{"title":"Steakhouse at Home","description":"","products":[{"product_id":"new-york-strip-steak-usdaprime","title":"New York Strip Steak | USDA Prime","description":"\u003cp\u003eThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/NY-Strip_596e070b-0e52-4dff-b0fe-ad1ea96e3565_large.jpg?v=1520660802\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York Strip is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. These steaks are THICK, because we only work with steers with a ribeye area of 10.0 to 16.0 square inches. Our New York Strips are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York Strip, it isn't even your average Prime New York Strip.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | Angus Beef - Top 5% of Choice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629789986846,"sku":"MNB-0001-S","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-usda-prime-9085756.jpg?v=1769468128"},{"product_id":"bone-in-rib-eye-steak-usdaprime","title":"Bone-In Ribeye  | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp data-start=\"1252\" data-end=\"1540\"\u003eThis is the top 2% of beef in America — our \u003cstrong data-start=\"1296\" data-end=\"1325\"\u003eUSDA Prime Bone-In Ribeye\u003c\/strong\u003e is the gold standard for flavor, texture, and quality. Hand-selected from G1 Certified Midwestern cattle and wet-aged for 30+ days, it’s deeply marbled, tender, and absolutely packed with rich, buttery beef flavor.\u003c\/p\u003e\n\u003cp data-start=\"1542\" data-end=\"1728\"\u003eThe bone keeps the steak juicy during cooking and adds even more depth to the final result. Whether you're firing up a grill or a cast iron pan, this cut is built to perform and impress.\u003c\/p\u003e\n\u003cp data-start=\"1730\" data-end=\"1886\"\u003eHere’s a pro tip: \u003cstrong data-start=\"1748\" data-end=\"1794\"\u003euse the steak’s natural fat instead of oil\u003c\/strong\u003e when cooking. It sears better, tastes richer, and brings out the full potential of the cut.\u003c\/p\u003e\n\u003cp data-start=\"1888\" data-end=\"2054\"\u003eThis isn’t just a steak. It’s an experience — premium, bold, and unforgettable. For those who take their meat seriously and don’t settle for anything less than Prime.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime RibEye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our RibEyes are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average RibEye, it isnt even your average Prime Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e \u003cspan\u003eUSDA PRIME (Black Angus Beef)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629340082206,"sku":"MNB-0002-S","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-usda-prime-5912383.jpg?v=1769468127"},{"product_id":"porterhouse-steak","title":"Porterhouse Steak | USDA Prime","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/2-all_c9f66594-8f85-4374-b5b7-7abdd0b6cb51_large.jpg?v=1520691278\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe porterhouse is the bigger, more premium brother of the \"T-Bone\" steak. It is much\u003cspan\u003e thicker and has much more of the tenderloin relative to the loin portion. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePorterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high-end steakhouse.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlso this is a 26 ounce monster steak.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Porterhouse is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e Angus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak). We would NOT recommend this steak for more than 2 people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e 10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12501165932643,"sku":"MNB-0009-S","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-usda-prime-3174076.jpg?v=1769468127"},{"product_id":"boneless-in-rib-eye-steak","title":"Ribeye Steak | USDA Prime","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe king of the steaks. The Ribeye is known for its exceptional tenderness, abundant flavor, and beautiful marbling. According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender.\u003c\/p\u003e\n\u003cp\u003eMoreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime RibEye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with abundant marbling, and grade \"A' maturity and it is sourced specifically from a couple of specific farms in the Midwest.  Our RibEyes are THICK because we only work with steers with a RibEye area of 10.0 to 16.0 square inches. Our RibEyes are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average RibEye, it isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled\u003c\/span\u003e \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA Prime (Black Angus Beef) (\u003ca href=\"\/blogs\/the-clever-cleaver\/difference-beef-usda-grade-choice-prime-meats\" title=\"usda grades of beef\" target=\"_blank\"\u003elearn more\u003c\/a\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":41092597448803,"sku":"MNB-0038-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/RibeyeSteakUSDAPrime.jpg?v=1780330292"},{"product_id":"bone-in-rib-eye-steak","title":"Bone-In Ribeye | G1 Certified","description":"\u003cp data-start=\"302\" data-end=\"575\"\u003eOur \u003cstrong data-start=\"306\" data-end=\"324\"\u003eBone-In Ribeye\u003c\/strong\u003e is a steakhouse classic — bold, rich, and built for those who want serious flavor. Hand-cut from G1 Certified Midwestern beef and wet-aged for 30+ days, this steak delivers intense marbling, deep beefy flavor, and incredible tenderness in every bite.\u003c\/p\u003e\n\u003cp data-start=\"577\" data-end=\"843\"\u003eThe bone adds more than just visual impact — it enhances the flavor during cooking and helps retain moisture for a juicier, more satisfying result. Whether you're grilling, searing, or reverse-searing, this cut delivers a restaurant-quality experience right at home.\u003c\/p\u003e\n\u003cp data-start=\"845\" data-end=\"1039\"\u003eLooking to elevate your cooking? Use the natural fat from the steak in your pan instead of oil or butter. It’s pure, flavorful fuel that crisps beautifully and adds unmatched depth to your dish.\u003c\/p\u003e\n\u003cp data-start=\"1041\" data-end=\"1182\"\u003eThis is a steak for those who want it real, bold, and unfiltered. No shortcuts. Just the best meat, aged to perfection, and ready to impress.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eG1 CERTIFIED USDA CHOICE IS A CUT ABOVE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.\u003c\/p\u003e\n\u003cp\u003eAside from the grading of our beef, our \u003cstrong\u003eaging standards\u003c\/strong\u003e are far superior than those of your supermarket butcher which ages beef, at most, for about as week.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAll of our premium cuts are aged for for at-least 30 \u003c\/strong\u003e\u003cstrong\u003edays. \u003c\/strong\u003eThis guarantees tenderness, texture and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe hand-cut EVERY steak\u003c\/strong\u003e, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewe vacuum seal\u003c\/strong\u003e, which makes a HUGE difference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eG1 Certified\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled\u003c\/span\u003e \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In RibEye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca rel=\"noopener noreferrer\" style=\"color: #ff0000;\" href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" rel=\"noopener noreferrer\" href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7629334020126,"sku":"MNB-0039-S","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-g1-certified-1896467.jpg?v=1769468125"},{"product_id":"bone-in-rib-eye-steaks-45-days-dry-aged-cowboy","title":"Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-1_084a42ef-2a60-4c54-98fc-9bc2e9c08f4e_large.jpg?v=1520698518\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide_23f37637-f81b-4800-a69b-c85fd5e8b7df.jpg?v=1713753012\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LIsPw-ZK6nU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eOur Ribeyes are THICK, restaurant-grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.\u003c\/p\u003e\n\u003cp\u003eOur cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry-aged bone-in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Ribeye is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Ribeyes are THICK, because we only work with steers with a Ribeye area of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average Ribeye. It isn't even your average Prime Ribeye.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging is an art that demands patience, meticulous attention to detail, and a finely controlled environment for optimal maturation. We excel in this craft. A properly dry-aged steak is a premium delicacy, typically available only in the finest steakhouses. These steaks possess a distinctive \u003c\/span\u003e\u003cstrong\u003efunky\u003c\/strong\u003e\u003cspan\u003e aroma and a \u003c\/span\u003e\u003cstrong\u003epungent\u003c\/strong\u003e\u003cspan\u003e scent. As the steaks undergo the dry aging process, they lose moisture through evaporation, while natural enzymes transform their structure. This not only intensifies the umami flavors but also catalyzes the breakdown of carbohydrates, imparting a subtle sweetness. Many purveyors offer steaks aged for 30 days, where this characteristic funk is discernible. Our steaks, however, are aged even longer, enhancing the intensity of these distinctive flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"what does dry aging do\" style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\"\u003eLearn more about our dry aging process.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA PRIME (Black Angus Beef)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rate, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, pan-seared, \u003cspan\u003ebroiled \u003c\/span\u003e\u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. Concerned? You should not be.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/frozen-can-be-fresh-but-it-usually-is-not\" style=\"color: #ff2a00;\"\u003eFresh vs Frozen = What's best?\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-defrost-meat-not-in-the-microwave\" style=\"color: #ff2a00;\"\u003eHow to Defrost Meat (NOT in the microwave)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/vacuum-sealed-meats-fresh-re-freezable\" style=\"color: #ff2a00;\"\u003eVacuum sealed is the new fresh!! (its also re-freezable)\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":7630124974110,"sku":"MNB-0421-S","price":96.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-ribeye-cowboy-steak-45-days-dry-aged-1368540.jpg?v=1769468124"},{"product_id":"porterhouse-steak-g1-usda-choice","title":"Porterhouse Steak | G1 USDA Choice","description":"\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/2-all_c9f66594-8f85-4374-b5b7-7abdd0b6cb51_large.jpg?v=1520691278\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe porterhouse is the bigger, more premium brother of the \"T-Bone\" steak. It is much\u003cspan\u003e thicker and has much more of the tenderloin relative to the loin portion. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePorterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high-end steakhouse.\u003c\/strong\u003e Also this is a 26 ounce monster steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Choice (\u003cspan\u003eBlack \u003c\/span\u003eAngus Beef) | Top 5% of Choice\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e 10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; color: #000000;\"\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12501165899875,"sku":"MNB-0422-S","price":54.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-g1-usda-choice-6199221.jpg?v=1769468123"},{"product_id":"filet-mignon-center-cut-wagyu-bms6-7","title":"Filet Mignon (Center Cut) | Wagyu BMS 6-7","description":"\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" style=\"color: #ff0000;\" title=\"japanese grading system\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe tenderloin is the most \u003cspan\u003elean, tender part of the animal... but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese filets are sourced from Colorado and are quite delicious. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur filets are hand-cut as Chateaubriand and are just amazing... you could eat these with a butter knife... thats how soft they are. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eBMS7+? HOW DOES THAT WORK?\u003c\/h2\u003e\n\u003cp\u003eSteers are graded based on the \u003cspan\u003eamount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Filet Mignon is graded based on the marbling of the Ribeye (graders do not inspect Tenderloins or ANY other muscle... but the RibEye)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFilet Mignon by default is not a cut that marbles significantly, which is why we group Filet Mignon from steers graded BMS7 to BMS9 in the same category. It will have a different flavor and texture than lower grade Filet Mignon but the marbling will still be hit or miss. The only Filet Mignon that is consistently marbled (and may possibly be the best steak anyone can eat... is the A5 grade of Wagyu Filet Mignon. However, you could say it does not really taste like Filet Mignon).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\"\u003eDo note that marbling is not a driving indicator of tenderness, hence not all beef graded \"Prime\" is equal.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\" alt=\"\" width=\"384\" height=\"288\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":8652620693603,"sku":"MNB-0093-S","price":56.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-center-cut-wagyu-bms-6-7-5307805.jpg?v=1769468120"},{"product_id":"wagyu-angus-cross-ribeye-steak","title":"Ribeye Steak | Wagyu-Angus Cross","description":"\u003cp\u003eAccording to the National Cattlemen's Beef Association, the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. Since this area of the cow gets little exercise, the muscle isn't used much and the meat is nice and tender.\u003c\/p\u003e\n\u003cp\u003eMoreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.\u003c\/p\u003e\n\u003cp\u003eThis is a 14 Oz Wagyu-Angus cross breed steak. Full of flavor and EXTREMELY tender. This product has been aged for 14+ days to improve tenderness and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade of a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32877296320611,"sku":"MNB-0100-S-2","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-wagyu-angus-cross-6802885.jpg?v=1769468121"},{"product_id":"wagyu-angus-cross-filet-mignon","title":"Filet Mignon | Wagyu-Angus Cross","description":"\u003cp\u003eThis is one of our favorite steaks in the Meat N' Bone lineup. From a price\/value perspective, it is unmatched. While only 6oz and not perfectly center cut, those two trade-offs mean that we can offer a steak that truly punches above its price. It combines the best quality of Wagyu and Angus cattle. It is marbled, it is tender... and most importantly it is flavorful. Serve it plain with salt, or with a good chimichurri or bearnaise sauce, and enjoy!\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eABOUT FILET MIGNON\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis is the leanest and most tender part of the animal, there also isn’t that much of it per steer which is why it's so expensive and coveted. \u003cspan\u003eThe average steer or heifer provides no more than 500 grams of filet mignon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg height=\"288\" width=\"384\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade on a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":8743867318371,"sku":"MNB-0101-S","price":40.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-wagyu-angus-cross-1427000.jpg?v=1769468122"},{"product_id":"ny-strip-steak-wagyu-angus-cross","title":"New York Strip Steak | Wagyu-Angus Cross","description":"\u003c!--split--\u003e\n\u003cp\u003eThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003cstrong\u003e This makes the New York Strip the PERFECT steak for sharing because every bite will be similar.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs all Wagyu steers, it was fed a grain-based diet and treated to the highest standards so it brings the best flavor and tenderness to your table.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eWHAT MAKES THIS STEAK SPECIAL?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade on a good USDA Prime Steak. This is one of the best price \/ value propositions at Meat N' Bone.\u003c\/p\u003e\n\u003cp\u003eThis steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32799775621219,"sku":"MNB-0102-S-2","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-wagyu-angus-cross-8876105.jpg?v=1769468124"},{"product_id":"bone-in-new-york-strip-45-days-dry-aged","title":"Kansas Strip  Steak | 45+ Days Dry Aged","description":"\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/p\u003e\n\u003cp\u003eNothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had.  \u003cstrong\u003eThis is a center-cut today, meaning it is the perfect portion.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime New York is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our New Yorks are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York , it isnt even your average Prime New York.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003c\/span\u003e\u003cstrong\u003eFUNKY\u003c\/strong\u003e\u003cspan\u003e and will be \u003c\/span\u003e\u003cstrong\u003eSMELLY\u003c\/strong\u003e\u003cspan\u003e.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" title=\"what does dry aging do to steak\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 45+ Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Pan Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e\u003c\/a\u003e \u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA PRIME (Black Angus Beef)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":31647450267747,"sku":"MNB-0131-S","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/kansas-strip-steak-45-days-dry-aged-4132890.jpg?v=1769468118"},{"product_id":"filet-mignon-usda-choice","title":"Filet Mignon  (Center Cut) | G1 Certified","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eMidwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful.\u003c\/p\u003e\n\u003cp\u003eThis is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. \u003cspan\u003eThe average steer or heifer provides no more than 500 grams of filet mignon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWrap them in our awesome \u003ca title=\"Benton's bacon\" href=\"\/products\/benton-smoked-bacon\"\u003eBACON\u003c\/a\u003e or \u003ca href=\"\/products\/beef-bacon-hannari-a5-japanese-wagyu\" title=\"beef bacon\"\u003ebeef bacon\u003c\/a\u003e and enjoy them even more.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medum rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003cimg height=\"289\" width=\"384\" alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \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\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12547844964451,"sku":"MNB-0152-S","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-center-cut-g1-certified-9936848.jpg?v=1769468113"},{"product_id":"lamb-porterhouse-4pc-per-package-1","title":"Lamb Porterhouse","description":"\u003cp data-start=\"259\" data-end=\"386\"\u003eElevate your next meal with our \u003cstrong data-start=\"291\" data-end=\"328\"\u003eAustralian Lamb Porterhouse Chops\u003c\/strong\u003e — the perfect blend of tenderness, flavor, and quality.\u003c\/p\u003e\n\u003cp data-start=\"388\" data-end=\"526\"\u003eEach package includes \u003cstrong data-start=\"410\" data-end=\"455\"\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\u003cp data-start=\"528\" data-end=\"800\"\u003e\u003cstrong data-start=\"531\" data-end=\"551\"\u003ePremium Sourcing\u003c\/strong\u003e\u003cbr data-start=\"551\" data-end=\"554\"\u003eRaised on the pristine pastures of Australia, our lamb is 100% free of antibiotics and added hormones. We work exclusively with one of the most respected Australian lamb programs, ensuring consistency, traceability, and a naturally pure flavor.\u003c\/p\u003e\n\u003cp data-start=\"802\" data-end=\"1107\"\u003e\u003cstrong data-start=\"805\" data-end=\"829\"\u003eVersatile \u0026amp; Decadent\u003c\/strong\u003e\u003cbr data-start=\"829\" data-end=\"832\"\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\u003cp data-start=\"1109\" data-end=\"1130\"\u003e\u003cstrong data-start=\"1112\" data-end=\"1128\"\u003ePack Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1131\" data-end=\"1281\"\u003e\n\u003cli data-start=\"1131\" data-end=\"1183\"\u003e\n\u003cp data-start=\"1133\" data-end=\"1183\"\u003e4 lamb porterhouse chops (approx. 1 lb per pack)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1184\" data-end=\"1223\"\u003e\n\u003cp data-start=\"1186\" data-end=\"1223\"\u003ePremium Australian program sourcing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1224\" data-end=\"1281\"\u003e\n\u003cp data-start=\"1226\" data-end=\"1281\"\u003eDelivered fresh or frozen (depending on availability)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1283\" data-end=\"1329\"\u003e\u003cstrong data-start=\"1285\" data-end=\"1327\"\u003eWhy Choose Our Lamb Porterhouse Chops?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1330\" data-end=\"1474\"\u003e\n\u003cli data-start=\"1330\" data-end=\"1383\"\u003e\n\u003cp data-start=\"1332\" data-end=\"1383\"\u003eClean, natural taste — no antibiotics or hormones\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1384\" data-end=\"1419\"\u003e\n\u003cp data-start=\"1386\" data-end=\"1419\"\u003eHand-selected and carefully cut\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1420\" data-end=\"1474\"\u003e\n\u003cp data-start=\"1422\" data-end=\"1474\"\u003eRestaurant-quality delivered straight to your door\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","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":"porterhouse-steak-45-days-dry-aged-usda-prime","title":"Porterhouse Steak (45+ Days Dry Aged) | USDA Prime","description":"\u003c!--split--\u003e\n\u003cp\u003eOur Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them.\u003c\/p\u003e\n\u003cp\u003eThere are only a few ways to make perfect better and we think dry aging is one of them. It adds even more \u003cspan\u003etenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe only dry aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/QNO0LbET434\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Porterhouse is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eABOUT OUR DRY AGED STEAKS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003cstrong\u003eFUNKY\u003c\/strong\u003e and will be \u003cstrong\u003eSMELLY\u003c\/strong\u003e. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable; these steaks are VERY dry aged. The funk will be strong.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eLearn more about our \u003ca title=\"aged beef\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\"\u003edry aging process here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAngus Beef | Top 2% of USDA Prime\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak) \/ Female 8 Oz (1\/3 steak)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\" alt=\"porterhouse steak cut on a cow\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":12755582353507,"sku":"MNB-0206-S","price":114.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/porterhouse-steak-45-days-dry-aged-usda-prime-4503952.jpg?v=1769468062"},{"product_id":"ribeye-steak-miyazaki-wagyu-a5-bms-10-12","title":"Ribeye Steak | A5 Miyazakigyu Japanese Wagyu","description":"\u003ch2\u003eHow To Cook A5 Wagyu Ribeye\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\"\u003e\u003c\/iframe\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"ribeye cooking suggestions and serving size\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"beef grading chart\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Miya_480x480_a17ea558-3fd9-451a-a371-c73138cc5121_480x480.jpg?v=1638464013\" alt=\"wagyu olympics\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp data-start=\"157\" data-end=\"503\"\u003eExperience the pinnacle of beef craftsmanship with our Miyazaki-Gyu A5 Boneless Ribeye — the crown jewel of Japanese Wagyu. Sourced exclusively from the Miyazaki Prefecture, this beef comes from cattle raised with meticulous care, earning Miyazaki-Gyu the title of \u003cem data-start=\"460\" data-end=\"476\"\u003eWagyu Olympics\u003c\/em\u003e champion multiple times.\u003c\/p\u003e\n\u003cp data-start=\"505\" data-end=\"811\"\u003eWith a \u003cstrong data-start=\"512\" data-end=\"550\"\u003eBeef Marbling Score (BMS) of 10–12\u003c\/strong\u003e, every cut boasts exquisite marbling that melts into the meat as it cooks, delivering an unparalleled buttery texture and depth of flavor. Each ribeye is hand-selected, expertly butchered, and wet-aged for at least 30 days to enhance tenderness and richness.\u003c\/p\u003e\n\u003cp data-start=\"813\" data-end=\"1098\"\u003eOur A5 ribeye is \u003cstrong data-start=\"830\" data-end=\"878\"\u003e100% traceable, hormone- and antibiotic-free\u003c\/strong\u003e, and sourced from small, award-winning farms. Every steak is individually vacuum-sealed for maximum freshness, ensuring it arrives to you in perfect condition whether shipped nationwide or picked up from our boutique.\u003c\/p\u003e\n\u003cp data-start=\"1100\" data-end=\"1263\"\u003ePerfect for the grill, cast iron, or even sliced thin for a decadent shabu-shabu, the Miyazaki-Gyu A5 Boneless Ribeye isn’t just a steak — it’s a culinary event.\u003c\/p\u003e\n\u003cp data-start=\"1265\" data-end=\"1283\"\u003e\u003cstrong data-start=\"1265\" data-end=\"1281\"\u003eKey Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1284\" data-end=\"1474\"\u003e\n\u003cli data-start=\"1284\" data-end=\"1322\"\u003e\n\u003cp data-start=\"1286\" data-end=\"1322\"\u003eOrigin: Miyazaki Prefecture, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1323\" data-end=\"1375\"\u003e\n\u003cp data-start=\"1325\" data-end=\"1375\"\u003eGrade: A5 (Highest possible Japanese beef grade)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1376\" data-end=\"1390\"\u003e\n\u003cp data-start=\"1378\" data-end=\"1390\"\u003eBMS: 10–12\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1391\" data-end=\"1415\"\u003e\n\u003cp data-start=\"1393\" data-end=\"1415\"\u003eCut: Boneless Ribeye\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1416\" data-end=\"1444\"\u003e\n\u003cp data-start=\"1418\" data-end=\"1444\"\u003eHand-cut \u0026amp; vacuum-sealed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1445\" data-end=\"1474\"\u003e\n\u003cp data-start=\"1447\" data-end=\"1474\"\u003eHormone \u0026amp; antibiotic free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1476\" data-end=\"1565\"\u003eElevate your next meal into an unforgettable experience with the world’s finest ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eLearn about how we label beef and \u003ca title=\"grading wagyu\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003ebeef grading standards\u003c\/a\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT OUR A5 MIYAZAKI WAGYU RIBEYE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaki beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki Wagyu A5 but Miyazaki Gyu, because it is the best in the world. Other Wagyu produced from the area that does not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 WAGYU RIBEYE BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy. That said, it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"where is the ribeye on a cow\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":30879915540579,"sku":"MNB-0442-S","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-a5-miyazakigyu-japanese-wagyu-5423919.jpg?v=1769468061"},{"product_id":"ribeye-steak-bms-7-wagyu","title":"Ribeye Steak | Wagyu BMS 6-7","description":"\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003eThis is one amazing Ribeye, its Marble Score of 6-8 means it is a richer and denser cut of steak. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003cp\u003e*This is one steak\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"ribeye on a cow\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32877316767843,"sku":"MNB-0732-S","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-wagyu-bms-6-7-5089668.jpg?v=1769468060"},{"product_id":"pork-tomahawk","title":"Pork Tomahawk | Iberian Duroc","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"pork tomahawk on a pig\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Loin_480x480.jpg?v=1570944433\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Iberian Duroc Pork Tomahawk is a visually striking and flavorful cut that's guaranteed to impress at any dining table. This cut is essentially a \u003ca title=\"duroc pork chop\" href=\"\/products\/bone-in-pork-chop-single-pack\"\u003epork chop\u003c\/a\u003e with the rib bone left in, extending from the meat, which gives it the distinctive 'tomahawk' shape, reminiscent of a single-handed axe. The long bone is French-trimmed, leaving it clean and prominent, which not only adds to its dramatic presentation but also contributes to the flavor during the cooking process.\u003cbr\u003e\u003cbr\u003eRich in taste and tender in texture, the Pork Tomahawk is generously marbled, which infuses the meat with juiciness and a deep, savory flavor when cooked. This cut is perfect for grilling or roasting, with the bone acting as a natural conductor of heat, ensuring the meat cooks evenly while retaining its moisture. The ample size of the Pork Tomahawk makes it a fantastic choice for sharing and is often a centerpiece in gatherings and special occasions. Its versatile nature allows it to pair well with a variety of seasonings and sides, making it a favorite among chefs and home cooks for its taste and impressive presentation.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThese Duroc Pork Chops come from Niman Ranch in the Midwest. \u003c\/strong\u003eThey are the best all-natural pork chops money can buy and you can taste the difference just by the way the hogs were fed and raised - no antibiotics, no hormones, all-vegetarian diet. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese pork chops marble like beef. They are just beautiful and full of taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSold per tomahawk pork chop and individually packed.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eIberian Duroc\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eNiman Ranch's new Iberian Duroc Pork program is a pioneering initiative in the world of premium pork. This program is the first of its kind, featuring authenticated Iberian pork genetics that are exclusive to Niman Ranch. These pigs are raised in the United States by independent family farmers. The program prides itself on delivering pork with robust marbling, rich color, and an exceptional eating experience.\u003cbr\u003e\u003cbr\u003eThe Iberian Duroc lineage has its origins in Spain and was selectively bred for the U.S. market. This line is characterized by its intense marbling and outstanding flavor, offering an unrivaled eating experience. Niman Ranch has worked extensively to ensure these pigs thrive in an outdoor-based farming model while maintaining their unique genetic qualities.\u003cbr\u003e\u003cbr\u003eIn keeping with Niman Ranch's longstanding commitment to sustainable and humane animal care, the Iberian Duroc pigs are raised without antibiotics or added hormones, and in conditions that allow for natural behaviors, such as being outdoors or in deeply bedded pens. The program reflects Niman Ranch's dedication to delivering the finest tasting meat through rigorous standards and a careful selection of breeds and genetics.\u003cbr\u003e\u003cbr\u003eThis introduction of Iberian Duroc Pork to their product line is a testament to Niman Ranch's ongoing efforts to innovate and elevate their offerings. It's an exciting addition for both chefs and consumers who are seeking a premium pork product with distinctive taste and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook Pork Tomahawk On The Grill\u003c\/h2\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/f4RzyNNwYp4\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":13036017516643,"sku":"MNB-0258-S","price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/pork-tomahawk-iberian-duroc-4660651.jpg?v=1769468058"},{"product_id":"filet-mignon-usda-prime","title":"Filet Mignon (Center Cut) | USDA Prime","description":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMidwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. \u003cspan\u003eThe average steer or heifer provides no more than 500 grams of filet mignon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur filets are cut as Chateaubriand. Wrap them in possibly the \u003ca href=\"\/products\/benton-smoked-bacon\" title=\"world's best bacon\"\u003eworld's best BACON\u003c\/a\u003e and enjoy them even more. This filet is CENTER-CUT.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\" alt=\"\" width=\"384\" height=\"288\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll of our products are aged for 30+ Days\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":28276369326179,"sku":"MNB-0312-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-center-cut-usda-prime-8613587.jpg?v=1769468054"},{"product_id":"ribeye-steak-bms-8-9-wagyu","title":"Ribeye Steak |  Australian Wagyu BMS 8-9","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Double_large.jpg?v=1561342420\" alt=\"ribeye cooking guide\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\" alt=\"meat labelling standards\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"wagyu grades\" target=\"_blank\"\u003eLearn about how we label beef- and Beef Grading Standards\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIndulge in the epitome of culinary excellence with our Premium Wagyu Ribeye Steak graded BMS 8-9. This exquisite cut, known for its intense marbling, delivers a sublime, buttery texture and a flavor that is simply unmatched. Each steak is sourced from the finest Wagyu, ensuring a luxurious and memorable dining experience. Elevate your meals with the rich, sumptuous taste of our Wagyu Ribeye Steak, a cut that stands in a league of its own. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is an Australian Wagyu Ribeye Steak BMS 8-9. It is as close as you can get to Wagyu A5 without paying an exorbitant price.\u003c\/strong\u003e This award-winning Australian BMS9 steak is the best steak we have been able to source out of Australia. These steaks have been positioned in the market as a luxury item as a result of their world-class genetics. Our Australian Wagyu has won multiple awards including the Gold Medal for Branded Beef at the 2019 Queensland Food and Wine Show.\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come \u003ca href=\"\/blogs\/the-clever-cleaver\/vacuum-sealed-meats-fresh-re-freezable\" title=\"vacuum sealed meat\"\u003evacuum sealed\u003c\/a\u003e and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT THE RIBEYE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003eA Ribeye is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. It's highly cherished due to its rich marbling and tender meat. The marbling, fat interspersed with the muscle, enhances flavor and tenderness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe marbling of the Ribeye defines the BMS score and even the grading of the whole cow. \u003c\/strong\u003eSo this is the cut of the steer where you will see the LARGEST difference between BMS scores.\u003c\/p\u003e\n\u003cp\u003eThe price of a Ribeye steak often reflects its marbling grade. Higher marbling scores, like BMS 8-9, indicate more intramuscular fat, which significantly enhances flavor, tenderness, and juiciness. Consequently, Ribeyes with superior marbling are priced higher due to the exceptional culinary experience they offer. Investing in a high-marble Ribeye ensures a gourmet steak experience, while opting for a lower marbling grade may save money at the expense of that premium taste and texture. Thus, with Ribeye, you indeed pay for what you get in terms of marbling.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook The Perfect Ribeye Steak Video Tutorial \u0026amp; Written instructions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Rare, Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OnUryN-auLw\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eYou can also just follow these 8 steps, and note that one of steps is \"enjoy!\"\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThaw Properly:\u003c\/strong\u003e If frozen, thaw your BMS 8-9 Ribeye in the fridge for 24-48 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoom Temperature:\u003c\/strong\u003e Allow the steak to reach room temperature for about 30-60 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e Season generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Heat:\u003c\/strong\u003e Preheat your skillet or grill to high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e Sear the steak for about 2-3 minutes on each side for a medium-rare finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting:\u003c\/strong\u003e Let the steak rest for 5-10 minutes before slicing to allow juices to redistribute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlicing:\u003c\/strong\u003e Slice against the grain for tender bites.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Savor the luxurious taste of your BMS 8-9 Ribeye!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":42963888767075,"sku":"MNB-0320-S-2","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-australian-wagyu-bms-8-9-9858740.jpg?v=1769468010"},{"product_id":"filet-mignon-a5-miyazaki-japanese-wagyu","title":"Filet Mignon | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp data-start=\"222\" data-end=\"530\"\u003eExperience the pinnacle of steak perfection with our A5 Japanese Wagyu Filet Mignon, sourced exclusively from the award-winning \u003cstrong data-start=\"350\" data-end=\"366\"\u003eMiyazaki-Gyu\u003c\/strong\u003e program in Japan’s Miyazaki Prefecture — a producer that has claimed multiple Wagyu Olympics titles for exceptional quality.\u003c\/p\u003e\n\u003cp data-start=\"532\" data-end=\"912\"\u003eHand-selected and butchered entirely by hand, each filet showcases an exquisite \u003cstrong data-start=\"612\" data-end=\"634\"\u003eBMS 10–12 marbling\u003c\/strong\u003e score, delivering a melt-in-your-mouth tenderness and unparalleled depth of flavor. Raised with the utmost care, our cattle are fed a balanced diet of grass and premium grain, ensuring a buttery texture and a naturally rich umami profile.\u003c\/p\u003e\n\u003cp data-start=\"914\" data-end=\"1203\"\u003eUnlike mass-market “Wagyu” blends, this is 100% authentic Japanese A5 beef — hormone-free, antibiotic-free, and aged to perfection for at least 30 days. Every steak is \u003cstrong data-start=\"1082\" data-end=\"1105\"\u003evacuum-sealed fresh\u003c\/strong\u003e, preserving its integrity from our boutique to your table.\u003c\/p\u003e\n\u003cp data-start=\"1205\" data-end=\"1380\"\u003eWhether pan-seared, grilled over charcoal, or cooked sous-vide, the A5 Japanese Wagyu Filet Mignon offers a luxurious dining experience worthy of the most special occasions.\u003c\/p\u003e\n\u003cp data-start=\"1382\" data-end=\"1399\"\u003e\u003cstrong data-start=\"1382\" data-end=\"1397\"\u003eHighlights:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1400\" data-end=\"1703\"\u003e\n\u003cli data-start=\"1400\" data-end=\"1480\"\u003e\n\u003cp data-start=\"1402\" data-end=\"1480\"\u003eAuthentic \u003cstrong data-start=\"1412\" data-end=\"1428\"\u003eMiyazaki-Gyu\u003c\/strong\u003e A5 Wagyu – among the highest-rated beef in Japan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1481\" data-end=\"1544\"\u003e\n\u003cp data-start=\"1483\" data-end=\"1544\"\u003e\u003cstrong data-start=\"1483\" data-end=\"1496\"\u003eBMS 10–12\u003c\/strong\u003e marbling for unmatched tenderness and flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1545\" data-end=\"1592\"\u003e\n\u003cp data-start=\"1547\" data-end=\"1592\"\u003eHand-cut and wet-aged for at least 30 days.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1593\" data-end=\"1652\"\u003e\n\u003cp data-start=\"1595\" data-end=\"1652\"\u003eHormone-free, antibiotic-free, ethically raised cattle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1653\" data-end=\"1703\"\u003e\n\u003cp data-start=\"1655\" data-end=\"1703\"\u003eIndividually vacuum-sealed for peak freshness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1705\" data-end=\"1852\"\u003eIndulge in what many chefs and connoisseurs consider the \u003cstrong data-start=\"1762\" data-end=\"1782\"\u003e“caviar of beef”\u003c\/strong\u003e — the kind of steak that turns a meal into an unforgettable memory.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCenter\u003c\/strong\u003e \u003cstrong\u003eCut: \u003c\/strong\u003eCompletely trimmed and cut from the center of the tenderloin; what you expect a filet mignon to look like. This is what you would pay $400 for at a high-end steakhouse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSide-On:\u003c\/strong\u003e Cut to maximize yield and be more efficient. The cut may have a bit of fat or may be slightly imperfect. Not a big impact on the experience. Same quality, taste and texture.\u003c\/p\u003e\n\u003ch2\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Hqr8NI0ETHw\"\u003e\u003c\/iframe\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5 WAGYU FILET MIGNON\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Japanese Wagyu beef is measured on five factors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eMarbling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat color and brightness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirmness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTexture of meat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eColor, luster and quality of fat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 wagyu means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" alt=\"Miyazakigyu\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 Wagyu Meat but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 wagyu beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNEVER HAD A5 WAGYU BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak, is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy. That being said, it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"filet mignon part of cow\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Center Cut","offer_id":30303663554659,"sku":"MNB-0367-S","price":144.99,"currency_code":"USD","in_stock":true},{"title":"Side On","offer_id":39427120234595,"sku":"MNB-1775-S","price":109.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-a5-miyazakigyu-japanese-wagyu-3990996.jpg?v=1769468011"},{"product_id":"iberico-bone-in-double-pork-chop","title":"Iberico Bone-In Double Pork Chop","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTake a look at this \u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/grillmasterrecipes-cooking-iberico-bone-in-double-pork-chops-at-home\" rel=\"noopener noreferrer\" target=\"_blank\"\u003estep by step guide\u003c\/a\u003e on how to cook these chops!\u003cbr\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/s_cLZ7kWOug\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003eSourced from Spain,\u003c\/strong\u003e this pork is awesome. These Double Pork Chops are INCREDIBLE. This is the Wagyu of Pork... extremely tender, marbled and easy to cook. Grill them, pan-sear them, smoke them, sous vide them... up... to you!!\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan\u003eThis Pork Chop is a Rib Chop, meaning it comes from the front of the animal. When it comes to\u003c\/span\u003e Pork (and lamb and almost every other animal) the Rib Chop and the loin are the exact same muscle, the difference is where on the animal you take it from. If it looks like a Ribeye, it comes from the Rib Chop, if it looks like a Porterhouse (even without the tenderloin attached to it) its a Loin Chop.  Note that the rib chop is ALWAYS the better chop (for pork)... as the pork is always more marbled on the front than in the rear of the animal.\u003cbr\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Pork-Loin_480x480.jpg?v=1570944433\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTo be called \"Jamon Iberico\" it must be from black iberian pigs and raised in Portugal or Spain.\u003c\/p\u003e\n\u003cp\u003eThis is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. \u003c\/p\u003e\n\u003cp\u003eOur Pork Chops come from Iberico hobs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of- the-art meat processing facility in Europe\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMany producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":31953196482659,"sku":"MNB-1181-S","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/iberico-bone-in-double-pork-chop-2456726.jpg?v=1769468007"},{"product_id":"bone-in-pork-chop-single-pack","title":"Bone-In Pork Chop | 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\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/WB9S5uEBYw4\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan\u003ePork is awesome. These Certified Duroc Cheshire Pork Chops are the peak of awesome. This is the USDA Prime Bone-In Ribeye of Pork and they are so easy to cook. Grill them, pan-sear them, smoke them or sous vide them... it's entirely up to you!!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOur Heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003ePRIME PORK?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eEver heard of Prime Pork? We have fallen in love with it.\u003c\/p\u003e\n\u003cp\u003eOur Pork is now sourced from \u003cstrong\u003eComfrey Farms\u003c\/strong\u003e, out of Minnesota. This program focuses on raising DUROC pork of the highest quality from 4 specific family farms. It is so high quality they actually certify the pedigree of each animal. \u003c\/p\u003e\n\u003cp\u003eComfrey farms works with only \u003cstrong\u003efamily farmers \u003c\/strong\u003ewho follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free. \u003c\/p\u003e\n\u003cp\u003eWhat can you expect from our pork?\u003c\/p\u003e\n\u003cp\u003e- Excellent Marbling\u003c\/p\u003e\n\u003cp\u003e- Ruby Pink Color\u003c\/p\u003e\n\u003cp\u003e- Optimal pH\u003c\/p\u003e\n\u003cp\u003e- Perfect texture\u003c\/p\u003e\n\u003cp\u003e- Flavorful and juicy pork.\u003c\/p\u003e\n\u003cp\u003eAll animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% Ractopamine (Paylean) free.\u003c\/p\u003e\n\u003ch2 style=\"float: left;\"\u003eFOGO GUY COOKED OUR PORK CHOPS WITH A COOL RECIPE \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/f_JRTdvOGUs\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32234029056099,"sku":"MNB-0598-S","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/bone-in-pork-chop-heritage-8605919.jpg?v=1769468004"},{"product_id":"new-york-strip-steak-usda-prime","title":"Kansas Strip Steak | USDA Prime","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/NY-Strip_596e070b-0e52-4dff-b0fe-ad1ea96e3565_large.jpg?v=1520660802\" alt=\"\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"373\" data-end=\"938\" class=\"\"\u003eCommonly known as the New York Strip, this iconic cut actually got its \u003cstrong data-start=\"495\" data-end=\"512\"\u003e\"Kansas\" name\u003c\/strong\u003e from the region where it rose to fame. Before it became the darling of Manhattan steakhouses, this steak was simply called a \u003cstrong data-start=\"638\" data-end=\"661\"\u003e“Kansas City Strip”\u003c\/strong\u003e—named after the Kansas City stockyards, once the largest cattle market in the world. The “New York” branding came later, as East Coast steakhouses rebranded the cut to appeal to their clientele. When it’s \u003cstrong data-start=\"867\" data-end=\"878\"\u003ebone-in\u003c\/strong\u003e, true purists still call it what it is: \u003cstrong data-start=\"919\" data-end=\"938\"\u003ea Kansas Steak.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"373\" data-end=\"938\" class=\"\"\u003e\u003cstrong\u003eThe Kansas Steak is the perfect balance between tenderness and flavor. \u003c\/strong\u003eIt contains more fat than a filet mignon, but less than a ribeye—giving it a bold, beefy taste with a consistently tender texture. While ribeyes vary in mouthfeel due to different muscle groups, the strip is more uniform, making every bite satisfyingly predictable.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1976\" data-start=\"1789\"\u003eThis is a steakhouse-level, bone-in beauty meant for serious steak lovers. Juicy, thick, well-marbled, and deeply flavorful—it’s the kind of steak that gets remembered.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOUR G1 CERTIFIED USDA PRIME IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"1479\" data-start=\"1250\"\u003eOur USDA Prime Kansas Strip is \u003cstrong data-end=\"1335\" data-start=\"1319\"\u003eG1 Certified\u003c\/strong\u003e, meaning it’s the best of the best Angus beef available—sourced only from small Midwestern farms that follow rigorous standards. We're talking:\u003c\/p\u003e\n\u003cul data-end=\"1665\" data-start=\"1481\"\u003e\n\u003cli class=\"\" data-end=\"1518\" data-start=\"1481\"\u003e\n\u003cp class=\"\" data-end=\"1518\" data-start=\"1483\"\u003e\u003cstrong data-end=\"1516\" data-start=\"1483\"\u003eModerate to abundant marbling\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1545\" data-start=\"1519\"\u003e\n\u003cp class=\"\" data-end=\"1545\" data-start=\"1521\"\u003e\u003cstrong data-end=\"1543\" data-start=\"1521\"\u003eGrade “A” maturity\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1589\" data-start=\"1546\"\u003e\n\u003cp class=\"\" data-end=\"1589\" data-start=\"1548\"\u003e\u003cstrong data-end=\"1587\" data-start=\"1548\"\u003eRibeye areas of 10.0 to 16.0 sq in.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1665\" data-start=\"1590\"\u003e\n\u003cp class=\"\" data-end=\"1665\" data-start=\"1592\"\u003e\u003cstrong data-end=\"1617\" data-start=\"1592\"\u003e30+ days of wet aging\u003c\/strong\u003e for maximum tenderness and flavor development\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEach steak is hand-selected, hand-cut, and vacuum-sealed to preserve quality. You’ll taste the difference in every bite.\u003cstrong data-start=\"1086\" data-end=\"1114\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" rel=\"noopener noreferrer\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" rel=\"noopener noreferrer\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime | Angus Beef - Top 3% \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":32236120113251,"sku":"MNB-0599-S","price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/kansas-strip-steak-usda-prime-1567489.jpg?v=1769468002"},{"product_id":"florentine-steak-45-days-dry-aged-usda-prime","title":"Florentine Steak (45+ Days Dry Aged) | USDA Prime","description":"Check out this video about the amazing Florentine Steak:\u003cbr\u003e \u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Z9MzNTUsn9Y\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eAccording to the history books, hangry British aristocrats visited the De' Medici family who ruled Florentine and demanded to be served huge chunks of beef. Local butchers got right to work and cut these BIG and THICK Porterhouse steaks to be cooked in fires around the Church of San Lorenzo. Right then and there the Florentine Steak, aka \"BISTECCA ALLA FIORENTINA,\" was born!\u003c\/p\u003e\n\u003cp\u003eThere are only a few ways to make perfect better and we think dry-aging is one of them as it adds even more \u003cspan\u003etenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a THICK and BIG Porterhouse that will serve 3-4 people. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOur G1 Certified USDA Prime Porterhouse Is Best In Class\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur USDA Prime Porterhouse is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Our Dry-Aged Steaks\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper \u003ca href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" title=\"aged beef\"\u003edry-aged steak\u003c\/a\u003e is expensive and usually found at only the best steakhouses. These steaks are \u003cstrong\u003eFUNKY\u003c\/strong\u003e and will be \u003cstrong\u003eSMELLY\u003c\/strong\u003e.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUSDA Prime | \u003cspan\u003eBlack\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAngus Beef | Top 2% of USDA Prime \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAverage Serving Size: \u003c\/strong\u003eMale 12 Oz (1\/2 steak)  \/ Female 8 Oz (1\/3 steak)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGrilled, Cast-Iron, Oven\u003c\/p\u003e\n\u003cp\u003eThe best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like.  We recommend adding some butter in the center of the steak a few minutes before removing from the grill. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Reads on cooking Porterhouse:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"10 Steps to GRilling the PErfect Porterhouse\" href=\"https:\/\/barbecuebible.com\/2015\/07\/14\/grilling-porterhouse-t-bone-thick-steak\/\" target=\"_blank\"\u003e10 Steps to Grilling the Perfect Porterhouse\u003c\/a\u003e \u003cem\u003e(via BBQ Bibble)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Perfect Porterhouse Steak\" href=\"https:\/\/www.bonappetit.com\/recipe\/perfect-porterhouse-steak\" target=\"_blank\"\u003ePerfect Porterhouse Steak\u003c\/a\u003e\u003cem\u003e (via Bon Apepetit)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"porterhouse cut on a cow\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Porerhouse_large.gif?v=1520309842\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThe Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a \"T\" shaped bone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":32297164898403,"sku":"MNB-1193-S","price":199.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/florentine-steak-45-days-dry-aged-usda-prime-2977575.jpg?v=1769468002"},{"product_id":"denver-steak-wagyu","title":"Denver Steak | BMS7+ Wagyu","description":"\u003cp\u003eThe Denver Steak is a relatively new cut of beef. It was born in 2009 as a result of a research project called \"the Beef Checkoff.\"\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe project was led by \u003cspan\u003emeat-science professors at the University of Florida and the University of Nebraska. \u003cstrong\u003eThe goal of the program was to identify and promote new and potentially more affordable cuts of meat \u003c\/strong\u003eand they were VERY successful at it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eHow successful? Well, lets just say \u003cstrong\u003ethe Denver steak is the fourth most tender muscle section of a heifer, steer, or cow. \u003c\/strong\u003eThey are also extremely juicy and full of flavor. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eThe denver comes from the chuck of the steer; so essentially sliced chuck eye steak. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. \u003c\/span\u003e\u003cspan\u003eIt was featured in Wall Street Journal's 2019 \"Grill Stars\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/yiJNTmhKU_w\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eWhat Does A Denver Steak Taste Like?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eRich, buttery smooth flavor. Think of a \u003ca href=\"\/collections\/new-york\" title=\"new york strip steak\"\u003eNY Strip\u003c\/a\u003e mixed with a \u003ca href=\"\/collections\/short-ribs-ribs\" title=\"beef short rib\"\u003eshort rib\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOur G1 certified Denver is so popular that we spent sometime developing a Domestic Wagyu version of the product.\u003c\/p\u003e\n\u003cp\u003eWe recommend seasoning with kosher salt, and grilled \u003cspan\u003euntil browned on each side, about 5 minutes per side. You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. DO NOT OVERCOOK.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0013_Objeto_inteligente_vectorial_large.jpg?v=1520305200\" alt=\"denver cut steak\" style=\"margin-top: 2.4px; margin-bottom: 16px; float: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eWhat Do The Experts Say?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Denver steak is one of our favorite steaks, it is relatively affordable and very tasty. It is also extremely marbled. The Denver Steak will give any steak a run for its money and it may have the best price\/value proposition from any steak.\u003c\/p\u003e\n\u003ch2\u003eWhy Is Our Wagyu Best In Class?\u003c\/h2\u003e\n\u003cp\u003eWe work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These boneless short ribs come from a mid sized family owned company that puts a lot of care into each cut.\u003c\/p\u003e\n\u003cp\u003eWe have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e US MidWest\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":33379783082083,"sku":"MNB-1188-S-2","price":38.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/denver-steak-bms7-wagyu-2026199.jpg?v=1769467817"},{"product_id":"tiger-prawns-wild-caught","title":"African Tiger Prawns |  U4","description":"\u003cp\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/hciu3D_WPgY\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 Giant Tiger Prawns per package (each prawn will weight 5-6 oz)\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese MASSIVE tiger prawns are wild caught off the coast of Africa. They are U4; one of the largest denominations sold commercially. African tiger shrimp are considered the 'Tomahawk steak of the sea.'\u003c\/p\u003e\n\u003cp\u003eThey are frozen whole, head and tail on. Great for creative cooks or to cook on the grill alongside a Tomahawk steak.\u003c\/p\u003e\n\u003cp\u003eThese tiger shrimp present a buttery texture and firmness that makes them ideal for sautéing, BBQ'ing, shrimp cocktails, or anything else you can think of.\u003c\/p\u003e\n\u003cp\u003e100% natural - no chemicals or preservatives.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW TO THAW?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOvernight in the refrigerator. Keep it simple.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNOTE,\u003cspan\u003e \u003c\/span\u003eThis product\u003cspan\u003e \u003c\/span\u003edoes NOT come vacuum sealed. Just individually packaged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":33326439170147,"sku":"MNB-1131-S","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/african-tiger-prawns-u4-9006814.jpg?v=1769467820"},{"product_id":"lobster-tail-wild-caught","title":"Spiny Lobster Tail | Wild Caught","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Nutritional_Info_480x480.jpg?v=1591818591\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e NOTE, This product does NOT come vacuum sealed. Just individually packaged. Due to the nature of the product it cannot be vacuum sealed.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCaribbean lobster is a delicacy, its taste will remind you of sandy beaches and hot sun. Our lobsters are wild caught in Brazil and the Bahamas. They present a fully flavored taste and a firm texture.\u003c\/p\u003e\n\u003cp\u003eThe average serving size of a spiny lobster tail is about 8oz. Our tails are presented head-off and cleaned and are ready to be cooked.\u003c\/p\u003e\n\u003cp\u003eFor quick thawing place under running water while still in plastic bag. As soon as it’s thawed remove from bag , cook or store under refrigeration. Important not to leave product soaking in water it will affect texture and flavor.\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 sealed bag for more than 24 hours. Consume within 24 hours for best results.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor quick thawing place under running water while still in plastic bag. As soon as it’s thawed remove from bag , cook or \u003c\/span\u003e\u003cspan\u003estore under refrigeration. Important not to leave product soaking in water it will affect texture and flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":39420721823843,"sku":"MNB-0861-S-2","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/spiny-lobster-tail-wild-caught-2373037.jpg?v=1769467819"},{"product_id":"striploin-steak-new-york-a5-miyazaki-japanese-wagyu","title":"New York Strip | A5 Miyazakigyu Japanese Wagyu","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"striploin steak cooking guide\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"meat grading standards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Japanese Wagyu Olympics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Miya_480x480_a17ea558-3fd9-451a-a371-c73138cc5121_480x480.jpg?v=1638464013\"\u003e\u003c\/div\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eLearn more about how we label beef and \u003ca href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"beef grading\"\u003ebeef grading standards here\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWagyu New York Striploin Steak\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMiyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steak is usually sold for $35-$50 per oz at top steakhouses. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe now cut our Striploins into whole steaks as that was preferred by our customers. The Striploin steak is the equivalent of the New York Strip in A5 beef. That said, the Japanese cut their primals slightly differently. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend the Striploin to share as it is one of the most consistent steaks. Share it between a few people and everyone will have a similar experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAbout A5 Wagyu\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 Miyazaky beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003eThe Miyazaki-Gyu Difference\u003c\/h2\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" alt=\"miyazakigyu wagyu\"\u003e\u003c\/div\u003e\n\u003cp\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery\u003cspan\u003e \u003c\/span\u003efive years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eNever Had Wagyu A5 Beef Before?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said, it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow To Cook Striploin Steak?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCooking an A5 Striploin Steak is SUPER easy, and you can follow the same recipe to cook a New York Strip, Ribeye or Denver Steak. Check out this video and follow the same steps.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"striploin steak cut\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe striploin strip is cut from the short loin which is a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":33340478160995,"sku":"MNB-0781-S-4","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-a5-miyazakigyu-japanese-wagyu-9098603.jpg?v=1769467818"},{"product_id":"cowboy-steak-wagyu-angus-cross","title":"Cowboy Steak | BMS +7","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/All-1_084a42ef-2a60-4c54-98fc-9bc2e9c08f4e_large.jpg?v=1520698518\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThis is a rare find, a bone-in Ribeye Wagyu-Angus. This steak is superior to any USDA Prime Steak and is one of the best price\/value steaks in the market.\u003c\/p\u003e\n\u003cp\u003eOur Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. This Ribeye is a rare find and would be a very expensive steak to eat at a steakhouse.\u003cbr\u003e\u003cbr\u003eRibeyes are not very uniform in texture \/ flavor. They are easy to cook, but to master it... takes a bit of time.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Grilled, pan-seared, broiled \u003cspan\u003ewith kosher salt and cracked black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking Bone-In Ribeye:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/how-to-cook-a-ribeye-steak-995244\" style=\"color: #ff0000;\" target=\"_blank\"\u003eHow to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.thespruce.com\/butter-basted-rib-eye-steak-912505\" style=\"color: #ff0000;\" target=\"_blank\"\u003eButter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRibeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Australia\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":33279268749411,"sku":"MNB-1272-S","price":90.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/cowboy-steak-bms-7-1232083.png?v=1769467812"},{"product_id":"chateaubriand-center-cut-tenderloin","title":"Chateaubriand Filet Mignon | G1 Certified","description":"\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eTHIS PRODUCT WILL TAKE A LITTLE LONGER TO SHIP, AS IT IS SPECIAL ORDERED.\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eChateaubriand, sounds fancy, doesn't it? It is. That it is because the Chateaubriand is the name given to the center cut of the tenderloin which is already one of the most exclusive cuts of beef from a cow.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom a 1,050 lbs steer, you get 2 Tenderloins that may weight 8 lbs combined... and out of those 8 lbs you may get 2 good Chateaubriand.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the 1950s the Chateaubriand became a treat for upscale VIPs and high rollers in Las Vegas, eventually becoming a staple of the local supper clubs referred to as gourmet rooms that were found on and off the Vegas strip... but the history of this beautiful roast goes back to the french monarchy of the 1800's.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTalk about exclusive...\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eToday you do not have to be a member of the monarchy to eat a Chateaubriand, and you don't need a chef. This is a VERY easy and simple cook that will impress anyone. The key is using good tenderloin such as the one sold by Meat N' Bone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNeed help finding out how to cook it? \u003cstrong\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-cook-the-perfect-chateaubriand\" style=\"color: #ff2a00;\" target=\"_blank\"\u003eClick here for a guide on How to cook the perfect Chateaubriand\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large_8021a755-5305-48be-a845-32793ad4e107_480x480.jpg?v=1612064324\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eG1 CERTIFIED IS A CUT ABOVE\u003c\/strong\u003e\u003cbr\u003eWe only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.\u003cbr\u003e\u003cbr\u003eAside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.\u003cbr\u003e\u003cbr\u003eWe hand-cut EVERY steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a HUGE difference.\u003c\/p\u003e\n\u003cp\u003e  \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39456990724195,"sku":"MNB-1477-S-1","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chateaubriand-filet-mignon-g1-certified-2412022.jpg?v=1769467812"},{"product_id":"monster-african-prawns-wild-caught","title":"African Tiger Prawns |  U2","description":"\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/hciu3D_WPgY\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e2 African Tiger Prawns per package (each tiger prawn will weigh 0.4 - 0.6 Lbs)\u003c\/p\u003e\n\u003cp\u003eThese MONSTROUS tiger prawns are wild caught off the coast of Africa. They are U2; the largest denomination that is sold commercially. This is the Monster Tomahawk steak of the sea. Are there bigger Prawns in the sea? Yes - very few and they may sink your boat. You can either buy them at Meat N' Bone or fish them out from the Nautilus.\u003c\/p\u003e\n\u003cp\u003eLet's put it this way; these giant tiger prawns are as heavy as most lobster tails you will find.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThey are frozen whole, head, shell-on and tail on. Great for creative cooks or to cook on the grill alongside a Tomahawk steak.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese wild tiger prawns present a buttery texture and firmness that makes them ideal for sautéing, BBQ'ing, shrimp cocktails, or anything else you can think of.\u003c\/p\u003e\n\u003cp\u003e100% natural - no chemicals or preservatives.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW TO THAW?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOvernight in the refrigerator. Keep it simple.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eNOTE: This product\u003cspan\u003e \u003c\/span\u003edoes NOT come vacuum sealed. Just individually packaged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"Qplus","offers":[{"title":"Default Title","offer_id":39255254204515,"sku":"MNB-1538-S","price":72.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/african-tiger-prawns-u2-4636325.jpg?v=1769467762"},{"product_id":"ribeye-100-grass-fed-grass-finished","title":"Ribeye Steak | 100% Grass Fed \u0026 Grass Finished","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large_1_480x480.jpg?v=1624512101\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_large_e0cc79ed-e531-47e2-a64f-c5456979824c_480x480.jpg?v=1624512103\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eOur grass fed ribeye steaks are a sight to behold, cut from the center of the ribcage, perfectly portioned and sized. This ribeye meets the highest standards of texture, flavor and marbling. Its literally, the perfect steak.\u003c\/p\u003e\n\u003cp\u003eIf you love a good steak, you will love our grass fed ribeye.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cspan style=\"font-size: 1.4em;\"\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eABOUT OUR 100% GRASS FED \/ FINISHED PROGRAM? \u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe have partnered with one of the MOST exclusive \u003ca href=\"\/collections\/grass-fed\" title=\"grass fed beef\"\u003egrass fed beef\u003c\/a\u003e programs in the US to produce 100% Grass Fed and 100% Grass Finished beef. This is American beef, traceable to a SINGLE FARM in Nebraska, owned by Niman Ranch. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is important information as there is little traceability to most grass fed programs and the terms \"Grass Fed\" and \"Grass Finished\" are NOT regulated by any government entity. So having the ability to partner with a known brand such as Niman Ranch was important for us \u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\"\u003e(Curious? Read More on our BLOG)\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe single source farm used for the grass fed \u0026amp; finished program is located in Nebraska and has tapped into their existing Niman Ranch herd to found the genetic pool for this program\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll protocols already in place for Niman Ranch Beef will continue to be used for both programs:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCertified Humane\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSustainably Raised\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNo Anti-biotics, added hormones, or steroids\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWHY IS OUR GRASS FED BETTER? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAn overwhelming majority of grass fed beef is imported into the US, specifically from countries that do not have the same quality standards or dining preferences as our domestic restaurants (South America, England, Australia, etc.).\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis program was built for high end steakhouses.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMost grass fed programs do not focus on marbling, taste, and texture – they simply raise product without grain so that may advertise it as grass fed.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOur Grass fed program was designed to yield the best tasting steak, with a focus on marbling, taste and texture.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFew, if any, grass fed programs are also breed specific – most programs are a mix of breeds without any requirements on genetic makeup of the program or consistency from one animal to the next.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to our grass fed program is genetics, these animals have been specifically selected.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThere is a complete and total lack of restaurant quality grass fed and finished angus beef in the US and most consumers have resigned themselves to eating low quality grass fed beef because there is no alternative.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNow we have the alternative.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":39427699736675,"sku":"MNB-1781-S","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-100-grass-fed-grass-finished-7954027.jpg?v=1769467761"},{"product_id":"new-york-100-grass-fed-grass-finished","title":"New York | 100% Grass Fed \u0026 Grass Finished","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large_9a57f185-75a4-49df-bf11-5f5b3d590492_480x480.jpg?v=1624512009\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe NY Strip Grass Fed Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat). It has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eABOUT OUR 100% GRASS FED \/ FINISHED PROGRAM? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe have partnered with one of the MOST exclusive programs in the US to produce 100% Grass Fed and 100% Grass Finished beef. This is American beef, traceable to a SINGLE FARM in Nebraska, owned by Niman Ranch. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is important information as there is little traceability to most grass fed programs and the terms \"Grass Fed\" and \"Grass Finished\" are NOT regulated by any government entity. So having the ability to partner with a known brand such as Niman Ranch was important for us \u003cspan data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\" title=\"what does grass finished mean\" target=\"_blank\" data-mce-href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\"\u003e(read more on our blog)\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe single source farm used for the grass fed \u0026amp; finished program is located in Nebraska and has tapped into their existing Niman Ranch herd to found the genetic pool for this program.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll protocols already in place for Niman Ranch Beef will continue to be used for both programs:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCertified Humane\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSustainably Raised\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNo antibiotics, added hormones, or steroids\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eThis \u003ca href=\"\/collections\/grass-fed\" title=\"grass fed beef\"\u003egrass fed beef\u003c\/a\u003e program is very exclusive, harvesting only 40 cattle bi-weekly. It is NOT found in any retailers and is fully traceable \u003cspan data-mce-fragment=\"1\"\u003efrom farm to plate. This is a truly unique program with exclusivity and protection put in place to protect its distribution partners and create enough supply for those who have access to it.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWHY IS OUR GRASS FED BETTER? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAn overwhelming majority of grass fed beef is imported into the US, specifically from countries that do not have the same quality standards or dining preferences as our domestic restaurants (South America, England, Australia, etc.).\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis program was built for high end steakhouses.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMost grass fed programs do not focus on marbling, taste, and texture – they simply raise product without grain so that may advertise it as grass fed.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOur Grass fed program was designed to yield the best tasting steak, with a focus on marbling, taste and texture.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFew, if any, grass fed programs are also breed specific – most programs are a mix of breeds without any requirements on genetic makeup of the program or consistency from one animal to the next.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to our grass fed program is genetics, these animals have been specifically selected.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThere is a complete and total lack of restaurant quality grass fed and finished angus beef in the US and most consumers have resigned themselves to eating low quality grass fed beef because there is no alternative.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNow we have the alternative.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":39429211422819,"sku":"MNB-1785-S","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-100-grass-fed-grass-finished-1559174.jpg?v=1769467760"},{"product_id":"filet-mignon-100-grass-fed-grass-finished","title":"Filet Mignon | 100% Grass Fed \u0026 Grass Finished","description":"\u003cp\u003e \u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large_ff0561f6-65de-4590-87a3-e403ddc328ae_480x480.jpg?v=1624511939\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eThe filet mignon is the most lean, tender part of the animal. There also isn’t that much of it per steer which is why it's so expensive and coveted.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThe average steer or heifer provides no more than 500 grams of filet mignon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese filets are cut end-to-end (NOT center cut). Wrap them in our awesome \u003ca title=\"smoked bacon\" href=\"\/products\/benton-smoked-bacon\"\u003esmoked BACON\u003c\/a\u003e and enjoy them even more.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\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\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca title=\"what is grass finished beef\" href=\"\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-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\u003cdiv\u003eThis \u003ca title=\"grass fed beef\" href=\"\/collections\/grass-fed\"\u003egrass fed beef\u003c\/a\u003e program is very exclusive, harvesting only 40 cattle bi-weekly. It is NOT found in any retailers and is fully traceable \u003cspan data-mce-fragment=\"1\"\u003efrom farm to plate. This is a truly unique program with exclusivity and protection put in place to protect its distribution partners and create enough supply for those who have access to it.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cstrong\u003eWHY IS OUR GRASS FED 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.).\u003cspan\u003e \u003c\/span\u003e\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.\u003cspan\u003e \u003c\/span\u003e\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.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe key to our grass fed program is genetics, these animals have been specifically selected.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\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.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNow we have the alternative.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":39429219876963,"sku":"MNB-1787-S","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-100-grass-fed-grass-finished-3885253.jpg?v=1769467760"},{"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":"ribeye-steak-a5-kobe-beef-wine-fed","title":"Ribeye Steak | A5 Kobe Beef (Wine Fed)","description":"\u003cbr\u003eFor a reference on how to cook this cut, check out this video:\u003cbr\u003e \u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\" title=\"beef grades chart\" target=\"_blank\"\u003eLearn about how we label beef and Beef Grading Standards\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eKobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe.\u003c\/p\u003e\n\u003cp\u003eKobe beef may be the most miss-understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops mislabel and misbrand products and throw the word KOBE on something.\u003c\/p\u003e\n\u003cp\u003eKobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKobe also happens to be known for its production of wines. \u003c\/strong\u003eSo of course, eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made. The result? a delicious steak that also happens to be healthier.  That is because the grap lees are a fermented byproduct that raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003eNote that this is a properly butchered fully \"clean\" steak, meaning it has been trimmed. You are not paying for fat or an untrimmed or \"half\" a steak. Yes, this is a more expensive steak, but that is because we trim 28.3% of the muscle when we portion the steaks.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT A5\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e A5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. \u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch2\u003eNEVER HAD A5 BEEF BEFORE?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Miyazaki, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":39761646616675,"sku":"MNB-2461-S-2","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-a5-kobe-beef-wine-fed-1851815.jpg?v=1770801969"},{"product_id":"ribeye-steak-a5-hannari-japanese-wagyu","title":"Ribeye Steak | A5 Hannari Japanese Wagyu","description":"\u003cp\u003eMarbled to perfection, the ribeye boasts intricate lacing of rich, creamy fat throughout its tender, ruby-red flesh, promising an unrivaled melt-in-your-mouth experience. With every sumptuous bite, your palate will be enveloped in a symphony of umami flavors, marked by a delicate sweetness and buttery undertones. Grilling or searing this masterpiece enhances its decadence, as the marbling cascades into a delectable, savory richness that will leave you enchanted, savoring the epitome of Japanese beef craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eAbout\u003cstrong\u003e A5 \u003c\/strong\u003eHannari Beef\u003c\/h2\u003e\n\u003cp\u003eIn Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle (cows have smaller muscles than bulls and steers). There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it.\u003c\/p\u003e\n\u003cp\u003eHannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.\u003c\/p\u003e\n\u003cp\u003eThe farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.\u003c\/p\u003e\n\u003cp\u003eOur agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta http-equiv=\"Content-Type\" content=\"text\/html;charset=UTF-8\"\u003e\u003cimg class=\"img_Mains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hannari.jpg?v=1675075674\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster, and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor. \u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouthfeel in each bite. It's literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eNever Had A5 Wagyu Beef Before?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Kyoto, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"9-11 oz","offer_id":42817287749731,"sku":"MNB-7069-S","price":139.99,"currency_code":"USD","in_stock":false},{"title":"Approx 13 oz","offer_id":40342608347235,"sku":"MNB-4788-S","price":179.99,"currency_code":"USD","in_stock":false},{"title":"Approx 14 oz","offer_id":40342612279395,"sku":"MNB-4789-S","price":194.99,"currency_code":"USD","in_stock":false},{"title":"Approx 15 oz","offer_id":40342615097443,"sku":"MNB-4790-S","price":209.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ribeye-steak-a5-hannari-japanese-wagyu-1555983.png?v=1769467401"},{"product_id":"striploin-steak-new-york-a5-hannari-japanese-wagyu","title":"New York Strip Steak | A5 Hannari Japanese Wagyu","description":"\u003cp\u003e\u003cspan\u003eThe Striploin is the equivalent of the New York Strip in A5 beef. That said, the Japanese cut their primals slightly differently. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend the Striploin to share as it is one of the most consistent steaks. Share it between a few people and everyone will have a similar experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAbout A5 Hannari Beef\u003c\/h2\u003e\n\u003cp\u003eIn Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle. There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it.\u003c\/p\u003e\n\u003cp\u003eHannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.\u003c\/p\u003e\n\u003cp\u003eThe farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.\u003c\/p\u003e\n\u003cp\u003eOur agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta content=\"text\/html;charset=UTF-8\" http-equiv=\"Content-Type\"\u003e\u003cimg data-mce-fragment=\"1\" class=\"img_Mains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/hannari.jpg?v=1675075674\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.\u003c\/p\u003e\n\u003ch2\u003eNever Had A5 Beef Before?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow Do I Cook Hannari Beef?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCooking an A5 Striploin is SUPER easy, and you can follow the same recipe to cook a New York Strip, Ribeye or Denver Steak. Check out this video and follow the same steps.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OpgW623apdM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg height=\"281\" width=\"378\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe strip is cut from the short loin, from a muscle that does little work, like the filet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Kyoto, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Approx 10oz | $139.99","offer_id":40252636495971,"sku":"MNB-4567-S","price":139.99,"currency_code":"USD","in_stock":false},{"title":"Approx 11oz | $149.99","offer_id":40252636528739,"sku":"MNB-4568-S","price":149.99,"currency_code":"USD","in_stock":false},{"title":"Approx 13 oz | $179.99","offer_id":40342620864611,"sku":"MNB-4791-S","price":179.99,"currency_code":"USD","in_stock":false},{"title":"Approx 14 oz | $194.99","offer_id":40342624338019,"sku":"MNB-4792-S","price":194.99,"currency_code":"USD","in_stock":false},{"title":"Approx 15 oz | $209.99","offer_id":40342626664547,"sku":"MNB-4793-S","price":209.99,"currency_code":"USD","in_stock":false},{"title":"Approx 16 oz | $224.99","offer_id":40342627844195,"sku":"MNB-4794-S","price":224.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-a5-hannari-japanese-wagyu-2930390.png?v=1769467399"},{"product_id":"petite-new-york-strip-steak-45-days-dry-aged","title":"New York Strip Steak | 45+ Days Dry Aged","description":"\u003c!--split--\u003e\n\u003cp\u003eWe have steaks from what we consider the best dry-aged program in the US. This is the real stuff. These petit New York Strips are the smaller, a bit more grainy cousin of our \u003ca rel=\"noopener\" href=\"https:\/\/meatnbone.com\/products\/bone-in-new-york-strip-45-days-dry-aged\" target=\"_blank\"\u003eDry Aged Kansas steaks which are bone-in and center cut. \u003c\/a\u003eThey come from the same muscle and they are approximately 8oz - 10oz. \u003cstrong\u003eThey are nicely trimmed but they MAY have a vein or two which is why they are less expensive. They are cut end to end.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDry Aged anywhere between 45 and 60 days.\u003c\/p\u003e\n\u003cp\u003eThis is one of our favorite products and in the past we just kept them.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eOUR G1-CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur USDA Prime New York is the best Angus beef has to offer. T\u003cspan\u003ehis means you will always get beef with moderate marbling, grade \"A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our New Yorks are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average New York, it isn't even your average Prime New York.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eABOUT OUR DRY-AGED STEAKS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDry aging takes time, a keen eye for quality, and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003c\/span\u003e\u003cstrong\u003eFUNKY\u003c\/strong\u003e\u003cspan\u003e and will be \u003c\/span\u003e\u003cstrong\u003eSMELLY\u003c\/strong\u003e\u003cspan\u003e. As steaks are dry-aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30-day dry-aged steaks where the funk is noticeable... these steaks are VERY dry-aged. The funk will be strong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"what does dry aging do to steak\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" style=\"color: #ff0000;\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 45+ Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Pan Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eHow To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e\u003c\/a\u003e \u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\"\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: \u003c\/strong\u003eUSDA PRIME (Black Angus Beef)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":40432324345955,"sku":"MNB-4872-S","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-45-days-dry-aged-5817243.jpg?v=1769467397"},{"product_id":"new-york-strip-steak-f1-japanese-wagyu","title":"New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9","description":"\u003cp\u003eThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.\u003cbr\u003eThe strip is cut from the striploin, from a muscle that does little work, like the filet.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWith marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor. However, it also brings added versatility, boasting a slightly firmer texture and a deeper beefy flavor that shines in both traditional Japanese preparations, such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eyakiniku\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esukiyaki\u003c\/strong\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eshabu-shabu\u003c\/strong\u003e, as well as Western-style steaks and roasts\u003c\/p\u003e\n\u003ch2\u003eF1 Japanese Wagyu: Kokusan-Gyu\u003c\/h2\u003e\n\u003cp\u003eJapanese cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid delivers an extraordinary balance of luxurious marbling and hearty beefiness, elevating the dining experience to new heights. This is as close to A5 beef as you can get while retaining that beefy flavor of \"western\" style steaks.\u003c\/p\u003e\n\u003cp\u003eThe term\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKokusan-Gyu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(国産牛) translates directly to \"domestically produced beef\" in Japanese and signifies a commitment to the finest standards of Japanese agriculture. While Kokusan-Gyu is not exclusive to Wagyu, it encompasses all beef raised in Japan, ensuring a level of quality that reflects the country’s stringent regulations and dedication to sustainable, ethical farming practices. What sets Kokusan-Gyu apart is its guarantee of traceability, with every step of production—from breeding and feeding to processing—meticulously managed within Japan’s borders.\u003c\/p\u003e\n\u003cp\u003eIn the case of this steak, this commitment to quality is evident in the meticulous breeding process that combines\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJapanese Black Wagyu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith Holstein cows. By blending these two lineages, F1 beef delivers a unique culinary experience. Imagine the exquisite, buttery marbling of A5 Miyazaki-Gyu—a hallmark of purebred Wagyu—paired with the robust texture and adaptability of Holstein cattle. This fusion creates an extraordinary balance of luxurious mouthfeel and savory depth, offering a harmonious combination that caters to a wide range of palates.\u003c\/p\u003e\n\u003ch2\u003eJapanese vs. American Cross\u003c\/h2\u003e\n\u003cp\u003eIn Japan, the sanctity of Kuroge Wagyu genetics is safeguarded with unwavering dedication, ensuring that each succulent bite maintains the essence of true Wagyu heritage. This meticulous preservation translates into a consistency of quality and flavor that elevates Japanese Wagyu beef to a league of its own.\u003c\/p\u003e\n\u003cp\u003eIn contrast, American Wagyu production may tread a path of greater genetic variability, risking the dilution of those cherished Wagyu characteristics. While American producers undoubtedly strive for top-tier beef, the meticulous attention to genetic purity synonymous with Japanese practices sets Japanese F1 cattle apart as the pinnacle of perfection.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHOW DO I COOK IT?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eYou can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.\u003c\/p\u003e\n\u003ch2\u003eMore Than Just Beef\u003c\/h2\u003e\n\u003cp\u003eUltimately, Japanese cattle offer more than just beef—they offer an experience. A symphony of flavor, texture, and aroma awaits those who savor the fruits of this meticulous breeding.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/40B8gM2PKD8\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"\" width=\"378\" height=\"281\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSuggested Reads on cooking NY Strip:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thekitchn.com\/how-to-cook-steak-on-the-stovetop-240330\" title=\"How To Cook Perfect Steak on the Stovetop in 3 Steps\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e How To Cook Perfect Steak on the Stovetop in 3 Steps\u003c\/span\u003e \u003c\/a\u003e\u003cem\u003e(Via thekitchn)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/meat-n-bone.myshopify.com\/admin\/products\/Pan-Seared%20Strip%20Steak\" title=\"http:\/\/www.myrecipes.com\/recipe\/pan-seared-strip-steak\" style=\"color: #ff0000;\" target=\"_blank\"\u003ePan-Seared Strip Steak\u003c\/a\u003e\u003c\/span\u003e \u003cem\u003e(Via MyRecipes)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\"\u003e\u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":41335699308643,"sku":"MNB-5701-S","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/new-york-strip-steak-japanese-kokusan-wagyu-bms-8-9-4692283.jpg?v=1769467393"},{"product_id":"filet-mignon-f1-japanese-wagyu","title":"Filet Mignon |  Japanese Kokusan Wagyu BMS 8-9","description":"\u003c!--split--\u003e\n\u003cp\u003eThe Filet Mignon is the most \u003cspan\u003elean, tender part of the animal... but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur filets are hand-cut as Chateaubriand and are just amazing... you could eat these with a butter knife... that's how soft they are. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eF1 Japanese Wagyu: Kokusan-Gyu\u003c\/h2\u003e\n\u003cp\u003eJapanese F1 cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid, known as \"Japanese F1,\" delivers an extraordinary balance of luxurious marbling and hearty beefiness, elevating the dining experience to new heights.\u003c\/p\u003e\n\u003cp\u003eThe term\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKokusan-Gyu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(国産牛) translates directly to \"domestically produced beef\" in Japanese and signifies a commitment to the finest standards of Japanese agriculture. While Kokusan-Gyu is not exclusive to Wagyu, it encompasses all beef raised in Japan, ensuring a level of quality that reflects the country’s stringent regulations and dedication to sustainable, ethical farming practices. What sets Kokusan-Gyu apart is its guarantee of traceability, with every step of production—from breeding and feeding to processing—meticulously managed within Japan’s borders.\u003c\/p\u003e\n\u003cp\u003eIn the case of Japanese F1 cattle, this commitment to quality is evident in the meticulous breeding process that combines\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJapanese Black Wagyu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith Holstein cows. By blending these two lineages, F1 beef delivers a unique culinary experience. Imagine the exquisite, buttery marbling of A5 Miyazaki-Gyu—a hallmark of purebred Wagyu—paired with the robust texture and adaptability of Holstein cattle. This fusion creates an extraordinary balance of luxurious mouthfeel and savory depth, offering a harmonious combination that caters to a wide range of palates.\u003c\/p\u003e\n\u003cp\u003eWith marbling scores typically ranging from 8 to 9, Japanese F1 beef rivals some of the best Wagyu in terms of tenderness and flavor. However, it also brings added versatility, boasting a slightly firmer texture and a deeper beefy flavor that shines in both traditional Japanese preparations, such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eyakiniku\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esukiyaki\u003c\/strong\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eshabu-shabu\u003c\/strong\u003e, as well as Western-style steaks and roasts.\u003c\/p\u003e\n\u003cp\u003eChoosing Kokusan-Gyu F1 beef isn’t just about enjoying premium beef—it’s about experiencing a product deeply rooted in Japanese culture and craftsmanship. Kokusan-Gyu reflects Japan’s dedication to excellence, where every bite tells a story of careful breeding, superior feed, and meticulous care. For those seeking the best of both worlds—the opulence of Wagyu and the approachability of premium beef—F1 Kokusan-Gyu offers an unforgettable culinary journey.\u003c\/p\u003e\n\u003ch2\u003eJapanese vs. American Cross\u003c\/h2\u003e\n\u003cp\u003eIn Japan, the sanctity of Kuroge Wagyu genetics is safeguarded with unwavering dedication, ensuring that each succulent bite maintains the essence of true Wagyu heritage. This meticulous preservation translates into a consistency of quality and flavor that elevates Japanese Wagyu beef to a league of its own.\u003c\/p\u003e\n\u003cp\u003eIn contrast, American Wagyu production may tread a path of greater genetic variability, risking the dilution of those cherished Wagyu characteristics. While American producers undoubtedly strive for top-tier beef, the meticulous attention to genetic purity synonymous with Japanese practices sets Japanese F1 cattle apart as the pinnacle of perfection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eMore Than Just Beef\u003c\/h2\u003e\n\u003cp\u003eUltimately, Japanese F1 cattle offer more than just beef—they offer an experience. A symphony of flavor, texture, and aroma awaits those who savor the fruits of this meticulous breeding. As the global demand for premium beef continues to soar, embracing the Japanese F1 hybrid isn't just a choice; it's an invitation to indulge in the epitome of culinary excellence. Join the ranks of discerning connoisseurs and elevate your dining experience with Japanese F1 beef—a journey of flavor unlike any other.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\"\u003eDo note that marbling is not a driving indicator of tenderness, hence not all beef graded \"Prime\" is equal.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e\u003cspan\u003e Grilling, Braised, Pan-Seared\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg height=\"288\" width=\"384\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0004_Objeto_inteligente_vectorial_large.jpg?v=1520305296\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Approx 6oz","offer_id":41335774969955,"sku":"MNB-5703-S-1","price":69.99,"currency_code":"USD","in_stock":true},{"title":"Approx 8oz","offer_id":41335775002723,"sku":"MNB-5703-S-2","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/filet-mignon-japanese-kokusan-wagyu-bms-8-9-3809631.jpg?v=1769467392"},{"product_id":"60-day-dry-aged-bone-in-ribeye-aged-infused-with-santa-teresa-rum","title":"60 Day Dry Aged Bone-In Ribeye Aged Infused With Santa Teresa Rum","description":"\u003cp\u003eFor the last 60 days, we have been secretly dry-aging these beautiful Niman Ranch 100% Grass Fed, 100% Grass Finished Bone-In Ribeyes with one of the finest rums in the world...\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Santa_Teresa_Shot_1_-_4_480x480.jpg?v=1718766098\" alt=\"\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Santa_Teresa_Shot_1_-_4_480x480.jpg?v=1718766098\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eOur \u003cstrong\u003eSanta Teresa \u003c\/strong\u003e60-Day dry aged steaks are one of a kind. As far as we know, we are the ONLY butcher in the US doing something like this.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eThese steaks are very nice and generously sized between 19-21 ounces. The bone has NOT been frenched, because there is nothing like eating the meat that sits next to the bone. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a LIMITED edition product and is sold on a first come first serve basis.\u003c\/strong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Santa_Teresa_Shot_1_-_2_480x480.jpg?v=1718766023\" style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Santa_Teresa_Shot_1_-_2_480x480.jpg?v=1718766023\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGet the bundle (Rum+Steak) directly at \u003ca rel=\"noopener\" href=\"https:\/\/www.buysantateresarum.com\/santa-teresa-meat-n-bone\" target=\"_blank\"\u003ePassionSpirits\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/www.buysantateresarum.com\/santa-teresa-meat-n-bone\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cimg alt=\"logo\" src=\"https:\/\/passionspirits.com\/assets\/images\/passionSpiritsLogo.png\" width=\"373\" height=\"65\" data-mce-src=\"https:\/\/passionspirits.com\/assets\/images\/passionSpiritsLogo.png\"\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.buysantateresarum.com\/\" rel=\"noopener\" data-mce-href=\"https:\/\/www.buysantateresarum.com\/\" target=\"_blank\"\u003eClick here to learn more more about and buy Santa Teresa\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.buysantateresarum.com\/\" rel=\"noopener\" data-mce-href=\"https:\/\/www.buysantateresarum.com\/\" target=\"_blank\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ST_RumLogo_Gold_42767f1a-45d1-469a-a9dd-cb1b7fd86ba2_240x240.png?v=1718762168\" style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/ST_RumLogo_Gold_42767f1a-45d1-469a-a9dd-cb1b7fd86ba2_240x240.png?v=1718762168\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWHY SANTA TERESA?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eSanta Teresa, dating back to 1796, is among Venezuela's oldest rum producers, celebrated for its heritage and traditional methods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Santa Teresa 1796 \u003c\/strong\u003eis a triple-aged, single state, award-winning Venezuelan Solera rum, cherished for its super-premium quality and minimal sugar content, with just 3 grams of sugar per 750ml bottle. Delivering an unexpectedly dry, smooth and balanced rum profile. This rum is aged up to 35 years in bourbon oak barrels, fermented, distilled, blended with sugar cane and bottled  all on the Hacienda estate.\u003c\/p\u003e\n\u003cp\u003eSanta Teresa Rum is as passionate about transforming lives as they are about rum. The brand is committed to sustainability and supporting community by providing  rehabilitation to individuals via sports, education, professional training, and career placement.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.buysantateresarum.com\/santa-teresa-rum.html\" rel=\"noopener\" data-mce-href=\"https:\/\/www.buysantateresarum.com\/santa-teresa-rum.html\" target=\"_blank\"\u003eClick here\u003c\/a\u003e learn more about Santa Teresa rum and also purchase this delicious rum.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eABOUT OUR 100% GRASS FED \/ FINISHED PROGRAM? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe have partnered with one of the MOST exclusive programs in the US to produce 100% Grass Fed and 100% Grass Finished beef. This is American beef, traceable to a SINGLE FARM in Nebraska, owned by Niman Ranch. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is important information as there is little traceability to most grass fed programs and the terms \"Grass Fed\" and \"Grass Finished\" are NOT regulated by any government entity. So having the ability to partner with a known brand such as Niman Ranch was important for us \u003cspan data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\" data-mce-href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/announcing-100-grass-fed-100-grass-finished-beef\" target=\"_blank\"\u003e(learn more on our blog)\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe single source farm used for the grass fed \u0026amp; finished program is located in Nebraska and has tapped into their existing Niman Ranch herd to found the genetic pool for this program.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll protocols already in place for Niman Ranch Beef will continue to be used for both programs:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCertified Humane\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSustainably Raised\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNo Anti-biotics, added hormones, or steroids\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv data-mce-fragment=\"1\"\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\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWHY IS OUR GRASS FED BETTER? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAn overwhelming majority of grass-fed beef is imported into the US, specifically from countries that do not have the same quality standards or dining preferences as our domestic restaurants (South America, England, Australia, etc.).\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis program was built for high-end steakhouses.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMost grass-fed programs do not focus on marbling, taste, and texture – they simply raise products without grain so that may advertise it as grass fed.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOur Grass fed program was designed to yield the best tasting steak, with a focus on marbling, taste and texture.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFew, if any, grass-fed programs are also breed specific – most programs are a mix of breeds without any requirements on genetic makeup of the program or consistency from one animal to the next.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to our grass fed program is genetics, these animals have been specifically selected.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThere is a complete and total lack of restaurant-quality grass fed and finished angus beef in the US and most consumers have resigned themselves to eating low-quality grass-fed beef because there is no alternative.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNow we have the alternative.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eExpectations?\u003c\/strong\u003e This should be a very nice and tender steak. The aged flavor should be relatively strong and you should be able to feel the sweetness of the rum. \u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":42417779867747,"sku":"MNB-6759-S","price":95.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/60-day-dry-aged-bone-in-ribeye-aged-infused-with-santa-teresa-rum-1915764.jpg?v=1769467394"},{"product_id":"chimichurri-butter","title":"Chimichurri Butter | Hand-made","description":"\u003cp\u003eIntroducing our \u003cstrong\u003eChimichurri Butter\u003c\/strong\u003e, a vibrant fusion of bold flavors and creamy richness. Crafted with a blend of fresh parsley, garlic, oregano, and tangy vinegar, this butter takes inspiration from the classic Argentine chimichurri sauce. The bright, herbaceous notes perfectly complement the rich, velvety texture, making it an ideal topping for steaks, grilled meats, roasted vegetables, or fresh bread.\u003c\/p\u003e\n\u003cp\u003eWhether you're looking to elevate your BBQ, add a burst of flavor to weeknight dinners, or simply indulge in a gourmet touch, our Chimichurri Butter is the perfect addition to your kitchen. Try it and transform your meals with a taste of South American flair!\u003c\/p\u003e\n\u003cp\u003eKeep refrigerated... but yes...  you can freeze chimichurri butter. Simply portion it out, wrap it tightly in plastic wrap or place it in an airtight container to prevent freezer burn. It will keep well in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator or at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003ebutter (cream, natural flavor), olive oil, parsley, salt, distilled vinegar, garlic, water, sugar, red pepper flakes, spice.\u003c\/p\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":42743044407395,"sku":"MNB-7056-S","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/chimichurri-butter-hand-made-1258151.jpg?v=1769467278"},{"product_id":"ribeye-filet-usdaprime","title":"Ribeye Filet - Center Cut | USDA Prime","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/1_1862b8db-7c2e-4e8b-a3f9-30a934f29fbb_large.jpg?v=1520698775\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"158\" data-end=\"506\"\u003eFor those who appreciate precision, tenderness, and unmistakable beef flavor, the \u003cstrong data-start=\"240\" data-end=\"282\"\u003eUSA Prime Ribeye Filet (Eye of Ribeye)\u003c\/strong\u003e delivers a steakhouse-ready experience with a cleaner, more refined bite. Cut from the center of the ribeye, it offers \u003cstrong data-start=\"402\" data-end=\"470\"\u003ebeautiful marbling, consistent texture, and deep ribeye richness\u003c\/strong\u003e—without the heavier fat of the cap.\u003c\/p\u003e\n\u003ch2 data-section-id=\"10oopf9\" data-start=\"508\" data-end=\"527\"\u003eWhy it’s special\u003c\/h2\u003e\n\u003cp data-start=\"528\" data-end=\"792\"\u003eThe Ribeye Filet is the \u003cstrong data-start=\"552\" data-end=\"574\"\u003ecore of the ribeye\u003c\/strong\u003e—often considered the “pure ribeye” experience. Because it comes from a minimally worked muscle, it stays \u003cstrong data-start=\"680\" data-end=\"710\"\u003enaturally tender and juicy\u003c\/strong\u003e, with that signature ribeye character in a more uniform, perfectly portioned cut.\u003c\/p\u003e\n\u003cp data-start=\"794\" data-end=\"1006\"\u003eWith \u003cstrong data-start=\"799\" data-end=\"812\"\u003eUSA Prime\u003c\/strong\u003e grading, you’re getting higher marbling and a more buttery mouthfeel, making every bite bold, lush, and satisfying—whether you’re grilling for a crowd or searing one perfect steak for yourself.\u003c\/p\u003e\n\u003ch2 data-section-id=\"j9m9lv\" data-start=\"1008\" data-end=\"1037\"\u003eA cut above: our standards\u003c\/h2\u003e\n\u003cp data-start=\"1038\" data-end=\"1224\"\u003eWe source only from \u003cstrong data-start=\"1058\" data-end=\"1094\"\u003etrusted farms and vetted vendors\u003c\/strong\u003e known for delivering exceptional quality. If we can’t find the right product, we mark it out of stock—\u003cstrong data-start=\"1197\" data-end=\"1224\"\u003ewe don’t lower the bar.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1226\" data-end=\"1522\"\u003eAnd while most supermarket beef sees minimal aging, our premium steaks are aged \u003cstrong data-start=\"1306\" data-end=\"1318\"\u003e30+ days\u003c\/strong\u003e to enhance \u003cstrong data-start=\"1330\" data-end=\"1365\"\u003etenderness, texture, and flavor\u003c\/strong\u003e. Every steak is \u003cstrong data-start=\"1382\" data-end=\"1394\"\u003ehand-cut\u003c\/strong\u003e, inspected, trimmed to our specs, and \u003cstrong data-start=\"1433\" data-end=\"1450\"\u003evacuum sealed\u003c\/strong\u003e to preserve peak freshness and improve performance on the grill or pan.\u003c\/p\u003e\n\u003ch2 data-section-id=\"9hsml7\" data-start=\"1524\" data-end=\"1541\"\u003eHow to cook it\u003c\/h2\u003e\n\u003cp data-start=\"1542\" data-end=\"1731\"\u003e\u003cstrong data-start=\"1542\" data-end=\"1567\"\u003eRecommended doneness:\u003c\/strong\u003e Medium-Rare, Medium, Medium-Well\u003cbr data-start=\"1600\" data-end=\"1603\"\u003e\u003cstrong data-start=\"1603\" data-end=\"1620\"\u003eBest methods:\u003c\/strong\u003e Grilled, pan-seared, or broiled\u003cbr data-start=\"1652\" data-end=\"1655\"\u003e\u003cstrong data-start=\"1655\" data-end=\"1669\"\u003eSeasoning:\u003c\/strong\u003e Kosher salt + cracked black pepper (simple, classic, perfect)\u003c\/p\u003e\n\u003ch2 data-section-id=\"fykqkn\" data-start=\"1733\" data-end=\"1743\"\u003eDetails\u003c\/h2\u003e\n\u003cul data-start=\"1744\" data-end=\"1952\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\n\u003cli data-section-id=\"1ut9rks\" data-start=\"1744\" data-end=\"1770\"\u003e\n\u003cp data-start=\"1746\" data-end=\"1770\"\u003e\u003cstrong data-start=\"1746\" data-end=\"1757\"\u003eSource:\u003c\/strong\u003e US Midwest\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1meqvwn\" data-start=\"1771\" data-end=\"1800\"\u003e\n\u003cp data-start=\"1773\" data-end=\"1800\"\u003e\u003cstrong data-start=\"1773\" data-end=\"1783\"\u003eGrade:\u003c\/strong\u003e \u003cstrong data-start=\"1784\" data-end=\"1798\"\u003eUSDA Prime\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"14v8116\" data-start=\"1801\" data-end=\"1863\"\u003e\n\u003cp data-start=\"1803\" data-end=\"1863\"\u003e\u003cstrong data-start=\"1803\" data-end=\"1813\"\u003eAging:\u003c\/strong\u003e \u003cstrong data-start=\"1814\" data-end=\"1826\"\u003e30+ Days\u003c\/strong\u003e for improved tenderness and flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"qrfxrg\" data-start=\"1864\" data-end=\"1952\" data-is-last-node=\"\"\u003e\n\u003cp data-start=\"1866\" data-end=\"1952\" data-is-last-node=\"\"\u003e\u003cstrong data-start=\"1866\" data-end=\"1884\"\u003eDelivery note:\u003c\/strong\u003e This item \u003cstrong data-start=\"1895\" data-end=\"1922\"\u003emay be delivered frozen\u003c\/strong\u003e to protect quality in transit\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUS MidWest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUSDA Choice, High Grade G1 Certified (\u003ca title=\"usda beef grades\" href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/difference-beef-usda-grade-choice-prime-meats\" target=\"_blank\"\u003elearn more\u003c\/a\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis product has been aged for 30+ Days to improve tenderness and flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Frozen_small.gif?v=1522124897\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item MIGHT be delivered frozen. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":42864533733475,"sku":"MNB-7488-S","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/RibeyeFiletCenterCutUSDAPrime_79514b63-f377-4f84-b146-5fba40ffbbe8.jpg?v=1780507285"},{"product_id":"black-garlic-butter-handcrafted-for-flavor-and-function","title":"Black Garlic Butter | Artisanal","description":"\u003carticle data-scroll-anchor=\"false\" data-testid=\"conversation-turn-7\" dir=\"auto\" class=\"w-full scroll-mb-[var(--thread-trailing-height,150px)] text-token-text-primary focus-visible:outline-2 focus-visible:outline-offset-[-4px]\"\u003e\n\u003cdiv class=\"m-auto text-base py-[18px] px-3 md:px-4 w-full md:px-5 lg:px-4 xl:px-5\"\u003e\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"ae6163d9-4f0b-4220-b66a-f66e395cc943\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003cp\u003eCrafted by hand and perfected by Chef Chucho Rojas, our \u003cstrong\u003eBlack Garlic Butter\u003c\/strong\u003e is an exquisite blend of premium cream butter, natural sea salt flakes, and \u003cstrong\u003eorganic black garlic\u003c\/strong\u003e sourced from the renowned Black Garlic North America. This isn’t just butter; it’s a testament to the transformative power of quality ingredients and meticulous craftsmanship.\u003c\/p\u003e\n\u003cp\u003eThe black garlic we use is made through a gentle fermentation process, which deepens its flavor and unlocks its potential as a \u003cstrong\u003esuperfood\u003c\/strong\u003e. The result is a luxurious, jet-black ingredient with a sweet, molasses-like taste and umami-packed complexity. Beyond flavor, black garlic brings significant health benefits, including aiding digestion—perfect for pairing with rich proteins.\u003c\/p\u003e\n\u003ch3\u003eHow to Use Black Garlic Butter\u003c\/h3\u003e\n\u003cp\u003eThis butter’s bold flavor and versatility make it an essential in the kitchen. Here are just a few ways to use it:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnhance Your Proteins\u003c\/strong\u003e: Melt it over steaks, roasted chicken, or pork chops to elevate their natural flavors while balancing the richness.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Seafood Finish\u003c\/strong\u003e: Add it to baked salmon, grilled shrimp, or scallops for a silky, savory glaze.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUpgrade Vegetables\u003c\/strong\u003e: Toss roasted or steamed vegetables like asparagus, carrots, or mushrooms for a burst of umami.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransform Pasta and Grains\u003c\/strong\u003e: Stir it into warm pasta, risottos, or mashed potatoes for an indulgent twist.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBread’s Best Friend\u003c\/strong\u003e: Spread it over fresh baguettes, dinner rolls, or garlic bread for a snack that garlic lovers can’t resist.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauce Secret Weapon\u003c\/strong\u003e: Whisk it into pan sauces, gravy, or even savory soups to add a layer of depth and complexity.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory Baking\u003c\/strong\u003e: Brush it on focaccia, garlic knots, or savory pastries to amplify their flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEvery jar of our Black Garlic Butter delivers both gourmet taste and healthful benefits. From transforming weeknight meals to impressing dinner guests, this butter is your secret to unforgettable dishes. Experience the magic of organic black garlic in every bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003carticle data-scroll-anchor=\"true\" data-testid=\"conversation-turn-9\" dir=\"auto\" class=\"w-full scroll-mb-[var(--thread-trailing-height,150px)] text-token-text-primary focus-visible:outline-2 focus-visible:outline-offset-[-4px]\"\u003e\n\u003cdiv class=\"m-auto text-base py-[18px] px-3 md:px-4 w-full md:px-5 lg:px-4 xl:px-5\"\u003e\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"37d869bc-cc27-4b31-991e-4c91a80e2d87\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients: Butter (Cream, Natural Flavor), Garlic, black, Sea Salt Flakes\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":42975843680355,"sku":"MNB-7545-S","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/black-garlic-butter-artisanal-9787735.jpg?v=1769467276"},{"product_id":"90-day-dry-aged-prime-rib-japanese-a5-miyazaki-gyu","title":"90 Day Dry Aged Prime Rib | Japanese A5 Miyazaki-Gyu","description":"\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/meatnbone.com\/blogs\/the-clever-cleaver\/how-to-cook-an-a5-japanese-wagyu-prime-rib\" target=\"_blank\"\u003eLooking at how to cook this Prime Rib? Checkout this step by step guide!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef_0012_Objeto_inteligente_vectorial_large.jpg?v=1520305054\" alt=\"prime rib cut on cow\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg alt=\"international beef grading chart\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Beef-Grading-Guide-v2_large.jpg?v=1543381369\"\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003cp\u003eLearn about how we label beef and \u003ca title=\"grades of wagyu\" href=\"\/blogs\/the-clever-cleaver\/wagyu-grading-system-differences\"\u003ewagyu grading standards\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-start=\"202\" data-end=\"613\"\u003eIndulge in the pinnacle of Japanese craftsmanship with this extraordinary \u003cstrong data-start=\"276\" data-end=\"305\"\u003eMiyazaki-Gyu A5 Prime Rib\u003c\/strong\u003e, meticulously dry-aged for \u003cstrong data-start=\"333\" data-end=\"344\"\u003e90 days\u003c\/strong\u003e to unlock unparalleled depth of flavor. Sourced exclusively from the award-winning \u003cstrong data-start=\"428\" data-end=\"451\"\u003eMiyazaki Prefecture\u003c\/strong\u003e, home to Japan’s most celebrated Wagyu cattle, this cut exemplifies the highest level of marbling (BMS 10–12), melting tenderness, and a rich, buttery mouthfeel.\u003c\/p\u003e\n\u003cp data-start=\"615\" data-end=\"1048\"\u003eDuring its \u003cstrong data-start=\"626\" data-end=\"659\"\u003ethree-month dry-aging process\u003c\/strong\u003e, the prime rib undergoes a transformative journey—concentrating its umami essence, developing nutty, earthy undertones, and achieving a texture that is simultaneously delicate and luscious. The result is an \u003cstrong data-start=\"867\" data-end=\"904\"\u003eultra-luxurious eating experience\u003c\/strong\u003e that combines the natural sweetness of authentic Miyazaki-Gyu with the bold, sophisticated complexity that only extended dry aging can provide.\u003c\/p\u003e\n\u003cp data-start=\"1050\" data-end=\"1309\"\u003eIdeal for the true connoisseur, this \u003cstrong data-start=\"1087\" data-end=\"1115\"\u003eshowstopping centerpiece\u003c\/strong\u003e is perfect for a refined dinner or an unforgettable celebration. Best enjoyed simply seasoned and slow-roasted to medium-rare perfection, it pairs beautifully with a bold red wine or fine sake.\u003c\/p\u003e\n\u003cul data-start=\"1311\" data-end=\"1590\"\u003e\n\u003cli data-start=\"1311\" data-end=\"1353\"\u003e\n\u003cp data-start=\"1313\" data-end=\"1353\"\u003e\u003cstrong data-start=\"1313\" data-end=\"1324\"\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1354\" data-end=\"1408\"\u003e\n\u003cp data-start=\"1356\" data-end=\"1408\"\u003e\u003cstrong data-start=\"1356\" data-end=\"1366\"\u003eGrade:\u003c\/strong\u003e A5 Miyazaki-Gyu (Wagyu Olympics winner)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1409\" data-end=\"1450\"\u003e\n\u003cp data-start=\"1411\" data-end=\"1450\"\u003e\u003cstrong data-start=\"1411\" data-end=\"1424\"\u003eMarbling:\u003c\/strong\u003e BMS 10–12 (exceptional)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1451\" data-end=\"1518\"\u003e\n\u003cp data-start=\"1453\" data-end=\"1518\"\u003e\u003cstrong data-start=\"1453\" data-end=\"1463\"\u003eAging:\u003c\/strong\u003e Dry aged for 90 days for unmatched flavor complexity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1519\" data-end=\"1590\"\u003e\n\u003cp data-start=\"1521\" data-end=\"1590\"\u003e\u003cstrong data-start=\"1521\" data-end=\"1540\"\u003eFlavor Profile:\u003c\/strong\u003e Intense umami, subtle nuttiness, buttery finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1592\" data-end=\"1700\"\u003eThis is more than just a prime rib—it’s a \u003cstrong data-start=\"1634\" data-end=\"1658\"\u003eculinary masterpiece\u003c\/strong\u003e reserved for the most discerning palates.\u003c\/p\u003e\n\u003cp data-start=\"1592\" data-end=\"1700\"\u003e \u003c\/p\u003e\n\u003ch2 data-start=\"953\" data-end=\"1000\"\u003e\u003cstrong data-start=\"957\" data-end=\"1000\"\u003eAbout A5 Wagyu Beef\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 beef is measured on five factors: \u003c\/strong\u003e(1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA5 means this beef excels in every single factor.\u003c\/strong\u003eIt has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAbout Our Dry Aged Prime Rib Steaks\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are \u003c\/span\u003e\u003cstrong\u003eFUNKY\u003c\/strong\u003e\u003cspan\u003e and will be \u003c\/span\u003e\u003cstrong\u003eSMELLY\u003c\/strong\u003e\u003cspan\u003e. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable. These steaks are VERY dry aged. The funk will be strong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis steak has been dry aged for at-least 45 days, but usually for 55-65 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"what is aged beef\" href=\"\/blogs\/the-clever-cleaver\/what-is-aged-beef-understanding\" style=\"color: #ff0000;\"\u003eLearn more about our dry aging process here.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat Makes Our Dry Aged Prime Rib Best In Class?\u003c\/h2\u003e\n\u003cp\u003eYou do not have to look hard enough to find cheaper\u003cspan\u003e \u003c\/span\u003ePrime Rib.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBut the devil is in the details. \u003c\/strong\u003e\u003cstrong\u003eMeat N' Bone carries USDA Prime or Choice but more importantly G1 Certified, Angus Prime Rib wet aged for anywhere between 30-45 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou will not only get the beef marbling that comes with the grade of Prime, but you are eating premium beef from Angus steers (\"A\" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThis is \"the good stuff\" \u003c\/span\u003e\u003cspan\u003eraised and processed in America, aged and cut in Chicago.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's important to note that marbling is not a driving indicator of tenderness and hence, not all beef that's graded 'Prime' is equal. Learn more about \u003ca href=\"\/blogs\/the-clever-cleaver\/understainding-beef-marbling-tenderness-indicators\" title=\"marbling in steak\"\u003esteak marbling here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTHE MIYAZAKI-GYU DIFFERENCE\u003c\/h2\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/MiyazakiGyu_480x480.jpg?v=1605909721\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAt Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as \"Miyazaki Kensan Gyu\" or \"Beef from Miyazaki Prefecture.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu.\u003c\/strong\u003e Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. \u003cstrong\u003eIn September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e\u003cspan\u003e Medium-Rare, Medium, Medium-Well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe carry an extensive lineup of \u003ca href=\"\/collections\/the-prime-rib-collection\" title=\"buy prime rib\"\u003ePrime Rib\u003c\/a\u003e cuts including different, breeds, sizes and even dry-aged options.\u003c\/p\u003e","brand":"Purely","offers":[{"title":"Default Title","offer_id":43546061570147,"sku":"MNB-7713-S","price":599.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/90-day-dry-aged-prime-rib-japanese-a5-miyazaki-gyu-8092792.jpg?v=1769467221"},{"product_id":"craft-worcestershire-sauce","title":"Craft Worcestershire Sauce","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"7cce04b2-fb88-4641-b6bc-4286d31c95ae\" data-testid=\"conversation-turn-8\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"7cce04b2-fb88-4641-b6bc-4286d31c95ae\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"466\"\u003eCraft Worcestershire Sauce by Meat N’ Bone is a refined, small-batch version of the classic British condiment, designed to add layered flavor and complexity to both traditional and modern dishes. Made with a carefully balanced blend of distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, and chili pepper extract, this sauce delivers a tangy, savory punch with a hint of heat and sweetness.\u003c\/p\u003e\n\u003cp data-start=\"468\" data-end=\"751\"\u003eEach 1 teaspoon (5mL) serving contains just 5 calories and only 65mg of sodium—significantly less than conventional Worcestershire sauces—making it a smart choice for those watching their sodium intake without compromising on flavor. There’s no fat, and just 1g of sugar per serving.\u003c\/p\u003e\n\u003cp data-start=\"753\" data-end=\"1120\"\u003eThis craft version is versatile and bold, perfect for elevating meat dishes, marinades, stews, soups, and dressings. Use it to bring out the umami in burgers, steaks, lamb, and pork, or add a few dashes to Bloody Marys, Caesar salads, and braised dishes for extra depth. It’s also excellent in compound butters or as a secret ingredient in barbecue sauces and glazes.\u003c\/p\u003e\n\u003cp data-start=\"1122\" data-end=\"1435\"\u003eThanks to its anchovy and tamarind base, it adds a fermented complexity that deepens flavors without overpowering the dish. Whether you're cooking low and slow or searing hot and fast, this Worcestershire sauce enhances your recipes with savory, slightly sweet, and tangy undertones that round out the final bite.\u003c\/p\u003e\n\u003cp data-start=\"1437\" data-end=\"1655\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eDeveloped by Meat N’ Bone for those who value craftsmanship and ingredient integrity, this sauce is made to complement premium cuts and elevate everyday cooking. Keep refrigerated to preserve its bold, balanced flavor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003c\/div\u003e","brand":"Get the Cook","offers":[{"title":"Default Title","offer_id":43650963079267,"sku":"MNB-7732-S","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/craft-worcestershire-sauce-1872589.jpg?v=1769467215"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/collections\/NYStripSteakSampler_4PremiumCutsG1Certified_AmericanWagyu_BMS8-9JapaneseWagyu_60-DayDry-Aged.png?v=1778644801","url":"https:\/\/meatnbone.com\/collections\/steakhouse-at-home.oembed","provider":"Meat N' Bone","version":"1.0","type":"link"}