Meat N’ Bone Butcher’s Glossary: Cuts, Sourcing & Cooking Techniques
Welcome to the Meat N’ Bone butcher’s glossary. This guide explains the key terms you’ll see across our collections, blog, and products so you can shop and cook like a chef.
Click any term below to jump to the definition, or simply scroll and explore.
Wagyu
Wagyu is a group of Japanese cattle breeds known for exceptionally high marbling, tenderness, and a rich, buttery flavor. At Meat N’ Bone, “Wagyu” refers to beef sourced from some of the best programs in the world, including domestic and imported options, all carefully curated to meet our quality standards.
Explore our Wagyu Beef collection or dive deeper with our All About Wagyu Beef guide.
A5 Japanese Wagyu
A5 is the highest grade of Japanese Wagyu, awarded to carcasses with top scores in marbling, color, texture, and yield. A5 Japanese Wagyu is famous for its intense marbling and melt-in-your-mouth texture.
Shop our curated Japanese A5 Wagyu collection and read our feature on the story of Japanese Wagyu .
American Wagyu
American Wagyu generally refers to Wagyu genetics raised in the United States, often crossbred with Angus or other breeds. It combines the marbling of Wagyu with the beefy character of American cattle, resulting in rich, well-marbled steaks that are easier to enjoy every day.
Look for American Wagyu options within our Wagyu Beef and Beef categories.
Australian Wagyu
Australian Wagyu is Wagyu cattle raised in Australia, often under grain-fed or long-fed programs that emphasize marbling and consistency. Many cuts reach high BMS (Beef Marbling Score) levels, delivering a luxurious but slightly different flavor profile than Japanese A5.
You’ll find Australian Wagyu cuts featured across our Wagyu Beef collection and Domestic & Australian Wagyu Beef lineup .
Domestic & Australian Wagyu Beef
“Domestic & Australian Wagyu Beef” at Meat N’ Bone refers to a curated range of highly marbled Wagyu cattle raised either in the U.S. or Australia. These programs are selected for traceability, animal welfare, and consistent marbling.
Discover the full range in our Domestic & Australian Wagyu Beef collection .
Midwestern Beef
Midwestern beef comes from cattle raised in the U.S. Midwest, a region known for high-quality grain, stable climate, and a long tradition of beef production. Well-managed Midwestern programs often deliver excellent marbling, consistency, and flavor — which is why they’re a backbone of our steak lineup.
Explore our Midwestern G1 Certified USDA Choice and Prime selection here: Midwestern Beef collection .
Domestic Lamb
Domestic lamb refers to lamb raised within the United States, typically on carefully managed farms with a focus on humane handling and consistent quality. Our lamb is selected for tenderness, clean flavor, and traceability.
Browse our Lamb collection for chops, racks, legs, and more.
Grass-Fed Beef
Grass-fed beef comes from cattle raised primarily on pasture, eating grasses instead of grain-based feed. It tends to be leaner, with a distinct “clean” flavor and a different fat profile than conventional grain-finished beef.
Shop our 100% Grass Fed & Finished Beef collection for steaks and roasts that fit grass-fed or grain-free lifestyles.
Dry-Aged Beef
Dry-aged beef is beef that has been aged in a controlled environment (temperature, humidity, and airflow) for several weeks. During this time, natural enzymes tenderize the meat while moisture loss concentrates the flavor, producing a deeper, nuttier profile.
Meat N’ Bone offers a curated selection of dry-aged steaks and roasts. You can also learn more in our Dry-Aged Beef Guide .
Beef Marbling Score (BMS)
Beef Marbling Score (BMS) is a scale used to measure the amount and distribution of intramuscular fat (marbling) in beef. Higher BMS levels typically indicate richer flavor, more tenderness, and a more luxurious mouthfeel.
Many of our Wagyu and specialized beef programs specify minimum BMS levels in the product description. Look for BMS references in Wagyu, dry-aged cuts, and premium roasts.
Prime Rib
Prime rib is a large roast cut from the rib section of the animal, featuring the same muscle group as ribeye steaks. It’s prized for its tenderness, marbling, and show-stopping presentation — especially for holidays and celebrations.
Explore our curated Prime Rib Collection or try our Grass-Fed Bone-In Prime Rib for a centerpiece roast.
Ribeye
Ribeye is a steak cut from the rib primal, known for generous marbling and a rich, beefy flavor. It can be sold boneless or bone-in (often called a cowboy steak or tomahawk depending on bone length).
For a steakhouse-style experience at home, try our G1 Certified Bone-In Ribeye or explore other ribeye options in the Beef collection.
Ora King Salmon
Ora King is considered the “Wagyu of salmon” — a premium King Salmon with naturally high oil content, rich flavor, and silky texture. It’s favored by top chefs around the world and is a signature salmon at Meat N’ Bone.
Discover our Ora King Salmon collection, or shop individual cuts like the Ora King Salmon Filet .
Gourmet Sausages
Gourmet sausages at Meat N’ Bone are chef-crafted links made from premium proteins, seasonings, and natural casings. Think Argentinian-style chorizo, bratwurst, and specialty blends designed to upgrade your grill or weeknight dinner.
Explore the full lineup in our Gourmet Sausage collection or browse all burgers & hot dogs for your next cookout.
Key Cooking Techniques
Great ingredients deserve great technique. Here are some of the most common cooking methods you’ll see mentioned across Meat N’ Bone products and The Clever Cleaver blog.
Grilling
Grilling cooks food over direct, high heat — usually on charcoal or gas grills — to develop a flavorful crust and smoky notes. Many cuts in our Best for Grilling collection are chosen specifically for this method.
Learn more in our GrillMaster articles, like How To Grill Picanha To Perfection .
Reverse Sear
Reverse sear is a technique where you gently cook a steak or roast at low temperature first (oven or indirect heat), then finish it with a hot, quick sear. This approach gives you better edge-to-edge doneness with a beautifully caramelized crust.
Customers love reverse searing thick cuts like our Bone-In Ribeye and G1 Certified Flap Steak (Vacio) .
Sous Vide
Sous vide is a cooking method where vacuum-sealed food is placed in a precisely controlled water bath until it reaches the desired internal temperature, then usually finished with a quick sear.
Explore our sous vide-friendly cuts and read our blog: Sous-Vide: The Soulless Way To Cook The Perfect Steak .
Pan-Searing
Pan-searing uses high heat in a skillet (often cast iron) with fat to develop a deep brown crust on steaks, chops, or fillets. It’s ideal for quick-cooking cuts like filet mignon, New York strip, or salmon portions.
Many recipes on The Clever Cleaver include pan-sear instructions and tips.
Roasting
Roasting cooks larger cuts (roasts, whole birds, prime rib) in the oven with dry heat. It’s a go-to technique for holiday centerpieces and family meals.
Classic roasting cuts include our Prime Rib roasts, King Salmon Sides , and whole poultry options in All Natural Poultry.
Smoking
Smoking cooks food low and slow with indirect heat and wood smoke, building deep flavor and tenderness over several hours.
Look for cuts tagged in our Best To Smoke collection , including briskets, ribs, and certain game cuts.
Resting Meat
Resting meat means letting a steak or roast sit off the heat for several minutes before slicing. This allows juices to redistribute, resulting in a juicier, more even bite.
For most steaks, a 5–10 minute rest is sufficient; for large roasts like prime rib, 20–30 minutes is common.
Seasoning & Rubs
Seasoning is the foundation of flavor. Simple kosher salt and pepper work beautifully, but specialty rubs, salts, and butters can take a steak or roast to the next level.
Browse our Sauces, Rubs & Spices collection — including Meat N’ Bone signature rubs and salts — to match your favorite cuts and cooking styles.
This glossary will continue to grow as we add new cuts, categories, and guides. Bookmark it and check back whenever you want to learn more about what you’re cooking — or discover your next favorite cut.