Get the steak
Limited edition · Batch 01
Meat N' Bone × Flor de Caña
60-Day Dry Aged Ribeye Infused with Flor de Caña 130th
- Hand Cut by Master Butchers
- Hand Cut by Master Butchers
- Hand Cut by Master Butchers
The collaboration
Two iconic names. One steak.
Flor de Caña has been making rum in Nicaragua since 1890 — five generations of one family, one estate, and a patience most brands can't afford. The 130th Anniversary expression was created to mark that milestone, and demand earned it a permanent place in their portfolio.
Our Diplomático 60-Day ribeye proved that a world-class spirit and a world-class steak become something greater together. This is the next chapter: an older rum, a deeper profile, and a cut chosen specifically to carry it.
The rum
Flor de Caña 130th Anniversary
20 Year · 90 Proof · Single Estate · Nicaragua
Crafted by Maestro Ronero Tomás Cano and aged a full 20 years in American white oak barrels that once held bourbon. The cane grows in volcanic soil beneath the San Cristóbal volcano, and the rum matures in its shadow.
No added sugar, no artificial flavors, no additives. Carbon Neutral and Fair Trade certified, and distilled with 100% renewable energy since 2005.
- Color Intense copper
- Aroma Nutmeg, pepper, hazelnut, a hint of caramel
- Palate Dark chocolate, caramel, toasted nuts
- Finish Long — burnt oak and vanilla
The beef
Grass-fed ribeye, chosen to carry the rum
Meat N' Bone specializes in sourcing the best steaks in the world. We go above and beyond and source from specific farms, plants and programs. For this release we selected whole ribeye muscles from [RANCH / PROGRAM NAME] in [REGION] — grass-fed beef with a clean, mineral character that lets the rum's chocolate, caramel and oak settle into the fat instead of competing with it.
- Source
- [R[Ranch name], [State / Country]
- Diet
- 100% grass-fed [· grass-finished — confirm]
- Raised
- [No antibiotics · no added hormones — confirm]
- Cut
- [Bone-in / boneless] ribeye, hand-cut in-house
- Size
- [X]" thick · approx. [XX] oz
The process
60 days. Treated by hand, every day.
Whole ribeye muscles are placed in a controlled environment and treated with Flor de Caña 130th on a daily basis for 60 days. Over the two-month period the beef loses moisture and the flavor concentrates.
-
Day 0
Selection
Whole muscles hand-picked, trimmed and given their first application of the 130th.
-
Days 1–20
The bark forms
Daily rum treatment as the outer layer dries into a protective crust that holds the aroma in.
-
Days 21–40
Concentration
Moisture leaves, enzymes tenderize, and nutty depth builds alongside the rum.
-
Days 41–59
Integration
Chocolate, caramel and oak settle into the fat. Steak and spirit stop being two things.
-
Day 60
Cut & release
The crust is trimmed and each steak is hand-cut, vacuum-sealed and released.
- On the plate
Dark chocolate & caramel
Deepen the sear. The crust comes off the pan darker, richer and faintly sweet — without a grain of added sugar.
- On the plate
Toasted nuts
Meet dry-aging's own nutty character halfway, so the 60-day depth reads roasted rather than sharp.
- On the plate
Burnt oak & vanilla
Linger in the aroma — the first thing you notice when the steak hits the plate, and the last on the palate.
Limited batch
Once it's gone, it's gone
This is a LIMITED edition product sold on a first come, first serve basis. Get the steak — and the rum that made it.
Get the rum
Flor de Caña 130th Anniversary | 20 Year | 750ml
Sold by our spirits partner. Must be 21+ to purchase.#GrillMasterRecipes
Pull it at 130°F. Fitting.
Sixty days of work deserves five minutes of attention. Keep it simple — salt, heat and rest — and let the rum do the talking.
- Temper. Out of the fridge 45 minutes before cooking. Pat dry.
- Season lightly. Coarse salt only. No rubs — they'll mask the rum.
- Sear hard. Cast iron or a hot grill. Dry-aged beef browns fast.
- Pull at 130°F for medium-rare, then rest 8–10 minutes.
- Pour. Two fingers of the 130th, neat, alongside.
F.A.Q.
Before you order
Will the steak taste boozy?
No. You get aroma and depth — cocoa, caramel, oak — woven into the beef, not a steak that tastes like a cocktail.
How is this different from the Diplomático ribeye?
An older rum (20 years), a drier oak-and-chocolate profile, and grass-fed beef selected to let those notes come forward.
How limited is it?
Each batch takes 60 days and yields [XX] steaks. When a batch sells through, the next one is two months away.
Can I buy it at a retail boutique?
[Available online and at select Meat N' Bone boutiques while supplies last — confirm locations.] Store Locator
How does it ship?
Cold-chain, vacuum-sealed and hand-packed in insulated coolers. Free shipping in South Florida. Shipping, Delivery & Retail Overview