer_id":42938150748259,"sku":"MNB-4384-S-1","price":529.0,"currency_code":"USD","in_stock":true},{"title":"Aprox. 4.5 Lbs","offer_id":42938150781027,"sku":"MNB-4384-S-2","price":795.0,"currency_code":"USD","in_stock":false},{"title":"Aprox 14 Lbs","offer_id":43325508419683,"sku":"MNB-7670-S","price":1499.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/striploin-roast-a5-kagoshima-japanese-wagyu-4364003.jpg?v=1769467399"},{"product_id":"striploin-steak-new-york-a5-hannari-japanese-wagyu","title":"New York Strip Steak | A5 Hannari Japanese Wagyu","description":"\u003cp\u003e\u003cspan\u003eThe Striploin is the equivalent of the New York Strip in A5 beef. That said, the Japanese cut their primals slightly differently. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend the Striploin to share as it is one of the most consistent steaks. Share it between a few people and everyone will have a similar experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAbout A5 Hannari Beef\u003c\/h2\u003e\n\u003cp\u003eIn Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle. There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it.\u003c\/p\u003e\n\u003cp\u003eHannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.\u003c\/p\u003e\n\u003cp\u003eThe farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.\u003c\/p\u003e\n\u003cp\u003eOur agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta content=\"text\/html;charset=UTF-8\" http-equiv=\"Content-Type\"\u003e\u003cimg data-mce-fragment=\"1\" class=\"img_Mains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hannari.jpg?v=1675075674\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eNever Had A5 Beef Before?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow Do I Cook Hannari Beef?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCooking an A5 Striploin is SUPER easy, and you can follow the same recipe to cook a New York Strip, Ribeye or Denver Steak. Check out this video and follow the same steps.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Kyoto, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Approx 10oz | $139.99","offer_id":40252636495971,"sku":"MNB-4567-S","price":139.99,"currency_code":"USD","in_stock":false},{"title":"Approx 11oz | $149.99","offer_id":40252636528739,"sku":"MNB-4568-S","price":149.99,"currency_code":"USD","in_stock":false},{"title":"Approx 13 oz | $179.99","offer_id":40342620864611,"sku":"MNB-4791-S","price":179.99,"currency_code":"USD","in_stock":false},{"title":"Approx 14 oz | $194.99","offer_id":40342624338019,"sku":"MNB-4792-S","price":194.99,"currency_code":"USD","in_stock":false},{"title":"Approx 15 oz | $209.99","offer_id":40342626664547,"sku":"MNB-4793-S","price":209.99,"currency_code":"USD","in_stock":false},{"title":"Approx 16 oz | $224.99","offer_id":40342627844195,"sku":"MNB-4794-S","price":224.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-a5-hannari-japanese-wagyu-2930390.png?v=1769467399"},{"product_id":"striploin-steak-a5-japanese-authentic-kobe-beef","title":"New York Strip Steak | A5 Japanese Authentic Kobe Beef","description":"\u003cp\u003eThanks to a new partnership with “Rare Wagyu”, Meat N’ Bone now oers\u003cbr\u003eAuthentic Kobe beef for sale in the United States and Canada.\u003c\/p\u003e\n\u003cp\u003eKobe beef striploin steak is characterized by its high level of marbling, which means that the steak contains a higher amount of intramuscular fat, giving it a buttery texture and a rich, beefy flavor. The fat in the steak is distributed evenly throughout the meat, which enhances its flavor, tenderness, and juiciness.\u003cbr\u003e\u003cbr\u003eTo prepare Kobe beef striploin steak, it is typically seasoned simply with salt and pepper to allow the natural flavor of the meat to shine through. It can be grilled, pan-seared, or even cooked sous vide to achieve the desired level of doneness while retaining its tender texture and rich flavor.\u003cbr\u003e\u003cbr\u003eKobe beef striploin steak is considered a luxury food item and is often served in high-end restaurants around the world. It is typically served in small portions due to its richness and is best enjoyed as a special treat for a special occasion. Its exceptional quality, unique flavor, and unparalleled tenderness make Kobe beef striploin steak a truly unforgettable culinary experience.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster, and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\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 mouthfeel in each bite. It's literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003eABOUT KOBE BEEF\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv\u003eKobe beef is a premium beef that is renowned for its exceptional quality, tenderness, and flavor. It comes from the Wagyu cattle breed that is raised in the Hyogo Prefecture of Japan, specifically in the Kobe region.\u003cbr\u003e\u003cbr\u003eWhat sets Kobe beef apart from other types of beef is the strict production process and the care that goes into raising the cows. Kobe beef cows are raised in a stress-free environment and are given special treatment, including a carefully regulated diet of grain and hay, regular massages, and even being given beer to stimulate their appetite.\u003cbr\u003e\u003cbr\u003eThe meat from Kobe beef is characterized by its high level of marbling, which means that there is a higher amount of intramuscular fat, which gives the meat its unique flavor, juiciness, and tenderness. The fat in Kobe beef is evenly distributed throughout the meat, which creates a buttery texture and rich, beefy flavor.\u003cbr\u003e\u003cbr\u003eDue to its premium quality and rigorous standards for production, Kobe beef is one of the most expensive meats in the world and is often regarded as a luxury food item. It is typically served in high-end restaurants and is considered a delicacy that is reserved for special occasions.\u003cbr\u003e\u003cbr\u003eKobe beef has become an iconic food item, representing the pinnacle of quality and luxury in the culinary world. It has gained a global reputation for its unparalleled taste and texture and has become a symbol of Japanese food culture.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Raw, Rare, Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Hyogo, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Approx 11 oz | $219.99","offer_id":40287932776547,"sku":"MNB-4681-S","price":219.99,"currency_code":"USD","in_stock":false},{"title":"Approx 13 oz | $259.99","offer_id":40342685614179,"sku":"MNB-4796-S","price":259.99,"currency_code":"USD","in_stock":true},{"title":"Approx 14 oz | $279.99","offer_id":40342693871715,"sku":"MNB-4797-S","price":279.99,"currency_code":"USD","in_stock":false},{"title":"Approx 15 oz | $299.99","offer_id":40342694821987,"sku":"MNB-4799-S","price":299.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-a5-japanese-authentic-kobe-beef-8701519.jpg?v=1769467400"},{"product_id":"striploin-steak-a5-kagoshima-japanese-wagyu","title":"New York Strip Steak | A5 Kagoshima Japanese Wagyu","description":"\u003cp\u003e\u003cspan\u003eThis beef is considered some of the finest in the world and is known for its exceptional marbling, tenderness, and rich flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eOverall, A5 Kagoshima Striploin is a luxurious and decadent choice for beef lovers looking for the ultimate dining experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003eKAGOSHIMA: WINNER OF 2022 WAGYU OLYMPICS\u003c\/h2\u003e\n\u003cdiv\u003eOn October 10th 2022 Kagoshima was crowned as one of the winners of the Wagyu Olympics in Japan (the other big winner was Miyazaki). So we decided to celebrate by formally adding Kagoshima A5 Japanese Wagyu to our product lineup.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\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\/div\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 style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Kagoshima, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":40321576599651,"sku":"MNB-4759-S","price":134.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-a5-kagoshima-japanese-wagyu-2004456.jpg?v=1769467398"},{"product_id":"petite-new-york-strip-steak-45-days-dry-aged","title":"New York Strip Steak | 45+ Days Dry Aged","description":"\u003c!--split--\u003e\n\u003cp\u003eWe have steaks from what we consider the best dry-aged program in the US. This is the real stuff. These petit New York Strips are the smaller, a bit more grainy cousin of our \u003ca rel=\"noopener\" href=\"https:\/\/meatnbone.com\/products\/bone-in-new-york-strip-45-days-dry-aged\" target=\"_blank\"\u003eDry Aged Kansas steaks which are bone-in and center cut. \u003c\/a\u003eThey come from the same muscle and they are approximately 8oz - 10oz. \u003cstrong\u003eThey are nicely trimmed but they MAY have a vein or two which is why they are less expensive. They are cut end to end.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDry Aged anywhere between 45 and 60 days.\u003c\/p\u003e\n\u003cp\u003eThis is one of our favorite products and in the past we just kept them.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR G1-CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h2\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 isn't even your average Prime New York.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT OUR DRY-AGED STEAKS\u003c\/strong\u003e\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 title=\"what does dry aging do to steak\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" style=\"color: #ff0000;\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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 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;\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\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 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\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":40432324345955,"sku":"MNB-4872-S","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-45-days-dry-aged-5817243.jpg?v=1769467397"},{"product_id":"petit-new-york-strip-steak-g1-certified","title":"Petit New York Strip Steak | G1 Certified","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 \u003c\/p\u003e\n\u003cp\u003eThese petit New York Strips are the smaller, a bit more grainy cousin of our G1 Certified New York Strips. They come from the same muscle and they are approximately 10oz. They are nicely trimmed but they MAY have a vein or two.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThey are cut from G1 Certified USDA Choice Striploin.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eG1 CERTIFIED USDA CHOICE IS A CUT ABOVE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.\u003c\/p\u003e\n\u003cp\u003eAside from the grading of our beef, our \u003cstrong\u003eaging standards\u003c\/strong\u003e are far superior than those of your supermarket butcher which ages beef, at most, for about as week.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAll of our premium cuts are aged for for at-least 30 \u003c\/strong\u003e\u003cstrong\u003edays. \u003c\/strong\u003eThis guarantees tenderness, texture and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe hand-cut EVERY steak\u003c\/strong\u003e, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewe vacuum seal\u003c\/strong\u003e, which makes a HUGE difference.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\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 30+ 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\" rel=\"noopener noreferrer\" 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=\"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\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA CHOICE (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":40543950569571,"sku":"MNB-5039-S","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/petit-new-york-strip-steak-g1-certified-3129357.jpg?v=1769467398"},{"product_id":"new-york-strip-steak-f1-japanese-wagyu","title":"New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9","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.\u003cbr\u003eThe strip is cut from the striploin, from a muscle that does little work, like the filet.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWith marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor. However, it also brings added versatility, boasting a slightly firmer texture and a deeper beefy flavor that shines in both traditional Japanese preparations, such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eyakiniku\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esukiyaki\u003c\/strong\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eshabu-shabu\u003c\/strong\u003e, as well as Western-style steaks and roasts\u003c\/p\u003e\n\u003ch2\u003eF1 Japanese Wagyu: Kokusan-Gyu\u003c\/h2\u003e\n\u003cp\u003eJapanese cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid delivers an extraordinary balance of luxurious marbling and hearty beefiness, elevating the dining experience to new heights. This is as close to A5 beef as you can get while retaining that beefy flavor of \"western\" style steaks.\u003c\/p\u003e\n\u003cp\u003eThe term\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKokusan-Gyu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(国産牛) translates directly to \"domestically produced beef\" in Japanese and signifies a commitment to the finest standards of Japanese agriculture. While Kokusan-Gyu is not exclusive to Wagyu, it encompasses all beef raised in Japan, ensuring a level of quality that reflects the country’s stringent regulations and dedication to sustainable, ethical farming practices. What sets Kokusan-Gyu apart is its guarantee of traceability, with every step of production—from breeding and feeding to processing—meticulously managed within Japan’s borders.\u003c\/p\u003e\n\u003cp\u003eIn the case of this steak, this commitment to quality is evident in the meticulous breeding process that combines\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJapanese Black Wagyu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith Holstein cows. By blending these two lineages, F1 beef delivers a unique culinary experience. Imagine the exquisite, buttery marbling of A5 Miyazaki-Gyu—a hallmark of purebred Wagyu—paired with the robust texture and adaptability of Holstein cattle. This fusion creates an extraordinary balance of luxurious mouthfeel and savory depth, offering a harmonious combination that caters to a wide range of palates.\u003c\/p\u003e\n\u003ch2\u003eJapanese vs. American Cross\u003c\/h2\u003e\n\u003cp\u003eIn Japan, the sanctity of Kuroge Wagyu genetics is safeguarded with unwavering dedication, ensuring that each succulent bite maintains the essence of true Wagyu heritage. This meticulous preservation translates into a consistency of quality and flavor that elevates Japanese Wagyu beef to a league of its own.\u003c\/p\u003e\n\u003cp\u003eIn contrast, American Wagyu production may tread a path of greater genetic variability, risking the dilution of those cherished Wagyu characteristics. While American producers undoubtedly strive for top-tier beef, the meticulous attention to genetic purity synonymous with Japanese practices sets Japanese F1 cattle apart as the pinnacle of perfection.\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\u003ch2\u003eMore Than Just Beef\u003c\/h2\u003e\n\u003cp\u003eUltimately, Japanese cattle offer more than just beef—they offer an experience. A symphony of flavor, texture, and aroma awaits those who savor the fruits of this meticulous breeding.\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\u003cbr\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\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\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\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":"Get the Cook","offers":[{"title":"Default Title","offer_id":41335699308643,"sku":"MNB-5701-S","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-japanese-kokusan-wagyu-bms-8-9-4692283.jpg?v=1769467393"},{"product_id":"striploin-roast-a5-hannari-japanese-wagyu","title":"Striploin Roast | A5 Hannari Japanese Wagyu BMS 11\/12","description":"\u003cp\u003e\u003cspan\u003eIf you are sharing a roast, this is possibly the best to share. Why? It will be the most consistent eating experience out of them all. That said... it isnt as rich and buttery as the Ribeye.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Striploin (aka New York Strip roast) is an IMPRESSIVE roast. You can slice it into steaks or cook it as a roast... it is so tender and buttery its like eating a could of beef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSome prefer the striploin to the RibEye as it is less rich, specially when it comes to A5 beef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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. \u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"953\" data-end=\"1000\"\u003e\u003cstrong data-start=\"957\" data-end=\"1000\"\u003eAbout A5 Wagyu Beef\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"953\" data-end=\"1000\"\u003e\u003cstrong data-start=\"957\" data-end=\"1000\"\u003eAbout Hannari Wagyu: Kyoto’s Hidden Gem\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1002\" data-end=\"1298\"\u003eHannari Wagyu is not mass-produced—it’s crafted. Raised exclusively on a boutique family farm nestled in Kyoto’s Tamba mountains, only 250 female Wagyu cattle are bred annually. Why females? They offer finer marbling and a more delicate flavor profile, setting a higher bar for texture and depth.\u003c\/p\u003e\n\u003cp data-start=\"1300\" data-end=\"1586\"\u003eThese cattle are nurtured in an unspoiled environment, drinking from natural underground springs and fed custom diets adjusted daily to optimize marbling and tenderness. This precision and care result in a beef so pure and flavorful, it's among the most sought-after Wagyu in the world.\u003c\/p\u003e\n\u003cp data-start=\"1588\" data-end=\"1770\"\u003eThanks to our \u003cstrong data-start=\"1602\" data-end=\"1627\"\u003eexclusive partnership\u003c\/strong\u003e with Hannari Wagyu, we receive only the highest-graded cuts—\u003cstrong data-start=\"1688\" data-end=\"1702\"\u003eBMS11\/12 only\u003c\/strong\u003e—ensuring that what you’re getting is not just rare, it’s \u003cstrong data-start=\"1760\" data-end=\"1769\"\u003eelite\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"img_Mains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hannari.jpg?v=1675075674\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Jetset","offers":[{"title":"3 Lb Roast","offer_id":43801698205795,"sku":"MNB-7742-S","price":336.99,"currency_code":"USD","in_stock":false},{"title":"4lb Roast","offer_id":43464658944099,"sku":"MNB-7690-S","price":449.99,"currency_code":"USD","in_stock":false},{"title":"5 Lb Roast","offer_id":43801698336867,"sku":"MNB-7743-S","price":565.99,"currency_code":"USD","in_stock":false},{"title":"6 lb Roast","offer_id":43534875164771,"sku":"MNB-7710-S","price":640.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/striploin-roast-a5-hannari-japanese-wagyu-bms-1112-9812931.png?v=1769467222"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/collections\/new-york-strip-steak-3455118.jpg?v=1769467166","url":"https:\/\/meatnbone.com\/collections\/new-york-steaks.oembed","provider":"Meat N' Bone","version":"1.0","type":"link"}