We are a service that makes high quality meats accesible to consumers at prices they can afford to pay for their ever-day consumption. We have curated a list of premium products from the best suppliers in the world to offer you the best Beef, Poultry and Pork.


All of our USDA Choice and USDA Prime beef is sourced from US MidWestern Farms (simply put, this is the best beef out there). Our Wagyu Beef is either from the US MidWest or Japan.

This is the same beef you will find at the finest steakhouses in Chicago and New York. We believe Midwestern farms offer the best quality beef in the US. Our beef is processed in Chicago at USDA approved facilities before its shipped to Miami for distribution.

The Meat N' Bone Premium Reserve beef is sourced from Litchfield Michigan, particularly from Ferry Farms, which is a a family run operation. Our beef is processed in a small family-owned / family-operated processor in the surrounding areas of Litchfield, Michigan (Population: 1,346).

The Meat N' Bone Premium Reserve beef is not USDA Graded but it usually grades High Grade Choice or Prime.

Our Grass Fed Beef is sourced from Uruguay. This country, which is in the south-east of South America has privileged conditions for catle breeding and is known for its quality beef. Uruguayan cattle are bred in the open range all year long, naturally fed on a vegetable protein basis, with no use of the animal products or by-products whatsoever. These practices have been forbidden by law for over 20 years.

Our Wagyu-Angus Cross Beef (Prime+) is also from Uruguay.

The beef exported from Uruguay is heavily regulated by government and third party entities.

Our Pork, Duck and Turkey is also sourced from the US Midwest. We have scoured the market to make sure we are only offering the highest quality out there. Our Chicken is sourced from Bell & Evans in PA.


Unlikely. Supermarkets deal in massive volumes, their infrastructure is meant to sell as much as they can as quick as they can. When it comes to beef, the difference is even more steep as we have significantly better aging standards than your local supermarket.

The better the aging process, the better the meat usually is. High-end steakhouses and butchers such as us invest significant time and money into properly and consistently aging beef. However, even your average supermarket beef has been aged for at-least a week.

You may find similar high quality offerings at butcher shops like Lobel's New York , Debragga or Snake River Farms. Also on gourmet providers such as D'Artagnan. We have modeled our business after the best of the best... Meat N' Bone was born precisely because its hard to access Steakhouse Grade Beef at affordable prices... our operations is extremely lean to keep costs low.

Last but not least... supermarkets are deceiving.

Grass FedGrass RaisedChoice, Prime, Premium... all these claims are NOT regulated by the USDA. So often you think you are buying a USDA Prime steak and turns out you are just buying what "they" chose to call Prime.

Heres something we learned. Anyone and everyone can call their beef Prime, Choice or Grass Fed. But legally, a piece of beef only has to meet the definition of USDA Beef grades if you put the word USDA behind... as in USDA Prime and USDA Choice.



Some. Our producers follow Organic practices. Ferry Farms is an environmentally verified plant as well as Bell & Evans. But its very difficult for small farms to obtain organic certification. We do not believe the premium for the certification is worth it.



We are based out of Miami, Florida. We deliver to all of Miami-Dade and Broward county for a flat fee. Whether you are in Cutler Bay or in Dania Beach.

We deliver for FREE if you schedule your delivery in the next 48 hours. We will call before we deliver. We charge $7.99 for RUSH orders, which are needed within 2 hours. We charge $3.99 if you want your order before 9pm.

We will deliver beyond Miami-Dade county , to all of South Florida if your order exceeds $250.

Anywhere we do not deliver we ship via UPS. Your beef will arrive FROZEN in individually vacuum sealed packs. It is the best way to do it.



The average person will eat between 8oz and 12oz of beef in any one serving. According to our research the average male usually consumes 12 oz and the average female 8 oz. 



Ideally we would hand-deliver every piece of beef as customer service is the most important part of our business. However, if you live outside our delivery area, we will ship.  We believe in person-to-person communication and see technology as a way to empower, and not replace human communication. We aim to be an old-school butcher shop that maximizes the use of technology.

This means someone will call you to arrange delivery and actually knock on your door hand-deliver you the package. Your beef will be Vacuum packaged, as we believed its the best way to store beef.


As a rule of thumb you can keep the beef in your refrigerator for 3-4 days. However it will likely last MUCH longer, in fact the beef will age and gain flavor and tenderness in a process called wet-aging. Make sure the beef stays between 30 and 34 ºF.

We still recommend freezing it if you will not consume it in the next few days.

Frozen beef will usually stay fresh for about 6 months. Vacuum sealed beef can last up to 2 or 3 years. Do note that over time, freezers will drain the flavor out of food. Our recommendation is not to exceed 6 months of storage.


Defrost beef properly and the flavor will be great. The best way to thaw beef is in a refrigerator. DO NOT thaw beef at room temperature. Place it on a tray, inside the refrigerator and let it thaw for 12 hours. Thicker pieces may require longer defrosting times.

If you need it sooner you can thaw the vacuum sealed bag in cold water for around 45 minutes. The last alternative is to use the defrost feature in a microwave.


Vacuum packaging is a form of Modified Atmosphere Packaging.  It simply means changing the atmosphere in which food is stored in order to keep it fresher for longer.

Meat is put inside the specially designed food safe bag and then placed inside the vacuum machine where the machine extracts all the air from inside, creating a vacuum inside the chamber. Once the correct pressure has been reached, the vacuum is released, and two heated bars seal the bag shut.

Depending when you plan to eat your meat you can choose to keep products in the fridge for a longer period of time and can avoid freezing your meat (which we believe affects the taste and tenderness).

At Meat N' Bone, we choose to package all of our beef in Vacuum Sealed bags for your convenience. Also, if you do not eat your beef during the first couple weeks, it will continue its process of wet aging

There are some effects of using Cryovac packaging, but we believe these are far outweighed by the advantages. Specifically, the meat will change to a darker red colour while in the packaging due to the lack of exposure to oxygen. The meat will also sweat while in the packaging and this can result in an unpleasant smell when you first open the packaging (this is not an indication of the freshness of the meat). To overcome both of these effects, all you need to do is when you're ready to eat your meat, simply remove it from the packaging and leave it out for 10-15 minutes. When out of the packaging and exposed to oxygen again the meat will return to the usual red colour. Once you've removed the meat, simply rinse out the bag and throw it in the bin and the smell will disappear too.



All cattle are grass-fed and spend the majority of their lives on pasture eating grass. As cattle grow, grains like corn and wheat are added to their diets. This “grain finishing” enhances marbling in beef, giving it the great flavor we all enjoy. All beef, no matter how it was finished, is a good source of many essential nutrients, including zinc, iron and protein. And all beef is raised by farmers and ranchers who are passionate about bringing safe and wholesome beef to the table. As beef lovers, we appreciate all types of beef, and we believe this answer is a matter of taste.