MEAT N’ BONE × CAVR — PREMIUM CAVIAR, CURATED.

Picked With The Same Standards As Our Steaks.
Hand Selected
Grade Options (Siberian, Kaluga, Osetra, Beluga Hybrid)
Shipped Overnight
Hand Selected
Grade Options (Siberian, Kaluga, Osetra, Beluga Hybrid)
Shipped Overnight
WHY WE CHOSE CAVR

WHY WE CHOSE CAVR

  • ● Hand-Selected And Curated
  • ● A premium curated selection

Siberian: “Delicate Pop… Mild Salinity… Creamy Undertones”

Kaluga: “River Beluga… Silken… Deep, Buttery… Clean Mineral Finish”

Osetra: “Golden Hue… Nutty Yet Clean… Toasted Hazelnut… Buttered Brioche”

Why we chose CAVR
Caviar profiles
CAVIAR VS. ROE
What Caviar Actually Is
  • ● Caviar is cured, lightly salted roe from sturgeon; roe from other fish is just “roe.”
HOW MUCH TO BUY?
How Much Do You Need?
  • ● A typical serving is 1 oz, and that ounce can be shared by 2–3 people depending on how you’re serving it.
STORAGE & FRESHNESS
The Cold Chain Matters
  • ● Keep caviar 26–34°F (coldest part of the fridge).
  • ● Unopened cans last 4–6 weeks; once opened, enjoy within 72 hours.
HOW TO SERVE
  1. Eat it straight (mother-of-pearl spoon, right from the tin)
  2. Pair it neutrally (blini / plain crackers + crème fraîche; add chives; optional egg)
  3. Keep it chilled (serve cold to preserve freshness)
BONUS “ETIQUETTE”
  • The “caviar bump” method: try a small taste on the back of your hand near the thumb joint.
HOW TO SERVE

GREAT PAIRINGS

The fun way to do caviar

  • Wagyu Steaks
  • Chicken Nuggets
  • Sushi
  • Pastas
WHERE IT’S AVAILABLE (RETAIL + RESTAURANTS + ONLINE)

Available three ways

  1. Online
  2. Meat N’ Bone boutiques
  3. Restaurants | Top Restaurants accross the USA