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Learn about how we label beef and Beef Grading Standards This is one amazing T-Bone, its Marble Score of 7+ 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. Its literally like tasting a cloud.a cloud of beef. Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. Best Cooked: Medium-Rare, Medium, Medium-Well T-BONE vs PORTERHOUSE? The Porterhouse and the T-Bone are simi

How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. The Bone-In Prime Rib is the crown jewel of beef cuts, celebrated for its tenderness, flavor, and marbling. Known as the "King of Roasts," this cut is derived from the rib primal, home to the most desirable and flavorful steaks on a steer. The Bone-In feature amplifies the richness and juiciness, making it a show-stopping centerpiece for any table. You can also cut it into THICK steaks , alth

We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants. Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. Ribeyes are not very uniform in texture / flavor. They are easy to cook, but to master it.takes a bit of time. OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS Our USDA Prime Rib Eye is the best Angus beef has to offer. This mea

We have been selling some of the BEST lamb in America for quite a while and our customers kept asking us for leg of lamb. So we obliged. This is not a product we usually have in stock and it will take a couple days for us to special order.but this is THE BEST leg of lamb money can buy. This lamb leg is boned, rolled and tied. Just like a good lamb shoulder, the leg of lamb is ideal long, slow braising to bring out natural flavors and tenderness. Juicy and succulent. Comfort food at its best. Tha

This was the first NON BEEF product that Meat N' Bone offered, and that is because we could not pass on the opportunity to sell these AMAZING double rib lamb chops. These lamb chops are the best of the best, the USDA Prime of Lamb. La creme de la creme. They come from the Van Well Farms in Watertown, South Dakota and are a treat. They are delicate and delicious and are perfect for any situation. These are some of the best lamb chops to be found in the US. THE BEST LAMB YOU CAN FIND What makes th

Japanese Olive Wagyu is the rarest beef in the world. It comes from Shodoshima island in the prefecture of Kagawa. This island is known for two things: Beef (cattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu. Olive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nut

Veal chops are a thick and meaty bone-in cut that are great for broiling, roasting, or grilling. The key for cooking these finger-licking cuts is to hit medium-rare. If you cook them to well-done the meat will be dry. What Is Veal Meat? Veal is the meat of calves, in contrast to the beef from older cattle which is what we usually sell. Most veal calves are processed at about 10-12 months, as opposed to adult steers, which are typically processed at around 22 months. Veal is a natural by-product

Learn about how we label beef and Beef Grading Standards This is one amazing Kansas Strip Steak, its Marble Score of 7+ 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. Its literally like tasting a cloud.a cloud of beef. Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. Best Cooked: Medium-Rare, Medium, Medium-Well Suggested Reads on cooking NY Strip: How To Cook P

Learn about how we label beef and Beef Grading Standards The tenderloin is the most lean, 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. Our filets are hand-cut as Chateaubriand and are just amazing.you could eat these with a butter knife.that's how soft they are. F1 Japanese Wagyu: Kokusan-Gyu Japanese F1 cattle represent the pinnacle of innovative breeding, combini

For a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Kuma-ou is a "boutique" wagyu brand that is raised in the Kumamoto Prefecture of Japan at the base of Mount Aso. The Kumamoto Prefecture is in the center of Kyushu Island, which is the most southern of the four main Japanese Islands. It is bordered by both the Miyazaki Prefecture on its east and the Kagoshima Prefecture to it's south. These cattle are said to be the only free-g

Also known as "The Newport" or "Santa Maria" steak is a very popular cut in California and South America. It is a lean cut, with a beefy taste.slightly nutty. This steak is built for griling. HOWEVER it is also amazing to smoke or put in the oven. The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal..which is exactly where the name comes from: Tri-Tip = Triangular = Three tips. The tri-tip is full of flavor becaus

Learn about how we label beef and Beef Grading Standards How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. This may very well be the best Prime Rib money can buy, particularly if you find A5 too much. Prime Rib, often hailed as the "king of roasts," is a show-stopping centerpiece known for its exquisite marbling, tenderness, and rich, beefy flavor. Cut from the primal rib section, Prime Rib includes some of the most succulent muscle meat, ma

Looking at how to cook this Prime Rib? Checkout this step by step guide! You are looking at an A5 Miyazaki-Gyu Prime Rib. Need a Higher Grade? No higher grade exists. Want something a bit less expensive but still best-in-class? Check-out our BMS6-7 Bone-in Whole Prime Rib. Learn about how we label beef and wagyu grading standards. The Prime Rib primal cut is where we find the most tender, flavorful and desirable steaks in a steer/cow. In layman's words, the Prime Rib is where the flavor is at. T

Midwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful. This 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. The average steer or heifer provides no more than 500 grams of filet mignon. Wrap them in our awesome BACON or beef bacon and enjoy them even more. Best for: Grilling, Braised, Pan-Seared Best Cooked:

Its hard to find a good short rib, this is a GREAT short Rib plate cut into a size that is manageable (3 bones). This is one of our newer products and sometimes it is in short supply. They are often called "dino-ribs" and are great for smoking or braising. They are one of the most luxurious cuts available and very rich due to its exceptional mabling. Remember that they are best cooked low and slow. We recommend just adding salt and placing in a slow cooker/smoker/crockpot for 4-8 hours. The meat

How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. This item MIGHT be delivered frozen. The Prime Rib primal cut is where we find the most tender, flavorful and desirable steaks in a steer/cow. In layman's words, the Prime Rib is where the flavor is at. The Prime Rib is the undisputed KING of large cuts of beef. Prime Rib is consumed heavily around holidays, but its an extremely versatile cut of beef and can be cooked in many different ways.

 The porterhouse is the bigger, more premium brother of the "T-Bone" steak. It is much thicker and has much more of the tenderloin relative to the loin portion. Porterhouse 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. Also this is a 26 ounce monster steak. Source: US Mid West This product has been aged for 30+ Days to improve ten

Pork shoulder goes by many names, including Pork Butt and Boston Butt. It can either be bone in or boneless. This is the most common cut used for pulled pork because of its fat content. Slow-cooking this cut of meat creates a delectable, tender dish that is extremely versatile. This pork butt is Bone-In Pork Shoulder. You can use it for sandwich, tacos or eat it solo. It is extremely flavorful. OUR HERITAGE PORK IS BEST IN CLASS Our Heritage pork is sourced from one of the best pork programs in

Learn more about Beef Grading Standards. This is one amazing Tomahawk; its Marble Score of 7+ 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. The Tomahawk is the manliest cut of beef out there, even if in reality it's just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive "handle". If you want to impress your friends, co-workers

Learn about how we label beef and Beef Grading Standards This is as close as you can get to Wagyu A5 without paying an exorbitant price. 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 items 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. Like all of our ste