{"title":"Specialty","description":"\u003cp\u003eChef-Quality Specialty Meats, Delivered\u003c\/p\u003e\n\u003cp\u003eStep up your meals with Meat N' Bone Specialty selection: premium cuts that bring restaurant-level flavor straight to your kitchen. Whether you crave rich braises, melt-in-your-mouth roasts, or bold gourmet dishes, these specialty meats help you cook with confidence and impress every bite.\u003c\/p\u003e\n\u003cp\u003eRich, Indulgent Flavor You Can Feel\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBeef marrow bones\u003c\/strong\u003e add deep, savory richness to broths, stocks, and sides.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHeritage pork belly\u003c\/strong\u003e crisps beautifully and delivers juicy, spoon-tender results.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePorchetta\u003c\/strong\u003e brings show-stopping aromas and crave-worthy texture to any gathering.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eElk stew meat\u003c\/strong\u003e boosts hearty comfort with a distinct, satisfying taste.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWagyu oxtail\u003c\/strong\u003e turns slow cooking into an effortless luxury experience.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBeef tongue\u003c\/strong\u003e rewards patience with tender, flavorful slices for tacos, sandwiches, and beyond.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFoie gras\u003c\/strong\u003e elevates special occasions with silky, unforgettable indulgence.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePrime rib\u003c\/strong\u003e delivers classic, celebratory beef flavor that always feels special.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDon’t wait for the “next time” to level up dinner. Grab your favorites now, plan a gourmet meal, and savor the difference premium ingredients make.\u003c\/p\u003e\n\u003cp\u003eExplore the Specialty collection today and order now for bold, chef-quality flavor at home.\u003c\/p\u003e","products":[{"product_id":"picanha","title":"Picanha | G1 Certified","description":"\u003c!--split--\u003e\n\u003cp\u003eThis is hands-down the most popular beef in Brazil. Picanha (pronounced \u003cspan\u003epee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWHAT MAKES OUR PICANHA SPECIAL?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur Picanha is G1 Certified, meaning it is of the highest quality in the market. This 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 Picanha has been wet aged for 30 days.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThere is plenty of Holestein Picanha out there.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMeat N' Bone carries G1 Certified, Angus Picanha with a 3\/4 fat layer... and that is what makes it special.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eYou will not only get the beef marbling, but you are eating premium beef from Angus steers (\"A\" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs. This is \"the good stuff\" raised and processed in America, aged and cut in Chicago.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHOW DO I COOK IT?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\"\u003e\u003c\/iframe\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eWHY WEIGHT RANGES?\u003c\/h2\u003e\n\u003cp\u003eWhile the Picanha (aka Coulotte) is not a muscle it is not a steak.. meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its Coulotte will be of a size... because we sell online at pre-determined prices we have divided the Coulottes in weight ranges. We price the Picanha to the lower end of the weight range... so if its a 2-3 lb, we are pricing it at 2 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e Grilling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Picanha:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"http:\/\/honestcooking.com\/picanha-101-brazilian-barbecue-meat\/\" title=\"How to Grill Picanha\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Grill Picanha – Easy Step by Step Guide \u003cem\u003e(Via Honest Cooking)\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large.jpg?v=1520308786\" alt=\"\" width=\"449\" height=\"308\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest | \u003cspan\u003eBlack\u003c\/span\u003e Angus Beef (Top 5% of Choice)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Small   |   1-2 Lbs","offer_id":32772886265955,"sku":"MNB-0805-S","price":28.99,"currency_code":"USD","in_stock":false},{"title":"Regular | 2-3 Lbs","offer_id":39357165371491,"sku":"MNB-0003-S","price":46.99,"currency_code":"USD","in_stock":false},{"title":"Large | 3-4 Lbs","offer_id":12841705439331,"sku":"MNB-0004-S","price":62.99,"currency_code":"USD","in_stock":true},{"title":"XL   |   4-5 Lbs","offer_id":12841705701475,"sku":"MNB-0005-S","price":80.99,"currency_code":"USD","in_stock":false},{"title":"XXL | 5-6 Lbs","offer_id":42651187609699,"sku":"MNB-6974-S","price":100.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-g1-certified-4192611.jpg?v=1769468128"},{"product_id":"boneless-short-ribs-denver-steak","title":"Denver Steak | G1 Certified","description":"\u003ch2\u003eThe Chef’s Secret: Tender, Flavorful, and Underrated\u003c\/h2\u003e\n\u003cp\u003eDiscovered in 2009 through a university research project, the Denver Steak is the fourth most tender muscle on the steer. It offers a rich, buttery-smooth flavor profile that sits perfectly between a New York Strip and a short rib. Sourced from the US Midwest and aged for 20+ days, this G1 Certified cut delivers steakhouse-quality tenderness and deep beefy flavor without the premium price tag of traditional ribeyes.\u003c\/p\u003e\n\n\u003ch2\u003eWhy the Denver Steak Stands Out\u003c\/h2\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eExceptional Tenderness:\u003c\/strong\u003e As the fourth most tender cut, it requires minimal effort to achieve a melt-in-your-mouth texture.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRich Flavor Profile:\u003c\/strong\u003e Enjoy the marbling and depth of a short rib with the leaner, beefy finish of a strip steak.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e20+ Day Aging:\u003c\/strong\u003e Every steak is aged for at least 20 days to break down connective tissue and concentrate flavor.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eG1 Certified Quality:\u003c\/strong\u003e Sourced from trusted US Midwest partners, ensuring consistent grade and maturity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Cook Your Denver Steak\u003c\/h2\u003e\n\u003cp\u003eThe Denver Steak is incredibly versatile and forgiving. For the best results, keep it simple:\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Pat dry and season generously with kosher salt and black pepper.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Grill or sear in a cast-iron skillet over high heat for about 5 minutes per side.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Slice:\u003c\/strong\u003e Let it rest for 5 minutes, then slice \u003cstrong\u003eagainst the grain\u003c\/strong\u003e to maximize tenderness.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003ePro Tip: Do not overcook. Medium-rare to medium is ideal to preserve its juicy, buttery texture.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/yiJNTmhKU_w\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Freshness\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest\u003cbr\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 20+ Days for improved tenderness and flavor\u003cbr\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 9-11 oz per steak\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"258\" width=\"350\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large.jpg?v=1520305200\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This item may be delivered frozen to ensure peak freshness upon arrival.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhat is a Denver Steak?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eThe Denver Steak is a relatively new cut discovered in 2009. It comes from the chuck (shoulder) of the steer and is the fourth most tender muscle on the animal. It is known for its rich, buttery flavor and excellent marbling.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eHow does it compare to other steaks?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eIt offers a unique balance of flavor and texture, often described as a cross between a New York Strip and a short rib. It is more tender than most chuck cuts and more flavorful than many lean steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhat does \"G1 Certified\" mean?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eG1 Certification is a quality standard that ensures the beef meets specific criteria for marbling, maturity, and consistency. It is a mark of premium quality often found in high-end steakhouses.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhy is it aged for 20+ days?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eAging allows natural enzymes to break down muscle fibers, resulting in a more tender steak. It also concentrates the beefy flavor, giving you a richer eating experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eHow should I store my Denver Steak?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eIf fresh, keep it in the coldest part of your refrigerator and cook within 3-5 days. If frozen, keep it frozen until ready to thaw. Thaw in the refrigerator for 24-48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eIs this steak good for grilling?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eYes! The Denver Steak is excellent for grilling or pan-searing. Its marbling keeps it juicy over high heat. Just be sure to slice it against the grain after cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWhere is this beef sourced from?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eOur Denver Steaks are sourced from trusted partners in the US Midwest, known for producing high-quality, consistent beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003e\u003cstrong\u003eWill my steak arrive frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cp\u003eThis item may be delivered frozen to maintain its quality during shipping. This ensures you receive a product that is as fresh as the day it was packed.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"Default Title","offer_id":7599335800862,"sku":"MNB-0030-S","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/denver-steak-g1-certified-8782758.jpg?v=1769468127"},{"product_id":"picanha-small-usda-prime-cab","title":"Picanha | USDA Prime","description":"\u003ch2\u003eBrazil’s Most Prized Cut, Curated for Your Grill\u003c\/h2\u003e\n\u003cp\u003ePicanha (pronounced \u003cem\u003epee-KAHN-yah\u003c\/em\u003e) is the crown jewel of Brazilian barbecue, known in the U.S. as the Top Sirloin Cap. What sets it apart is its signature \u003cstrong\u003e3\/4-inch fat cap\u003c\/strong\u003e, which renders during cooking to baste the meat from within, delivering a richness and depth of flavor that standard sirloin simply cannot match.\u003c\/p\u003e\n\u003cp\u003eAt Meat N’ Bone, we don’t just sell Picanha; we curate the best-in-class option. Our USDA Prime Picanha is sourced exclusively from \u003cstrong\u003eG1 Certified Black Angus cattle\u003c\/strong\u003e—young steers under 1,050 lbs raised on premium grain and pasture. Each piece is \u003cstrong\u003ewet-aged for 30+ days\u003c\/strong\u003e in our Chicago facility to ensure exceptional tenderness, then hand-cut and hand-trimmed to preserve that essential fat layer.\u003c\/p\u003e\n\n\u003ch2\u003eThe Meat N' Bone Difference: G1 Certified Angus\u003c\/h2\u003e\n\u003cp\u003eWhile you may find \"Prime\" Picanha elsewhere, much of it comes from Holstein cattle with minimal marbling and a thin fat cap. Our Picanha is different:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional Marbling:\u003c\/strong\u003e Sourced from the top 2% of USDA graded beef, offering a buttery texture that rivals Wagyu.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThick Fat Cap:\u003c\/strong\u003e A full 3\/4-inch layer left intact to create a caramelized, crispy crust over open flames.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Genetics:\u003c\/strong\u003e G1 Certified Angus ensures \"A\" maturity and superior feeding programs, not commodity beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Crafted:\u003c\/strong\u003e Aged and trimmed by expert butchers in Chicago, never mass-processed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith a \u003cstrong\u003e4.9 out of 5-star rating\u003c\/strong\u003e from over 170 customers, our Picanha is the cut chefs seek out for its deep, beefy flavor and substantial, juicy texture.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing Story: From Midwest Ranches to Your Table\u003c\/h2\u003e\n\u003cp\u003eOur Picanha begins its journey on select Midwest ranches, where young Angus steers are raised with a focus on animal welfare and balanced nutrition. Unlike industrial feedlots, our partners prioritize premium grain and pasture feeding, resulting in beef with clean, complex flavors.\u003c\/p\u003e\n\u003cp\u003eOnce processed, the cuts are transported to our Chicago facility for a rigorous 30+ day wet-aging process. This controlled environment allows natural enzymes to break down muscle fibers, enhancing tenderness while concentrating the beefy essence. Every piece is then hand-trimmed by our master butchers, ensuring you receive a perfectly balanced cut ready for the grill.\u003c\/p\u003e\n\n\u003ch2\u003eFlavor \u0026amp; Texture Profile\u003c\/h2\u003e\n\u003cp\u003eExpect a \u003cstrong\u003edeep, robust beef flavor\u003c\/strong\u003e with a buttery finish. The texture is tender yet substantial—more flavorful than standard sirloin but with a satisfying chew that stands up to high-heat grilling. When cooked traditionally over charcoal or wood, the fat cap crisps into a savory crust while the interior remains juicy and medium-rare.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook Picanha\u003c\/h2\u003e\n\u003cp\u003ePicanha is best cooked over \u003cstrong\u003eopen flames\u003c\/strong\u003e (charcoal or wood) to render the fat cap and develop a rich crust. However, it also performs beautifully on gas grills or in the oven.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Use coarse salt only (traditional Brazilian style) to let the beef flavor shine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Grill fat-side down first to render the cap and create a crispy exterior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Flip and cook to an internal temperature of \u003cstrong\u003e130–135°F for medium-rare\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Slice:\u003c\/strong\u003e Rest for 5–10 minutes, then slice against the grain into thick, steakhouse-style portions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" title=\"How to Grill Picanha\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFreshness \u0026amp; Handling\u003c\/h2\u003e\n\u003cp\u003eYour Picanha arrives \u003cstrong\u003evacuum-sealed and frozen\u003c\/strong\u003e to lock in freshness. We use premium cold-chain packaging to ensure it arrives in perfect condition. For best results, thaw in the refrigerator for 24–48 hours before cooking.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is Picanha and why is it special?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha is the Top Sirloin Cap with its signature fat cap, widely considered Brazil's most prized beef cut. The fat cap renders during cooking, basting the meat and creating exceptional flavor and tenderness. It's rare in U.S. markets because most butchers separate the cap from the sirloin. Meat N' Bone's Picanha is G1 Certified USDA Prime, wet-aged for 30+ days, and hand-trimmed with a 3\/4\" fat cap intact.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow is Meat N' Bone's Picanha different from other \"Prime\" Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eMany retailers sell USDA Prime Picanha from Holstein cattle with minimal marbling and a thin fat cap. Meat N' Bone sources young Angus steers (under 1,050 lbs, \"A\" maturity) raised on premium grain and pasture. Our Picanha features exceptional intramuscular marbling, a thick 3\/4\" fat cap, and 30+ days of wet aging. This is a rare, limited-availability product.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eShould I trim the fat cap before cooking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eNo. The fat cap is the signature feature of Picanha and essential for flavor. During cooking, the fat renders and bastes the meat, creating a rich crust and juicy interior. Traditional Brazilian preparation keeps the fat cap on throughout cooking. You can trim excess fat after cooking if you prefer, but removing it beforehand eliminates much of what makes Picanha special.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat's the best way to cook Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha is best grilled over charcoal or wood, fat side down first, to render the cap and develop a crust. Finish over indirect heat to an internal temperature of 130–135°F for medium-rare. You can also roast it in the oven (fat side up) at 400°F or cook sous vide and finish with a sear. Season simply with coarse salt. Always slice against the grain for maximum tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow does USDA Prime Picanha compare to USDA Choice or Select?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eUSDA Prime represents the top 2% of graded beef and features the highest level of intramuscular marbling, which translates to superior flavor, tenderness, and juiciness. USDA Choice has less marbling and can be less consistent. Additionally, Meat N' Bone's Picanha is G1 Certified, meaning it meets strict standards for genetics (Angus), maturity (\"A\"), and feeding program.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store and thaw Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha ships vacuum-sealed and frozen. Upon arrival, store in the freezer (up to 6 months) or refrigerator (up to 5 days). To thaw, place in the refrigerator for 24–48 hours depending on size. For faster thawing, submerge the sealed package in cold water, changing the water every 30 minutes. Do not thaw at room temperature.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy are there weight ranges instead of exact weights?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha is a whole muscle cut (the Coulotte), not a portioned steak, so each piece varies slightly depending on the size of the steer. We sell by weight range (e.g., 2–3 lbs) and price at the lower end of the range. If you order a 2–3 lb Picanha, you're paying for 2 lbs—but you may receive up to 3 lbs. You always get what you paid for, and often more.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat internal temperature should I aim for?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eFor optimal tenderness and flavor, cook Picanha to 130–135°F for medium-rare or 135–145°F for medium. Use an instant-read thermometer inserted into the thickest part of the meat (avoiding the fat cap). Rest for 5–10 minutes after cooking—internal temperature will rise another 5°F during rest.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdiv style=\"text-align: center; margin-top: 2rem;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large.jpg?v=1520308786\" alt=\"USDA Prime Picanha cut diagram showing top sirloin cap with fat layer\" style=\"max-width: 100%; height: auto;\"\u003e\u003c\/div\u003e","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":32841218424931,"sku":"MNB-0824-S","price":37.99,"currency_code":"USD","in_stock":true},{"title":"Regular   |   2-3 Lbs","offer_id":7671227088926,"sku":"MNB-0053-S","price":55.99,"currency_code":"USD","in_stock":true},{"title":"Large   |   3-4 Lbs","offer_id":12841706455139,"sku":"MNB-0054-S","price":73.99,"currency_code":"USD","in_stock":true},{"title":"XL | 4-5 Lbs","offer_id":28224973340771,"sku":"MNB-0055-S","price":91.99,"currency_code":"USD","in_stock":true},{"title":"XXL | 5-6 Lbs","offer_id":41283427008611,"sku":"MNB-5672-S","price":109.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-usda-prime-7911817.jpg?v=1769468123"},{"product_id":"picanha-wagyu-bms-8-9","title":"Picanha Wagyu | BMS 8-9","description":"\u003ch2\u003eThe Ultimate Brazilian Delicacy, Elevated by Wagyu\u003c\/h2\u003e\n\u003cp\u003eDiscover the pinnacle of Brazilian-style grilling with our Wagyu Picanha, expertly butchered to achieve a Beef Marbling Score (BMS) of 8-9. This cut transforms the traditional Picanha—known as the Top Sirloin Cap in the US—into a melt-in-your-mouth experience. The exceptional marbling renders into a clean, buttery fat that bastes the meat from within, delivering unparalleled tenderness and a rich, deep beef flavor.\u003c\/p\u003e\n\u003cp\u003eWhether you are a seasoned griller or an aspiring home cook, this cut is designed to impress. Its generous fat cap creates a succulent, tender steak that remains juicy even when cooked over high heat. Each bite offers a luxurious dining experience that brings the steakhouse to your backyard.\u003c\/p\u003e\n\n\u003ch2\u003eTexture \u0026amp; Flavor Profile\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Exceptionally tender with a buttery mouthfeel due to BMS 8-9 marbling. The fat cap renders cleanly, providing a crisp exterior while keeping the interior succulent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Rich, deep beef flavor with a subtle sweetness from the Wagyu genetics. The marbling enhances the natural umami, creating a complex and satisfying taste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Savory and inviting, with notes of roasted beef and rendered fat that fill the kitchen or patio as it cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Craftsmanship\u003c\/h2\u003e\n\u003cp\u003eAt Meat N’ Bone, we believe in sourcing the best-in-class option for every category. Our Wagyu Picanha is expertly butchered from premium Wagyu cattle, selected for their superior marbling potential and ethical raising standards. While the Picanha cut hails from Brazil, where it is the most popular beef cut, we elevate it through the rigorous standards of Wagyu production. This combination of traditional butchery and premium genetics ensures a product that stands out for its consistency, quality, and culinary performance.\u003c\/p\u003e\n\n\u003ch2\u003eHow It Compares\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003evs. Standard Picanha:\u003c\/strong\u003e Traditional Picanha is already a flavorful cut, but our Wagyu version features significantly higher marbling (BMS 8-9), resulting in greater tenderness and a richer, more buttery flavor profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003evs. Other Wagyu Cuts:\u003c\/strong\u003e Unlike the intense richness of A5 Wagyu, this BMS 8-9 cut offers a balanced beef flavor that is perfect for grilling and roasting, making it more versatile for large gatherings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003evs. Top Sirloin Cap:\u003c\/strong\u003e While technically the same muscle, the Wagyu genetics and careful butchery provide a superior eating experience with less chew and more juiciness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCooking Recommendations\u003c\/h2\u003e\n\u003cp\u003eThis cut is incredibly versatile and forgiving. For the best results:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilling:\u003c\/strong\u003e Sear over high heat to render the fat cap, then move to indirect heat to finish. Slice against the grain for maximum tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven-Roasting:\u003c\/strong\u003e Reverse sear in the oven at a low temperature until it reaches your desired doneness, then finish with a quick sear in a hot pan or on the grill.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e Low and slow smoking allows the fat to render slowly, infusing the meat with smoke flavor while keeping it moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFreshness \u0026amp; Handling\u003c\/h2\u003e\n\u003cp\u003eEvery order is handled with care to ensure it arrives in peak condition. Our cold-chain logistics maintain the integrity of the meat from our butchers to your door. Upon arrival, the meat may appear darker due to vacuum sealing; this is normal and will bloom to a bright red color after 15–30 minutes of exposure to oxygen.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is BMS 8-9?\u003c\/summary\u003e\n\u003cp\u003eBMS stands for Beef Marbling Score. A score of 8-9 indicates exceptional marbling, which translates to superior tenderness, juiciness, and flavor. This is a high grade that ensures a luxurious eating experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my Picanha Wagyu?\u003c\/summary\u003e\n\u003cp\u003eKeep the product refrigerated at 34-38°F if you plan to cook it within 2-3 days. For longer storage, freeze it at 0°F or below. Thaw in the refrigerator for 24-48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this cut good for large gatherings?\u003c\/summary\u003e\n\u003cp\u003eYes, the Picanha is an excellent choice for gatherings. It is easy to cook in large portions and slices beautifully for serving. The Regular (2-3 lbs) and Large (3-4 lbs) sizes are perfect for small to medium groups.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the difference between Picanha and Top Sirloin Cap?\u003c\/summary\u003e\n\u003cp\u003eThey are the same cut of meat. Picanha is the Brazilian name for the Top Sirloin Cap. In Brazil, it is the most popular cut for churrasco (barbecue).\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDo I need to trim the fat cap?\u003c\/summary\u003e\n\u003cp\u003eWe recommend keeping the fat cap on during cooking to baste the meat and add flavor. You can trim any excess hard fat if desired, but the marbled fat is essential for the Wagyu experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow do I slice Picanha?\u003c\/summary\u003e\n\u003cp\u003eAlways slice against the grain. This shortens the muscle fibers and ensures each bite is tender. For the best presentation, slice into thin strips after resting the meat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this Wagyu sourced from Japan?\u003c\/summary\u003e\n\u003cp\u003eThis cut is from Wagyu cattle raised to high standards. While we offer authentic Japanese A5 Wagyu in other products, this BMS 8-9 cut provides a balanced flavor profile that is ideal for grilling and roasting.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the shelf life of this product?\u003c\/summary\u003e\n\u003cp\u003eWhen properly refrigerated, the product is best used within 2-3 days of delivery. If frozen, it can be stored for several months while maintaining quality.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":39924359725155,"sku":"MNB-0559-S","price":73.99,"currency_code":"USD","in_stock":false},{"title":"Regular | 2-3 Lbs","offer_id":8652413534307,"sku":"MNB-0090-S","price":100.99,"currency_code":"USD","in_stock":true},{"title":"Large | 3-4 Lbs","offer_id":12841685712995,"sku":"MNB-0091-S","price":138.99,"currency_code":"USD","in_stock":true},{"title":"XL | 4-5 Lbs","offer_id":12952418156643,"sku":"MNB-0092-S","price":190.99,"currency_code":"USD","in_stock":true},{"title":"XXL | 5-6 Lbs","offer_id":39436865306723,"sku":"MNB-1845-S","price":219.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-wagyu-bms-8-9-7806526.jpg?v=1769468123"},{"product_id":"picanha-bms6-7","title":"Picanha Wagyu | BMS 6-7","description":"\u003ch2\u003eThe Star of Brazilian BBQ, Elevated by Wagyu Genetics\u003c\/h2\u003e\n\u003cp\u003eWelcome the \u003cstrong\u003ePicanha Wagyu | BMS 6-7\u003c\/strong\u003e to your grill—the cut that defines Brazilian churrasco, now enhanced with the rich marbling of Wagyu. Nestled at the top of the rump, the Picanha (or rump cap) is prized for its signature fat cap, which crisps up beautifully over high heat to baste the meat in its own savory juices. With a Beef Marbling Score (BMS) of 6-7, this roast strikes the perfect balance: it offers the juicy, buttery texture of Wagyu without losing the robust, beefy depth that makes Picanha a butcher’s favorite.\u003c\/p\u003e\n\u003cp\u003eWhether you’re hosting a weekend tailgate or a intimate dinner, this cut remains tender and flavorful whether roasted whole or sliced into steaks. It’s the hero of your next cookout, delivering a restaurant-quality experience with simple, high-heat cooking.\u003c\/p\u003e\n\n\u003ch2\u003eSourced from Care, Not Commodities\u003c\/h2\u003e\n\u003cp\u003eWe partner with a mid-sized, family-owned Wagyu program that prioritizes quality over volume. Processing only 140–175 steers per week, this team ensures every animal receives individual attention. These Picanhas come from cattle with superior \u003cstrong\u003eJapanese Kuroge Tajima bull genetics\u003c\/strong\u003e, fed for longer periods at a slower pace than typical commercial Wagyu. The result is a cut that consistently tastes better and eats better than mass-market alternatives, with a depth of flavor that comes from careful raising and selective breeding.\u003c\/p\u003e\n\n\u003ch2\u003eWhy BMS 6-7?\u003c\/h2\u003e\n\u003cp\u003eA BMS of 6-7 indicates a high level of intramuscular fat, ensuring every bite is juicy and delectable. However, it’s important to note that marbling is graded on the Ribeye muscle, not the Picanha itself. While your Picanha will be high-quality and well-marbled, it may not look identical to a Ribeye of the same grade. This BMS level provides the ideal \"sweet spot\" for Picanha—rich enough to be luxurious, but beefy enough to satisfy traditional grill masters.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook Your Picanha\u003c\/h2\u003e\n\u003cp\u003eThe Picanha is forgiving and flavorful. Follow these steps for the best results:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGet Ready:\u003c\/strong\u003e Remove the roast from the fridge 30–60 minutes before cooking to reach room temperature for even cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason Well:\u003c\/strong\u003e A generous amount of coarse sea salt is all you need. Rub it over the entire roast, including the fat cap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear the Fat:\u003c\/strong\u003e Fire up your grill to high heat. Place the roast fat-side down and sear for 2–3 minutes until the fat is golden and crispy. Flip and sear the other side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow and Slow:\u003c\/strong\u003e Move the roast to a cooler part of the grill or lower the heat. Cook fat-side up for 25–30 minutes for medium-rare. Aim for an internal temperature of 130°F.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest Up:\u003c\/strong\u003e Let the roast rest for 10–15 minutes before slicing. This locks in the juices for a moist, flavorful experience.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice Against the Grain:\u003c\/strong\u003e Cut into thin slices or steaks against the grain to ensure maximum tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cem\u003eNote: This video features a Wagyu BMS 8-9 Picanha, but the technique remains the same.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003ePicanha, also known as the rump cap or coulotte, is a cut from the top of the rump. It is famous in Brazilian cuisine for its thick fat cap, which renders down during cooking to keep the meat incredibly juicy and flavorful.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy are there weight ranges instead of exact weights?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eBecause the Picanha is a natural muscle cut and not a processed steak, each one varies in size. We group them into weight ranges (e.g., 2-3 lbs) and price them at the lower end of that range. This ensures you always get at least what you paid for, even if your specific cut is on the larger side.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow does BMS 6-7 compare to higher grades?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eBMS 6-7 offers a excellent balance of marbling and beefy flavor. Higher grades (like BMS 8-9 or A5) are richer and more buttery, but BMS 6-7 maintains the traditional texture and robust taste that many grill masters prefer for Picanha.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eIs this Wagyu?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes. This Picanha comes from cattle with Japanese Kuroge Tajima bull genetics, raised in a specialized program that focuses on slow feeding and careful handling to produce high-quality, well-marbled beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store my Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eKeep the Picanha refrigerated until you are ready to cook. If you don't plan to use it within a few days, you can freeze it. Thaw it slowly in the refrigerator before cooking for the best texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I slice it into steaks before cooking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes! You can slice the Picanha into individual steaks before grilling. Just be sure to keep the fat cap attached to each steak for maximum flavor and juiciness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is the best way to season Picanha?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eTraditional Brazilian churrasco uses only coarse sea salt. The high quality of the beef and the rendering fat cap provide all the flavor you need. You can add black pepper or garlic powder if you prefer, but salt is the classic choice.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy is the marbling on my Picanha different from the Ribeye?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eBeef grading is based on the marbling in the Ribeye muscle. While the whole steer is graded BMS 6-7, the Picanha muscle may have a different marbling pattern. It will still be high-quality and flavorful, but it may not look exactly like a Ribeye of the same grade.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Small | 1-2 Lbs","offer_id":32841213476963,"sku":"MNB-0823-S","price":62.99,"currency_code":"USD","in_stock":false},{"title":"Regular | 2-3 Lbs","offer_id":32522696196195,"sku":"MNB-0099-S-1","price":76.99,"currency_code":"USD","in_stock":true},{"title":"Large | 3-4 Lbs","offer_id":32522696228963,"sku":"MNB-0099-S-2","price":119.99,"currency_code":"USD","in_stock":true},{"title":"XL | 4-5 Lbs","offer_id":32522696261731,"sku":"MNB-0099-S-3","price":159.99,"currency_code":"USD","in_stock":false},{"title":"XXL | 5-6 Lbs","offer_id":40769173028963,"sku":"MNB-5242-S","price":189.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-wagyu-bms-6-7-7600475.jpg?v=1769468122"},{"product_id":"tri-tip-colita-de-cuadril","title":"Tri-Tip | USDA Prime","description":"\u003cp style=\"text-align: left;\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/4_86358019-6031-4112-9182-45cd78203aa3_large.png?v=1531695853\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large.jpg?v=1520308786\" alt=\"\" width=\"449\" height=\"308\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eThe Santa Maria Steak, Elevated\u003c\/h2\u003e\n\u003cp\u003eAlso known as \"The Newport\" or \"Santa Maria\" steak, the Tri-Tip is a triangular section of the sirloin primal that has become a staple in California and South American grilling culture. While it is a lean cut, our USDA Prime, G1 Certified Tri-Tip is defined by its abundant marbling and a rich, beefy flavor with a subtle nuttiness.\u003c\/p\u003e\n\u003cp\u003eThis cut is incredibly versatile. While it is built for the grill, it performs exceptionally well when smoked or oven-roasted. Because of its shape and lean profile, it excels when cooked to medium or medium-well, ensuring a juicy, tender experience without the heaviness of a ribeye.\u003c\/p\u003e\n\u003ch2\u003eSourced from the Heart of the Midwest\u003c\/h2\u003e\n\u003cp\u003eOur Tri-Tip is sourced from select farms in the US Midwest (Nebraska) and is G1 Certified, representing the highest quality standards in the market. This certification ensures you receive beef with abundant marbling, grade \"A\" maturity, and a consistent, premium eating experience.\u003c\/p\u003e\n\u003cp\u003eWhat truly sets this roast apart is the 30-day wet-aging process. This extended aging allows natural enzymes to break down muscle fibers, resulting in a more tender texture and a deeper, more concentrated beef flavor. In many cases, the marbling and flavor profile of our aged Tri-Tip rival that of a premium Ribeye.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e US Midwest (Nebraska)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime, G1 Certified\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet-aged for 30 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Grilling, Smoking, Oven-Roasting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Medium, Medium-Well\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is a Tri-Tip cut of beef?\u003c\/summary\u003e\n\u003cp\u003eThe Tri-Tip is the triangular section of the sirloin primal, located where the sirloin meets the round and flank primals. It is a lean, flavorful cut known for its beefy taste and subtle nuttiness, popular in Santa Maria-style BBQ.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does G1 Certified mean?\u003c\/summary\u003e\n\u003cp\u003eG1 Certification is a mark of the highest quality in the market. It ensures the beef has abundant marbling, grade \"A\" maturity, and is sourced from specific, high-standard farms in the Midwest.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does wet-aging improve the Tri-Tip?\u003c\/summary\u003e\n\u003cp\u003eWet-aging the Tri-Tip for 30 days allows natural enzymes to tenderize the meat and concentrate its flavor. This process results in a more tender texture and a richer, more complex beefy taste compared to fresh-cut commodity beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook a Tri-Tip?\u003c\/summary\u003e\n\u003cp\u003eThe Tri-Tip is incredibly versatile. It is excellent on the grill, but also performs well in the smoker or oven. We recommend cooking it to medium or medium-well to maintain its juiciness and tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this Tri-Tip sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Tri-Tip is sourced from select farms in the US Midwest, specifically Nebraska, known for producing high-quality, well-marbled beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my Tri-Tip?\u003c\/summary\u003e\n\u003cp\u003eKeep the Tri-Tip refrigerated until you are ready to cook it. For best results, let it sit at room temperature for 30–45 minutes before cooking to ensure even heat distribution.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs the Tri-Tip a tender cut?\u003c\/summary\u003e\n\u003cp\u003eYes, especially when wet-aged. The 30-day aging process breaks down muscle fibers, ensuring a tender eating experience. It is best sliced against the grain to maximize tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does the Tri-Tip compare to a Ribeye?\u003c\/summary\u003e\n\u003cp\u003eWhile the Ribeye is known for its heavy fat cap, the Tri-Tip is a leaner cut with excellent internal marbling. Our aged Tri-Tip offers a similar depth of beefy flavor but with a slightly different texture and a more subtle nuttiness.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"1 - 2 Lbs","offer_id":32354455912547,"sku":"MNB-0121-S","price":34.99,"currency_code":"USD","in_stock":true},{"title":"2 - 3 Lbs","offer_id":32354458828899,"sku":"MNB-0630-S","price":45.99,"currency_code":"USD","in_stock":true},{"title":"3 - 4 Lbs","offer_id":32836506943587,"sku":"MNB-0822-S","price":67.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tri-tip-usda-prime-7749056.jpg?v=1769468120"},{"product_id":"bone-marrow-steakhouse-grade","title":"Beef Marrow Bones | Steakhouse Grade","description":"\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MArrow_7348add1-bb0c-4a70-bb4f-bc923c8e44c7_large.jpg?v=1522125741\" alt=\"Beef Marrow Bones | Steakhouse Grade\"\u003e\u003c\/p\u003e\n\u003cp\u003eBone marrow is the original primal brain food, revered by our ancestors and celebrated today as a delicacy in many cuisines. When you taste the buttery richness of this superfood, you’ll come to appreciate why it’s considered the \"butter of the gods\" by chefs and home cooks alike.\u003c\/p\u003e\n\u003cp\u003eEach package contains 4 canoe-cut beef marrow bone pieces, split lengthwise to expose the marrow, weighing approximately 3 lb total. These bones are carefully selected and trimmed to ensure they are full of rich, buttery marrow, delivering the generous content expected in top steakhouses.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose Steakhouse Grade Marrow Bones?\u003c\/h2\u003e\n\u003cp\u003eUnlike standard grocery store bones, our Steakhouse Grade marrow bones are sourced to deliver a superior culinary experience. Customers consistently praise the generous marrow content, noting that these are \"full of marrow, not just bone.\"\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Silky, buttery, and rich with deep umami flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse Cases:\u003c\/strong\u003e Roast to spread on toast, create bone marrow butter for steaks, or slow-cook for nutrient-dense broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHealth Benefits:\u003c\/strong\u003e Rich in collagen for bone and skin health, and glucosamine for joint support and inflammation reduction.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSourcing \u0026amp; Freshness\u003c\/h2\u003e\n\u003cp\u003eMeat N’ Bone is committed to ethical and transparent sourcing, partnering with trusted farms and ranches that prioritize animal welfare and sustainability. To ensure optimal freshness and safety, your order is shipped with strict cold-chain discipline. Depending on your location and shipping time, the bones may arrive frozen or very cold to the touch.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"Frozen Icon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes these bones \"Steakhouse Grade\"?\u003c\/summary\u003e\n\u003cp\u003eOur Beef Marrow Bones are carefully selected and trimmed to ensure they are full of rich, buttery marrow. Unlike standard grocery store bones, these are sourced to deliver the generous marrow content expected in top steakhouses.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I prepare Beef Marrow Bones?\u003c\/summary\u003e\n\u003cp\u003eThey are incredibly versatile. You can roast them in the oven to spread the warm marrow on toast, use them to make a rich bone marrow butter for steaks, or slow-cook them to create a nutrient-dense beef bone broth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat are the health benefits of bone marrow?\u003c\/summary\u003e\n\u003cp\u003eBone marrow is a nutrient-dense superfood. It is packed with collagen for bone and skin health, and glucosamine for joint support. It is also believed to aid in immunity and digestion.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWill my order arrive fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eTo ensure optimal freshness and safety, your order is shipped with strict cold-chain discipline. Depending on your location and shipping time, the bones may arrive frozen or very cold to the touch.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store Beef Marrow Bones?\u003c\/summary\u003e\n\u003cp\u003eIf you plan to use them within a few days, keep them refrigerated. For longer storage, we recommend freezing them until you are ready to cook.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eAre these bones suitable for making broth?\u003c\/summary\u003e\n\u003cp\u003eYes, they are excellent for slow-cooked beef bone broth. The marrow and connective tissues break down during long cooking times to create a rich, gelatinous, and flavorful stock.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat do other customers say about this product?\u003c\/summary\u003e\n\u003cp\u003eCustomers consistently praise the quality and generous marrow content. One verified buyer noted, \"These were perfect! Full of marrow, not just bone. Used them to make bone marrow butter for a prime rib and it was a showstopper!\"\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere do Meat N' Bone products come from?\u003c\/summary\u003e\n\u003cp\u003eMeat N' Bone is committed to ethical and transparent sourcing. We partner with trusted farms and ranches that prioritize animal welfare and sustainability, ensuring you receive best-in-class proteins without compromise.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":43503480701027,"sku":"MNB-0122-S-2","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/beef-marrow-bones-steakhouse-grade-9991619.jpg?v=1769468117"},{"product_id":"lamb-shoulder-boned-roll-and-tied","title":"Lamb Shoulder | Domestic","description":"\u003ch2\u003eAmerican Lamb Shoulder | Boned, Rolled \u0026amp; Tied\u003c\/h2\u003e\n\u003cp\u003eOur \u003cstrong\u003eDomestic Lamb Shoulder\u003c\/strong\u003e is a butcher’s classic, carefully prepared to ensure an unbeatable dining experience. Sourced from \u003cstrong\u003eAmerican family farms\u003c\/strong\u003e, this cut is grain-finished to develop rich marbling, resulting in a \u003cstrong\u003emild, buttery flavor\u003c\/strong\u003e and exceptional tenderness that sets it apart from imported, grass-fed alternatives.\u003c\/p\u003e\n\u003cp\u003eExpertly \u003cstrong\u003eboned, rolled, and tied (BRT)\u003c\/strong\u003e by our butchers, this roast is ready for the oven or slow cooker. The BRT preparation ensures even cooking, easy carving, and maximum juiciness, allowing you to cook like a pro with no extra prep required.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cp\u003eWe partner with trusted family farms across the United States that prioritize animal welfare and sustainable practices. Our American lamb is:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrain-Finished:\u003c\/strong\u003e Developed for superior marbling and a mild, approachable flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHormone-Free:\u003c\/strong\u003e Raised without artificial growth hormones or animal by-products.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA-Inspected:\u003c\/strong\u003e Hand-selected for proper finish, weight, and age.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUnlike imported lamb, which is often a by-product of the wool industry, our domestic lamb is raised specifically for consumption, ensuring a premium eating experience every time.\u003c\/p\u003e\n\n\u003ch2\u003eCooking Inspiration\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraising Perfection:\u003c\/strong\u003e Low and slow is the secret. When braised gently, the fat renders down beautifully, leaving the meat fork-tender and juicy. Skim off any excess fat after cooking for a clean, flavorful sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast it Whole:\u003c\/strong\u003e A Sunday roast centerpiece that delivers bold flavor and succulent texture. Pair with rosemary, garlic, and root vegetables for a classic preparation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulled Lamb:\u003c\/strong\u003e After slow-cooking, shred the shoulder for sandwiches, tacos, or Mediterranean wraps. Comfort food meets gourmet versatility.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Don’t rush the cooking process. Lamb shoulder shines when given time to break down and release its natural richness. Cook at a steady, moderate heat to ensure the fat melts away slowly, infusing the meat with flavor.\u003c\/p\u003e\n\n\u003ch2\u003eWhy You’ll Love It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eExpertly prepped by butchers — ready to cook\u003c\/li\u003e\n\u003cli\u003eRich, mild flavor perfect for braises, roasts, or pulled lamb\u003c\/li\u003e\n\u003cli\u003eSourced from American family farms with a focus on quality and sustainability\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does \"Boned, Rolled, and Tied\" (BRT) mean?\u003c\/summary\u003e\n\u003cp\u003eBRT is a butcher's technique where the bone is removed, the meat is rolled into a uniform shape, and tied with butcher's twine. This ensures the roast cooks evenly, is easier to carve, and retains its juiciness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does American lamb differ from imported lamb?\u003c\/summary\u003e\n\u003cp\u003eAmerican lamb is typically grain-finished, which creates more marbling and a milder, buttery flavor. Imported lamb is often grass-fed and can have a stronger, \"gamy\" taste. Our domestic lamb is also raised specifically for meat quality, whereas imported lamb is often a by-product of the wool industry.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this lamb hormone-free?\u003c\/summary\u003e\n\u003cp\u003eYes. All American lamb sourced by Meat N' Bone is raised without artificial growth hormones or animal by-products.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook a lamb shoulder?\u003c\/summary\u003e\n\u003cp\u003eLamb shoulder is a tough cut that benefits from low-and-slow cooking methods. It is ideal for braising, slow-roasting, or using in a slow cooker. This allows the connective tissue to break down, resulting in fork-tender meat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my lamb shoulder?\u003c\/summary\u003e\n\u003cp\u003eKeep the lamb shoulder refrigerated until you are ready to cook it. If you are not using it within a few days, you can freeze it. For best results, thaw frozen lamb in the refrigerator for 24–48 hours before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWill this item arrive frozen?\u003c\/summary\u003e\n\u003cp\u003eThis item may be delivered frozen or partially frozen depending on transit time and weather. This is a standard safety measure to ensure the product arrives in perfect condition. You can cook it from frozen (adjusting cooking time) or thaw it in the refrigerator.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/joz5LI8Y48M\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"2 - 4 Lbs | $59.99","offer_id":39832137826403,"sku":"MNB-0579-S-1","price":59.99,"currency_code":"USD","in_stock":false},{"title":"4 - 6 Lbs | $109.99","offer_id":32126933074019,"sku":"MNB-0579-S","price":109.99,"currency_code":"USD","in_stock":true},{"title":"6 - 8 Lbs | $145.99","offer_id":31807273730147,"sku":"MNB-0134-S-2","price":145.99,"currency_code":"USD","in_stock":true},{"title":"8 - 10 Lbs | $183.99","offer_id":31807273697379,"sku":"MNB-0134-S-1","price":183.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-shoulder-domestic-6387269.jpg?v=1769468116"},{"product_id":"lamb-porterhouse-4pc-per-package-1","title":"Lamb Porterhouse","description":"\u003ch2\u003eAustralian Lamb Porterhouse Chops\u003c\/h2\u003e\n\u003cp\u003eElevate your next meal with our \u003cstrong\u003eAustralian Lamb Porterhouse Chops\u003c\/strong\u003e — the perfect blend of tenderness, flavor, and quality. Each package includes \u003cstrong\u003e4 expertly cut chops (approx. 1 lb total)\u003c\/strong\u003e, delivering the ideal balance of lean, juicy meat and rich marbling.\u003c\/p\u003e\n\n\u003ch3\u003ePremium Sourcing\u003c\/h3\u003e\n\u003cp\u003eRaised on the pristine pastures of Australia, our lamb is \u003cstrong\u003e100% free of antibiotics and added hormones\u003c\/strong\u003e. We work exclusively with one of the most respected Australian lamb programs, ensuring consistency, traceability, and a naturally pure flavor.\u003c\/p\u003e\n\n\u003ch3\u003eVersatile \u0026amp; Decadent\u003c\/h3\u003e\n\u003cp\u003eWhether grilled to perfection, roasted for a family dinner, or pan-seared for an intimate meal, these chops offer bold yet delicate flavor in every bite. Serve them with your favorite sides for a show-stopping plate, or slice into salads and sandwiches for a gourmet touch.\u003c\/p\u003e\n\n\u003ch3\u003ePack Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 lamb porterhouse chops (approx. 1 lb per pack)\u003c\/li\u003e\n\u003cli\u003ePremium Australian program sourcing\u003c\/li\u003e\n\u003cli\u003eDelivered fresh or frozen (depending on availability)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy Choose Our Lamb Porterhouse Chops?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eClean, natural taste — no antibiotics or hormones\u003c\/li\u003e\n\u003cli\u003eHand-selected and carefully cut\u003c\/li\u003e\n\u003cli\u003eRestaurant-quality delivered straight to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is a lamb porterhouse chop?\u003c\/summary\u003e\n\u003cp\u003eA lamb porterhouse is a T-bone style cut that includes both the tenderloin and the loin. It offers a great balance of tenderness and flavor, making it ideal for grilling or pan-searing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this lamb sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur lamb is sourced from premium programs in Australia, raised on pristine pastures. We partner with respected suppliers to ensure high standards of animal welfare and traceability.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this lamb free of antibiotics and hormones?\u003c\/summary\u003e\n\u003cp\u003eYes. Our Australian lamb is 100% free of antibiotics and added hormones, ensuring a clean and natural flavor profile.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook lamb porterhouse chops?\u003c\/summary\u003e\n\u003cp\u003eFor best results, grill or pan-sear over high heat to develop a nice crust while keeping the interior juicy. Aim for medium-rare to medium doneness. Let the chops rest for 5 minutes before serving.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow many chops are in a package?\u003c\/summary\u003e\n\u003cp\u003eEach package contains 4 lamb porterhouse chops, weighing approximately 1 lb total.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does Australian lamb taste compared to other lamb?\u003c\/summary\u003e\n\u003cp\u003eAustralian lamb is known for its clean, mild flavor. Because it is pasture-raised, it offers a delicate taste that is less \"gamy\" than some other varieties, making it approachable for a wide range of palates.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store these chops?\u003c\/summary\u003e\n\u003cp\u003eKeep the chops refrigerated until ready to cook. If not using within 1-2 days, freeze them in their original packaging. Thaw in the refrigerator before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDo you offer fresh or frozen delivery?\u003c\/summary\u003e\n\u003cp\u003eDepending on availability and your location, your order may arrive fresh or frozen. We use premium packaging and cold-chain logistics to ensure your lamb arrives in perfect condition.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"Default Title","offer_id":12605177528419,"sku":"MNB-0157-S","price":25.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-porterhouse-6459559.jpg?v=1769468111"},{"product_id":"heritage-pork-belly-skin-on","title":"Pork Belly (Skin-On) | Heritage","description":"\u003cp style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Belly_480x480.jpg?v=1570944953\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\n\u003ch2\u003eHeritage Pork Belly (Skin-On)\u003c\/h2\u003e\n\u003cp\u003eOur Heritage Pork Belly is a chef-grade cut prized for its rich marbling and the presence of the skin. Leaving the skin on allows for an incredible textural contrast—think crispy, crackling finishes for porchetta or braised dishes where the skin renders into a luxurious, gelatinous layer. This is the exact cut used to make traditional bacon and pancetta, offering a depth of flavor that leaner cuts simply cannot match.\u003c\/p\u003e\n\n\u003ch3\u003eThe Cut \u0026amp; The Craft\u003c\/h3\u003e\n\u003cp\u003ePork belly is the section of flesh that runs along the underside of the hog, surrounding the stomach. It is a natural, un-fabricated cut pulled directly from the animal. We square it off for a uniform shape and divide the full belly into manageable retail-friendly pieces, but we never trim away the meat or the fat cap. This ensures you get the full, rich experience of heritage pork, where the fat is worked into the meat rather than sitting on top of it.\u003c\/p\u003e\n\n\u003ch3\u003eSourcing \u0026amp; Quality\u003c\/h3\u003e\n\u003cp\u003eOur heritage pork comes from ethically raised Duroc-breed hogs, known for their robust marbling and deep, savory flavor. These animals are raised with a focus on animal welfare and responsible farming practices, ensuring a product that is as clean and transparent as it is delicious. Unlike commodity pork, our heritage program prioritizes flavor development and texture, making it the ideal choice for home cooks looking to elevate their meals.\u003c\/p\u003e\n\n\u003ch3\u003eCooking Applications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraising:\u003c\/strong\u003e The most popular method. Slow-cooking allows the fat to render and the meat to become fork-tender.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePorchetta:\u003c\/strong\u003e Butterfly the belly, season generously, and roll it up for a stunning centerpiece with crispy skin.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSmoking \u0026amp; Grilling:\u003c\/strong\u003e Use it for burnt ends or low-and-slow smoking to achieve a smoky, caramelized exterior.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCuring:\u003c\/strong\u003e The traditional base for homemade bacon or pancetta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"color: #ff2a00;\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.  Concerned? You should not be.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/frozen-can-be-fresh-but-it-usually-is-not\" style=\"color: #ff2a00;\" title=\"fresh vs frozen meat\"\u003eFresh vs Frozen = What's best?\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/how-to-defrost-meat-not-in-the-microwave\" style=\"color: #ff2a00;\" title=\"how to defrost meat\"\u003eHow to Defrost Meat (NOT in the microwave)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/vacuum-sealed-meats-fresh-re-freezable\" style=\"color: #ff2a00;\" title=\"vacuum sealed meat\"\u003eVacuum sealed is the new fresh!! (its also re-freezable)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat is the difference between Pork Belly and Pork Middle?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003ePork Belly is the thin, fatty cut from the underside of the hog. A \"Pork Middle\" includes the belly plus a portion of the loin, which is what butchers often use for Porchetta if they want more lean meat attached. Our Pork Belly is pure belly, ideal for bacon, burnt ends, and traditional braising.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhy is the skin left on?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThe skin is left on to provide optimal flavor, texture, and that coveted crispy finish when roasted or fried. It also helps protect the meat during long braises and adds valuable collagen to the dish.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eHow should I store my Pork Belly?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eIf arriving frozen, keep it in the freezer until ready to use. If fresh, store it in the coldest part of your refrigerator and use within 2-3 days. For longer storage, freeze it for up to 6 months.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eIs this pork ethically sourced?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eYes. Our heritage pork is sourced from Duroc-breed hogs raised with a focus on animal welfare, natural feeding, and responsible farming practices. We prioritize transparency and quality over commodity production.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eCan I use this for homemade bacon?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eAbsolutely. This is the traditional cut used for curing bacon. Because it is skin-on, you can choose to remove the skin before curing or leave it on for a more traditional European-style bacon.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat is the best way to cook skin-on pork belly?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eBraising is the most popular method for tenderness, but roasting at a high temperature after a slow braise will crisp the skin beautifully. It is also excellent for smoking or making porchetta.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhy might my order arrive frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eWe may ship certain items frozen to ensure they arrive in peak condition, especially for nationwide shipping. Vacuum-sealed frozen meat retains its quality and is perfectly safe to re-freeze if you don't use it immediately after thawing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat makes Heritage Pork different from regular pork?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eHeritage breeds like the Duroc have superior marbling and a richer, more savory flavor profile compared to conventional lean pork. They are also raised with higher welfare standards and slower growth rates, resulting in better texture and taste.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"3 - 4 Lbs","offer_id":32241716330595,"sku":"MNB-0600-S","price":58.99,"currency_code":"USD","in_stock":true},{"title":"4 - 5 Lbs","offer_id":31871679791203,"sku":"MNB-0534-S","price":74.99,"currency_code":"USD","in_stock":true},{"title":"5 - 6 Lbs","offer_id":44034197192803,"sku":"MNB-7842-S","price":93.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/pork-belly-skin-on-heritage-9105817.jpg?v=1769468010"},{"product_id":"beef-tongue-wagyu-bms7","title":"Beef Tongue | Wagyu BMS7+","description":"\u003ch2\u003eColorado Wagyu Beef Tongue | BMS7+ Grade\u003c\/h2\u003e\n\u003cp\u003eExperience the pinnacle of organ meat quality with our Wagyu Beef Tongue, sourced from premium Colorado Wagyu cattle. Graded BMS 7+ for exceptional marbling, this cut delivers a rich, buttery flavor and a melt-in-your-mouth texture that sets it apart from conventional beef tongue.\u003c\/p\u003e\n\u003cp\u003eWhether you are preparing classic \u003cem\u003etacos de lengua\u003c\/em\u003e, slow-braising for a tender Eastern European delicacy, or pickling for a sophisticated appetizer, the superior fat content ensures a succulent result every time. Beyond its incredible taste, beef tongue is a nutrient-dense powerhouse, rich in zinc, iron, choline, vitamin B12, and folate.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights\u003c\/h3\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sourced from top-tier Colorado Wagyu programs.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e BMS 7+ (Beef Marbling Standard) for superior tenderness and flavor.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Unparalleled buttery softness due to high intramuscular fat.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eNutrition:\u003c\/strong\u003e Excellent source of Vitamin B12, Zinc, and Iron.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Ideal for slow-braising, smoking, roasting, or pickling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSourcing \u0026amp; Quality\u003c\/h3\u003e\n\u003cp\u003eOur Wagyu beef is raised in Colorado, where some of the finest domestic Wagyu in the US is produced. We prioritize cattle with selective genetics and careful feeding programs to achieve the high marbling scores that define the BMS 7+ grade. This commitment to quality ensures that every tongue meets the high standards expected by chefs and discerning home cooks.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook Wagyu Beef Tongue\u003c\/h3\u003e\n\u003cp\u003eBeef tongue is a versatile cut that rewards patience. For the best results:\u003c\/p\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eBraising:\u003c\/strong\u003e Simmer in a flavorful broth with aromatics for 2–3 hours until fork-tender.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eTacos de Lengua:\u003c\/strong\u003e Braise, peel, and dice for authentic Mexican street tacos.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e Smoke low and slow for a rich, smoky depth that complements the natural beef flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat makes Wagyu beef tongue different from regular beef tongue?\u003c\/summary\u003e\n    \u003cp\u003eWagyu beef tongue, especially at the BMS 7+ grade, has significantly higher intramuscular fat (marbling). This results in a much more tender, buttery texture and a richer, more complex beef flavor compared to conventional cuts.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhere is this beef tongue sourced from?\u003c\/summary\u003e\n    \u003cp\u003eOur Wagyu beef tongue is sourced from Colorado, home to some of the best domestic Wagyu cattle programs in the United States.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow should I store beef tongue?\u003c\/summary\u003e\n    \u003cp\u003eKeep the tongue refrigerated at 34–38°F and use within 3–5 days of delivery. For longer storage, it can be frozen for up to 6 months.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eIs beef tongue nutritious?\u003c\/summary\u003e\n    \u003cp\u003eYes, beef tongue is highly nutritious. It is an excellent source of Vitamin B12, zinc, iron, choline, and folate, making it a valuable addition to a balanced diet.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eDo I need to peel the tongue after cooking?\u003c\/summary\u003e\n    \u003cp\u003eYes, the outer skin of the tongue is tough. After braising or boiling, the skin should be peeled off while the meat is still warm to reveal the tender meat underneath.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat is the best way to cook Wagyu tongue for tacos?\u003c\/summary\u003e\n    \u003cp\u003eFor tacos, we recommend braising the tongue in a seasoned broth until it is very tender. Once cooled slightly, peel the skin, dice the meat, and lightly sear it in a pan before serving on warm tortillas.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eHow is this product shipped?\u003c\/summary\u003e\n    \u003cp\u003eWe use rigorous cold-chain handling to ensure your beef tongue arrives fresh and safe. Orders are shipped with insulated packaging and dry ice as needed.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n    \u003csummary\u003eWhat does BMS 7+ mean?\u003c\/summary\u003e\n    \u003cp\u003eBMS stands for Beef Marbling Standard. A score of 7+ indicates a high level of intramuscular fat, which is responsible for the exceptional tenderness and flavor of this Wagyu cut.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":29486200914019,"sku":"MNB-0352-S","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/beef-tongue-wagyu-bms7-8361822.jpg?v=1769468008"},{"product_id":"porchetta-heritage-breed","title":"Porchetta | Heritage","description":"\u003ch2\u003eThe Ultimate Italian Centerpiece\u003c\/h2\u003e\n\u003cp\u003ePorchetta is one of Italy’s most celebrated culinary traditions, and our Heritage Porchetta brings that authentic experience to your table without the hours of butchery. We start with premium heritage-breed pork, wrapping a tender pork loin in a layer of rich, skin-on pork belly. The result is a foot-long roast that delivers the best of both worlds: a crackling, golden crust from the belly and juicy, sliceable meat from the loin.\u003c\/p\u003e\n\u003cp\u003eExpertly rolled, tied, and vacuum-sealed, this Porchetta arrives ready for your favorite herbs and spices. Whether you stick to the traditional garlic, rosemary, and fennel or experiment with your own blend, you’ll achieve restaurant-quality results with minimal effort. One roast comfortably serves 12–16 guests, making it the perfect choice for holidays, Sunday dinners, or any occasion where you want to impress.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Heritage Pork Matters\u003c\/h2\u003e\n\u003cp\u003eUnlike commodity pork, our Heritage Pork is hand-selected for real marbling and authentic flavor. Sourced from trusted partners who prioritize ethical raising and responsible standards, this pork offers a superior eating experience. The natural marbling ensures the meat stays moist and flavorful during the long, slow roasting process required to perfect a Porchetta.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook Your Porchetta\u003c\/h2\u003e\n\u003cp\u003eWhile the most difficult part of making Porchetta is the tying, we’ve done that for you. To get the perfect balance of tender meat and crispy skin, follow these steps:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrep:\u003c\/strong\u003e Remove the pork from the refrigerator 1–2 hours before cooking to bring it to room temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Rub your chosen herbs (garlic, rosemary, fennel, or others) directly onto the meat. You can do this without removing the strings by working them into the crevices.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Heat your oven to 450°F. Place the Porchetta on a baking sheet and roast for 35 minutes to jumpstart the crackling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow Cook:\u003c\/strong\u003e Reduce the temperature to 325°F and cook for an additional 2 hours 45 minutes to 4 hours. You’re looking for an internal temperature of 145–150°F for sliceable, tender meat, or up to 180°F if you prefer it falling-apart tender for sandwiches.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/mfZyO9SdBIU\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat cut of meat is used in this Porchetta?\u003c\/summary\u003e\n\u003cp\u003eThis Porchetta is made from skin-on pork belly wrapped around a pork loin. This combination provides the signature contrast between the crispy, fatty exterior and the lean, juicy interior.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow many people does one Porchetta serve?\u003c\/summary\u003e\n\u003cp\u003eOne foot-long Porchetta is designed to serve 12–16 guests, making it an ideal centerpiece for large family gatherings or holiday meals.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Heritage Pork different from regular pork?\u003c\/summary\u003e\n\u003cp\u003eHeritage Pork is sourced from specific breeds known for superior marbling and flavor. It is raised ethically without the shortcuts of commodity programs, resulting in a richer taste and better texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my Porchetta before cooking?\u003c\/summary\u003e\n\u003cp\u003eKeep the Porchetta in its vacuum-sealed packaging in the refrigerator. For best results, remove it from the fridge 1–2 hours before you plan to cook it to allow it to come to room temperature.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I use this Porchetta for sandwiches?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. Porchetta makes incredible sandwiches. If you prefer a texture that pulls apart easily for sandwiches, you can cook it to an internal temperature of 180°F.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat are traditional seasonings for Porchetta?\u003c\/summary\u003e\n\u003cp\u003eTraditional Italian Porchetta is seasoned with garlic, rosemary, fennel, and black pepper. However, because the roast is already tied, you can easily stuff your favorite herbs into the bag or rub them over the exterior without untying the strings.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs the Porchetta pre-cooked?\u003c\/summary\u003e\n\u003cp\u003eNo, the Porchetta arrives raw and ready to cook. This ensures you get the freshest possible result and can control the level of doneness and crispiness to your preference.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow do I ensure the skin gets crispy?\u003c\/summary\u003e\n\u003cp\u003eStarting the roast at a high temperature (450°F) for the first 35 minutes is key to rendering the fat and creating that signature crackling crust before lowering the heat to finish cooking the interior.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Miami Purveyors","offers":[{"title":"4lbs - 6lbs","offer_id":33290144546915,"sku":"MNB-1298-S","price":114.99,"currency_code":"USD","in_stock":false},{"title":"6lbs - 8lbs","offer_id":33290142449763,"sku":"MNB-1297-S","price":149.99,"currency_code":"USD","in_stock":false},{"title":"8lbs - 10lbs","offer_id":33172185612387,"sku":"MNB-0383-S-1","price":189.99,"currency_code":"USD","in_stock":true},{"title":"10lbs - 12lbs","offer_id":33172185645155,"sku":"MNB-0383-S-2","price":229.99,"currency_code":"USD","in_stock":false},{"title":"12lbs - 14 lbs","offer_id":39609679446115,"sku":"MNB-2086-S","price":269.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porchetta-heritage-7389929.png?v=1769468008"},{"product_id":"pork-rib-rack-roast","title":"Pork Rib Rack | Heritage","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Loin_480x480.jpg?v=1570944433\"\u003e\u003c\/p\u003e\n\u003cp\u003eWant to get creative?\u003c\/p\u003e\n\u003ch2\u003eHow To Make A Pork Crown With This Pork Rib Rack\u003c\/h2\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/v2IF9UvwVgA\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eSometimes we go beyond our MidWestern roots and source a product outside of the Heartland of America. That is what we did with these Pork Rib Rack, because it's AMAZING!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis pork rib rack can be roasted, but \u003cstrong\u003eif you want to go all out you could turn it into a Pork Crown.\u003c\/strong\u003e All you need to do is grab a knife and french them. Make a small cut into the meat in between each rib so you can wrap it into a circle easily. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese Pork Rib Rack comes from Niman Ranch in California. They are the best all-natural pork money can buy and you can taste the difference just by the way the porks were fed and raised - no antibiotics, no hormones, all vegetarian diet. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese pork loin marble like beef, they are just beautiful and full of taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eIberian Duroc\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eNiman Ranch's new Iberian Duroc Pork program is a pioneering initiative in the world of premium pork. This program is the first of its kind, featuring authenticated Iberian pork genetics that are exclusive to Niman Ranch. These pigs are raised in the United States by independent family farmers. The program prides itself on delivering pork with robust marbling, rich color, and an exceptional eating experience.\u003cbr\u003e\u003cbr\u003eThe Iberian Duroc lineage has its origins in Spain and was selectively bred for the U.S. market. This line is characterized by its intense marbling and outstanding flavor, offering an unrivaled eating experience. Niman Ranch has worked extensively to ensure these pigs thrive in an outdoor-based farming model while maintaining their unique genetic qualities.\u003cbr\u003e\u003cbr\u003eIn keeping with Niman Ranch's longstanding commitment to sustainable and humane animal care, the Iberian Duroc pigs are raised without antibiotics or added hormones, and in conditions that allow for natural behaviors, such as being outdoors or in deeply bedded pens. The program reflects Niman Ranch's dedication to delivering the finest tasting meat through rigorous standards and a careful selection of breeds and genetics.\u003cbr\u003e\u003cbr\u003eThis introduction of Iberian Duroc Pork to their product line is a testament to Niman Ranch's ongoing efforts to innovate and elevate their offerings. It's an exciting addition for both chefs and consumers who are seeking a premium pork product with distinctive taste and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOur Heritage Pork Is Best In Class?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Heritage pork is sourced from one of the best pork programs in the US. That means these pigs are only traditional heritage pigs, fed a high quality diet and allowed to roam. This is premium pork. \u003c\/p\u003e\n\u003cp\u003eRaised outside on pasture or in deeply bedded pens. \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Full Rack 4 - 6 Lbs","offer_id":43271852261475,"sku":"MNB-7651-S","price":117.99,"currency_code":"USD","in_stock":false},{"title":"Full Rack 6 - 8 Lbs","offer_id":39814558548067,"sku":"MNB-1315-S-2","price":159.99,"currency_code":"USD","in_stock":true},{"title":"Full Rack  8 - 10 Lbs","offer_id":39814561824867,"sku":"MNB-1315-S-1","price":199.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/pork-rib-rack-heritage-3893811.jpg?v=1769468006"},{"product_id":"tri-tip-wagyu-bms-7","title":"Tri-Tip Wagyu | BMS 7+","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/4_86358019-6031-4112-9182-45cd78203aa3_large.png?v=1531695853\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\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\n\u003ch2\u003eThe Best Value in Domestic Wagyu\u003c\/h2\u003e\n\u003cp\u003eAlso known as the \"Newport\" or \"Santa Maria\" steak, the Tri-Tip is a lean, triangular cut from the sirloin primal that delivers a bold beefy flavor with subtle nutty notes. Sourced from a top-tier domestic Wagyu program, this Tri-Tip features exceptional BMS 7+ marbling—offering the buttery richness and tenderness of Japanese A4 Wagyu at a fraction of the cost of premium steaks.\u003c\/p\u003e\n\u003cp\u003eBecause the Tri-Tip is a leaner cut with excellent intramuscular fat, it is incredibly versatile. It is built for high-heat grilling, but it also shines when smoked, oven-roasted, or cooked sous vide. The key to perfection is respecting the marbling: cook to no more than medium to ensure the fat renders properly without drying out the meat.\u003c\/p\u003e\n\n\u003ch2\u003eSourced from a Boutique Domestic Program\u003c\/h2\u003e\n\u003cp\u003eWe partner with a small, family-owned Wagyu program in the United States that processes only 140–175 steers per week. This small-batch approach allows for meticulous care at every stage, from selective breeding to final butchery.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSuperior Genetics:\u003c\/strong\u003e The program uses selective Japanese Kuroge Tajima bulls to ensure authentic Wagyu traits.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlow Feeding:\u003c\/strong\u003e Cattle are fed for longer periods at a slower phase than commodity brands, developing deeper flavor and consistent marbling.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest-in-Class Quality:\u003c\/strong\u003e We have compared this program to major chains and find it consistently tastes better, offering a superior eating experience for domestic Wagyu.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCooking Inspiration\u003c\/h2\u003e\n\u003cp\u003eLooking for expert guidance? See how Jeff from \u003cem\u003eSmoking-Meat.com\u003c\/em\u003e prepares our Wagyu Tri-Tip for maximum flavor and tenderness.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/GNiX_IPFWpA\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat is BMS 7+ and why does it matter?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eBMS (Beef Marbling Standard) 7+ indicates a high level of intramuscular fat. This marbling melts during cooking, providing a buttery texture, rich flavor, and exceptional tenderness that is characteristic of premium Wagyu beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eHow should I cook a Wagyu Tri-Tip?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThe Tri-Tip is versatile and works well on the grill, in the smoker, or in the oven. Because of its high marbling, we recommend cooking it to no more than medium doneness to preserve its juiciness and texture. Slicing it thinly against the grain is also recommended for maximum tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhere does this Wagyu come from?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThis beef is sourced from a boutique, family-owned domestic Wagyu program in the US. They use selective Japanese Kuroge Tajima genetics and a slow-feeding program to achieve consistent, high-quality marbling.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eHow should I store my Tri-Tip?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eKeep the vacuum-sealed package in the refrigerator if you plan to cook it within a few days. For longer storage, freeze the product. Thaw in the refrigerator for 24–48 hours before cooking for best results.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eIs this Tri-Tip lean or fatty?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThe Tri-Tip is naturally a leaner cut compared to a ribeye, but the Wagyu BMS 7+ marbling provides significant intramuscular fat. This gives you the best of both worlds: a beefy, lean profile with the rich, buttery mouthfeel of Wagyu.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat is the \"Newport\" or \"Santa Maria\" steak?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThese are regional names for the Tri-Tip cut, which is the triangular section of the sirloin primal. It is particularly popular in California and South America for its robust flavor and versatility.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eHow does this compare to other Wagyu brands?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eOur domestic program is selected for its superior taste and texture compared to major commercial chains. The small-batch processing and extended feeding program result in a more consistent and flavorful product.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat is the shelf life of this product?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eWhen kept frozen, the product maintains peak quality for several months. Once thawed in the refrigerator, it should be cooked within 3–5 days.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"1.5 - 2 Lbs","offer_id":31952177463395,"sku":"MNB-0510-S-1","price":64.99,"currency_code":"USD","in_stock":false},{"title":"2 - 2.5 Lbs","offer_id":31921108811875,"sku":"MNB-0510-S-2","price":74.99,"currency_code":"USD","in_stock":true},{"title":"2.5 - 3 Lbs","offer_id":31746177794147,"sku":"MNB-0510-S-3","price":98.99,"currency_code":"USD","in_stock":true},{"title":"3 - 3.5 Lbs","offer_id":31746177826915,"sku":"MNB-0510-S-4","price":108.99,"currency_code":"USD","in_stock":true},{"title":"3.5 - 4 Lbs","offer_id":32476760342627,"sku":"MNB-0510-S-5","price":120.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/tri-tip-wagyu-bms-7-2157556.jpg?v=1769468006"},{"product_id":"foie-gras-grade-a","title":"Whole Foie Gras | Grade A","description":"\u003ch2\u003eGrade A Whole Duck Foie Gras: A Culinary Masterpiece\u003c\/h2\u003e\n\u003cp\u003eExperience the epitome of culinary luxury with our Grade A Whole Duck Foie Gras. Sourced from Moulard ducks raised on a 200-acre farm in Upstate New York, this delicacy offers a rich, buttery texture and a deep, robust flavor that transforms any meal into a special occasion. Each lobe, weighing between 1.5 and 2.5 lbs, features a distinctive deep red color and a steak-like tenderness that sets it apart from standard offerings.\u003c\/p\u003e\n\n\u003ch3\u003eEthical Sourcing \u0026amp; The Never Ever Program\u003c\/h3\u003e\n\u003cp\u003eOur Moulard ducks are a cross between a Muscovy male and a Pekin female, raised on an all-vegetarian diet crafted right on the farm. They are 100% part of the \"Never Ever Program,\" meaning antibiotics, steroids, and hormones are never used. This commitment to ethical sourcing and animal welfare ensures a product that is not only exceptional in taste but also aligned with responsible farming practices.\u003c\/p\u003e\n\n\u003ch3\u003eCulinary Versatility\u003c\/h3\u003e\n\u003cp\u003eGrade A Foie Gras is prized for its creamy consistency and ability to render beautifully when cooked. Whether pan-seared to create a crispy exterior while maintaining a molten center, or used to elevate a steak dinner, this whole lobe provides the canvas for restaurant-quality presentations at home.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Grade A (Highest quality for color, texture, and shape)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e Moulard Ducks from Upstate New York\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 1.5 - 2.5 lbs per lobe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiet:\u003c\/strong\u003e All-vegetarian, farm-crafted\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProgram:\u003c\/strong\u003e Never Ever (No antibiotics, steroids, or hormones)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes this Foie Gras Grade A?\u003c\/summary\u003e\n\u003cp\u003eGrade A is the highest quality classification, characterized by a firm texture, creamy buttery flavor, and a deep red color with minimal blemishes. It is ideal for pan-searing and whole-lobe preparations.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store Whole Foie Gras?\u003c\/summary\u003e\n\u003cp\u003eKeep the foie gras in the coldest part of your refrigerator (usually the back bottom shelf) if using within a few days. For longer storage, it can be flash-frozen to preserve its texture and flavor. Thaw slowly in the refrigerator before use.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook Whole Foie Gras?\u003c\/summary\u003e\n\u003cp\u003ePan-searing is a popular method. Slice the cold lobe into thick medallions, score the surface lightly, and sear in a hot pan for 1-2 minutes per side until golden brown. Serve immediately to enjoy the contrast between the crispy exterior and creamy interior.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat are Moulard ducks?\u003c\/summary\u003e\n\u003cp\u003eMoulard ducks are a hybrid breed, resulting from crossing a Muscovy male with a Pekin female. They are prized for foie gras production due to their large liver size and excellent meat quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this Foie Gras ethically sourced?\u003c\/summary\u003e\n\u003cp\u003eYes. Our ducks are raised on a 200-acre farm in Upstate New York as part of the \"Never Ever Program,\" which prohibits the use of antibiotics, steroids, and hormones. They are fed an all-vegetarian diet grown on the farm.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow much does one lobe weigh?\u003c\/summary\u003e\n\u003cp\u003eEach whole lobe weighs between 1.5 and 2.5 lbs, making it substantial enough for multiple servings or a centerpiece for a dinner party.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I freeze Whole Foie Gras?\u003c\/summary\u003e\n\u003cp\u003eYes, foie gras freezes well. We recommend flash-freezing it to maintain its delicate texture. When ready to use, thaw it gradually in the refrigerator for 24-48 hours.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does Foie Gras taste like?\u003c\/summary\u003e\n\u003cp\u003eGrade A Duck Foie Gras has a rich, savory, and buttery flavor with a smooth, creamy texture. It is less gamey than goose foie gras and offers a robust depth that pairs well with fruit reductions, toasted brioche, or seared steaks.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp\u003eLearn more about Foie Gras, along with some recipes on our post \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/foie-gras-101-a-journey-from-ancient-delicacy-to-modern-day-luxury\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFoie Gras 101: A Journey from Ancient Delicacy to Modern-Day Luxury\u003c\/a\u003e\u003c\/p\u003e","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":31857318363235,"sku":"MNB-0532-S","price":169.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-foie-gras-grade-a-5127424.jpg?v=1769468005"},{"product_id":"wagyu-beef-osso-buco","title":"Osso Buco Wagyu | Wagyu BMS 7+ |","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Osso_large.jpg?v=1522211306\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eRich Marbling, Deep Flavor\u003c\/h2\u003e\n\u003cp\u003eOsso Buco Wagyu transforms a traditional Italian braise into a luxurious experience. Sourced from a small, family-run US Wagyu program, these shanks feature BMS 7+ marbling that renders into a rich, buttery texture during slow cooking. Unlike standard beef shanks, the intramuscular fat keeps the meat moist and tender, even during the long braising times required to break down this hard-working muscle.\u003c\/p\u003e\n\u003cp\u003eThe bone marrow, the heart of this cut, melts into the braising liquid, creating a silky, nutrient-dense sauce that coats every bite. This is not just a stew cut; it is a chef-grade ingredient for those who value depth of flavor and superior texture.\u003c\/p\u003e\n\u003ch2\u003eSourced from a Premium US Program\u003c\/h2\u003e\n\u003cp\u003eWe partner with one of the best Wagyu programs in the US, a mid-sized family-owned company that processes only 140–175 steers per week. This limited scale allows for meticulous care in genetics, feeding, and handling. These animals are fed for longer periods using superior genetics, including Japanese Kuroge Tajima bull lines, resulting in consistent, chef-level quality that outperforms major chain alternatives.\u003c\/p\u003e\n\u003ch2\u003eHow to Cook Osso Buco\u003c\/h2\u003e\n\u003cp\u003eOsso Buco translates to \"bone with a hole,\" referring to the marrow-filled shank bone. To achieve fall-off-the-bone perfection, low and slow cooking is essential. Braise these cuts to an internal temperature of 180°F to fully render the connective tissue and marrow. Serve traditionally with risotto alla milanese or polenta to soak up the rich braising juices.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_compact.gif?v=1522124897\" style=\"float: left;\"\u003e\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does BMS 7+ mean?\u003c\/summary\u003e\n\u003cp\u003eBMS stands for Beef Marbling Score. A score of 7+ indicates significant intramuscular fat, which provides superior flavor, juiciness, and tenderness compared to standard USDA Choice or Prime beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this Wagyu sourced from?\u003c\/summary\u003e\n\u003cp\u003eThis Wagyu is sourced from a premium, family-run US program. The facility processes a limited number of steers weekly, allowing for careful attention to genetics, feeding programs, and animal welfare.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook Osso Buco?\u003c\/summary\u003e\n\u003cp\u003eOsso Buco is best suited for braising. Cook low and slow until the internal temperature reaches 180°F. This ensures the connective tissues break down and the meat becomes tender enough to fall off the bone.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to serve Osso Buco?\u003c\/summary\u003e\n\u003cp\u003eTraditionally, Osso Buco is served with risotto alla milanese or polenta. The rich marrow and braising juices pair perfectly with these starches.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store this product?\u003c\/summary\u003e\n\u003cp\u003eKeep frozen until ready to use. Thaw in the refrigerator for 24–48 hours before cooking. Once thawed, cook within 2–3 days for best quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this product vacuum-sealed?\u003c\/summary\u003e\n\u003cp\u003eYes, all our premium cuts are vacuum-sealed to preserve freshness and protect the meat during shipping and storage.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat size are the Osso Buco cuts?\u003c\/summary\u003e\n\u003cp\u003eOur Osso Buco cuts are substantial, ranging from 1–2 lbs for smaller pieces to 3–4 lbs for larger cuts. This size helps prevent drying out during long braising times.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does this compare to standard beef shanks?\u003c\/summary\u003e\n\u003cp\u003eStandard beef shanks are leaner and can dry out if not carefully monitored. Wagyu shanks have higher marbling, which bastes the meat from the inside out during cooking, resulting in a more forgiving and flavorful dish.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Small (1-2 lbs)","offer_id":32225730166883,"sku":"MNB-0382-1","price":20.99,"currency_code":"USD","in_stock":true},{"title":"Regular (2-3 lbs)","offer_id":32225730199651,"sku":"MNB-0382-S-2","price":29.99,"currency_code":"USD","in_stock":true},{"title":"Large (3-4 Lbs)","offer_id":43736920326243,"sku":"MNB-7738-S","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/osso-buco-wagyu-wagyu-bms-7-4005915.jpg?v=1769468004"},{"product_id":"products-secreto-iberico-de-bellota-spanish-gourmet-cut","title":"Secreto Iberico","description":"\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/L8ZXKQDTIjs\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Wagyu of Pork: Secreto Ibérico de Bellota\u003c\/h2\u003e\n\u003cp\u003eDiscover Spain’s best-kept culinary secret with our \u003cstrong\u003eSecreto Ibérico\u003c\/strong\u003e, a rare cut prized for its intense marbling, buttery tenderness, and deep nutty flavor. Often called the \"Wagyu of pork,\" this hidden gem is sourced from acorn-fed, free-range Iberian pigs raised on renowned farms like \u003cstrong\u003eVera Vieja\u003c\/strong\u003e in Badajoz, Spain.\u003c\/p\u003e\n\u003cp\u003eHistorically reserved for butchers themselves, the Secreto is now celebrated by chefs and home cooks for its exceptional juiciness and rich flavor profile. The unique genetics of the black Iberian pig, combined with a diet of acorns (\u003cem\u003ebellotas\u003c\/em\u003e) and grass, produce pork with healthy fats and a texture that melts in your mouth.\u003c\/p\u003e\n\n\u003ch3\u003eSourced from the Oak Groves of Badajoz\u003c\/h3\u003e\n\u003cp\u003eOur Secreto Ibérico is sourced from the lush oak forests of Extremadura, where pigs roam freely and forage on acorns. This natural diet, known as the \u003cem\u003emontanera\u003c\/em\u003e, infuses the meat with oleic acid—the same heart-healthy fat found in olive oil—resulting in a flavor that is both intense and refined.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Vera Vieja Farm, Badajoz, Spain\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDiet:\u003c\/strong\u003e 100% Acorn-fed (Bellota) and Grass-fed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarbling:\u003c\/strong\u003e Exceptional intramuscular fat for superior tenderness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Deep, nutty, and savory with a buttery finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCulinary Versatility \u0026amp; Preparation\u003c\/h3\u003e\n\u003cp\u003eThe Secreto is an incredibly versatile cut that shines with simple preparation. Its high marbling ensures it stays juicy even when cooked over high heat. Whether grilled, seared, or roasted, a sprinkle of sea salt is often all you need to let the natural flavors take center stage.\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\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat makes Secreto Ibérico different from regular pork?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eSecreto Ibérico comes from pure-bred Iberian pigs raised in Spain. Their acorn-rich diet and free-range lifestyle create exceptional marbling and a nutty, buttery flavor profile often compared to Wagyu beef. Regular pork lacks this level of intramuscular fat and complex flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhere is this Secreto Ibérico sourced from?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eOur Secreto is sourced from Vera Vieja, a renowned farm in Badajoz, Spain. The pigs are raised in oak groves where they forage on acorns (bellotas) and grass, ensuring ethical and sustainable farming practices.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eHow should I cook Secreto Ibérico?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThis cut is best when grilled, seared, or roasted over high heat. Because of its high marbling, it cooks quickly and stays juicy. We recommend seasoning simply with salt and pepper to let the natural nutty flavor shine. Aim for medium-rare to medium for the best texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eIs Secreto Ibérico healthy?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eYes. The acorn diet results in pork that is high in oleic acid, a monounsaturated fat also found in olive oil. This makes it a healthier option compared to conventional pork, while still providing rich flavor and tenderness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhat does Secreto Ibérico taste like?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eExpect a buttery, melt-in-your-mouth texture with a deep, savory flavor and a distinct hint of nuttiness from the acorns. The high marbling provides a richness that is unlike any other pork cut.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eHow should I store Secreto Ibérico?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eKeep the product frozen until you are ready to use it. Thaw in the refrigerator for 24–48 hours before cooking. Once thawed, cook within 1–2 days for the best quality and freshness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eWhy is it called \"Secreto\"?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eThe name \"Secreto\" translates to \"secret\" in Spanish. Historically, butchers would reserve this exceptional cut for themselves due to its rarity and superior quality. Today, it is a celebrated delicacy in Spanish cuisine.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003e\u003cstrong\u003eIs this product gluten-free?\u003c\/strong\u003e\u003c\/summary\u003e\n  \u003cp\u003eYes, our Secreto Ibérico is a natural, single-ingredient product and is gluten-free.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Montarraz","offers":[{"title":"1 - 1.5 Lbs","offer_id":39250458411107,"sku":"MNB-1210-S","price":69.99,"currency_code":"USD","in_stock":false},{"title":"1.5 - 2 Lbs","offer_id":33273773949027,"sku":"MNB-1210-S-1","price":95.99,"currency_code":"USD","in_stock":true},{"title":"2 - 2.5 Lbs","offer_id":33273773981795,"sku":"MNB-1210-S-2","price":119.99,"currency_code":"USD","in_stock":true},{"title":"2.5 - 3 Lbs","offer_id":33273774014563,"sku":"MNB-1210-S-3","price":138.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/secreto-iberico-7414501.jpg?v=1769467995"},{"product_id":"picanha-a5-miyazaki-japanese-wagyu","title":"Picanha | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/4_86358019-6031-4112-9182-45cd78203aa3_large.png?v=1531695853\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff2a00;\" title=\"grades of steak\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003eThis is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference. \u003cbr\u003e\u003cbr\u003eWhile Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the best Picanha in the world and it is extremely hard to procure. This is an extremely rare find... in fact, outside of Meat N' Bone we had never seen it before.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe also carry a\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/products\/picanha-steak-a5-miyazaki-japanese-wagyu\" style=\"color: #ff2a00;\"\u003e steak version of this Picanha, check it out here! \u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaky beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5  but Miyazaki Gyu because it is the best in the world.  Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHOW DO I COOK IT?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Approx 2 Lbs","offer_id":40077131350115,"sku":"MNB-0683-S-1","price":350.99,"currency_code":"USD","in_stock":false},{"title":"Approx 3 Lbs","offer_id":40077131382883,"sku":"MNB-0683-S-2","price":499.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_A5MiyazakigyuJapaneseWagyu.jpg?v=1715956368"},{"product_id":"picanha-steak-a5-miyazaki-japanese-wagyu","title":"Picanha Steak | A5 Miyazakigyu Japanese Wagyu","description":"\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"Picanha steak cooking guide\" style=\"float: none;\" data-mce-style=\"float: none;\" data-mce-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\u003cp\u003e.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide_23f37637-f81b-4800-a69b-c85fd5e8b7df.jpg?v=1713753012\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eLearn about how we label beef and \u003ca title=\"wagyu grading\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" data-mce-href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003ewagyu grading standards\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eIndulge in the unparalleled luxury and taste of the Picanha Steak A5 Miyazaki Japanese Wagyu from Meat N' Bone. Sourced from the renowned Miyazaki region in Japan, this top-tier Picanha Steak is a gourmet delight, known for its superior marbling, tender texture, and savory flavor that tantalizingly melts in your mouth with every bite.\u003cbr\u003e\u003cbr\u003eOur A5 Miyazaki Japanese Wagyu Picanha Steak is a premium cut that exemplifies gourmet excellence. Whether you choose to grill it to perfection or sear it for a succulent finish, this coveted cut transforms any meal into a memorable gastronomic adventure. Experience the authentic taste of Japanese Wagyu with the rich, buttery flavor and unmatched tenderness that sets our Picanha Steak apart.\u003cbr\u003e\u003cbr\u003eElevate your culinary endeavors with the epitome of beef luxury – the Picanha Steak A5 Miyazaki Japanese Wagyu from Meat N' Bone. Your journey into the extraordinary world of gourmet meats begins here.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAbout A5 Wagyu Picanha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMarbling\u003c\/li\u003e\n\u003cli\u003eMeat color and brightness\u003c\/li\u003e\n\u003cli\u003eFirmness\u003c\/li\u003e\n\u003cli\u003eTexture of meat\u003c\/li\u003e\n\u003cli\u003eColor, luster and quality of fat\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that creates a creamy texture in each bite. It's literally like tasting a cloud; a cloud of delicious and succulent 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;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Miyazaki-gyu\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\"\u003e\u003c\/div\u003e\n\u003cdiv\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\/div\u003e\n\u003cdiv\u003e\n\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\/div\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. Our A5 wagyu picanha is in a class of its own.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Cook it?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation\u003c\/strong\u003e: Allow your A5 Miyazaki Japanese Wagyu Picanha Steak to come to room temperature by leaving it out for about 30-60 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasoning\u003c\/strong\u003e: Generously season your steak with sea salt to accentuate the luxurious flavors inherent in the Wagyu beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInitial Searing\u003c\/strong\u003e: Preheat your grill or cast-iron skillet on high heat, then sear your Wagyu steak for about 1-2 minutes on each side to achieve a beautiful crust.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking\u003c\/strong\u003e: Lower the heat to medium, and continue cooking your steak to your desired level of doneness, typically an additional 3-4 minutes for a medium-rare finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting\u003c\/strong\u003e: Allow your gourmet Miyazaki Wagyu steak to rest for about 10 minutes, letting the juices redistribute throughout the meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlicing\u003c\/strong\u003e: Slice your steak against the grain and savor the unmatched tenderness and flavor of Meat N' Bone's Picanha Steak A5 Miyazaki Japanese Wagyu.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Purely","offers":[{"title":"9 - 11 oz","offer_id":39912023654499,"sku":"MNB-0649-S-3","price":95.99,"currency_code":"USD","in_stock":true},{"title":"11 - 13 oz","offer_id":39912023687267,"sku":"MNB-0649-S-4","price":113.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/picanha-steak-a5-miyazakigyu-japanese-wagyu-9494813.jpg?v=1769467994"},{"product_id":"denver-steak-wagyu","title":"Denver Steak | BMS7+ Wagyu","description":"\u003cp\u003eThe Denver Steak is a relatively new cut of beef. It was born in 2009 as a result of a research project called \"the Beef Checkoff.\"\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe project was led by \u003cspan\u003emeat-science professors at the University of Florida and the University of Nebraska. \u003cstrong\u003eThe goal of the program was to identify and promote new and potentially more affordable cuts of meat \u003c\/strong\u003eand they were VERY successful at it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eHow successful? Well, lets just say \u003cstrong\u003ethe Denver steak is the fourth most tender muscle section of a heifer, steer, or cow. \u003c\/strong\u003eThey are also extremely juicy and full of flavor. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eThe denver comes from the chuck of the steer; so essentially sliced chuck eye steak. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. \u003c\/span\u003e\u003cspan\u003eIt was featured in Wall Street Journal's 2019 \"Grill Stars\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/yiJNTmhKU_w\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eWhat Does A Denver Steak Taste Like?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eRich, buttery smooth flavor. Think of a \u003ca href=\"\/collections\/new-york\" title=\"new york strip steak\"\u003eNY Strip\u003c\/a\u003e mixed with a \u003ca href=\"\/collections\/short-ribs-ribs\" title=\"beef short rib\"\u003eshort rib\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOur G1 certified Denver is so popular that we spent sometime developing a Domestic Wagyu version of the product.\u003c\/p\u003e\n\u003cp\u003eWe recommend seasoning with kosher salt, and grilled \u003cspan\u003euntil browned on each side, about 5 minutes per side. You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. DO NOT OVERCOOK.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large.jpg?v=1520305200\" alt=\"denver cut steak\" style=\"margin-top: 2.4px; margin-bottom: 16px; float: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eWhat Do The Experts Say?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Denver steak is one of our favorite steaks, it is relatively affordable and very tasty. It is also extremely marbled. The Denver Steak will give any steak a run for its money and it may have the best price\/value proposition from any steak.\u003c\/p\u003e\n\u003ch2\u003eWhy Is Our Wagyu Best In Class?\u003c\/h2\u003e\n\u003cp\u003eWe work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These boneless short ribs come from a mid sized family owned company that puts a lot of care into each cut.\u003c\/p\u003e\n\u003cp\u003eWe have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes the Denver Steak unique?\u003c\/summary\u003e\n\u003cp\u003eThe Denver Steak is the fourth most tender muscle on the cow, offering a rich, buttery flavor profile that combines the texture of a NY Strip with the richness of a short rib.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is BMS7+ Wagyu?\u003c\/summary\u003e\n\u003cp\u003eBMS (Beef Marbling Standard) 7+ indicates exceptional marbling. This steak comes from cattle with superior genetics from Japanese Kuroge Tajima bulls, raised in a top-tier US Midwest program.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow is this Wagyu sourced?\u003c\/summary\u003e\n\u003cp\u003eWe source from a family-owned US Midwest program that processes a small number of steers weekly (140-175), allowing for careful attention to feeding and genetics compared to larger commercial operations.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhy is this steak aged 30+ days?\u003c\/summary\u003e\n\u003cp\u003eAging for 30+ days allows natural enzymes to break down muscle fibers, significantly enhancing both tenderness and the depth of beef flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook a Denver Steak?\u003c\/summary\u003e\n\u003cp\u003eSeason with kosher salt and grill or sear in a cast iron skillet for about 5 minutes per side. Always cut against the grain and avoid overcooking to maintain its juicy texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this steak delivered fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eTo ensure peak quality during transit, this item may be delivered frozen. It will retain its premium quality and flavor once thawed properly.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does this compare to other Wagyu cuts?\u003c\/summary\u003e\n\u003cp\u003eThe Denver offers a high-value entry into premium Wagyu. It provides the intense marbling and flavor of high-end cuts like ribeye but at a more accessible price point.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the \"Beef Checkoff\" project?\u003c\/summary\u003e\n\u003cp\u003eThe Denver Steak was identified in 2009 through the Beef Checkoff research project, led by meat-science professors to discover and promote new, high-quality, and affordable cuts of beef.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":33379783082083,"sku":"MNB-1188-S-2","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/denver-steak-bms7-wagyu-2026199.jpg?v=1769467817"},{"product_id":"tiger-prawns-wild-caught","title":"African Tiger Prawns |  U4","description":"\u003cp\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/hciu3D_WPgY\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Tomahawk Steak of the Sea\u003c\/h2\u003e\n\u003cp\u003eMeet the African Tiger Prawn (U4)—one of the largest denominations sold commercially. Wild-caught off the coast of Africa, these massive prawns weigh 5–6 oz each, offering a monumental seafood experience that rivals the finest cuts of beef. Often called the \"Tomahawk steak of the sea,\" they are a show-stopping centerpiece for any dinner table.\u003c\/p\u003e\n\u003ch2\u003eButtery Texture \u0026amp; Lobster-Like Flavor\u003c\/h2\u003e\n\u003cp\u003eUnlike standard shrimp, African Tiger Prawns deliver a rich, buttery texture and a sweet, succulent flavor profile that many customers compare to lobster. Whether you are grilling them alongside a steak, sautéing them with garlic butter, or serving them chilled as a premium shrimp cocktail, their firmness and depth of flavor make them ideal for creative, chef-quality cooking.\u003c\/p\u003e\n\u003ch2\u003e100% Natural \u0026amp; Wild-Caught\u003c\/h2\u003e\n\u003cp\u003eWe believe in premium quality without compromise. These prawns are 100% natural, containing absolutely no chemicals or preservatives. They are frozen whole—head and tail on—to lock in peak freshness and flavor from the moment they are caught.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e U4 (4 prawns per package, 5–6 oz each)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Wild-caught off the coast of Africa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuality:\u003c\/strong\u003e 100% natural, no chemicals or preservatives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Frozen whole, head and tail on\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Grilling, sautéing, BBQ, and shrimp cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Thaw \u0026amp; Prepare\u003c\/h2\u003e\n\u003cp\u003eFor the best results, thaw your prawns overnight in the refrigerator. Keep it simple: their natural sweetness shines with minimal seasoning. A touch of butter, garlic, and lemon is all you need to create a restaurant-quality meal at home.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNOTE: This product does NOT come vacuum sealed. It is individually packaged to maintain its natural form.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow big are the African Tiger Prawns (U4)?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eEach package contains 4 giant prawns. Each prawn weighs between 5–6 oz, making them some of the largest prawns available for home cooks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eAre these prawns wild-caught or farmed?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThey are 100% wild-caught off the coast of Africa, ensuring a superior natural flavor and firm texture that farmed prawns often lack.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat do African Tiger Prawns taste like?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eCustomers frequently describe them as having a buttery texture and a sweet, succulent flavor similar to lobster. They are much richer and meatier than standard shrimp.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eAre there any chemicals or preservatives added?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eNo. These prawns are 100% natural and free from any chemicals, preservatives, or additives.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I thaw these prawns?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eFor the best texture and safety, thaw them overnight in your refrigerator. Avoid thawing at room temperature to maintain freshness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow are the prawns packaged?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThey are frozen whole with the head and tail on. They are individually packaged rather than vacuum-sealed to preserve their natural form.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat are the best ways to cook them?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThey are incredibly versatile. Try grilling them on the BBQ, sautéing them in a pan with butter and garlic, or serving them chilled for an impressive shrimp cocktail.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eIs shipping insulated?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes. All orders are shipped in well-insulated packaging with dry ice to ensure your prawns arrive frozen and ready for your freezer.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":33326439170147,"sku":"MNB-1131-S","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/african-tiger-prawns-u4-9006814.jpg?v=1769467820"},{"product_id":"spanish-sole-5-6oz","title":"Spanish Sole (Solea Senegalis )","description":"\u003cp data-end=\"970\" data-start=\"699\"\u003e\u003cstrong data-end=\"715\" data-start=\"699\"\u003eSpanish Sole\u003c\/strong\u003e, also known as flounder in many markets, is a \u003cstrong data-end=\"786\" data-start=\"762\"\u003elean, flaky flatfish\u003c\/strong\u003e prized for its \u003cstrong data-end=\"822\" data-start=\"802\"\u003edelicate texture\u003c\/strong\u003e and \u003cstrong data-end=\"850\" data-start=\"827\"\u003eclean, sweet flavor\u003c\/strong\u003e. These fillets come \u003cstrong data-end=\"896\" data-start=\"871\"\u003eskinless and boneless\u003c\/strong\u003e, making them perfect for quick weeknight meals or elegant seafood dishes.\u003c\/p\u003e\n\u003cp data-end=\"1128\" data-start=\"972\"\u003eSourced from the coastal waters of \u003cstrong data-end=\"1016\" data-start=\"1007\"\u003eSpain\u003c\/strong\u003e, this sole is a favorite across European kitchens for its versatility — easy to sauté, pan-fry, bake, or stuff.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1225\" data-start=\"1166\"\u003e\n\u003cp data-end=\"1225\" data-start=\"1168\"\u003e\u003cstrong data-end=\"1183\" data-start=\"1168\"\u003eMild flavor\u003c\/strong\u003e – perfect for kids or seafood newcomers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1277\" data-start=\"1226\"\u003e\n\u003cp data-end=\"1277\" data-start=\"1228\"\u003e\u003cstrong data-end=\"1258\" data-start=\"1228\"\u003eBoneless, skinless fillets\u003c\/strong\u003e – no prep needed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1313\" data-start=\"1278\"\u003e\n\u003cp data-end=\"1313\" data-start=\"1280\"\u003e\u003cstrong data-end=\"1311\" data-start=\"1280\"\u003eLow in fat, high in protein\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1371\" data-start=\"1314\"\u003e\n\u003cp data-end=\"1371\" data-start=\"1316\"\u003e\u003cstrong data-end=\"1329\" data-start=\"1316\"\u003eVersatile\u003c\/strong\u003e – great for frying, baking, or stuffing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1409\" data-start=\"1372\"\u003e\n\u003cp data-end=\"1409\" data-start=\"1374\"\u003eIndividually frozen for freshness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is \u003cstrong data-end=\"1256\" data-start=\"1230\"\u003enot commodity flounder\u003c\/strong\u003e. It's \u003cstrong data-end=\"1279\" data-start=\"1263\"\u003eSpanish Sole\u003c\/strong\u003e, sourced from the Mediterranean and hand-processed for clean, skinless fillets with a delicate flavor and silky texture. It’s the kind of flatfish you’d find on menus in northern Spain or coastal France — \u003cstrong data-end=\"1519\" data-start=\"1485\"\u003enot mass-market Atlantic sole.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1442\" data-start=\"1416\"\u003e\u003cstrong data-end=\"1442\" data-start=\"1424\"\u003eHow to Cook It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1577\" data-start=\"1444\"\u003e\u003cstrong data-end=\"1464\" data-start=\"1444\"\u003ePan-Seared Sole:\u003c\/strong\u003e\u003cbr data-end=\"1467\" data-start=\"1464\"\u003eDust lightly in flour, season with salt \u0026amp; pepper, and pan-fry in butter for 2–3 minutes per side until golden.\u003c\/p\u003e\n\u003cp data-end=\"1685\" data-start=\"1579\"\u003e\u003cstrong data-end=\"1600\" data-start=\"1579\"\u003eBaked Lemon Sole:\u003c\/strong\u003e\u003cbr data-end=\"1603\" data-start=\"1600\"\u003eBake at 375°F with olive oil, lemon slices, capers, and parsley for 12–15 minutes.\u003c\/p\u003e\n\u003cp data-end=\"1811\" data-start=\"1687\"\u003e\u003cstrong data-end=\"1707\" data-start=\"1687\"\u003eStuffed Fillets:\u003c\/strong\u003e\u003cbr data-end=\"1710\" data-start=\"1707\"\u003eRoll fillets around crab, shrimp, or seasoned breadcrumbs, secure with toothpicks, and bake or steam.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cspan style=\"font-size: 21px;\"\u003e\u003c\/span\u003e\u003cstrong\u003eSUSTAINABLE AQUACULTURE\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWhile not considered an endangered specie, sole has been over-fished and some of the major ecosystems (such as the English Channel or Irish Sea) could see their populations go extinct.\u003c\/p\u003e\n\u003cp\u003eAs a result we have decided to work with one of Spain's prestigious sustainable farms that follows the right practices for Sole to grow and taste well. \u003cstrong\u003eASC certified\u003c\/strong\u003e product, on of the only sole farmers in the world \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTHAWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eKeep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a\u003cspan\u003e \u003c\/span\u003ethawed state.\u003c\/p\u003e\n\u003cp\u003eDO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eCOOKING IT\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eFor cooking Spanish sole, you'll need fresh sole fillets, olive oil, lemon wedges, salt, and pepper. Start by seasoning the fillets with salt and pepper, then sear them in a skillet with olive oil until golden brown on both sides. Transfer the fillets to a baking dish, squeeze lemon juice over them, and bake in a preheated oven at 375°F (190°C) for 5-7 minutes until cooked through. Garnish with fresh herbs if desired, and serve hot.\u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":32632693555299,"sku":"MNB-0719-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/spanish-sole-solea-senegalis-6525127.jpg?v=1769467816"},{"product_id":"veal-rack-2-pack-frenched","title":"Veal Rack (2 Pack) | Frenched","description":"\u003cp\u003eThis veal rack is the only veal product that we do NOT bring from the MidWest. It comes from New Zealand and it is spectacular. It comes from smaller\/younger animals than most American veal and that gives it a very special flavor profile.\u003c\/p\u003e\n\u003cp\u003eEach rack weighs a little less than 1 lb, each pack brings 2 racks. The size of the \u003ca href=\"\/products\/veal-chop\" title=\"veal chop\"\u003eveal chops\u003c\/a\u003e is similar to what you would expect from a lamb.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese New Zealand veals present a subtle flavor, they are raised completely on pasture and mothers-milk. They have never been confined. This is why the flesh is rosier than the usual \"white\" we see in our other Veal products.\u003c\/span\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":32994758262883,"sku":"MNB-0933-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/veal-rack-2-pack-frenched-8514365.jpg?v=1769467813"},{"product_id":"oxtail-wagyu-bms-7","title":"Whole Beef Oxtail | Wagyu BMS 7+","description":"\u003ch2\u003eRich Marbling, Deep Flavor\u003c\/h2\u003e\n\u003cp\u003eWhen you want a braise that delivers deep, luxurious flavor and melt-in-your-mouth tenderness, these Wagyu Beef Oxtails are built for the job. Rich in collagen and marbling, oxtail transforms under low, slow heat into one of the most satisfying cuts in the butcher case—gelatinous, savory, and packed with beefy richness that elevates any stew, ragu, or traditional braise.\u003c\/p\u003e\n\n\u003ch2\u003eWhy This Wagyu Oxtail Is Best-in-Class\u003c\/h2\u003e\n\u003cp\u003eWe source these oxtails exclusively from what we consider the finest Wagyu program in the US—a small, family-owned operation in the Midwest that processes only 140–175 steers per week. That scale allows for meticulous care at every stage: superior genetics (Japanese Kuroge Tajima bulls), longer feeding phases, and slower growth than mass-market Wagyu programs. The result is consistently richer marbling, deeper flavor, and better eating quality than what you'll find at major chains or grocery stores.\u003c\/p\u003e\n\u003cp\u003eThese whole oxtails average 2.5–3 lbs and come expertly cleaned and trimmed—no skinny, meatless tail ends, just substantial, meaty vertebrae ready for the pot. You can portion them yourself by bending at the joint and cutting through with a paring knife, or braise them whole for a dramatic presentation.\u003c\/p\u003e\n\n\u003ch2\u003eWagyu Oxtail vs. Regular Oxtail: What's the Difference?\u003c\/h2\u003e\n\u003cp\u003eMost oxtail sold in grocery stores is ungraded commodity beef with inconsistent marbling and minimal fat. We decided early on to only carry Wagyu oxtail because the marbling score (BMS 7+) and breeding standards deliver a noticeably richer, more luxurious braise. The intramuscular fat renders slowly, basting the meat from within and creating a silky, unctuous sauce that regular oxtail simply can't match.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Transparency\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e USA (Midwest), Japanese Kuroge Tajima genetics\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProgram:\u003c\/strong\u003e Small-batch family operation, 140–175 steers\/week\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarbling:\u003c\/strong\u003e BMS 7+ (Wagyu-grade intramuscular fat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Whole oxtails, cleaned and trimmed, no bony ends\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 2.5–3 lbs per piece\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFreshness Guarantee\u003c\/h2\u003e\n\u003cp\u003eYour oxtail is vacuum-sealed immediately after cutting to lock in freshness and protect quality during transit. It may arrive frozen—this is intentional and ensures the product reaches you at peak condition, especially for long-distance shipments. Vacuum-sealed frozen beef maintains its quality better than refrigerated meat held for days in transit, and it's fully re-freezable if your plans change. Cold-chain integrity is maintained from our facility to your door.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook Wagyu Oxtail\u003c\/h2\u003e\n\u003cp\u003eOxtail is built for low-and-slow braising. Season generously with salt, pepper, and aromatics (onion, garlic, celery, carrots), then braise in liquid (stock, wine, beer, or a combination) at 300–325°F for 3–4 hours, until the meat pulls cleanly from the bone. The collagen breaks down into gelatin, creating a rich, glossy sauce. Oxtail also shines in pressure cookers, slow cookers, and traditional stovetop braises. Let it rest overnight in the fridge—the flavors deepen and the fat solidifies for easy removal.\u003c\/p\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow should I store Wagyu oxtail?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eStore frozen oxtail in your freezer at 0°F or below for up to 12 months. Once thawed, keep refrigerated and use within 3–5 days. If your oxtail arrives frozen, you can refreeze it as long as it remains cold (below 40°F) and hasn't been left at room temperature.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow do I defrost oxtail safely?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eThe best method is to thaw in the refrigerator for 24–36 hours. For faster thawing, submerge the vacuum-sealed package in cold water, changing the water every 30 minutes until thawed (2–3 hours). Never thaw in the microwave or at room temperature. \u003ca href=\"\/blogs\/the-clever-cleaver\/how-to-defrost-meat-not-in-the-microwave\" title=\"how to defrost steak\"\u003eRead our defrosting guide\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat's the difference between Wagyu oxtail and regular oxtail?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eRegular oxtail is typically ungraded beef with minimal marbling. Wagyu oxtail (BMS 7+) has significantly more intramuscular fat, resulting in richer flavor, more luxurious texture, and a silkier braising liquid. The longer feeding phase and superior genetics of our Wagyu program also contribute to deeper, beefier flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow many people does one oxtail serve?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eOne 2.5–3 lb oxtail typically serves 2–4 people, depending on the recipe and whether it's the main protein or part of a larger dish (e.g., ragu over pasta, oxtail stew with vegetables). Oxtail is about 50% bone by weight, so plan accordingly.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eCan I cut the oxtail into smaller pieces before cooking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes. Oxtail is a series of vertebrae connected by cartilage. To portion it, bend the oxtail at a joint to locate where the bones meet, then cut through the softer cartilage with a sharp paring knife or chef's knife. You don't need to saw through bone—just find the natural seams.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy does this oxtail sometimes arrive frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eFreezing preserves freshness and ensures your oxtail arrives in peak condition, especially for cross-country shipping. Vacuum-sealed frozen beef maintains better quality than refrigerated meat in transit. Meat N' Bone prioritizes cold-chain integrity and food safety. \u003ca href=\"\/blogs\/the-clever-cleaver\/frozen-can-be-fresh-but-it-usually-is-not\" title=\"frozen beef\"\u003eLearn why frozen can be fresher\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat's the best cooking method for oxtail?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eLow-and-slow braising is ideal. Sear the oxtail pieces in a heavy pot, then add aromatics, liquid (stock, wine, beer), and braise covered at 300–325°F for 3–4 hours until fork-tender. Oxtail also works beautifully in a slow cooker (6–8 hours on low) or pressure cooker (45–60 minutes at high pressure). The collagen melts into gelatin, creating a rich, glossy sauce.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhere does Meat N' Bone source this Wagyu oxtail?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eOur Wagyu oxtail comes from a small, family-owned Wagyu program in the US Midwest that processes 140–175 steers per week. The cattle are bred using Japanese Kuroge Tajima genetics, fed longer and slower than commodity programs, and selected for superior marbling and flavor. We've compared this program extensively to others and consistently find it delivers the best eating quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Braising, stews, ragu, slow-cooked soups\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. Concerned? You should not be.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/frozen-can-be-fresh-but-it-usually-is-not\" title=\"frozen beef\"\u003eFresh vs Frozen = What's best?\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/how-to-defrost-meat-not-in-the-microwave\" title=\"how to defrost steak\"\u003eHow to Defrost Meat (NOT in the microwave)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/vacuum-sealed-meats-fresh-re-freezable\" title=\"vacuum sealed meat\"\u003eVacuum sealed is the new fresh!! (its also re-freezable)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Miami Purveyors","offers":[{"title":"2.5 - 3 Lbs","offer_id":39846651461731,"sku":"MNB-1071-S","price":57.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/whole-beef-oxtail-wagyu-bms-7-3356950.jpg?v=1769467814"},{"product_id":"iberico-pork-rib-rack-spanish-delight","title":"Iberico de Bellota Pork Rib Rack | Prime Rib of Pork","description":"\u003ch2\u003eIndulge in the Exquisite Iberico Pork Rib Rack\u003c\/h2\u003e\n\u003cp\u003eCraving an unforgettable culinary experience? Our Iberico Pork Rib Rack, often heralded as the Wagyu of pork, promises a gastronomic adventure you won't soon forget. With an average weight of 3 lbs, each rack may slightly vary in size, yet never in quality.\u003c\/p\u003e\n\n\u003ch2\u003eThe Epitome of Premium Pork\u003c\/h2\u003e\n\u003cp\u003eDive into a world of flavor with our tender, well-marbled Iberico ribs. Whether grilled, pan-seared, smoked, or sous-vide, the versatility of these ribs allows you to explore various cooking methods, unleashing a wealth of savory tastes with each bite.\u003c\/p\u003e\n\n\u003ch2\u003eA Taste Rooted in Rich Heritage\u003c\/h2\u003e\n\u003cp\u003eDerived from the illustrious black Iberian pigs of Spain, our \u003ca href=\"\/collections\/iberico-pork-collection\" title=\"Iberico Pork\"\u003eIberico Pork\u003c\/a\u003e embodies a rich cultural and culinary heritage. Raised on the verdant pastures of Farm Vera Vieja located in Retamal de Llerena, Badajoz, Spain, these pigs thrive on a natural diet of grass, grains, and high-quality acorns. Unlike many commercial pork varieties, our Iberico pigs roam freely, embracing a life of natural forage that significantly influences the superior quality and taste of the meat.\u003c\/p\u003e\n\n\u003ch2\u003eEthically Sourced, Exceptionally Processed\u003c\/h2\u003e\n\u003cp\u003eOur commitment to ethical sourcing extends from the spacious, nourishing environments of our farms to the state-of-the-art El Navazo slaughterhouse, where modern processing techniques ensure the preservation of flavor, tenderness, and quality in every rib rack.\u003c\/p\u003e\n\n\u003ch2\u003eElevate Your Pork Experience\u003c\/h2\u003e\n\u003cp\u003eDon't just take our word for it, elevate your pork experience today with our Iberico Pork Rib Rack and savor the unparalleled flavors of Spanish heritage in every bite.\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Loin_480x480.jpg?v=1570944433\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eWHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?\u003c\/h2\u003e\n\u003cp\u003eIberico Pork is commonly called the “the wagyu” of pork because of its noticeable high marbling. This due to the breed of the pork (Iberian) and how they are raised. We source these pork chops from the very best farms in Spain.\u003c\/p\u003e\n\u003cp\u003eTo be called Iberico\" it must be from black iberian pigs and raised in Portugal or Spain. We work with different farms like Farm “vera Vieja” which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields, which is where these pigs are raised eating acorns and grass!\u003c\/p\u003e\n\u003cp\u003eAt the end of the day, it is all about the genetics, the feed and the lifestyle of the pork. Treating them just right, following humane practices and allowing the animals to roam freely and happily. They grow slow, and that makes Iberico pork much more expensive than what you will find at your local grocery store... and the difference is something you can taste. Iberico pork is tastier and healthier.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThis is how you can make a Pork Crown with this rack (Step by step instructions \u003ca href=\"\/blogs\/the-clever-cleaver\/making-a-pork-crown\" title=\"pork crown\"\u003ehere\u003c\/a\u003e):\u003c\/strong\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/v2IF9UvwVgA\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\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\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Iberico pork different from regular pork?\u003c\/summary\u003e\n\u003cp\u003eIberico pork comes from the black Iberian pig, a unique breed native to Spain and Portugal, prized for its high marbling, rich flavor, and centuries-old lineage. The pigs are raised humanely on open pastures and fed a natural diet of acorns and grasses, which enhances the quality and taste of the meat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I cook this rib rack?\u003c\/summary\u003e\n\u003cp\u003eThese ribs are incredibly versatile. You can grill them over high heat for a charred exterior, smoke them low and slow for tenderness, or roast them in the oven. Because of the high marbling, they stay juicy even with simple seasoning like salt and pepper.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere are these pigs raised?\u003c\/summary\u003e\n\u003cp\u003eWe source our Iberico pork from top farms in Spain, including Farm Vera Vieja in Retamal de Llerena, Badajoz. The pigs roam freely on vast pastures, feeding on high-quality acorns and grass.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhy is it called the \"Wagyu of Pork\"?\u003c\/summary\u003e\n\u003cp\u003eIt earns this title due to its exceptional intramuscular fat (marbling), which results in a buttery texture and deep, nutty flavor profile similar to high-grade Wagyu beef.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this product ethically sourced?\u003c\/summary\u003e\n\u003cp\u003eYes. We prioritize humane practices, allowing the animals to roam freely and live naturally. They are processed at the state-of-the-art El Navazo facility to ensure quality and ethical standards.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the average weight of the rack?\u003c\/summary\u003e\n\u003cp\u003eEach rack averages around 3 lbs, though slight variations in size may occur. The quality and marbling remain consistent regardless of the specific weight.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store this product?\u003c\/summary\u003e\n\u003cp\u003eKeep the product frozen until you are ready to use it. Thaw it in the refrigerator for 24–48 hours before cooking. Note that this item might be delivered frozen.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I use this for a pork crown roast?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. This rib rack is perfect for creating a stunning pork crown roast. You can find step-by-step instructions on our blog \u003ca href=\"\/blogs\/the-clever-cleaver\/making-a-pork-crown\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Miami Purveyors","offers":[{"title":"1-2 Lbs","offer_id":39670011265123,"sku":"MNB-1089-S-2","price":65.99,"currency_code":"USD","in_stock":true},{"title":"2-3 Lbs","offer_id":39670011297891,"sku":"MNB-1089-S-3","price":109.99,"currency_code":"USD","in_stock":true},{"title":"3-4 Lbs","offer_id":39670011330659,"sku":"MNB-1089-S-4","price":141.99,"currency_code":"USD","in_stock":false},{"title":"4-5 Lbs","offer_id":43204172382307,"sku":"MNB-7619-S","price":174.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/iberico-de-bellota-pork-rib-rack-prime-rib-of-pork-2998940.jpg?v=1769467815"},{"product_id":"premium-107-prime-rib-muscle-usda-prime","title":"107 Prime Rib Muscle | USDA Prime","description":"\u003ch2\u003eThe Ideal Cut for Home Dry Aging\u003c\/h2\u003e\n\u003cp\u003eThe 107 Prime Rib Muscle is the cornerstone for creating exquisite dry-aged steaks at home. Sourced exclusively from select Midwestern farms, this USDA Prime certified cut offers the perfect balance of bone, fat, and muscle required for a successful aging program. \u003c\/p\u003e\n\u003cp\u003eUnlike standard retail cuts, the 107 is prepared specifically for dry aging: the chine bone, blade bone, and cartilage are partially removed, and the short rib is slightly trimmed. This structure provides just enough protective fat and bone to shield the beautiful Ribeye steaks underneath, allowing them to develop deep, nutty flavors and exceptional tenderness over 45, 60, or even 70+ days.\u003c\/p\u003e\n\u003cp\u003eWeighing approximately 35 lbs, this substantial piece fits comfortably in most home dry-aging refrigerators, making it a treasure trove for the seasoned home chef or professional. Each piece yields numerous thick, steakhouse-quality steaks once aged to perfection.\u003c\/p\u003e\n\n\u003ch2\u003eWhy the 107 Stands Out\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA Prime Certified:\u003c\/strong\u003e Sourced from the top tier of beef, ensuring abundant marbling for that melt-in-your-mouth tenderness and rich beef flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimized for Aging:\u003c\/strong\u003e The specific trimming and bone structure protect the meat during the aging process, minimizing waste and maximizing flavor development.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMidwestern Sourcing:\u003c\/strong\u003e Hand-selected from trusted farms known for producing Angus beef with optimal ribeye area and marbling scores.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenerous Yield:\u003c\/strong\u003e A single 35 lb muscle provides a long-term supply of premium steaks, perfect for enthusiasts who value consistency and quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cp\u003eOur G1 Certified USDA Prime 107 Prime Rib represents the best Angus beef has to offer. We work specifically with a select group of Midwestern farms to ensure every piece meets our strict standards: abundant marbling, Grade 'A' maturity, and a ribeye area between 10.0 and 16.0 square inches. This ensures that every steak you cut from this muscle is thick, juicy, and deeply flavorful.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes the 107 ideal for dry aging?\u003c\/summary\u003e\n\u003cp\u003eThe 107 is a whole muscle cut with the chine and blade bones partially removed and the short rib trimmed. This leaves enough protective fat and bone to shield the ribeye muscle during the aging process, preventing excessive drying while allowing flavors to concentrate and tenderize.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow much does the 107 Prime Rib Muscle weigh?\u003c\/summary\u003e\n\u003cp\u003eEach piece typically weighs around 35 lbs, though some may be slightly larger. Because these are natural products, weights can vary. We may contact customers to adjust the final price if the piece exceeds the expected weight range.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this beef sourced from?\u003c\/summary\u003e\n\u003cp\u003eWe source our 107 Prime Rib Muscle exclusively from select Midwestern farms. These partners are chosen for their commitment to raising high-quality Angus cattle with abundant marbling and proper feeding programs, ensuring USDA Prime standards.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store the 107 before aging?\u003c\/summary\u003e\n\u003cp\u003eUpon arrival, the 107 should be kept in a dedicated dry-aging refrigerator or a standard refrigerator set to the proper temperature (33–37°F) with good air circulation. Ensure the meat is unwrapped and placed on a rack to allow air to circulate around all sides.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow long can I age the 107?\u003c\/summary\u003e\n\u003cp\u003eThe 107 is designed for extended aging programs. Many customers age this cut for 45, 60, or even 70+ days. The ample fat and bone protection allow for longer aging periods without excessive spoilage or waste.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this cut difficult to handle?\u003c\/summary\u003e\n\u003cp\u003eWhile large, the 107 is designed to fit in most home dry-aging fridges. Its shape makes it easy to place on a rack. Once aged, it can be portioned into thick ribeye steaks using a sharp knife or by asking your local butcher to cut it for you.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the difference between USDA Prime and Choice?\u003c\/summary\u003e\n\u003cp\u003eUSDA Prime is the highest grade of beef, representing the top 2–3% of all beef produced. It features abundant marbling, which translates to superior tenderness, juiciness, and flavor compared to USDA Choice or Select grades.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDoes the price include shipping?\u003c\/summary\u003e\n\u003cp\u003eShipping costs are calculated at checkout based on your location. Due to the size and weight of the 107, shipping logistics are specialized to ensure the meat arrives in perfect condition. Free shipping is available in South Florida; rates may vary elsewhere.\u003c\/p\u003e\n\u003c\/details\u003e\n","brand":"Purely","offers":[{"title":"Default Title","offer_id":39757460930659,"sku":"MNB-1497-S-1","price":949.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/107-prime-rib-muscle-usda-prime-9821753.png?v=1769467809"},{"product_id":"1x1-striploin-muscle-usda-prime","title":"1x1 Bone-In Striploin Muscle | USDA Prime","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003eNOTE: This is a LARGE muscle and is typically sought after by customers interested on dry aging beef. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIf you are looking to dry age a striploin at home, this is the go-to piece. Do note that it is BONE-IN so you will need a band saw to cut it (it isn't that hard and it's a nice workout).\u003c\/p\u003e\n\u003cp\u003eWhile some will recommend a 3x2 striploin (much larger) we find that a 3x2 will require much more dry aging time to get any sort of flavor penetration.. and the yield is not the best. \u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe difference between this striploin and our regular whole striploin is that the typical striploin will have a 1″ tail fat across the rib-end of the loin while this 1x1 has a 1″ tail fat across the entire loin... this is IDEAL for dry aging as fat and bone will protect the beef.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA 1x1 STRIPLOIN IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur USDA Prime Striploins are the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"12 - 16 Lbs | $349.99","offer_id":40749149978723,"sku":"MNB-1499-S-1","price":349.99,"currency_code":"USD","in_stock":false},{"title":"16 - 20 Lbs | $449.99","offer_id":40749150011491,"sku":"MNB-1499-S-2","price":449.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/1x1-bone-in-striploin-muscle-usda-prime-4680603.jpg?v=1769467810"},{"product_id":"ora-king-salmon-belly-harasu","title":"Ora King Salmon Harasu (Salmon Belly)","description":"\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"476\" height=\"267\" src=\"https:\/\/www.youtube.com\/embed\/0OPO23bWrMs\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis Salmon Belly is the most prized for sushi and sashimi applications. It has the highest concentration of omega-3 fatty acids and this tasty area is a delicacy for many. Its meat is best for creating strips and wraps.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe cut it into an 8oz block which is good enough for most of us sushi chefs at home who like the good stuff.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Is Toro Expensive?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOra King Salmon is extremely premium and the belly is the smallest and most premium part of the Salmon. This is why most sushi restaurants will charge between $10+ for a single Toro Nigiri (less than 1oz).\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"salmon belly\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Toro_72f19ad4-0438-4caf-9a48-d10da7e7d992_480x480.jpg?v=1613667871\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOur Ora King Salmon Program\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eKing Salmon is the best type of Salmon that money can buy, and Ora King is the pinnacle of quality when it comes to King Salmon. It has been served by renowned chefs such as likes of \u003cstrong\u003eDaniel Boulud\u003c\/strong\u003e, \u003cstrong\u003eNobu Matsuhisa\u003c\/strong\u003e, and \u003cstrong\u003eThomas Keller\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eKing Salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King Salmon can grow as big as 40 lbs and it presents a TON of Omega 3s and fatty acids that aid in that rich flavor. In fact, out of ALL Salmon, King Salmon (aka Chinook) has the highest amounts of Omega-3 fatty acids.\u003c\/p\u003e\n\u003cp\u003eThis specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora King best of breed salmon showcases the ultimate of this rare and exclusive species.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is considered one of the best Salmon programs in the world. \u003c\/strong\u003eIt is SASHIMI grade quality. \u003c\/p\u003e\n\u003cp\u003eThis salmon belly can be cooked many different ways or eaten raw. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Ora King?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e: King salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Our King salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eColour\u003c\/strong\u003e: King salmon have a vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOil Content:\u003c\/strong\u003e King salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Ora King Salmon Diet\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOra King's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified GMO-free suppliers and contains everything the salmon need to thrive and grow, and nothing else.\u003cbr\u003e\u003cbr\u003eWe use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil.\u003c\/p\u003e\n\u003ch2\u003eAntioxidants\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eA commonly misunderstood part of a salmon’s diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-orange colour.\u003c\/p\u003e\n\u003cp\u003eSalmon use it to protect their precious Omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans.\u003c\/p\u003e\n\u003ch2\u003eSustainable\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Farm_480x480.jpg?v=1587061378\" alt=\"Ōra King Salmon Farm in Marlborough Sound\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003eŌra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds.\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eThe New Zealand King Salmon Co. Ltd has achieved the\u003cstrong\u003e world-leading Best Aquaculture Practices (BAP) certification from The Global Aquaculture Alliance.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity\u003cbr\u003e\u003cbr\u003eMonterey Bay Aquarium’s globally respected consumer guide Seafood Watch® has rated New Zealand’s marine-farmed salmon, including Ōra King salmon, as “Green”, meaning it is a “Best Choice” for consumers. New Zealand King salmon is the first and only ocean-farmed salmon to have achieved the Green\/Best Choice rating from Seafood Watch.\u003cbr\u003e\u003cbr\u003eIn addition, King salmon from New Zealand has recently been rated 'Recommended' by Ocean Wise. Ocean Wise are a Vancouver Aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood.\u003cbr\u003e\u003cbr\u003eThese ratings are a strong endorsement of the sustainability credentials of the New Zealand King salmon industry.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eFrozen?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Salmon\u003cspan\u003e \u003c\/span\u003eis flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThawing Instructions\u003c\/strong\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eKeep frozen until ready to use.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eREMOVE FROM PACKAGE. \u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eThaw slowly under refrigeration. Placing a paper towel under the salmon during the defrosting process to absorb excess liquids.\u003c\/li\u003e\n\u003cli\u003ePrepare and eat.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eDO NOT leave soaking in water, it will affect the flavor and texture of the fish.\u003c\/p\u003e\n\u003cp\u003eDO NOT leave thawed-out fish in vacuum sealed bag for more than 24 hours.\u003c\/p\u003e\n\u003cp\u003eConsume within 24 hours for best results.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIs It Sushi-Grade?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is no such thing as \"sushi grade\" or \"sashimi grade\" fish\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/what-is-sushi-grade-sashimi-grade\" title=\"what is sashimi sushi\" target=\"_blank\"\u003e(more on our blog)\u003c\/a\u003e\u003c\/span\u003e. However, this is as safe as raw fish gets from consumption.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":39830324346979,"sku":"MNB-1512-S-1","price":38.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ora-king-salmon-harasu-salmon-belly-2996496.jpg?v=1769467764"},{"product_id":"ora-king-salmon-saku-top-loin","title":"Ora King Salmon Saku (Top Loin)","description":"\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/0OPO23bWrMs\" height=\"267\" width=\"476\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eMany of our customers use our Ora King Salmon filets for sushi and sashimi. However, the way and size of the filet sometimes makes the piece inconsistent. After all, the filets are meant to be cooked. So we have portioned the Top Loin of the Salmon into Sakus that are 8oz. This is the most consistent part of the Salmon.\u003c\/p\u003e\n\u003cp\u003eConsidered the \"tender loin\" the top loin is the most-premium piece of a salmon. Featuring a high fat-to-flesh ratio (only bested by the Belly).\u003c\/p\u003e\n\u003cp\u003ePortioning the Saku gives us a worse yield which is the reason it is more expensive. This is the reason Sashimi and Sushi at most restaurants is expensive, because you are usually getting top loin.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR SALMON PROGRAM\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eKing Salmon is the best type of Salmon that money can buy, and Ora King is the pinnacle of quality when it comes to King Salmon. It has been served by renowned chefs such as likes of \u003cstrong\u003eDaniel Boulud\u003c\/strong\u003e, \u003cstrong\u003eNobu Matsuhisa\u003c\/strong\u003e, and \u003cstrong\u003eThomas Keller\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eKing Salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King Salmon can grow as big as 40 lbs and it presents a TON of Omega 3s and fatty acids that aid in that rich flavor. In fact, out of ALL Salmon, King Salmon (aka Chinook) has the highest amounts of Omega-3 fatty acids.\u003c\/p\u003e\n\u003cp\u003eThis specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora King best of breed salmon showcases the ultimate of this rare and exclusive species.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is considered one of the best Salmon programs in the world. \u003c\/strong\u003eIt is SASHIMI grade quality.\u003c\/p\u003e\n\u003cp\u003eThis salmon can be cooked many different ways or eaten raw.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWHY ORA KING ?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e: King salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Our King salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eColour\u003c\/strong\u003e: King salmon have a vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOil Content:\u003c\/strong\u003e King salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTHE ORA KING DIET\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOra King's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified GMO-free suppliers and contains everything the salmon need to thrive and grow, and nothing else.\u003cbr\u003e\u003cbr\u003eWe use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil.\u003c\/p\u003e\n\u003ch2\u003eANTIOXIDANTS\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eA commonly misunderstood part of a salmon’s diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-orange colour.\u003c\/p\u003e\n\u003cp\u003eSalmon use it to protect their precious Omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans.\u003c\/p\u003e\n\u003ch2\u003eSUSTAINABLE\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"Ōra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds.\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Farm_480x480.jpg?v=1587061378\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003eŌra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds.\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eThe New Zealand King Salmon Co. Ltd has achieved the\u003cstrong\u003e world-leading Best Aquaculture Practices (BAP) certification from The Global Aquaculture Alliance.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity\u003cbr\u003e\u003cbr\u003eMonterey Bay Aquarium’s globally respected consumer guide Seafood Watch® has rated New Zealand’s marine-farmed salmon, including Ōra King salmon, as “Green”, meaning it is a “Best Choice” for consumers. New Zealand King salmon is the first and only ocean-farmed salmon to have achieved the Green\/Best Choice rating from Seafood Watch.\u003cbr\u003e\u003cbr\u003eIn addition, King salmon from New Zealand has recently been rated 'Recommended' by Ocean Wise. Ocean Wise are a Vancouver Aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood.\u003cbr\u003e\u003cbr\u003eThese ratings are a strong endorsement of the sustainability credentials of the New Zealand King salmon industry.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eFROZEN?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Salmon\u003cspan\u003e \u003c\/span\u003eis flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTHAWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eKeep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a\u003cspan\u003e \u003c\/span\u003ethawed state.\u003c\/p\u003e\n\u003cp\u003eDO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIS IT SUSHI-GRADE?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is no such thing as \"sushi grade\" or \"sashimi grade\" fish\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca title=\"what is the difference between sushi and sashimi\" href=\"\/blogs\/the-clever-cleaver\/what-is-sushi-grade-sashimi-grade\" target=\"_blank\"\u003e(more on our blog)\u003c\/a\u003e\u003c\/span\u003e. However, this is as safe as raw fish gets from consumption.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is a Saku block and why is it preferred for sushi?\u003c\/summary\u003e\n\u003cp\u003eA Saku block is a rectangular, boneless, and skinless portion of salmon, typically cut from the top loin. It is preferred for sushi and sashimi because it offers a consistent texture and high fat-to-flesh ratio, making it easier to slice into uniform pieces compared to a whole filet.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is Ora King Salmon sourced from?\u003c\/summary\u003e\n\u003cp\u003eOra King Salmon is sustainably farmed in the pristine waters of the Marlborough Sounds in New Zealand. The farms are isolated from disease and hold Best Aquaculture Practices (BAP) certification.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this salmon safe to eat raw?\u003c\/summary\u003e\n\u003cp\u003eYes. While \"sushi-grade\" is not an official regulatory term, this salmon is flash-frozen at peak freshness immediately after harvest. This process ensures it is as safe as possible for raw consumption in dishes like sashimi and poke.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I thaw the Saku block?\u003c\/summary\u003e\n\u003cp\u003eKeep the salmon frozen until you are ready to use it. Thaw it slowly in the refrigerator, ideally on a paper towel to absorb excess moisture. Do not soak it in water, as this will negatively impact the texture and flavor. Consume within 24 hours of thawing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes King Salmon different from Atlantic Salmon?\u003c\/summary\u003e\n\u003cp\u003eKing Salmon (Chinook) has the highest oil content of all salmon species, resulting in a richer, buttery flavor and a vibrant orange color. It also contains higher levels of Omega-3 fatty acids compared to Atlantic salmon.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs Ora King Salmon sustainably raised?\u003c\/summary\u003e\n\u003cp\u003eYes. Ora King Salmon is rated \"Green\/Best Choice\" by Seafood Watch and \"Recommended\" by Ocean Wise. The salmon are fed a nutritionally balanced, GMO-free diet and are raised in environmentally responsible conditions.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to serve this Saku block?\u003c\/summary\u003e\n\u003cp\u003eDue to its high fat content and tender texture, this Saku block is ideal for raw preparations like sashimi, nigiri, or poke. It can also be lightly seared, grilled, or smoked for a cooked dish that remains moist and flavorful.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow long does the salmon stay fresh after thawing?\u003c\/summary\u003e\n\u003cp\u003eFor the best quality and safety, consume the salmon within 24 hours of thawing. Do not leave thawed fish in its vacuum-sealed packaging for more than 24 hours.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":33446426869859,"sku":"MNB-1516-S","price":48.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ora-king-salmon-saku-top-loin-3989266.jpg?v=1769467764"},{"product_id":"sirloin-log-a5-miyazakigyu-japanese-wagyu","title":"Whole Sirloin Roast | A5 Sanuki Olive Japanese Wagyu","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca title=\"wagyu grades\" style=\"color: #ff2a00;\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Japanese A5 Sirloin is delicious, it is cut form the top but into a large roast in the form of a log. It makes for a good roast and can be cut into steaks. In fact, this is where the baseball steak is cut from. The baseball cut is an excellent alternative steak to the tenderloin filet for economical banquet applications, as well as a unique standalone entrée.\u003c\/p\u003e\n\u003cp\u003eA5 is known for its rich and buttery texture, but the sirloin is less marbled than the Ribeye, New York or Tenderloin. If you find any of those \"too rich\", but your still appreciate that umami-wagyu flavor... this may be perfect for you.\u003c\/p\u003e\n\u003cp\u003eThe average piece weights 3.25 lbs., it can vary slightly.\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 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\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 data-mce-fragment=\"1\"\u003eShodoshima island in the prefecture of \u003c\/span\u003eKagawa. This island is known for two things: Beef (\u003cspan data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":33453705298019,"sku":"MNB-1527-S","price":363.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/whole-sirloin-roast-a5-sanuki-olive-japanese-wagyu-9622159.jpg?v=1769467761"},{"product_id":"denver-steak-100-grass-fed-grass-finished","title":"Denver Steak | 100% Grass Fed \u0026 Grass Finished","description":"\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large_a9a0079d-c603-4662-94f4-ad32d962cc6e_480x480.jpg?v=1624510931\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large_a9a0079d-c603-4662-94f4-ad32d962cc6e_480x480.jpg?v=1624510931\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/yiJNTmhKU_w\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe Denver Steak is a relatively new cut of beef. It was born in 2009 as a result of a research project called \"the Beef Checkoff\".\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe project was led by \u003cspan\u003emeat-science professors at the University of Florida and the University of Nebraska. \u003cstrong\u003eThe goal of the program was to identify and promote new and potentially more affordable cuts of meat\u003c\/strong\u003e and they were VERY successful at it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHow successful? Well, let's just say \u003cstrong\u003ethe Denver steak is the fourth most tender muscle section of a heifer, steer, or cow. \u003c\/strong\u003eThey are also extremely juicy and full of flavor. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. \u003c\/span\u003e\u003cspan\u003eIt was featured in Wall street Journals 2019 \"Grill Stars\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat does it taste like? Rich, buttery smooth flavor. Think of a \u003ca href=\"\/products\/new-york-100-grass-fed-grass-finished\" title=\"grass fed new york steak\"\u003eNY Strip\u003c\/a\u003e mixed with a short rib.\u003c\/p\u003e\n\u003cp\u003eOur Denver steaks are so delicious that somehow, every time we have a Meat N' Bone photo-shoot someone throws them on the grill before we begin shooting. So it actually took 3 full photo-shoots for us to get ONE picture of the denver to show on the website!\u003c\/p\u003e\n\u003cp\u003eWe recommend seasoning with kosher salt, and grilled \u003cspan\u003euntil browned on each side, about 5 minutes per side. You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. DO NOT OVERCOOK.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT OUR 100% GRASS FED \/ FINISHED PROGRAM? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe have partnered with one of the MOST exclusive programs in the US to produce 100% Grass Fed and 100% Grass Finished beef. This is American beef, traceable to a SINGLE FARM in Nebraska, owned by Niman Ranch. \u003c\/p\u003e\n\u003cp\u003eThis is important information as there is little traceability to most grass fed programs and the terms \"Grass Fed\" and \"Grass Finished\" are NOT regulated by any government entity. So having the ability to partner with a known brand such as Niman Ranch was important for us \u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\" title=\"grass fed grass finished beef\" target=\"_blank\"\u003e(Curious? Read More on our BLOG)\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe single source farm used for the grass fed \u0026amp; finished program is located in Nebraska and has tapped into their existing Niman Ranch herd to found the genetic pool for this program\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll protocols already in place for Niman Ranch Beef will continue to be used for both programs:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCertified Humane\u003c\/li\u003e\n\u003cli\u003eSustainably Raised\u003c\/li\u003e\n\u003cli\u003eNo Anti-biotics, added hormones, or steroids\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis program is very exclusive, harvesting only 40 cattle bi-weekly. It is NOT found in any retailers and is fully traceable \u003cspan data-mce-fragment=\"1\"\u003efrom farm to plate. This is a truly unique program with exclusivity and protection put in place to protect its distribution partners and create enough supply for those who have access to it\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWHY IS OUR GRASS FED BEEF BETTER? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAn overwhelming majority of grass fed beef is imported into the US, specifically from countries that do not have the same quality standards or dining preferences as our domestic restaurants (South America, England, Australia, etc.). \u003cstrong\u003eThis program was built for high end steakhouses.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eMost grass fed programs do not focus on marbling, taste, and texture – they simply raise product without grain so that may advertise it as grass fed. \u003cstrong\u003eOur Grass fed program was designed to yield the best tasting steak, with a focus on marbling, taste and texture.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eFew, if any, grass fed programs are also breed specific – most programs are a mix of breeds without any requirements on genetic makeup of the program or consistency from one animal to the next. \u003cstrong\u003eThe key to our grass fed program is genetics, these animals have been specifically selected.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eThere is a complete and total lack of restaurant quality grass fed and finished angus beef in the US and most consumers have resigned themselves to eating low quality grass fed beef because there is no alternative. \u003cstrong\u003eNow we have the alternative.\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":39445268430947,"sku":"MNB-1857-S","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/denver-steak-100-grass-fed-grass-finished-5168763.jpg?v=1769467759"},{"product_id":"thanksgiving-turkey-stuffing","title":"Thanksgiving Turkey Stuffing | 16oz","description":"\u003cp\u003eSo stuffing can be delicious. Making good stuffing can also be a serious time commitment. But if you want to save on time and labor... why not just buy the stuffing?\u003c\/p\u003e\n\u003cp\u003eOur stuffing is made at The Wagyu Bar in Miami and contains Chicken Broth, Egg, Butter, Chicken, Rosemary, Bread, Onion, and Savory.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNote that this is a pre-order. These will start to ship a couple of weeks BEFORE thanksgiving OR with your Turkey order (if you made one)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e16 oz | Aprox 4-6 Servings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":39622181159011,"sku":"MNB-2089-S","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ThanksgivingTurkeyStuffing.png?v=1787761178"},{"product_id":"thanksgiving-cranberry-sauce","title":"Thanksgiving Cranberry Sauce | 10oz","description":"\u003cp\u003e\u003cstrong\u003eNote: This cranberry sauce was upgraded by Chef Chucho Rojas \u003c\/strong\u003e\u003cstrong\u003efor the November 2023 season. It is now better than ever. Is is now thicker and has a nicer texture... flavor is just as awesome!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Cranberry Sauce, like our Turkey stuffing, was developed and is ONLY prepared for the holiday season. It is a sauce made of cranberries that goes great as a condiment or side dish with your Thanksgiving dinner.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNote that this is a pre-order. These will start to ship a couple of weeks BEFORE thanksgiving OR with your Turkey order (if you made one)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt contains Cranberry, Water, Sugar, Cinnamon, Lime, Lime Zest, and salt.\u003c\/p\u003e\n\u003cp\u003e10 oz \/ ( 10 servings)\u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":39622182043747,"sku":"MNB-2090-S","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/thanksgiving-cranberry-sauce-10oz-7157346.jpg?v=1769467754"},{"product_id":"alligator-tenderloin","title":"Alligator Tenderloin | Domestic","description":"\u003ch2\u003eExotic, Lean, and Exceptionally Tender\u003c\/h2\u003e\n\u003cp\u003eDomestic Alligator Tenderloin offers a unique culinary adventure for the adventurous home cook. Sourced from the tail of alligators raised on family-owned freshwater farms in Louisiana, this cut is the most tender part of the animal. Nearly white in color and virtually fat-free, it delivers a delicate, mild flavor often compared to chicken but with distinct nuances reminiscent of frog legs or turtle.\u003c\/p\u003e\n\u003cp\u003eHigh in protein and low in cholesterol, this lean meat is a healthy choice that adapts beautifully to various cooking methods. It readily absorbs marinades and seasonings, making it a perfect canvas for both bold Creole spices and subtle herb blends. Whether you’re preparing a classic gumbo, grilling for a cookout, or trying a \"mystery meat\" dinner, alligator tenderloin rewards experimentation.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Quality\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sourced from family-owned, freshwater farms in Louisiana.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Tail tenderloin, prized for its exceptional tenderness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNutrition:\u003c\/strong\u003e Virtually fat-free, high in protein, and low in cholesterol.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e Mild and delicate, with a texture that stays tender when cooked correctly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eChef’s Tips for Cooking Alligator\u003c\/h2\u003e\n\u003cp\u003eAlligator meat is lean and can become tough if overcooked. Follow these guidelines for the best results:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarinate for Flavor:\u003c\/strong\u003e Alligator takes on flavors well. Try a simple marinade of lemon juice, garlic, and herbs, or use your favorite Creole seasoning.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh Heat, Short Time:\u003c\/strong\u003e Grill, pan-sear, or fry over high heat. Cook quickly until the meat is just white all the way through.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvoid Overcooking:\u003c\/strong\u003e This is the most important rule. Once the meat turns white, it is done. Overcooking will result in a chewy texture.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice Against the Grain:\u003c\/strong\u003e After resting for a few minutes, slice against the grain to maximize tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat does alligator tenderloin taste like?\u003c\/summary\u003e\n  \u003cp\u003eIt has a delicate, mild flavor often compared to chicken, but with its own unique nuance—some liken it to a cross between frog legs and turtle. It’s tender and not overly gamey.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I store alligator tenderloin?\u003c\/summary\u003e\n  \u003cp\u003eKeep frozen until ready to use. Thaw in the refrigerator for 24–48 hours before cooking. Do not refreeze once thawed.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eIs alligator tenderloin healthy?\u003c\/summary\u003e\n  \u003cp\u003eYes, it is virtually fat-free, high in protein, and low in cholesterol, making it a lean and nutritious choice.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhere is your alligator sourced?\u003c\/summary\u003e\n  \u003cp\u003eMeat N’ Bone’s alligator tenderloin is sourced from a family-owned, freshwater farm in Louisiana, ensuring quality and responsible practices.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eCan you ship alligator meat to California?\u003c\/summary\u003e\n  \u003cp\u003eNo, due to California state law, products containing alligator cannot be shipped into California.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow long does it take to cook?\u003c\/summary\u003e\n  \u003cp\u003eIt cooks very quickly. Whether grilling or pan-searing, it usually takes only a few minutes per side until the meat is white throughout.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat is the best way to season it?\u003c\/summary\u003e\n  \u003cp\u003eIt pairs well with Cajun or Creole spices, garlic butter, or simple salt and pepper. Because it absorbs flavors well, bold seasonings work beautifully.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eIs this product delivered frozen?\u003c\/summary\u003e\n  \u003cp\u003eThis item may be delivered frozen to ensure maximum freshness and quality upon arrival.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to California State Law, we cannot ship any products containing Alligator into the state of California.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"Frozen Icon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":39639190175843,"sku":"MNB-2152-S","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/alligator-tenderloin-domestic-9401742.jpg?v=1769467752"},{"product_id":"spanish-cochinillo-suckling-pig","title":"Spanish Cochinillo | Suckling Pig","description":"\u003ch2\u003eAuthentic Spanish Cochinillo from Salamanca\u003c\/h2\u003e\n\u003cp\u003eIf you have ever wanted a Segovia-style pig to roast, this is it. Sourced from independent farmers in \u003cstrong\u003eSalamanca, Spain\u003c\/strong\u003e, and processed at the renowned \u003cstrong\u003eFermin\u003c\/strong\u003e facility, these pigs are raised humanely with natural farming practices. The result is a product of exceptional tenderness and a delicate, sweet flavor—the same caliber of Cochinillo served in Spain’s top restaurants.\u003c\/p\u003e\n\u003cp\u003eA suckling pig is a piglet fed exclusively on its mother’s milk. In culinary contexts, these piglets are slaughtered between the ages of two and six weeks, weighing less than 11 lbs. They are tender and delicious because they are slaughtered the day after they are weaned, resulting in meat that is so tender you can cut it with a plate.\u003c\/p\u003e\n\u003ch3\u003eHumane \u0026amp; Natural Sourcing\u003c\/h3\u003e\n\u003cp\u003eThese piglets are raised humanely in Spain through a completely natural process. They are not inseminated; they mate naturally. The boars have individual spacious pens, and the sows, once pregnant, are placed together in groups of approximately 10 in extra-large pens. They have lots of space to move around and have easy access to their food during their gestation period. The pigs are monitored on a daily basis, and the farm follows the best production practices, including hygiene, feeding, and preventive measures to reduce injuries or stress to a minimum.\u003c\/p\u003e\n\u003ch3\u003ePreparation \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eEach pig arrives \u003cstrong\u003ecleaned, eviscerated, and trussed\u003c\/strong\u003e, vacuum-sealed and frozen to preserve peak freshness. Whether you choose to roast it in the oven, smoke it, or grill it, the process is straightforward and designed for memorable occasions—holidays, family gatherings, or any feast that deserves a show-stopping centerpiece.\u003c\/p\u003e\n\u003cp\u003eNever roasted a suckling pig? \u003ca href=\"\/blogs\/the-clever-cleaver\/suckling-pigs\"\u003eHere's how to do it\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow Do I Cook A Suckling Pig?\u003c\/h2\u003e\n\u003cp\u003eSuckling Pig can be cooked in the oven, smoker, or on a regular grill. It is extremely easy to cook. We love Suckling Pig so much that we made a whole blog post about cooking it and a video with our friends from Fogo Charcoal. \u003ca href=\"\/blogs\/the-clever-cleaver\/the-art-of-the-cochinillo\"\u003eCheck it out here\u003c\/a\u003e.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ibLYne1w_18\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003ch2\u003eNeed A Bigger Pig?\u003c\/h2\u003e\n\u003cp\u003eWe also sell premium roasting pigs. \u003ca href=\"\/products\/roasting-pig-heritage\"\u003eCheck them out here\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is a Spanish Cochinillo (Suckling Pig)?\u003c\/summary\u003e\n\u003cp\u003eA piglet fed exclusively on its mother’s milk, slaughtered between 2–6 weeks and weighing less than 11 lbs. It is prized for its tender, delicate meat—ideal for roasting.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow are the pigs raised?\u003c\/summary\u003e\n\u003cp\u003eRaised humanely in Salamanca, Spain, by independent farmers. The process is completely natural, with natural mating, spacious pens, and daily welfare monitoring to minimize stress or injuries.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow do I cook a suckling pig?\u003c\/summary\u003e\n\u003cp\u003eRoast in the oven, smoke, or grill. Meat N’ Bone provides a detailed \u003ca href=\"\/blogs\/the-clever-cleaver\/suckling-pigs\"\u003eblog post\u003c\/a\u003e and \u003ca href=\"\/blogs\/the-clever-cleaver\/the-art-of-the-cochinillo\"\u003evideo guide\u003c\/a\u003e for step-by-step instructions.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow is the product delivered?\u003c\/summary\u003e\n\u003cp\u003eEach pig is vacuum-sealed, frozen, cleaned, eviscerated, and trussed, ensuring freshness and convenience upon arrival.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat do customers say about this product?\u003c\/summary\u003e\n\u003cp\u003eThe product holds a 5.0-star rating from 23 reviews. Customers praise the quality, fast delivery, and memorable dining experiences, with comments like “Absolutely delicious!” and “The taste was sweet and out of this world!”\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere does the pork come from?\u003c\/summary\u003e\n\u003cp\u003eSourced from independent farmers in Salamanca, Spain, and processed at the high-end Fermin facility, which brands the pigs.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat are the approximate dimensions?\u003c\/summary\u003e\n\u003cp\u003eMeasures approximately 13\" x 10\" when packaged.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this the same as a regular roasting pig?\u003c\/summary\u003e\n\u003cp\u003eNo. Suckling pigs are much younger (2-6 weeks) and smaller (under 11 lbs), resulting in significantly more tender meat and a milder flavor compared to older roasting pigs.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Vima","offers":[{"title":"3 - 5 Lbs","offer_id":39687164395619,"sku":"MNB-2235-S-7","price":131.99,"currency_code":"USD","in_stock":false},{"title":"5 - 7 Lbs","offer_id":39663937552483,"sku":"MNB-2235-S-5","price":191.99,"currency_code":"USD","in_stock":false},{"title":"7 - 9 Lbs","offer_id":39663613313123,"sku":"MNB-2235-S-3","price":263.99,"currency_code":"USD","in_stock":false},{"title":"9 - 11 Lbs","offer_id":39663613345891,"sku":"MNB-2235-S-1","price":329.99,"currency_code":"USD","in_stock":true},{"title":"11 - 13 Lbs","offer_id":39687165444195,"sku":"MNB-2235-S","price":383.99,"currency_code":"USD","in_stock":false},{"title":"13 - 15 Lbs","offer_id":39687166263395,"sku":"MNB-2235-S-2","price":443.99,"currency_code":"USD","in_stock":false},{"title":"15 - 17 Lbs","offer_id":39687167017059,"sku":"MNB-2235-S-4","price":503.99,"currency_code":"USD","in_stock":false},{"title":"17 - 19 Lbs","offer_id":39687168819299,"sku":"MNB-2235-S-6","price":563.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/spanish-cochinillo-suckling-pig-5720596.png?v=1769467752"},{"product_id":"ostrich-steak-6-oz","title":"Ostrich Steak | 2 Pack","description":"\u003cp\u003eOstrich is one of the world’s most unique red meats — rich in flavor, incredibly lean, and packed with health benefits. Our steaks come from \u003cstrong\u003eRoaming Acres Farm\u003c\/strong\u003e in Sussex County, New Jersey, where brothers Lance and Todd Appelbaum have been raising ostriches for more than 25 years. Their dedication to humane, sustainable farming has made Roaming Acres the benchmark for high-quality ostrich in the U.S.\u003c\/p\u003e\n\n\u003ch2\u003eThe Healthiest Red Meat Alternative\u003c\/h2\u003e\n\u003cp\u003eOstrich is often called the \u003cstrong\u003ehealthiest red meat alternative\u003c\/strong\u003e. With \u003cstrong\u003e99% fat-free\u003c\/strong\u003e meat, lower cholesterol than skinless chicken or turkey, and high levels of iron and protein, it’s a powerhouse protein that’s as good for you as it is delicious. Raised on a 100% vegetarian diet of local alfalfa hay, corn, and soybean meal, these ostriches thrive without the use of antibiotics, hormones, or steroids — in line with the \u003cstrong\u003e“Never Ever Program”\u003c\/strong\u003e standards. It’s no wonder the \u003cstrong\u003eAmerican Heart Association recommends ostrich\u003c\/strong\u003e as a heart-healthy red meat choice.\u003c\/p\u003e\n\n\u003ch2\u003eWhat Does Ostrich Taste Like?\u003c\/h2\u003e\n\u003cp\u003eDon’t let the bird fool you — ostrich tastes nothing like poultry. Instead, it’s often compared to \u003cstrong\u003ebeef tenderloin or filet mignon\u003c\/strong\u003e, with a deep red color, soft texture, and a clean, mildly sweet flavor. It’s beef-like but leaner, richer in iron, and surprisingly delicate on the palate.\u003c\/p\u003e\n\n\u003ch2\u003eCooking Tips for Perfect Tenderness\u003c\/h2\u003e\n\u003cp\u003eBecause ostrich is extremely lean, it cooks much quicker than beef. For best results:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook it hot and fast\u003c\/strong\u003e — think pan-seared, grilled, or broiled.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep it medium-rare to medium\u003c\/strong\u003e for tenderness and juiciness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest before slicing\u003c\/strong\u003e to lock in natural juices.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy Choose Ostrich Steak?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHeart-healthy and nutrient-dense\u003c\/li\u003e\n\u003cli\u003e99% fat-free, yet rich and flavorful\u003c\/li\u003e\n\u003cli\u003eRaised responsibly on a vegetarian diet — no antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003eA gourmet experience for adventurous eaters and first-timers alike\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eOstrich is the Perfect Introduction to Exotic Meats.\u003c\/strong\u003e If you’ve never tried exotic meats before, ostrich is the ideal starting point. Familiar enough for beef lovers, yet unique in its health profile and story, this is your chance to explore something different without stepping too far outside your comfort zone.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store my ostrich steaks?\u003c\/summary\u003e\n\u003cp\u003eKeep your ostrich steaks refrigerated at 40°F or below and use them within 3-5 days of delivery. For longer storage, freeze them at 0°F or below. Thaw in the refrigerator before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs ostrich meat really healthier than beef?\u003c\/summary\u003e\n\u003cp\u003eYes. Ostrich is 99% fat-free and has significantly lower cholesterol than skinless chicken or turkey. It is also high in iron and protein, making it a heart-healthy alternative recommended by the American Heart Association.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook ostrich steak?\u003c\/summary\u003e\n\u003cp\u003eBecause it is so lean, ostrich cooks quickly. We recommend cooking it hot and fast (pan-seared, grilled, or broiled) to medium-rare or medium. Avoid overcooking to maintain tenderness and juiciness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere does this ostrich come from?\u003c\/summary\u003e\n\u003cp\u003eOur ostrich is sourced from Roaming Acres Farm in Sussex County, New Jersey. Brothers Lance and Todd Appelbaum have been raising ostriches there for over 25 years using humane and sustainable farming practices.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDoes ostrich taste like chicken?\u003c\/summary\u003e\n\u003cp\u003eNo. Ostrich tastes much more like beef tenderloin or filet mignon. It has a deep red color, a soft texture, and a clean, mildly sweet flavor that is distinct from poultry.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eAre there any antibiotics or hormones in this meat?\u003c\/summary\u003e\n\u003cp\u003eNo. The ostriches are raised on a 100% vegetarian diet of local alfalfa hay, corn, and soybean meal without the use of antibiotics, hormones, or steroids, adhering to \"Never Ever Program\" standards.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does ostrich compare to other game meats?\u003c\/summary\u003e\n\u003cp\u003eOstrich is leaner than most game meats like venison or elk but shares a similar rich, iron-forward flavor profile. It is often considered more approachable for first-time exotic meat eaters due to its tender texture and familiar beef-like taste.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the shelf life of frozen ostrich?\u003c\/summary\u003e\n\u003cp\u003eWhen properly frozen at 0°F or below, ostrich steaks can maintain best quality for 6-12 months. Always label packages with the date to track freshness.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":42475631542371,"sku":"MNB-2589-S-2","price":50.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ostrich-steak-2-pack-4460579.jpg?v=1769467453"},{"product_id":"elk-stew-meat-1-lb","title":"Elk Stew Meat | 1 Lb","description":"\u003cp\u003eEnhance your culinary adventures with our premium Elk Stew Meat, meticulously prepared for a 100% yield to ensure no loss of product. This meat isn't just delicious; it's a health-conscious choice, boasting a nutritional profile that's both low in fat and cholesterol while being impressively high in protein. Elk meat stands out for its lean quality, with only 22% of its energy coming from fat - a stark contrast to the higher fat content found in traditional meats like lamb and beef.\u003c\/p\u003e\n\u003cp\u003eOur Elk Stew Meat comes from elks that roam freely on open-range ranches, supported by family-owned farms that prioritize natural, ethical rearing practices. These majestic animals are grass-fed and never confined to feedlots, ensuring a life that's as natural as possible. The result? Meat that's not only ethical but also packed with flavor.\u003c\/p\u003e\n\u003cp\u003eYou'll find no artificial ingredients, added hormones, or antibiotics in our Elk Filets - just minimally processed, all-natural goodness. The meat's rich flavor and tender texture make it ideal for slow cooking, transforming any stew into a gourmet experience. Whether you're a seasoned chef or a home cook, this Elk Stew Meat offers an easy and delicious way to create hearty, flavorful meals that are both nutritious and satisfying.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":39871175786595,"sku":"MNB-2804-S","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/elk-stew-meat-1-lb-1141583.jpg?v=1769467454"},{"product_id":"portioned-foie-gras-grade-a","title":"Slice of Foie Gras | Grade A","description":"\u003cp\u003eFoie Gras is delicious, that said we do not always have the use for a full lobe of it... or do not want to deal with having to slice the lobe. Whatever reason, this product is basically a small 2oz slice of Grade A Foie Gras.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis Grade A Duck Foie Gras comes from Moulard Ducks that are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all-vegetarian diet made right on the farm. With a great yield, Moulard Duck eats like a steak and has a deep red color. These ducks are 100%  are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuck meat represents the epitome of healthy and hearty, high-quality meat.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIts robust flavor is met with a mouthwatering tenderness.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":39873587970147,"sku":"MNB-2807-S","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/slice-of-foie-gras-grade-a-3259333.png?v=1769467453"},{"product_id":"hamachi-loin","title":"Hamachi Loin","description":"\u003cp\u003eHamachi is the Japanese name for Yellowtail and it is an amazing fish for sashimi and hamachi sushi. It is best served raw but may also be pan-seared or broiled.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThese particular loins are sourced from the Western region of Japan and the Shikoku region. Most of it is farmed and raised under the strictest quality standards. It is also caught on lines in the summer months on the pacific coast and Sea of Cortez.\u003c\/p\u003e\n\u003cp\u003eAs for the taste, \u003cspan data-mce-fragment=\"1\"\u003eYellowtail can be as rich as Toro but unlike Toro, it is not so fatty. It presents a smooth buttery taste that also feels slightly smoky.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrade: Sashimi Grade Fish (Japanese Standard)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIdeal Cooking: Sashimi, Sushi, Carpaccio, Marinated\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTHAWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eKeep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a\u003cspan\u003e \u003c\/span\u003ethawed state.\u003c\/p\u003e\n\u003cp\u003eDO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIS IT SUSHI-GRADE?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is no such thing as \"sushi grade\" or \"sashimi grade\" fish\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca rel=\"noopener\" title=\"sushi grade fish\" href=\"\/blogs\/the-clever-cleaver\/what-is-sushi-grade-sashimi-grade\" target=\"_blank\"\u003e(more on our blog)\u003c\/a\u003e\u003c\/span\u003e. However, this is as safe as raw fish gets from consumption.\u003c\/p\u003e","brand":"Qplus","offers":[{"title":"1.2lb aprox","offer_id":39892587872355,"sku":"MNB-2849-S","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hamachi-loin-5184519.jpg?v=1769467453"},{"product_id":"o-toro-bluefin-tuna","title":"O-Toro | Bluefin Tuna","description":"\u003ch2\u003eThe Pinnacle of Sushi: O-Toro Bluefin Tuna\u003c\/h2\u003e\n\u003cp\u003eO-Toro is the most prized cut of the Bluefin Tuna, celebrated for its extraordinary marbling and buttery umami flavor. Sourced from the belly of the fish, this premium cut offers a rich, sweet note and a signature \"melt-in-your-mouth\" texture that is unmatched by leaner cuts like Akami or the mid-belly Chu-Toro.\u003c\/p\u003e\n\u003cp\u003eAt Meat N’ Bone, we believe in providing the best-in-class option for every category. Our O-Toro is 100% wild-caught using long-line methods in Pacific waters, with seasonal availability from Australia. It is never injected with additives or altered, ensuring you experience the tuna exactly as nature intended.\u003c\/p\u003e\n\n\u003ch2\u003eSourcing \u0026amp; Freshness\u003c\/h2\u003e\n\u003cp\u003eSourcing premium Bluefin Tuna is a complex process. To ensure the highest quality, our tuna is flash-frozen immediately after harvest. This process locks in the peak freshness, flavor, and nutrition of the fish. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage Note:\u003c\/strong\u003e O-Toro requires optimal conditions to maintain its vibrant color and delicate texture. We recommend storing the fish in a super-freezer or the coldest part of your refrigerator (below 40°F). For the best possible experience, consume the O-Toro as soon as possible after thawing.\u003c\/p\u003e\n\n\u003ch2\u003eChef's Preparation Tip\u003c\/h2\u003e\n\u003cp\u003eTo achieve the ultimate sushi experience, our Master Sushi Chef recommends tenderizing the O-Toro with shallow cuts on each side before serving. This technique helps the fat \"melt away\" with every bite, enhancing the delicate mouthfeel.\u003c\/p\u003e\n\n\u003ch2\u003eUnderstanding Tuna Cuts \u0026amp; Grades\u003c\/h2\u003e\n\u003cp\u003eThe value of tuna is determined by its fat content (marbling), similar to high-end beef. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eO-Toro (Big Fatty):\u003c\/strong\u003e The most marbled and expensive cut, taken from the under-belly. It offers a sweet, buttery flavor and soft texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChu-Toro (Medium Fatty):\u003c\/strong\u003e The cut between the Akami and O-Toro. It has a good mix of fat and meat, making it less chewy than Akami but less rich than O-Toro.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAkami (Lean):\u003c\/strong\u003e The lean, deep-red meat from the back and sides. It has a clean, meaty flavor and firm texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLike red meat, tuna is strictly graded. The highest grade is #01, which takes into account appearance, size, color, texture, and fat content. Our O-Toro meets the highest standards for sushi-grade quality.\u003c\/p\u003e\n\u003cimg style=\"margin-right: 32.5px; margin-left: 32.5px; float: none;\" alt=\"tuna grading guide\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Tuna-Grading2_480x480.jpg?v=1586832531\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Tuna-Grading2_480x480.jpg?v=1586832531\" data-mce-style=\"margin-right: 32.5px; margin-left: 32.5px; float: none;\"\u003e\n\n\u003ch2\u003eThawing \u0026amp; Handling Instructions\u003c\/h2\u003e\n\u003cp\u003eKeep frozen until ready to use. Thaw slowly under refrigeration. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDO NOT leave soaking in water, as it will affect the flavor and texture.\u003c\/li\u003e\n\u003cli\u003eDO NOT leave thawed fish in a vacuum-sealed bag for more than 24 hours.\u003c\/li\u003e\n\u003cli\u003eConsume within 24 hours of thawing for best results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/summary\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eIs this O-Toro safe for raw consumption?\u003c\/summary\u003e\n\u003cp\u003eWhile \"sushi grade\" is not a regulated certification, our O-Toro is handled to the highest standards and is as safe as raw fish gets for consumption. It is particularly prized for sushi and sashimi.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the difference between O-Toro and Chu-Toro?\u003c\/summary\u003e\n\u003cp\u003eO-Toro is the belly cut with the highest fat content, offering a buttery, melt-in-your-mouth texture. Chu-Toro is the mid-belly cut with a balance of fat and meat, providing a firmer texture than O-Toro but more richness than Akami.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this tuna sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Bluefin Tuna is 100% wild-caught using long-line methods in Pacific waters. We also source from Australia during certain times of the year.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store O-Toro?\u003c\/summary\u003e\n\u003cp\u003eO-Toro is delicate and requires optimal storage. Keep it in a super-freezer or the coldest part of your refrigerator (below 40°F). Consume as soon as possible after thawing for the best color and texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eWhat grade is this tuna?\u003c\/summary\u003e\n\u003cp\u003eOur tuna meets the #01 grade standards, the highest grade for tuna, which considers appearance, size, color, texture, and fat content.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eHow do I prepare O-Toro for sushi?\u003c\/summary\u003e\n\u003cp\u003eFor the best experience, tenderize the O-Toro with shallow cuts on each side before serving. This helps the fat melt in your mouth. Slice against the grain for optimal texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eIs this tuna flash-frozen?\u003c\/summary\u003e\n\u003cp\u003eYes, our tuna is flash-frozen right after being harvested to lock in peak freshness, flavor, and nutrition.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eAre there any additives in this tuna?\u003c\/summary\u003e\n\u003cp\u003eNo, our O-Toro is 100% natural and never injected with any additives.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003c\/details\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":39900635922531,"sku":"MNB-2882-S-2","price":67.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/o-toro-bluefin-tuna-4290151.jpg?v=1769467452"},{"product_id":"vietnamese-whole-clams-u11-16","title":"Vietnamese Whole Clams | U11-16","description":"\u003ch2\u003eWild-Caught from the Pacific Sands of Vietnam\u003c\/h2\u003e\n\u003cp\u003eBring the vibrant flavors of coastal Vietnam to your kitchen with our Vietnamese Whole Clams (U11-16). Sourced from the pristine Pacific sands along Vietnam’s eastern shores, these wild-caught clams are prized for their meaty, juicy texture and naturally sweet profile. Unlike many shellfish options, they have minimal \"fishiness,\" making them a versatile choice for Asian, European, and American cuisines.\u003c\/p\u003e\n\u003cp\u003eEach pack is cooked immediately after harvest, then vacuum-sealed and flash-frozen to lock in peak freshness and flavor. Because they are pre-cooked, the shells may arrive open—this is completely normal and safe. Simply thaw, reheat, and enjoy in your favorite pasta, paella, or broth.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Choose Vietnamese Whole Clams?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet \u0026amp; Meaty:\u003c\/strong\u003e A juicy texture with a clean, sweet flavor that pairs well with butter, garlic, and herbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild-Caught:\u003c\/strong\u003e Sourced from the natural Pacific sands of Vietnam’s eastern coast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChef-Grade Convenience:\u003c\/strong\u003e Pre-cooked and flash-frozen for easy, restaurant-quality results at home.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e Perfect for linguine vongole, clam chowder, paella, or steamed broths.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSourcing Story\u003c\/h2\u003e\n\u003cp\u003eOur Vietnamese Whole Clams are harvested year-round from the nutrient-rich waters of the Pacific Ocean. We partner with trusted fisheries that prioritize sustainable practices and immediate processing. By cooking the clams right after harvest and flash-freezing them, we ensure that the delicate sweetness and tender texture are preserved from the ocean to your table.\u003c\/p\u003e\n\n\u003ch2\u003eFreshness \u0026amp; Handling\u003c\/h2\u003e\n\u003cp\u003eEvery pack is vacuum-sealed to prevent freezer burn and maintain quality. The flash-freezing process halts degradation, ensuring that when you thaw these clams, they taste as fresh as the day they were caught. We recommend keeping them frozen until you are ready to cook.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eAre open clam shells safe to eat?\u003c\/summary\u003e\n\u003cp\u003eYes. Because these clams are cooked before packaging, it is normal for the shells to arrive open. They are completely safe to consume—just reheat and enjoy.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I thaw and prepare these clams?\u003c\/summary\u003e\n\u003cp\u003eKeep frozen until ready to use. Thaw slowly under refrigeration and cook from a thawed state. Do not soak in water, as this can affect the flavor and texture. For best results, consume within 24 hours of thawing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat do these clams taste like?\u003c\/summary\u003e\n\u003cp\u003eThey have a meaty, juicy texture and are on the sweeter side with very little \"fishy\" taste. This makes them ideal for delicate sauces like butter and garlic or rich broths.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow are these clams shipped?\u003c\/summary\u003e\n\u003cp\u003eEach pack is vacuum-sealed and flash-frozen. We use insulated packaging and dry ice to ensure they arrive frozen and ready for your freezer.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I use these in paella or chowder?\u003c\/summary\u003e\n\u003cp\u003eAbsolutely. Their sweet, meaty profile holds up well in paella, chowders, pasta dishes, and steamed broths.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the shelf life?\u003c\/summary\u003e\n\u003cp\u003eWhen kept frozen, these clams maintain their quality for several months. Once thawed, please consume within 24 hours for the best experience.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eAre these clams wild-caught or farmed?\u003c\/summary\u003e\n\u003cp\u003eThese are wild-caught clams harvested from the Pacific sands along the eastern shores of Vietnam.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow do I store them after delivery?\u003c\/summary\u003e\n\u003cp\u003ePlace them in your freezer immediately upon arrival. Keep them in their original vacuum-sealed packaging until you are ready to thaw and cook.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":39900591751267,"sku":"MNB-2892-S","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/vietnamese-whole-clams-u11-16-5386140.png?v=1769467451"},{"product_id":"rocky-mountains-freshwater-trout-6oz","title":"Freshwater Trout | Rocky Mountains","description":"\u003ch2\u003eWild-Caught in the Heart of the Rockies\u003c\/h2\u003e\n\u003cp\u003eDiscover the clean, delicate flavor of Rocky Mountain Freshwater Trout, wild-caught in the pristine lakes and streams of Idaho. As a distant relative of salmon, this trout offers a remarkably similar taste profile and rich Omega-3 content, but with a lighter, more nuanced texture that shines in a variety of culinary applications.\u003c\/p\u003e\n\u003cp\u003eEach fillet is flash-frozen immediately after harvest, locking in its exceptional flavor, firm texture, and nutritional value. This process ensures that the trout you receive is often fresher than \"fresh\" fish that has spent days in transit. Whether you are pan-frying it with butter and herbs, grilling it over an open flame, or serving it raw as sashimi, this trout delivers a chef-quality experience at home.\u003c\/p\u003e\n\u003ch2\u003eCulinary Versatility\u003c\/h2\u003e\n\u003cp\u003eThis trout is incredibly versatile and holds up well in soups, casseroles, and pastas. It pairs beautifully with bold flavors like citrus, garlic, olives, and peppery greens, or can be kept simple with just salt and lemon to let its natural sweetness stand out.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-Fry or Sauté:\u003c\/strong\u003e Cook in butter or olive oil with shallots for a classic bistro-style meal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill or Bake:\u003c\/strong\u003e Perfect for outdoor cooking or easy weeknight dinners.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoke or Poach:\u003c\/strong\u003e Ideal for adding depth to salads or appetizers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi:\u003c\/strong\u003e Safe and delicious when handled properly, offering a clean, crisp bite.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere is this trout sourced from?\u003c\/summary\u003e\n\u003cp\u003eThis trout is wild-caught in the pristine lakes and streams of Idaho, near the Rocky Mountains.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this trout fresh or frozen?\u003c\/summary\u003e\n\u003cp\u003eThe trout is flash-frozen at peak freshness immediately after harvest. This preserves its flavor, texture, and nutrition better than many \"fresh\" fish that have spent days in transit.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow does it compare to salmon?\u003c\/summary\u003e\n\u003cp\u003eTrout is a distant relative of salmon and shares a similar taste profile and Omega-3 content. However, it has a milder flavor and a more delicate, flaky texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I thaw the trout?\u003c\/summary\u003e\n\u003cp\u003eKeep the trout frozen until ready to use. Thaw it slowly under refrigeration and cook from a thawed state. Do not soak it in water, as this can affect the flavor and texture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan I eat this trout raw?\u003c\/summary\u003e\n\u003cp\u003eYes, this trout is suitable for sashimi when handled properly. Ensure it is thawed correctly and consumed fresh.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat are the best flavor pairings for this trout?\u003c\/summary\u003e\n\u003cp\u003eIt pairs well with citrus, bitter and peppery greens, garlic, olives, curries, wine, and almonds.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow long can I keep the trout after thawing?\u003c\/summary\u003e\n\u003cp\u003eFor best results, consume the trout within 24 hours of thawing. Do not leave thawed fish in a vacuum-sealed bag for more than 24 hours.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this trout sustainable?\u003c\/summary\u003e\n\u003cp\u003eYes, this trout is wild-caught in Idaho, supporting local fisheries and sustainable practices.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Qplus","offers":[{"title":"5 - 7 oz","offer_id":39917139624035,"sku":"MNB-2896-S-2","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/freshwater-trout-rocky-mountains-1038917.jpg?v=1769467452"},{"product_id":"lamb-burgers","title":"Lamb Burgers","description":"\u003cp class=\"\" data-end=\"559\" data-start=\"264\"\u003eIntroducing the \u003cstrong data-end=\"301\" data-start=\"280\"\u003eMargra Lamb Burger\u003c\/strong\u003e—a next-level patty crafted from one of the rarest and most flavorful lamb breeds in the world. Made with \u003cstrong data-end=\"433\" data-start=\"407\"\u003e100% ground Margra lamb\u003c\/strong\u003e, this burger delivers a rich, meaty experience that’s lean yet juicy, with none of the gaminess typical of conventional lamb.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"806\" data-start=\"561\"\u003eRaised in the arid deserts of Rajasthan, the Margra breed produces \u003cstrong data-end=\"655\" data-start=\"627\"\u003eclean, subtly sweet lamb\u003c\/strong\u003e that’s naturally tender and nutrient-rich. It’s a breed prized by chefs and gourmands for its balance of flavor and finesse—and now it’s burger-ready.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"829\" data-start=\"808\"\u003e\u003cstrong data-end=\"829\" data-start=\"808\"\u003eWhy it’s special:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1119\" data-start=\"830\"\u003e\n\u003cli class=\"\" data-end=\"889\" data-start=\"830\"\u003e\n\u003cp class=\"\" data-end=\"889\" data-start=\"832\"\u003eMade from \u003cstrong data-end=\"861\" data-start=\"842\"\u003epure Margra lamb\u003c\/strong\u003e, no fillers, no additives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"973\" data-start=\"890\"\u003e\n\u003cp class=\"\" data-end=\"973\" data-start=\"892\"\u003e\u003cstrong data-end=\"928\" data-start=\"892\"\u003eIncredibly mild and clean flavor\u003c\/strong\u003e—perfect for lamb lovers and skeptics alike\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1057\" data-start=\"974\"\u003e\n\u003cp class=\"\" data-end=\"1057\" data-start=\"976\"\u003e\u003cstrong data-end=\"1003\" data-start=\"976\"\u003eGrass-fed, hormone-free\u003c\/strong\u003e, and ethically raised by small desert-farm programs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1119\" data-start=\"1058\"\u003e\n\u003cp class=\"\" data-end=\"1119\" data-start=\"1060\"\u003eNaturally high in \u003cstrong data-end=\"1099\" data-start=\"1078\"\u003eprotein, Omega-3s\u003c\/strong\u003e, and trace minerals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1356\" data-start=\"1121\"\u003eWhether you're searing it on cast iron or grilling over open flame, this lamb burger delivers a satisfying crust and juicy interior—perfect with Mediterranean toppings, tzatziki, harissa, or even classic cheddar and caramelized onions.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1511\" data-start=\"1358\"\u003e\u003cstrong data-end=\"1433\" data-start=\"1358\"\u003eSophisticated enough for foodies. Simple enough for weeknight grilling.\u003c\/strong\u003e The Margra Lamb Burger is how lamb should taste—pure, clean, and crave-worthy.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 data-start=\"199\" data-end=\"257\"\u003e\u003cstrong data-start=\"203\" data-end=\"257\"\u003eMargra Lamb – The Crown Jewel of Desert-Raised Lamb\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"259\" data-end=\"670\" class=\"\"\u003eExperience the extraordinary taste of \u003cstrong data-start=\"297\" data-end=\"311\"\u003eMargra Lamb\u003c\/strong\u003e, a rare and ancient breed from the heart of Rajasthan, India, renowned for its unparalleled tenderness, subtle marbling, and nutrient-rich profile. Revered for centuries by royalty and gourmands alike, Margra Lamb is raised in the arid landscapes of the Thar Desert, where the harsh conditions naturally concentrate flavor and elevate the quality of the meat.\u003c\/p\u003e\n\u003cp data-start=\"672\" data-end=\"853\" class=\"\"\u003eAt Meat N’ Bone, we source \u003cstrong data-start=\"699\" data-end=\"728\"\u003e100% authentic Margra Lamb\u003c\/strong\u003e in partnership with select farms committed to traditional, ethical, and sustainable practices. The result is a lamb that is:\u003c\/p\u003e\n\u003cul data-start=\"854\" data-end=\"1097\"\u003e\n\u003cli data-start=\"854\" data-end=\"926\" class=\"\"\u003e\n\u003cp data-start=\"856\" data-end=\"926\" class=\"\"\u003e\u003cstrong data-start=\"856\" data-end=\"888\"\u003eGrass-fed \u0026amp; naturally raised\u003c\/strong\u003e, free from antibiotics and hormones\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"927\" data-end=\"1014\" class=\"\"\u003e\n\u003cp data-start=\"929\" data-end=\"1014\" class=\"\"\u003e\u003cstrong data-start=\"929\" data-end=\"959\"\u003eLean yet incredibly tender\u003c\/strong\u003e, with a mild, clean flavor ideal for refined palates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1015\" data-end=\"1097\" class=\"\"\u003e\n\u003cp data-start=\"1017\" data-end=\"1097\" class=\"\"\u003e\u003cstrong data-start=\"1017\" data-end=\"1052\"\u003ePacked with essential nutrients\u003c\/strong\u003e, including Omega-3s and high-quality protein\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1099\" data-end=\"1288\" class=\"\"\u003eWhether you're slow-roasting a shoulder, searing chops, or preparing a traditional curry, \u003cstrong data-start=\"1189\" data-end=\"1244\"\u003eMargra Lamb delivers an elevated culinary experience\u003c\/strong\u003e that bridges heritage with modern wellness.\u003c\/p\u003e\n\u003cp data-start=\"1290\" data-end=\"1361\" class=\"\"\u003eThis isn’t just lamb—it’s \u003cstrong data-start=\"1316\" data-end=\"1360\"\u003ea story of terroir, tradition, and taste\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1290\" data-end=\"1361\" class=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWant to know more about domestic lamb? \u003c\/span\u003e\u003cspan\u003e Check out our \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/american-lamb-is-something-else\"\u003eblog post\u003c\/a\u003e about it! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":43290044858467,"sku":"MNB-7665-S","price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-burgers-7009637.png?v=1769467402"},{"product_id":"beef-cheeks-wagyu-bms-7","title":"Beef Cheeks | Wagyu BMS 7+","description":"\u003ch2\u003eA Rare Gem of Flavor and Tenderness\u003c\/h2\u003e\n\u003cp\u003eBeef cheeks are a culinary treasure, prized by chefs for their deep, beefy flavor and incredible richness. Our Wagyu Beef Cheeks (BMS 7+) take this experience to a new level. Sourced from a small, family-run Wagyu program in Colorado, these cuts benefit from selective Japanese Kuroge Tajima genetics and a slow, careful feeding program. The result is exceptional marbling that transforms tough connective tissue into a buttery, gelatin-rich texture when cooked low and slow.\u003c\/p\u003e\n\u003cp\u003eWhile they may look similar to a brisket or short rib, Wagyu beef cheeks offer a more refined eating experience. They are best suited for braising, smoking, or sous-vide cooking, where time and patience allow the meat to become fork-tender and decadent. Whether you’re preparing them for tacos, pasta, or a classic stew, these cheeks deliver a restaurant-quality meal at home.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Our Colorado Wagyu is Best in Class\u003c\/h2\u003e\n\u003cp\u003eWe partner with a mid-sized, family-owned Wagyu program in Colorado that processes a small number of steers each week (140–175). This scale allows for meticulous care and superior genetics, including bulls sourced directly from Japan. Compared to major commercial programs, our Wagyu is fed for longer at a slower pace, resulting in deeper flavor and more consistent marbling. When you choose these beef cheeks, you’re choosing a cut that has been raised with the same attention to detail as our premium steaks.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Cook Wagyu Beef Cheeks\u003c\/h2\u003e\n\u003cp\u003eBeef cheeks are a \"low and slow\" cut. High heat will make them tough, but gentle, prolonged cooking breaks down the collagen into rich gelatin, creating a melt-in-your-mouth texture.\u003c\/p\u003e\n\n\u003ch3\u003eBraised Wagyu Beef Cheeks\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Season the cheeks generously with salt and pepper. Sear them in a hot pan with oil until deeply browned on all sides to build a flavorful base.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraising:\u003c\/strong\u003e Transfer to a Dutch oven or slow cooker. Add aromatics like onions, carrots, celery, thyme, and a bay leaf. Cover halfway with beef broth and a splash of red wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e Cover and cook at 325°F (163°C) or on low in a slow cooker for 6–8 hours. The meat is ready when it yields easily to a fork.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e Thicken the braising liquid with a bit of flour or cornstarch for a rich sauce. Serve over creamy mashed potatoes, polenta, or with crusty bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat makes Wagyu beef cheeks different from regular beef cheeks?\u003c\/summary\u003e\n\u003cp\u003eWagyu beef cheeks have significantly higher marbling (BMS 7+) due to their genetics and feeding program. This results in a richer flavor and a more buttery, tender texture once the connective tissue breaks down during cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow do beef cheeks compare to short ribs or oxtail?\u003c\/summary\u003e\n\u003cp\u003eMany customers find beef cheeks to be even more tender and flavorful than short ribs or oxtail. They have a similar rich, gelatinous quality but often cook more evenly and offer a more refined beef flavor.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the best way to cook beef cheeks?\u003c\/summary\u003e\n\u003cp\u003eLow and slow methods are essential. Braising, smoking, sous-vide, or slow-roasting are the best ways to ensure the tough connective tissues break down into a tender, succulent meal.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhere are these beef cheeks sourced from?\u003c\/summary\u003e\n\u003cp\u003eOur Wagyu beef cheeks are sourced from a family-owned program in Colorado that uses selective Japanese Kuroge Tajima genetics. The cattle are raised in pristine pastures and fed a specialized diet for optimal marbling.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eDo I need to trim the beef cheeks before cooking?\u003c\/summary\u003e\n\u003cp\u003eOur beef cheeks are expertly trimmed to minimize prep work. You may notice a thin silver skin or some external fat, which can be left on to add flavor during braising or trimmed if preferred.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow should I store and thaw my beef cheeks?\u003c\/summary\u003e\n\u003cp\u003eKeep the product frozen until ready to use. Thaw in the refrigerator for 24–48 hours before cooking. Once thawed, cook within 1–2 days for best quality.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat dishes are best for beef cheeks?\u003c\/summary\u003e\n\u003cp\u003eThey are incredibly versatile. Try them in tacos, over pasta, in a rich stew, on a sandwich, or served alongside creamy polenta or mashed potatoes.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs this product shipped frozen?\u003c\/summary\u003e\n\u003cp\u003eYes, this item is shipped frozen with dry ice to ensure it arrives in perfect condition. Please refer to our shipping policy for more details on delivery times and handling.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cp\u003e\u003cimg alt=\"Frozen shipping icon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_compact.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item is delivered frozen.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":40097282981987,"sku":"MNB-3738-S","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/beef-cheeks-wagyu-bms-7-2328463.png?v=1769467402"},{"product_id":"picanha-a5-hannari-japanese-wagyu","title":"Picanha | A5 Hannari Japanese Wagyu","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003eThis is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference. \u003cbr\u003e\u003cbr\u003eWhile Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the best Picanha in the world and it is extremely hard to procure. This is an extremely rare find... in fact, outside of Meat N' Bone we had never seen it before.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen cutting picanha, watch out for the grain, as for this specific cut it varies in direction. Beef will always be more tender when cut AGAINST the grain. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe also carry a\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"https:\/\/meatnbone.com\/products\/picanha-steak-a5-miyazaki-japanese-wagyu\"\u003e steak version of this Picanha, check it out here! \u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAbout\u003cstrong\u003e A5\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eHannari Beef\u003c\/h2\u003e\n\u003cp\u003eIn Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle. 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 \u003c\/p\u003e\n\u003cp\u003e\u003cimg loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hannari.jpg?v=1675075674\" class=\"img_Mains\"\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\u003e\u003cspan\u003eHow Do I Cook It?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Wlpe7VHkA5w\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Approx 2 Lbs","offer_id":41102187692131,"sku":"MNB-4575-S-1","price":360.99,"currency_code":"USD","in_stock":false},{"title":"Approx 2.5 Lbs","offer_id":41102187724899,"sku":"MNB-4575-S-2","price":400.99,"currency_code":"USD","in_stock":false},{"title":"Approx 3 Lbs","offer_id":41102187757667,"sku":"MNB-4575-S-3","price":459.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/picanha-a5-hannari-japanese-wagyu-2256716.jpg?v=1769467400"},{"product_id":"tri-tip-filet-a5-hannari-wagyu","title":"Tri-Tip Filet | A5 Hannari Wagyu","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a Tri-Tip \u003c\/strong\u003esteak cut in the shape of a filet. Its a nice, round, thick steak that has a lot of flavor... The tri-tip is a small, triangular cut from the sirloin. It goes by the name \"The Newport\" or \"Santa Maria\" steak the Tri-Tip is a very popular cut in California and South America. It is a lean cut, with a beefy taste... slightly nutty.\u003c\/p\u003e\n\u003cp\u003eIt is NOT going to be as tender as a Ribeye or Filet Mignon, but it does present beautiful marbling and spectacular flavor. This actually\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Picanha_large_56266ab5-9bb5-4d05-9593-19401bd13122_480x480.jpg?v=1637365617\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eAbout A5\u003c\/h2\u003e\n\u003ch2\u003eHannari Beef\u003c\/h2\u003e\n\u003cp\u003eIn Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle. There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it.\u003c\/p\u003e\n\u003cp\u003eHannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.\u003c\/p\u003e\n\u003cp\u003eThe farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.\u003c\/p\u003e\n\u003cp\u003eOur agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta http-equiv=\"Content-Type\" content=\"text\/html;charset=UTF-8\"\u003e\u003cimg 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\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\u003eSetting Expectations\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eTri-Tip is a fickle muscle, the grain runs in all directions so we have to play around and cut the muscle from different angles to get decent-sized, consistent 6-8oz filets. So it is very likely that not any two filets will be the same (unlike a Ribeye, Striploin, or Filet Mignon). This picture shows the filet sizes and shapes we get from a whole muscle. They are all the same weight, and similar thickness but slightly different.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/WhatsAppImage2023-01-31at6.02.09PM_480x480.jpg?v=1675208407\" alt=\"\"\u003e\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\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\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Kyoto, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":40252664414307,"sku":"MNB-4579-S","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/products\/tri-tip-filet-a5-hannari-wagyu-6016585.jpg?v=1769467400"},{"product_id":"artisanal-signature-turkey-brine","title":"Artisanal Turkey Brine","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan\u003eA premium, chef-crafted brine designed for an exceptionally juicy, flavorful turkey.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA great turkey starts long before it reaches the oven.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eMeat N’ Bone Reserve Turkey Brine\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a carefully developed blend of herbs, aromatics, fruit, and seasoning created to enhance the natural flavor of your turkey while helping it stay incredibly juicy and tender throughout cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe recipe was developed in collaboration with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eChef Chucho Rojas\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, whose experience includes some of Europe’s Michelin-recognized kitchens. The result is a restaurant-inspired brine made simple enough to use at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEverything comes conveniently packed and ready to use. Simply combine the brine with cold water and the included salt, add your turkey, and let time do the rest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brine can also be frozen until you’re ready to use it, making it an easy addition to your holiday prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I BRINE?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGrab your protein and open it (frozen or thawed out, it doesn't matter)\u003c\/li\u003e\n\u003cli\u003ePlace it in a bin or tub with cold water. The turkey will sit here for 6-12 hours.\u003c\/li\u003e\n\u003cli\u003eAdd the brine (Don't forget the salt, which comes separately) and rub it all over the piece.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAfter 4-10 hours remove from water and use a drainer to capture all the herbs and fruits. You want to grab these and place them back on the turkey right before you cook it.\u003c\/li\u003e\n\u003cli\u003eGet cooking!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eWHO IS CHEF CHUCHO ROJAS?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eChef Chucho Rojas is a distinguished Venezuelan chef whose culinary journey is marked by a blend of cultural influences and a commitment to healthy eating. His formative years were shaped by early culinary guidance at the age of nine, which was further honed at the prestigious Gregoire Ferrandi school in Paris. 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The \u003cstrong\u003ejalapeños\u003c\/strong\u003e provide just the right amount of heat, complemented by a carefully selected mix of spices, including \u003cstrong\u003eblack pepper, paprika, mustard powder, and garlic\u003c\/strong\u003e, for a deep, smoky flavor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eMinimal Preservatives, No Artificial Additives – Keep Frozen\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur sausages are made \u003cstrong\u003ewithout artificial preservatives\u003c\/strong\u003e and are crafted in \u003cstrong\u003esmall batches for maximum freshness\u003c\/strong\u003e. They contain \u003cstrong\u003eminimal, natural mold inhibitors\u003c\/strong\u003e to maintain quality but \u003cstrong\u003eno artificial nitrates or nitrites\u003c\/strong\u003e. To preserve their \u003cstrong\u003eflavor and texture\u003c\/strong\u003e, they \u003cstrong\u003emust be kept frozen\u003c\/strong\u003e until ready to cook.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eHow to Cook It\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis sausage is \u003cstrong\u003eversatile and easy to cook\u003c\/strong\u003e. You can:\u003cbr\u003e🔥 \u003cstrong\u003eGrill it\u003c\/strong\u003e – Sear over \u003cstrong\u003emedium heat\u003c\/strong\u003e for about \u003cstrong\u003e8-10 minutes\u003c\/strong\u003e, turning occasionally until it reaches an \u003cstrong\u003einternal temperature of 165°F\u003c\/strong\u003e.\u003cbr\u003e🍳 \u003cstrong\u003ePan-fry it\u003c\/strong\u003e – Cook over \u003cstrong\u003emedium heat\u003c\/strong\u003e in a skillet for \u003cstrong\u003e7-9 minutes\u003c\/strong\u003e, ensuring an even sear on all sides.\u003cbr\u003e🌭 \u003cstrong\u003eBake it\u003c\/strong\u003e – Place in an oven at \u003cstrong\u003e375°F for 20-25 minutes\u003c\/strong\u003e, flipping halfway through.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhat to Pair It With\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis sausage is a \u003cstrong\u003egame-changer\u003c\/strong\u003e whether served as the \u003cstrong\u003estar of the plate\u003c\/strong\u003e or as an ingredient in your favorite dishes:\u003cbr\u003e✔ \u003cstrong\u003eClassic BBQ\u003c\/strong\u003e – Serve with grilled onions, peppers, and a toasted bun.\u003cbr\u003e✔ \u003cstrong\u003eBreakfast Upgrade\u003c\/strong\u003e – Slice and toss into \u003cstrong\u003escrambled eggs or breakfast hash\u003c\/strong\u003e.\u003cbr\u003e✔ \u003cstrong\u003eCheese \u0026amp; Charcuterie Boards\u003c\/strong\u003e – Pairs beautifully with \u003cstrong\u003esharp cheddars, aged goudas, or smoky provolone\u003c\/strong\u003e.\u003cbr\u003e✔ \u003cstrong\u003eTex-Mex Vibes\u003c\/strong\u003e – Dice and add to \u003cstrong\u003equesadillas, tacos, or mac \u0026amp; cheese\u003c\/strong\u003e for a spicy, cheesy kick.\u003cbr\u003e✔ \u003cstrong\u003eBeer \u0026amp; Wine Pairing\u003c\/strong\u003e – Try it with a \u003cstrong\u003ehoppy IPA, a smoky porter, or a bold red wine like Malbec\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSmall-Batch, Big Flavor\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUnlike mass-produced sausages, our \u003cstrong\u003eBeef, Pork \u0026amp; Jalapeño Cheddar Sausage\u003c\/strong\u003e is made with \u003cstrong\u003equality and craftsmanship in mind\u003c\/strong\u003e. Because each batch is made in \u003cstrong\u003elimited quantities\u003c\/strong\u003e, you’re getting a truly artisanal product that you \u003cstrong\u003ewon’t find in grocery stores\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePork, Beef, Cheddar Cheese (Milk, Enzymes), Water, Cream, Sodium Phosphates, Salt, Sorbic Acid, Vegetable Color, Powdered Cellulose, Natamycin, Soy Protein, Soy Lecithin, Jalapeño, Salt, Black Pepper, Paprika, Mustard Powder, Onion, Sugar, Garlic, Celery Salt, Pink Curing Salt.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAllergen Information\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eContains Milk \u0026amp; Soybean.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Instructions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e📦 \u003cstrong\u003eKeep frozen\u003c\/strong\u003e until ready to cook.\u003cbr\u003e❄ \u003cstrong\u003eThaw in the refrigerator overnight\u003c\/strong\u003e before cooking for best results.\u003c\/p\u003e\n\u003cp\u003eExperience the difference of \u003cstrong\u003esmall-batch, chef-crafted sausage—made with minimal preservatives and no artificial additives\u003c\/strong\u003e. Available exclusively at Meat N’ Bone. 🔥🍖\u003c\/p\u003e","brand":"Sunshine Provisions","offers":[{"title":"Default Title","offer_id":43122370609251,"sku":"MNB-7607-S","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/beef-pork-jalapeno-cheddar-sausage-3995287.jpg?v=1769467227"},{"product_id":"lamb-picanha-magra","title":"Lamb Picanha | Margra","description":"\u003cp data-start=\"446\" data-end=\"755\" class=\"\"\u003eOur \u003cstrong data-start=\"450\" data-end=\"472\"\u003eMargra Lamb Picanha\u003c\/strong\u003e is a specialty cut with serious personality. Sourced from the \u003cstrong data-start=\"535\" data-end=\"554\"\u003etop sirloin cap\u003c\/strong\u003e of the rare desert-raised \u003cstrong data-start=\"581\" data-end=\"596\"\u003eMargra breed\u003c\/strong\u003e, this lamb delivers bold flavor, a generous fat cap, and a satisfying bite that’s \u003cstrong data-start=\"679\" data-end=\"707\"\u003emore rustic than refined\u003c\/strong\u003e—perfect for those who love hearty, primal cuts.\u003c\/p\u003e\n\u003cp data-start=\"757\" data-end=\"1163\" class=\"\"\u003eThough it carries the name “Picanha” and mimics the iconic Brazilian beef cut, this lamb version eats closer to a \u003cstrong data-start=\"871\" data-end=\"885\"\u003eDenver leg\u003c\/strong\u003e: a bit \u003cstrong data-start=\"893\" data-end=\"903\"\u003efirmer\u003c\/strong\u003e, \u003cstrong data-start=\"905\" data-end=\"921\"\u003emore marbled\u003c\/strong\u003e, and with a fat cap that’s \u003cstrong data-start=\"949\" data-end=\"978\"\u003erich but slower to render\u003c\/strong\u003e. The result? A \u003cstrong data-start=\"994\" data-end=\"1019\"\u003erobust, flavorful cut\u003c\/strong\u003e that shines with proper technique—especially \u003cstrong data-start=\"1065\" data-end=\"1095\"\u003egrilled whole, sliced thin\u003c\/strong\u003e, or \u003cstrong data-start=\"1100\" data-end=\"1162\"\u003ecooked sous vide to soften the texture before a quick sear\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1165\" data-end=\"1189\" class=\"\"\u003e\u003cstrong data-start=\"1165\" data-end=\"1189\"\u003eWhat you’re getting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1190\" data-end=\"1502\"\u003e\n\u003cli data-start=\"1190\" data-end=\"1286\" class=\"\"\u003e\n\u003cp data-start=\"1192\" data-end=\"1286\" class=\"\"\u003eA \u003cstrong data-start=\"1194\" data-end=\"1213\"\u003edual-muscle cut\u003c\/strong\u003e: top sirloin cap and a portion of the leg, offering variety in texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1287\" data-end=\"1387\" class=\"\"\u003e\n\u003cp data-start=\"1289\" data-end=\"1387\" class=\"\"\u003e\u003cstrong data-start=\"1289\" data-end=\"1308\"\u003eHeavily marbled\u003c\/strong\u003e, with a fat cap that adds richness but requires proper cooking to break down\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1388\" data-end=\"1502\" class=\"\"\u003e\n\u003cp data-start=\"1390\" data-end=\"1502\" class=\"\"\u003e100% \u003cstrong data-start=\"1395\" data-end=\"1419\"\u003egrass-fed Margra lamb\u003c\/strong\u003e, hormone-free, antibiotic-free, and raised ethically in Rajasthan’s arid terrain\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1504\" data-end=\"1745\" class=\"\"\u003eThis isn’t a delicate rack—it’s a \u003cstrong data-start=\"1538\" data-end=\"1555\"\u003ebutcher’s cut\u003c\/strong\u003e for those who love working with fire, flavor, and a bit of challenge. Best served sliced across the grain, paired with bold flavors like cumin, garlic, chimichurri, or pomegranate molasses.\u003c\/p\u003e\n\u003cp data-start=\"1747\" data-end=\"1893\" class=\"\"\u003e\u003cstrong data-start=\"1747\" data-end=\"1759\"\u003ePro tip:\u003c\/strong\u003e Score the fat, cook low and slow, then finish hot to crisp things up. Or sous vide first, then sear hard for max tenderness and char.\u003c\/p\u003e\n\u003cp data-start=\"1895\" data-end=\"2087\" class=\"\"\u003eWhether you’re a grill master or a chef looking to feature something unique, \u003cstrong data-start=\"1972\" data-end=\"1994\"\u003eMargra Lamb Picanha\u003c\/strong\u003e offers a bold story on the plate—\u003cstrong data-start=\"2028\" data-end=\"2087\"\u003eone part tradition, one part technique, and all flavor.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"257\" data-start=\"199\"\u003e\u003cstrong data-end=\"257\" data-start=\"203\"\u003eMargra Lamb – The Crown Jewel of Desert-Raised Lamb\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"\" data-end=\"670\" data-start=\"259\"\u003eExperience the extraordinary taste of \u003cstrong data-end=\"311\" data-start=\"297\"\u003eMargra Lamb\u003c\/strong\u003e, a rare and ancient breed from the heart of Rajasthan, India, renowned for its unparalleled tenderness, subtle marbling, and nutrient-rich profile. Revered for centuries by royalty and gourmands alike, Margra Lamb is raised in the arid landscapes of the Thar Desert, where the harsh conditions naturally concentrate flavor and elevate the quality of the meat.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"853\" data-start=\"672\"\u003eAt Meat N’ Bone, we source \u003cstrong data-end=\"728\" data-start=\"699\"\u003e100% authentic Margra Lamb\u003c\/strong\u003e in partnership with select farms committed to traditional, ethical, and sustainable practices. The result is a lamb that is:\u003c\/p\u003e\n\u003cul data-end=\"1097\" data-start=\"854\"\u003e\n\u003cli class=\"\" data-end=\"926\" data-start=\"854\"\u003e\n\u003cp class=\"\" data-end=\"926\" data-start=\"856\"\u003e\u003cstrong data-end=\"888\" data-start=\"856\"\u003eGrass-fed \u0026amp; naturally raised\u003c\/strong\u003e, free from antibiotics and hormones\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1014\" data-start=\"927\"\u003e\n\u003cp class=\"\" data-end=\"1014\" data-start=\"929\"\u003e\u003cstrong data-end=\"959\" data-start=\"929\"\u003eLean yet incredibly tender\u003c\/strong\u003e, with a mild, clean flavor ideal for refined palates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1097\" data-start=\"1015\"\u003e\n\u003cp class=\"\" data-end=\"1097\" data-start=\"1017\"\u003e\u003cstrong data-end=\"1052\" data-start=\"1017\"\u003ePacked with essential nutrients\u003c\/strong\u003e, including Omega-3s and high-quality protein\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e\"Our vision was to create a fully haired meat sheep with good carcase traits and eating quality. We far exceeded our dreams in regards to the eating quality of Margra Lamb, which has been developed through years of careful breeding and research.\"\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eGraham Gilmore, Master Breeder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"In my 27+ years of research, I have not seen a sheep breed with such low melting point of fats.\"\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eAssoc Prof Aduli Malau-Aduli, James Cook University\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Drone-1171.jpg?v=1744043256\"\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1288\" data-start=\"1099\"\u003e\u003c!--split--\u003e\u003c\/p\u003e\n\u003cp data-start=\"446\" data-end=\"755\" class=\"\"\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1288\" data-start=\"1099\"\u003eWhether you're slow-roasting a shoulder, searing chops, or preparing a traditional curry, \u003cstrong data-end=\"1244\" data-start=\"1189\"\u003eMargra Lamb delivers an elevated culinary experience\u003c\/strong\u003e that bridges heritage with modern wellness.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1361\" data-start=\"1290\"\u003eThis isn’t just lamb—it’s \u003cstrong data-end=\"1360\" data-start=\"1316\"\u003ea story of terroir, tradition, and taste\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item WILL be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWant to know more about domestic lamb? \u003c\/span\u003e\u003cspan style=\"text-decoration: underline; color: #ff2a00;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/american-lamb-is-something-else\" style=\"color: #ff2a00; text-decoration: underline;\" target=\"_blank\"\u003eClick here\u003c\/a\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eto check out our blog post about it! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":43290064945251,"sku":"MNB-7666-S","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/lamb-picanha-margra-6232679.jpg?v=1769467223"},{"product_id":"bison-ground-beef","title":"Bison Ground Beef","description":"\u003c!--split--\u003e\n\u003cp data-end=\"135\" data-start=\"98\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eElevate your meals with our \u003cstrong data-end=\"54\" data-start=\"28\"\u003e 100% pure Ground Bison\u003c\/strong\u003e, crafted without fillers or artificial additives—just rich, all-natural meat. With an\u003cstrong\u003e ideal 85\/15 lean-to-fat ratio\u003c\/strong\u003e, this bison offers a delightful balance of tenderness and juiciness, perfect for gourmet burgers, hearty chili, flavorful tacos, and classic meatloaf. Its fine texture makes it excellent for even a refined bison tartare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"213\" data-start=\"137\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eOur bison are raised on open pastures across North America—from the rolling landscapes of Colorado to the lush plains of Eastern Canada. As participants in the “Never Ever Program,” they’re never exposed to antibiotics, steroids, or hormones—aligned with chef and industry standards as top-tier quality\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"291\" data-start=\"215\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eOccasionally grain-finished for optimal flavor, our pasture-raised bison boasts a rich yet subtly sweet flavor profile—deep red in color, similar to beef, but distinctly more refined\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"369\" data-start=\"293\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eThis nutrient-dense protein is a standout choice for health-conscious cooks: rich in iron, zinc, and vitamin B12, while delivering more omega-3s, leaner calories, and lower cholesterol than traditional beef\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"453\" data-start=\"395\"\u003e\n\u003cp data-end=\"453\" data-start=\"397\"\u003e\u003cstrong data-end=\"422\" data-start=\"397\"\u003e100% All-natural meat\u003c\/strong\u003e with no additives or fillers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"497\" data-start=\"454\"\u003e\n\u003cp data-end=\"497\" data-start=\"456\"\u003e\u003cstrong data-end=\"478\" data-start=\"456\"\u003e85% lean \/ 15% fat\u003c\/strong\u003e, ideal juiciness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"574\" data-start=\"498\"\u003e\n\u003cp data-end=\"574\" data-start=\"500\"\u003e\u003cstrong data-end=\"543\" data-start=\"500\"\u003eZero antibiotics, steroids, or hormones\u003c\/strong\u003e under the Never Ever Program\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"633\" data-start=\"575\"\u003e\n\u003cp data-end=\"633\" data-start=\"577\"\u003e\u003cstrong data-end=\"611\" data-start=\"577\"\u003ePasture-raised, grain-finished\u003c\/strong\u003e for depth of flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"714\" data-start=\"634\"\u003e\n\u003cp data-end=\"714\" data-start=\"636\"\u003e\u003cstrong data-end=\"654\" data-start=\"636\"\u003eHealth-forward\u003c\/strong\u003e: high in protein, vitamins, and minerals—leaner than beef\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg height=\"302\" width=\"390\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0000_Objeto_inteligente_vectorial_large.jpg?v=1520302230\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHow to eat bison ground beef?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Ground Bison is as easy to cook as traditional ground beef—simply swap it into your favorite recipes for a richer, cleaner flavor. It shines in everyday classics like tacos, spaghetti Bolognese, hearty chili, and juicy burgers, but also elevates gourmet dishes such as bison-stuffed peppers, shepherd’s pie, or even a rustic bison ragu. Whether you're searing it in a skillet, grilling patties, or simmering it into sauces, this lean yet tender meat delivers exceptional taste and nutrition.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/2-all_c9f66594-8f85-4374-b5b7-7abdd0b6cb51_large.jpg?v=1520691278\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fossil Farms","offers":[{"title":"Default Title","offer_id":43461588418659,"sku":"MNB-7683-S","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bison-ground-beef-9316869.jpg?v=1769467220"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/collections\/specialty-9550155.jpg?v=1769467426","url":"https:\/\/meatnbone.com\/collections\/specialty.oembed?page=2","provider":"Meat N' Bone","version":"1.0","type":"link"}