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![MNBPM Cowboy Steak A5 Miyazakigyu Japanese Wagyu]()
MNBPM Cowboy Steak A5 Miyazakigyu Japanese Wagyu
299 USD
This is one of the rarest steaks in the USA. Until recently, no bone in product was ever allowed into the US from Japan. We are one of the few butchers shops if, not the first, to carry it. At Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as "Miyazaki Kensan Gyu" or "Beef from Miyazaki Prefecture." THE MIYAZAKI-GYU DIFFERENCE All
![MNBPM Short Rib Plate (3 Bone) G1 Certified]()
MNBPM Short Rib Plate (3 Bone) G1 Certified
159.99 USD
It's hard to find a good short rib but not only have we done this, we've found a GREAT beef short rib plate cut into a size that is manageable (3 bones). 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 will fall off the bone. What Makes Our Beef Short Rib Plate Special? Our Short Rib plate is G1 certified sourced from independent farms in the US Midwest. These short ribs are highly marbled and ful
![MNBPM New York Strip Steak G1 Certified]()
MNBPM New York Strip Steak G1 Certified
31.99 USD
The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. The strip is cut from the striploin, from a muscle that does little work, like the filet. G1 CERTIFIED USDA CHOICE IS A CUT ABOVE We only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we
![MNBPM Boneless Prime Rib G1 Certified Choice]()
MNBPM Boneless Prime Rib G1 Certified Choice
439.99 USD
How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. We carry an extensive lineup of Prime Rib options, breeds, sizes and even dry-aged options. The USDA Choice G1 Certified Prime Rib offers an exceptional combination of quality, flavor, and value. This cut, sourced exclusively from high-quality Angus cattle raised in the Midwest, meets strict G1 certification standards, meaning it comes from cattle that produce top-tier beef within the USDA Ch
![MNBPM Porterhouse Steak USDA Prime]()
MNBPM Porterhouse Steak USDA Prime
89.99 USD
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. OUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS Our USDA Prime Porte
![MNBPM Tri-Tip USDA Prime]()
MNBPM Tri-Tip USDA Prime
29.99 USD
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
![MNBPM Bone-in Pork Shoulder (Pork Butt) Heritage]()
MNBPM Bone-in Pork Shoulder (Pork Butt) Heritage
79.99 USD
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
![MNBPM Veal Chop]()
MNBPM Veal Chop
44.99 USD
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
![MNBPM New York Strip Steak Wagyu BMS 6-7]()
MNBPM New York Strip Steak Wagyu BMS 6-7
64.99 USD
Learn about how we label beef and Beef Grading Standards This is one amazing Strip Steak, its Marble Score of 6-7 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. End-To-End New York Strips are the slightly granier cousin of our Center Cut New York Strips. They come from the same muscle and they are approximately 14oz. They are nicely trimmed but they MAY ha
![MNBPM New York Strip Steak Wagyu BMS 6-7]()
MNBPM New York Strip Steak Wagyu BMS 6-7
79.99 USD
Learn about how we label beef and Beef Grading Standards This is one amazing Strip Steak, its Marble Score of 6-7 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. End-To-End New York Strips are the slightly granier cousin of our Center Cut New York Strips. They come from the same muscle and they are approximately 14oz. They are nicely trimmed but they MAY ha
![MNBPM Boneless Prime Rib A5 Miyazakigyu Japanese Wagyu]()
MNBPM Boneless Prime Rib A5 Miyazakigyu Japanese Wagyu
375.99 USD
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
![MNBPM Ribeye Steak A5 Kuma-ou Japanese Wagyu]()
MNBPM Ribeye Steak A5 Kuma-ou Japanese Wagyu
149.99 USD
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
![MNBPM Baseball Steak A5 Miyazakigyu Japanese Wagyu]()
MNBPM Baseball Steak A5 Miyazakigyu Japanese Wagyu
74.99 USD
Learn about how we label beef and Beef Grading Standards Our baseball steaks made of the best beef program in the world have made Sirloin sexy again. Its nice to grill or to cook in a cast iron skillet. The baseball-like shape makes it a great cook. These steaks are a nice portion for one and a way to try one of the rarest steaks in the world without having to buy the whole muscle. Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sol
![MNBPM Lamb Shoulder Domestic]()
MNBPM Lamb Shoulder Domestic
183.99 USD
This is a high quality boneless lamb shoulder. It has been prepped for you.which is why it is BRT which stands for Boned (bone has been removed), it has been rolled and tied with twine to help it retain a shape which will allow it to cook evenly. Some recipes call for the removal of the fat, but if you braise properly, the fat will melt away and you can skim it later. Do not braise at too high a heat or the fat will not melt away. This boneless lamb shoulder is ideal long, slow braising to bring
![MNBPM Outside Skirt Steak Wagyu BMS+6]()
MNBPM Outside Skirt Steak Wagyu BMS+6
62.99 USD
Known in the southern hemisphere as "Entraña", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling. This wagyu-angus skirt steak is sourced from Australia. It presents more marbling (intramuscular fat) than our USDA Prime Outside Skirt. This is a result of the wagyu breed and it gives it additional tenderness. The Wagyu breed does have a distinct flavor to go with the additional tende
![MNBPM Bone-In Prime Rib USDA Choice G1 Certified]()
MNBPM Bone-In Prime Rib USDA Choice G1 Certified
459 USD
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 a classic cut that embodies the best of flavor, tenderness, and marbling. Known as the "King of Roasts," this cut from the rib primal showcases its rich, beefy essence. With the bone left in for added depth of flavor, it's a show-stopping centerpiece that's perfect for any occasion. What Makes Our Bone-In Prime Rib Stand Out? USDA Choice, G1 Certified: Graded at the h
![MNBPM Ribeye Steak A5 Miyazakigyu Japanese Wagyu]()
MNBPM Ribeye Steak A5 Miyazakigyu Japanese Wagyu
119.99 USD
How To Cook A5 Wagyu Ribeye Learn about how we label beef and beef grading standards. Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. ABOUT OUR A5 MIYAZAKI WAGYU RIBEYE A5 Miyazaki beef is measured on five factors: Marbling Meat color and brightness Firmness Texture of meat Color, luster and quality of fat In the quality grade, the lowest score from the four items of the yield grade is ado
![MNBPM Boneless Prime Rib USDA Prime]()
MNBPM Boneless Prime Rib USDA Prime
299.99 USD
How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. We carry an extensive lineup of Prime Rib options, breeds, sizes and even dry-aged options. Our USDA Prime Prime Rib is the pinnacle of flavor and tenderness, selected from the highest USDA grade and known for its exceptional marbling. This luxurious cut delivers an unparalleled depth of flavor and a buttery, melt-in-your-mouth texture that sets it apart from other roasts. Sourced from premiu
![MNBPM Frenched Mid Western Lamb Rack Domestic]()
MNBPM Frenched Mid Western Lamb Rack Domestic
99.99 USD
This lamb racks 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 these lamb rack so special is that they are raised like beef. They are raised eating high quality pasture and grass and finished on grain. These "happy lambs" are raise
![MNBPM Tomahawk Steak Dry Aged]()
MNBPM Tomahawk Steak Dry Aged
139.99 USD
This item MIGHT be delivered frozen for your convenience. Want it never frozen? Let us know. 45-65 Day Dry-Aged Tomahawk Ribeye Steak This is the kind of steak you will only find at very high end restaurants. We age these super thick, center cut ribeye steaks - with the entire rib bone - for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks. Why Dry-Age Steak? Dry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor. We only d
![MNBPM Whole Tenderloin Miyazaki Gyu Japanese Wagyu A5]()
MNBPM Whole Tenderloin Miyazaki Gyu Japanese Wagyu A5
1839.99 USD
Click here to learn everything about WAGYU and BMS grades here. This is WAGYU A5, the best beef in the world; la creme de la creme. It comes fresh with a certificate of authenticity all the way from Japan. We sell the whole tenderloin muscle untrimmed, as it comes from Japan. Why? Well, there is a lot of fun to be had with the fat, as fat is flavor. But if you wish for us to trim it, let us know (there will be an additional cost). ABOUT WAGYU A5 A5 Miyazaki beef is measured on five factors: Marb
![MNBPM Lamb Shoulder Domestic]()
MNBPM Lamb Shoulder Domestic
145.99 USD
This is a high quality boneless lamb shoulder. It has been prepped for you.which is why it is BRT which stands for Boned (bone has been removed), it has been rolled and tied with twine to help it retain a shape which will allow it to cook evenly. Some recipes call for the removal of the fat, but if you braise properly, the fat will melt away and you can skim it later. Do not braise at too high a heat or the fat will not melt away. This boneless lamb shoulder is ideal long, slow braising to bring
![MNBPM Midwestern Lamb Leg Domestic]()
MNBPM Midwestern Lamb Leg Domestic
79.99 USD
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
![MNBPM New York Strip Steak USDA Prime]()
MNBPM New York Strip Steak USDA Prime
37.99 USD
The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. OUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS Our USDA Prime New York Strip is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple
![MNBPM Ribeye Steak A5 Japanese Authentic Kobe Beef]()
MNBPM Ribeye Steak A5 Japanese Authentic Kobe Beef
199.99 USD
For a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Thanks to a new partnership with "Rare Wagyu", Meat N' Bone now offers Authentic Kobe beef for sale in the United States and Canada. Kobe beef ribeye is characterized by its high level of marbling, which gives the meat a buttery texture and a rich, beefy flavor. The fat in Kobe beef is evenly distributed throughout the meat, which makes it exceptionally juicy and tender. Kobe b
![MNBPM Bone-In Prime Rib USDA Choice G1 Certified]()
MNBPM Bone-In Prime Rib USDA Choice G1 Certified
519 USD
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 a classic cut that embodies the best of flavor, tenderness, and marbling. Known as the "King of Roasts," this cut from the rib primal showcases its rich, beefy essence. With the bone left in for added depth of flavor, it's a show-stopping centerpiece that's perfect for any occasion. What Makes Our Bone-In Prime Rib Stand Out? USDA Choice, G1 Certified: Graded at the h
![MNBPM New York Strip Steak Wagyu-Angus Cross]()
MNBPM New York Strip Steak Wagyu-Angus Cross
59.99 USD
Learn about how we label beef and Beef Grading Standards The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. This makes the New York Strip the PERFECT steak for sharing because every bite will be similar. As all Wagyu steers, it was fed a grain-based diet and treated to the highest standards so
![MNBPM Whole Lamb Leg Domestic]()
MNBPM Whole Lamb Leg Domestic
169.99 USD
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. 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. That said, I love it on a rotisserie over co
![MNBPM Kansas Strip Steak 45+ Days Dry Aged]()
MNBPM Kansas Strip Steak 45+ Days Dry Aged
59.99 USD
This is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor..perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak. Nothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had. This is a center-cut today, meaning it is the perfect portion. OUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS Our USDA
![MNBPM Flat Iron Steak USDA Prime]()
MNBPM Flat Iron Steak USDA Prime
29.99 USD
Economical, tender, delicious. The Flat Iron steak may be the best cut of beef to grill, heck it may be the best cut overall. This relatively unknown cut of beef (although gaining popularity) is the result of research by teams from the University of Florida and the University of Nebraska as part of the Beef Checkoff program. The goal was to look for additional opportunities to add value to beef through development of new beef cuts.clearly, they succeeded. Flat Iron steaks are beautiful to look a
![MNBPM Florentine Steak (45+ Days Dry Aged) USDA Prime]()
MNBPM Florentine Steak (45+ Days Dry Aged) USDA Prime
199.99 USD
Check out this video about the amazing Florentine Steak: According to the history books, hangry British aristocrats visited the De' Medici family who ruled Florentine and demanded to be served huge chunks of beef. Local butchers got right to work and cut these BIG and THICK Porterhouse steaks to be cooked in fires around the Church of San Lorenzo. Right then and there the Florentine Steak, aka "BISTECCA ALLA FIORENTINA," was born! There are only a few ways to make perfect better and we think dry
![MNBPM Tomahawk Steak G1 Certified]()
MNBPM Tomahawk Steak G1 Certified
99.99 USD
The Tomahawk is the manliest cut of beef out there, even if in reality its 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, significant other or just answer to your primal instinct.the Tomahawk is the "to-go" steak. The unique size and shape will command attention, and its also extremely flavorful. It's a heavy steak at 30-34 Oz, its usually a "steakhouse" steak, meaning its very rare to find it outside o
![MNBPM Dry Aged Prime Rib Bone-In (45+ Days) USDA Prime]()
MNBPM Dry Aged Prime Rib Bone-In (45+ Days) USDA Prime
399.99 USD
How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. This is one of the coolest products Meat N' Bone sells; a 45-60 day Dry Aged Prime Rib. 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. Cook this dry aged prime rib as a roast or cut it into thick ribeye steaks. About
![MNBPM Chateaubriand Filet Mignon G1 Certified]()
MNBPM Chateaubriand Filet Mignon G1 Certified
89.99 USD
THIS PRODUCT WILL TAKE A LITTLE LONGER TO SHIP, AS IT IS SPECIAL ORDERED. Chateaubriand, sounds fancy, doesn't it? It is. That it is because the Chateaubriand is the name given to the center cut of the tenderloin which is already one of the most exclusive cuts of beef from a cow. From a 1,050 lbs steer, you get 2 Tenderloins that may weight 8 lbs combined. and out of those 8 lbs you may get 2 good Chateaubriand. In the 1950s the Chateaubriand became a treat for upscale VIPs and high rollers in La
![MNBPM Flap / Vacio / Bavette]()
MNBPM Flap / Vacio / Bavette
43.99 USD
Vacio steak is one of the most popular cuts in Argentina, Uruguay and France, as well as that of our butchers. It offers the best taste/value out there. It's exceptionally tender, marbled and rich in flavor. The taste of the Vacio is very intensely beefy and it chars very nicely. It's also commonly referred to as Flap Steak and Bavette. Vacio Steak Vs Skirt Steak and Flank Steak While similar to the Flank and Skirt steak, Vacio is much more tender than both due to it being located on the inside
![MNBPM Bone-In Prime Rib USDA Choice G1 Certified]()
MNBPM Bone-In Prime Rib USDA Choice G1 Certified
319 USD
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 a classic cut that embodies the best of flavor, tenderness, and marbling. Known as the "King of Roasts," this cut from the rib primal showcases its rich, beefy essence. With the bone left in for added depth of flavor, it's a show-stopping centerpiece that's perfect for any occasion. What Makes Our Bone-In Prime Rib Stand Out? USDA Choice, G1 Certified: Graded at the h
![MNBPM Filet Mignon Wagyu-Angus Cross]()
MNBPM Filet Mignon Wagyu-Angus Cross
38.99 USD
Learn about how we label beef and Beef Grading Standards This is one of our favorite steaks in the Meat N' Bone lineup. From a price/value perspective, it is unmatched. While only 6oz and not perfectly center cut, those two trade-offs mean that we can offer a steak that truly punches above its price. It combines the best quality of Wagyu and Angus cattle. It is marbled, it is tender. and most importantly it is flavorful. Serve it plain with salt, or with a good chimichurri or bearnaise sauce, and
![MNBPM Prime Rib Tomahawk USDA Prime]()
MNBPM Prime Rib Tomahawk USDA Prime
1099 USD
This is a very large item and requires expert cooking which is why it commands such a high price. We do accept orders for this product as a drop-off, we will cook it to a medium rare and you can finish in the oven. 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. This Prime Rib has the long bone where the tomahawk steak c
![MNBPM Bone-In Prime Rib USDA Prime]()
MNBPM Bone-In Prime Rib USDA Prime
349.99 USD
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
MNBPM Cowboy Steak A5 Miyazakigyu Japanese Wagyu
299 USD
This is one of the rarest steaks in the USA. Until recently, no bone in product was ever allowed into the US from Japan. We are one of the few butchers shops if, not the first, to carry it. At Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as "Miyazaki Kensan Gyu" or "Beef from Miyazaki Prefecture." THE MIYAZAKI-GYU DIFFERENCE All
MNBPM Short Rib Plate (3 Bone) G1 Certified
159.99 USD
It's hard to find a good short rib but not only have we done this, we've found a GREAT beef short rib plate cut into a size that is manageable (3 bones). 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 will fall off the bone. What Makes Our Beef Short Rib Plate Special? Our Short Rib plate is G1 certified sourced from independent farms in the US Midwest. These short ribs are highly marbled and ful
MNBPM New York Strip Steak G1 Certified
31.99 USD
The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. The strip is cut from the striploin, from a muscle that does little work, like the filet. G1 CERTIFIED USDA CHOICE IS A CUT ABOVE We only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we
MNBPM Boneless Prime Rib G1 Certified Choice
439.99 USD
How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. We carry an extensive lineup of Prime Rib options, breeds, sizes and even dry-aged options. The USDA Choice G1 Certified Prime Rib offers an exceptional combination of quality, flavor, and value. This cut, sourced exclusively from high-quality Angus cattle raised in the Midwest, meets strict G1 certification standards, meaning it comes from cattle that produce top-tier beef within the USDA Ch
MNBPM Porterhouse Steak USDA Prime
89.99 USD
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. OUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS Our USDA Prime Porte
MNBPM Tri-Tip USDA Prime
29.99 USD
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
MNBPM Bone-in Pork Shoulder (Pork Butt) Heritage
79.99 USD
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
MNBPM Veal Chop
44.99 USD
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
MNBPM New York Strip Steak Wagyu BMS 6-7
64.99 USD
Learn about how we label beef and Beef Grading Standards This is one amazing Strip Steak, its Marble Score of 6-7 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. End-To-End New York Strips are the slightly granier cousin of our Center Cut New York Strips. They come from the same muscle and they are approximately 14oz. They are nicely trimmed but they MAY ha
MNBPM Boneless Prime Rib A5 Miyazakigyu Japanese Wagyu
375.99 USD
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
MNBPM Ribeye Steak A5 Kuma-ou Japanese Wagyu
149.99 USD
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
MNBPM Baseball Steak A5 Miyazakigyu Japanese Wagyu
74.99 USD
Learn about how we label beef and Beef Grading Standards Our baseball steaks made of the best beef program in the world have made Sirloin sexy again. Its nice to grill or to cook in a cast iron skillet. The baseball-like shape makes it a great cook. These steaks are a nice portion for one and a way to try one of the rarest steaks in the world without having to buy the whole muscle. Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sol
MNBPM Lamb Shoulder Domestic
183.99 USD
This is a high quality boneless lamb shoulder. It has been prepped for you.which is why it is BRT which stands for Boned (bone has been removed), it has been rolled and tied with twine to help it retain a shape which will allow it to cook evenly. Some recipes call for the removal of the fat, but if you braise properly, the fat will melt away and you can skim it later. Do not braise at too high a heat or the fat will not melt away. This boneless lamb shoulder is ideal long, slow braising to bring
MNBPM Outside Skirt Steak Wagyu BMS+6
62.99 USD
Known in the southern hemisphere as "Entraña", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling. This wagyu-angus skirt steak is sourced from Australia. It presents more marbling (intramuscular fat) than our USDA Prime Outside Skirt. This is a result of the wagyu breed and it gives it additional tenderness. The Wagyu breed does have a distinct flavor to go with the additional tende
MNBPM Bone-In Prime Rib USDA Choice G1 Certified
459 USD
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 a classic cut that embodies the best of flavor, tenderness, and marbling. Known as the "King of Roasts," this cut from the rib primal showcases its rich, beefy essence. With the bone left in for added depth of flavor, it's a show-stopping centerpiece that's perfect for any occasion. What Makes Our Bone-In Prime Rib Stand Out? USDA Choice, G1 Certified: Graded at the h
MNBPM Ribeye Steak A5 Miyazakigyu Japanese Wagyu
119.99 USD
How To Cook A5 Wagyu Ribeye Learn about how we label beef and beef grading standards. Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses. ABOUT OUR A5 MIYAZAKI WAGYU RIBEYE A5 Miyazaki beef is measured on five factors: Marbling Meat color and brightness Firmness Texture of meat Color, luster and quality of fat In the quality grade, the lowest score from the four items of the yield grade is ado
MNBPM Boneless Prime Rib USDA Prime
299.99 USD
How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. We carry an extensive lineup of Prime Rib options, breeds, sizes and even dry-aged options. Our USDA Prime Prime Rib is the pinnacle of flavor and tenderness, selected from the highest USDA grade and known for its exceptional marbling. This luxurious cut delivers an unparalleled depth of flavor and a buttery, melt-in-your-mouth texture that sets it apart from other roasts. Sourced from premiu
MNBPM Frenched Mid Western Lamb Rack Domestic
99.99 USD
This lamb racks 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 these lamb rack so special is that they are raised like beef. They are raised eating high quality pasture and grass and finished on grain. These "happy lambs" are raise
MNBPM Tomahawk Steak Dry Aged
139.99 USD
This item MIGHT be delivered frozen for your convenience. Want it never frozen? Let us know. 45-65 Day Dry-Aged Tomahawk Ribeye Steak This is the kind of steak you will only find at very high end restaurants. We age these super thick, center cut ribeye steaks - with the entire rib bone - for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks. Why Dry-Age Steak? Dry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor. We only d
MNBPM Whole Tenderloin Miyazaki Gyu Japanese Wagyu A5
1839.99 USD
Click here to learn everything about WAGYU and BMS grades here. This is WAGYU A5, the best beef in the world; la creme de la creme. It comes fresh with a certificate of authenticity all the way from Japan. We sell the whole tenderloin muscle untrimmed, as it comes from Japan. Why? Well, there is a lot of fun to be had with the fat, as fat is flavor. But if you wish for us to trim it, let us know (there will be an additional cost). ABOUT WAGYU A5 A5 Miyazaki beef is measured on five factors: Marb
MNBPM Midwestern Lamb Leg Domestic
79.99 USD
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
MNBPM New York Strip Steak USDA Prime
37.99 USD
The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. OUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS Our USDA Prime New York Strip is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple
MNBPM Ribeye Steak A5 Japanese Authentic Kobe Beef
199.99 USD
For a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Thanks to a new partnership with "Rare Wagyu", Meat N' Bone now offers Authentic Kobe beef for sale in the United States and Canada. Kobe beef ribeye is characterized by its high level of marbling, which gives the meat a buttery texture and a rich, beefy flavor. The fat in Kobe beef is evenly distributed throughout the meat, which makes it exceptionally juicy and tender. Kobe b
MNBPM New York Strip Steak Wagyu-Angus Cross
59.99 USD
Learn about how we label beef and Beef Grading Standards The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. This makes the New York Strip the PERFECT steak for sharing because every bite will be similar. As all Wagyu steers, it was fed a grain-based diet and treated to the highest standards so
MNBPM Whole Lamb Leg Domestic
169.99 USD
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. 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. That said, I love it on a rotisserie over co
MNBPM Kansas Strip Steak 45+ Days Dry Aged
59.99 USD
This is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor..perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak. Nothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had. This is a center-cut today, meaning it is the perfect portion. OUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS Our USDA
MNBPM Flat Iron Steak USDA Prime
29.99 USD
Economical, tender, delicious. The Flat Iron steak may be the best cut of beef to grill, heck it may be the best cut overall. This relatively unknown cut of beef (although gaining popularity) is the result of research by teams from the University of Florida and the University of Nebraska as part of the Beef Checkoff program. The goal was to look for additional opportunities to add value to beef through development of new beef cuts.clearly, they succeeded. Flat Iron steaks are beautiful to look a
MNBPM Florentine Steak (45+ Days Dry Aged) USDA Prime
199.99 USD
Check out this video about the amazing Florentine Steak: According to the history books, hangry British aristocrats visited the De' Medici family who ruled Florentine and demanded to be served huge chunks of beef. Local butchers got right to work and cut these BIG and THICK Porterhouse steaks to be cooked in fires around the Church of San Lorenzo. Right then and there the Florentine Steak, aka "BISTECCA ALLA FIORENTINA," was born! There are only a few ways to make perfect better and we think dry
MNBPM Tomahawk Steak G1 Certified
99.99 USD
The Tomahawk is the manliest cut of beef out there, even if in reality its 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, significant other or just answer to your primal instinct.the Tomahawk is the "to-go" steak. The unique size and shape will command attention, and its also extremely flavorful. It's a heavy steak at 30-34 Oz, its usually a "steakhouse" steak, meaning its very rare to find it outside o
MNBPM Dry Aged Prime Rib Bone-In (45+ Days) USDA Prime
399.99 USD
How To Cook Prime Rib For detailed instructions, read our blog post on how to cook a boneless prime rib. This is one of the coolest products Meat N' Bone sells; a 45-60 day Dry Aged Prime Rib. 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. Cook this dry aged prime rib as a roast or cut it into thick ribeye steaks. About
MNBPM Chateaubriand Filet Mignon G1 Certified
89.99 USD
THIS PRODUCT WILL TAKE A LITTLE LONGER TO SHIP, AS IT IS SPECIAL ORDERED. Chateaubriand, sounds fancy, doesn't it? It is. That it is because the Chateaubriand is the name given to the center cut of the tenderloin which is already one of the most exclusive cuts of beef from a cow. From a 1,050 lbs steer, you get 2 Tenderloins that may weight 8 lbs combined. and out of those 8 lbs you may get 2 good Chateaubriand. In the 1950s the Chateaubriand became a treat for upscale VIPs and high rollers in La
MNBPM Flap / Vacio / Bavette
43.99 USD
Vacio steak is one of the most popular cuts in Argentina, Uruguay and France, as well as that of our butchers. It offers the best taste/value out there. It's exceptionally tender, marbled and rich in flavor. The taste of the Vacio is very intensely beefy and it chars very nicely. It's also commonly referred to as Flap Steak and Bavette. Vacio Steak Vs Skirt Steak and Flank Steak While similar to the Flank and Skirt steak, Vacio is much more tender than both due to it being located on the inside
MNBPM Filet Mignon Wagyu-Angus Cross
38.99 USD
Learn about how we label beef and Beef Grading Standards This is one of our favorite steaks in the Meat N' Bone lineup. From a price/value perspective, it is unmatched. While only 6oz and not perfectly center cut, those two trade-offs mean that we can offer a steak that truly punches above its price. It combines the best quality of Wagyu and Angus cattle. It is marbled, it is tender. and most importantly it is flavorful. Serve it plain with salt, or with a good chimichurri or bearnaise sauce, and
MNBPM Prime Rib Tomahawk USDA Prime
1099 USD
This is a very large item and requires expert cooking which is why it commands such a high price. We do accept orders for this product as a drop-off, we will cook it to a medium rare and you can finish in the oven. 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. This Prime Rib has the long bone where the tomahawk steak c
MNBPM Bone-In Prime Rib USDA Prime
349.99 USD
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