Nana Pearl's Woodenspoon

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Beef
Outside Skirt Steak
One - 2.5 lbs USDA prime. 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. Every side of the beef has two skirts, one inside and one outside. The outside skirt is the premium skirt. Every high end restaurant and steakhouse uses outside skirts because they are more tender. The outer skirt is the ribeye of the skirts while the inner skirt is the sirloin. The skirt is often confused with the flank steak, which while similar, is a very different cut of meat. Unlike its tougher brother, skirt does not need to be marinated and salt is all you need to season it. You will not find another skirt like this we source these outside skirt steaks (as well as our flap, flank and tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a huge difference. These are soft and tender and will melt in your mouth. Why weight ranges? Outside skirt is the premium skirt , the more we have to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges... And we charge you for the lower end of the range. That means, a one-1.4 lb skirt, we charge you for 1lb, although it could be up to 1.4lbs. Best for: grilling. Best cooked: medium-rare, medium. We recommend you cook the skirt steak in extremely hot heat, the hotter, the better. An ideal skirt will be seared and "crunchy" in the outside and rarer in the inside.

Picanha Wagyu Bms 8-9
One - seven lbs domestic. This is hands-down the most popular beef in brazil. Picanha (pronounced pee-kahn-yah) is known states-side as top sirloin cap, fat on... And the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven this Wagyu picanha is one of the best value propositions for domestic Wagyu beef. Simply put, you get a whole lot of Wagyu beef for the price. Wagyu has a distinct flavor as a result of the beautiful intramuscular fat that is unique to the breed... And it does make it more tender and flavorful. Why is our Wagyu picanha the best in class? We work with what we consider to be the best Wagyu program in the us. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These picanhas come from a mid sized family owned company that puts a lot of care into each cut. We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other Wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from japan (Japanese kuroge Tajima bull). BMS8-9? How does that work? Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the picanha is graded based on the marbling of the ribeye (graders do not inspect picanha or any other muscle... But the ribeye) not every picanah will be marbled like a ribeye, its picanha. Not a ribeye. What this means is that your picanha may be marbled like a ribeye BMS eight-9 or it may not. A steer graded BMS eight-9 will definitely be high quality and will have superior marbling... But if you are expecting superb marbling the sure bet is to go with a ribeye or go for Japanese a5 beef. Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "prime" is equal. How do i cook it? The first video we have ever made, and of course... It had to be about picanha. Learn to grill picanha in less than 3.5 minutes!

Dry Aged Brisket Burgers
Two lbs (4 patties dry aged). This burger is a proprietary mix of chuck, short rib, brisket + new York strip and ribeye. The brisket is dry aged for 21+ days, the NY and ribeye for about twice that. A burger made of high quality brisket (prime/Wagyu) dry aged for 21+ days. What else can you ask for? This is the kind of burger you will find at a very high end steakhouse or one of those very cool craft burger places. The burgers are 1/2 lb, which makes them thick so that you can truly enjoy the flavor in every bite. This is the kind of stuff you will not find aNYwhere else...this is the cream of the crop when it comes to burgers.

Denver Steak - Bms7+ Wagyu
10 oz from Colorado. The Denver steak is a relatively new cut of beef, it was born in 2009 as a result of a research project called "the beef checkoff". The project was led by meat-science professors at the university of Florida and the university of Nebraska. The goal of the program was to identify and promote new and potentially more affordable cuts of meat... And they were very successful at it. How successful? Well, lets just say the Denver steak is the fourth most tender muscle section of a heifer, steer, or cow.they are also extremely juicy and full of flavor. The Denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. It was featured in wall street journals 2019 "grill stars". What does it taste like? Rich, buttery smooth flavor. Think of a NY strip mixed with a short rib. Our g1 certified Denver is so popular that we spent sometime developing a domestic Wagyu version of the product. We recommend seasoning with kosher salt, and grilled until browned on each side, about five minutes per side. You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. Do not overcook. What do the experts say? The Denver steak is one of our favorite steaks, it is relatively affordable and very tasty. It is also extremely marbled. The Denver steak will give aNY steak a run for its money and it may have the best price/value proposition from aNY steak. Why is our Wagyu best in class? We work with what we consider to be the best Wagyu program in the us. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These boneless short ribs come from a mid sized family owned compaNY that puts a lot of care into each cut. We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other Wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from japan (Japanese kuroge Tajima bull).

Picanha G1 Certified
G1 certified. This is hands-down the most popular beef in brazil. Picanha (pronounced pee-kahn-yah) is known states-side as top sirloin cap, fat on... And the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. What makes our picanha special? Our picanha is g1 certified, meaning it is of the highest quality in the market. This means you will always get beef with moderate marbling, grade "a' maturity and it is sourced specifically from a couple specific farms in the Midwest. Our picanha has been wet aged for 30 days. There is plenty of holestein picanha out there. Meat n' bone carries g1 certified, angus picanha with a 3/4 fat layer... And that is what makes it special. You will not only get the beef marbling, but you are eating premium beef from angus steers ("a" maturity), fed with premium grain and pasture. These are steers that weight less than one,050 lbs. This is "the good stuff" raised and processed in America, aged and cut in Chicago. How do i cook it? The first video we have ever made, and of course... It had to be about picanha. Learn to grill picanha in less than 3.5 minutes! Why weight ranges? While the picanha (aka coulotte) is not a muscle it is not a steak.. Meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its coulotte will be of a size... Because we sell online at pre-determined prices we have divided the coulottes in weight ranges. We price the picanha to the lower end of the weight range... So if its a two-3 lb, we are pricing it at two lbs. So while you may be getting the smaller end of the weight, range... You are still getting what you paid for. Best for: grilling. Best cooked: medium, medium-well.

Entrecote (small Ribeye) - G1 Certified
Nine oz USDA choice. This is the smaller brother to your restaurant grade RibEyes (which we call, the perfect steak). Entrecôte is the French word for a beef steak cut from between the ribs; in other words, a thin, boneless rib-eye. They arent perfectly size, but they taste awesome. The entrecôte is an excellent cut for quick cooking in a skillet or on the grill or for portion control. It is half as thick as our regular boneless ribeye. The ribeye according to the national cattlemen's beef association the ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. Because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender. Moreover, the ribeye is a determinant factor in how a cow grades (choice, prime, or a3-a5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. 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 mark it out of stock. We do not sacrifice quality. Aside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor. We hand-cut every steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a huge diff note this product may vary in terms of shape and look. However its the same quality. Recommended doneness: medium-rate, medium, medium-well best cooked: grilled, pan-seared, broiled with kosher salt and cracked black pepper. Suggested reads on cooking bone-in ribeye: how to cook a ribeye steak using the four-3-2 technique (via the spruce) butter-basted, pan seared rib-eye steak (via the spruce) the ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone. Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes. Source: us Midwest grade: USDA choice (black angus beef)

Ribeye Steak - Wagyu-angus Cross
BMS four-5. According to the national cattlemen's beef association the ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. Because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender. Moreover, the ribeye is a determinant factor in how a cow grades (choice, prime, or a3-a5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. This is a 14 oz Wagyu-angus cross breed steak. Full of flavor and extremely tender. This product has been aged for 14+ days to improve tenderness and flavor. What makes this steak special? Our Wagyu-angus steaks are meant to bring together the best of both the angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade of a good USDA prime steak. This is one of the best price / value propositions at meat n' bone. This steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at meat n' bone, so the fact we like this product should speak for itself. Recommended doneness: medium-rare, medium, medium-well best cooked: grilled, pan-seared, broiled with kosher salt and cracked black pepper. Suggested reads on cooking bone-in ribeye: how to cook a ribeye steak using the four-3-2 technique (via the spruce) butter-basted, pan seared rib-eye steak (via the spruce) the ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone. Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Tenderloin Kebabs - Usda Prime / Choice
1.2 lbs USDA prime / choice. The tenderloin is the most lean, tender part of the animal. There isn’t that much of it per steer which is why its so expensive and coveted. When we cut it into perfect sized filets, there are left-over pieces that we turn into kebabs... And they are perfect . These can be grilled, used for fondue, make them on a skillet, in a pan, in the oven... Its actually great in a sandwich... Did someone ask Philly cheesesteak sandwich? How about tacos? Wrap them in our awesome bacon and enjoy them even more. The beauty about buying tenderloin kabobs is that you are buying tenderloin at 1/5th of its price... It tastes just as good and its the ideal meat for a weekday dinner. Our trimmings are 100% choice grade and up. This is the fancy stuff that you will typically pay over $25/lbs per lb to buy. Average serving size: male 12 oz (3/4 pack) / female eight oz (1/2 pack). Recommended for: grilled, pan-seared, strogonoff, sandwiches, fondue, fajitas.

Short Ribs - Flanken Style
One lb. although not the most popular cut of beef in the us, short ribs are loved in Argentina and Uruguay. Short ribs or "asado De tira" are extremely tenDer and juicy cuts of beef. The average short rib you find in the supermarket cannot compare to our short ribs which are cut thinner than usual at 3/8'' slices instead of the usual 1/2''. They truly are something to behold. Flanken style short ribs is cut across the bones so that each slice contains a few pieces of bone. Makes it great for grilling since you can put them on the siDe of the bone and let them cook.... They are full of flavor and are not easily found. To get the best flavor, cook them quickly over extremely high heat, without letting it overcook. Flanken short ribs + confinement odor Flanken short ribs on a vacuum sealed bag will smell a little bit stronger than any other steak that is vacuum sealed. That is because they are cut very thinly, there is a lot of bone and they are vacuum sealed. So you will have the smell of the bone and bone dust as well as the smell of confinement from the vacuum seal. Open them up and let them rest for 10 minutes and come to room temperature. Most of the smell should dissipate and they get redDer. Confinement odor is a thing with every vacuum sealed steak.. But it is stronger with short ribs because of the bone and bone dust. This product ships frozen. We flash freeze these steaks right after we cut them. Source: us Midwest. Best cooked: medium-rare, medium, medium-well, well done.

Outside Skirt Steak
One - 2.5 lbs USDA prime. 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. Every side of the beef has two skirts, one inside and one outside. The outside skirt is the premium skirt. Every high end restaurant and steakhouse uses outside skirts because they are more tender. The outer skirt is the ribeye of the skirts while the inner skirt is the sirloin. The skirt is often confused with the flank steak, which while similar, is a very different cut of meat. Unlike its tougher brother, skirt does not need to be marinated and salt is all you need to season it. You will not find another skirt like this we source these outside skirt steaks (as well as our flap, flank and tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a huge difference. These are soft and tender and will melt in your mouth. Why weight ranges? Outside skirt is the premium skirt , the more we have to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges... And we charge you for the lower end of the range. That means, a one-1.4 lb skirt, we charge you for 1lb, although it could be up to 1.4lbs. Best for: grilling. Best cooked: medium-rare, medium. We recommend you cook the skirt steak in extremely hot heat, the hotter, the better. An ideal skirt will be seared and "crunchy" in the outside and rarer in the inside.

Picanha Wagyu Bms 8-9
One - seven lbs domestic. This is hands-down the most popular beef in brazil. Picanha (pronounced pee-kahn-yah) is known states-side as top sirloin cap, fat on... And the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven this Wagyu picanha is one of the best value propositions for domestic Wagyu beef. Simply put, you get a whole lot of Wagyu beef for the price. Wagyu has a distinct flavor as a result of the beautiful intramuscular fat that is unique to the breed... And it does make it more tender and flavorful. Why is our Wagyu picanha the best in class? We work with what we consider to be the best Wagyu program in the us. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These picanhas come from a mid sized family owned company that puts a lot of care into each cut. We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other Wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from japan (Japanese kuroge Tajima bull). BMS8-9? How does that work? Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the picanha is graded based on the marbling of the ribeye (graders do not inspect picanha or any other muscle... But the ribeye) not every picanah will be marbled like a ribeye, its picanha. Not a ribeye. What this means is that your picanha may be marbled like a ribeye BMS eight-9 or it may not. A steer graded BMS eight-9 will definitely be high quality and will have superior marbling... But if you are expecting superb marbling the sure bet is to go with a ribeye or go for Japanese a5 beef. Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "prime" is equal. How do i cook it? The first video we have ever made, and of course... It had to be about picanha. Learn to grill picanha in less than 3.5 minutes!

Dry Aged Brisket Burgers
Two lbs (4 patties dry aged). This burger is a proprietary mix of chuck, short rib, brisket + new York strip and ribeye. The brisket is dry aged for 21+ days, the NY and ribeye for about twice that. A burger made of high quality brisket (prime/Wagyu) dry aged for 21+ days. What else can you ask for? This is the kind of burger you will find at a very high end steakhouse or one of those very cool craft burger places. The burgers are 1/2 lb, which makes them thick so that you can truly enjoy the flavor in every bite. This is the kind of stuff you will not find aNYwhere else...this is the cream of the crop when it comes to burgers.

Entrecote (small Ribeye) - G1 Certified
Nine oz USDA choice. This is the smaller brother to your restaurant grade RibEyes (which we call, the perfect steak). Entrecôte is the French word for a beef steak cut from between the ribs; in other words, a thin, boneless rib-eye. They arent perfectly size, but they taste awesome. The entrecôte is an excellent cut for quick cooking in a skillet or on the grill or for portion control. It is half as thick as our regular boneless ribeye. The ribeye according to the national cattlemen's beef association the ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. Because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender. Moreover, the ribeye is a determinant factor in how a cow grades (choice, prime, or a3-a5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. 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 mark it out of stock. We do not sacrifice quality. Aside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor. We hand-cut every steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a huge diff note this product may vary in terms of shape and look. However its the same quality. Recommended doneness: medium-rate, medium, medium-well best cooked: grilled, pan-seared, broiled with kosher salt and cracked black pepper. Suggested reads on cooking bone-in ribeye: how to cook a ribeye steak using the four-3-2 technique (via the spruce) butter-basted, pan seared rib-eye steak (via the spruce) the ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone. Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes. Source: us Midwest grade: USDA choice (black angus beef)

Denver Steak - Bms7+ Wagyu
10 oz from Colorado. The Denver steak is a relatively new cut of beef, it was born in 2009 as a result of a research project called "the beef checkoff". The project was led by meat-science professors at the university of Florida and the university of Nebraska. The goal of the program was to identify and promote new and potentially more affordable cuts of meat... And they were very successful at it. How successful? Well, lets just say the Denver steak is the fourth most tender muscle section of a heifer, steer, or cow.they are also extremely juicy and full of flavor. The Denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. It was featured in wall street journals 2019 "grill stars". What does it taste like? Rich, buttery smooth flavor. Think of a NY strip mixed with a short rib. Our g1 certified Denver is so popular that we spent sometime developing a domestic Wagyu version of the product. We recommend seasoning with kosher salt, and grilled until browned on each side, about five minutes per side. You can use a grill or a cast iron skillet. Either way, they will taste amazing. Cut against the grain. Do not overcook. What do the experts say? The Denver steak is one of our favorite steaks, it is relatively affordable and very tasty. It is also extremely marbled. The Denver steak will give aNY steak a run for its money and it may have the best price/value proposition from aNY steak. Why is our Wagyu best in class? We work with what we consider to be the best Wagyu program in the us. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These boneless short ribs come from a mid sized family owned compaNY that puts a lot of care into each cut. We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other Wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from japan (Japanese kuroge Tajima bull).

Picanha G1 Certified
G1 certified. This is hands-down the most popular beef in brazil. Picanha (pronounced pee-kahn-yah) is known states-side as top sirloin cap, fat on... And the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. What makes our picanha special? Our picanha is g1 certified, meaning it is of the highest quality in the market. This means you will always get beef with moderate marbling, grade "a' maturity and it is sourced specifically from a couple specific farms in the Midwest. Our picanha has been wet aged for 30 days. There is plenty of holestein picanha out there. Meat n' bone carries g1 certified, angus picanha with a 3/4 fat layer... And that is what makes it special. You will not only get the beef marbling, but you are eating premium beef from angus steers ("a" maturity), fed with premium grain and pasture. These are steers that weight less than one,050 lbs. This is "the good stuff" raised and processed in America, aged and cut in Chicago. How do i cook it? The first video we have ever made, and of course... It had to be about picanha. Learn to grill picanha in less than 3.5 minutes! Why weight ranges? While the picanha (aka coulotte) is not a muscle it is not a steak.. Meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its coulotte will be of a size... Because we sell online at pre-determined prices we have divided the coulottes in weight ranges. We price the picanha to the lower end of the weight range... So if its a two-3 lb, we are pricing it at two lbs. So while you may be getting the smaller end of the weight, range... You are still getting what you paid for. Best for: grilling. Best cooked: medium, medium-well.

Ribeye Steak - Wagyu-angus Cross
BMS four-5. According to the national cattlemen's beef association the ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. Because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender. Moreover, the ribeye is a determinant factor in how a cow grades (choice, prime, or a3-a5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. This is a 14 oz Wagyu-angus cross breed steak. Full of flavor and extremely tender. This product has been aged for 14+ days to improve tenderness and flavor. What makes this steak special? Our Wagyu-angus steaks are meant to bring together the best of both the angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade of a good USDA prime steak. This is one of the best price / value propositions at meat n' bone. This steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at meat n' bone, so the fact we like this product should speak for itself. Recommended doneness: medium-rare, medium, medium-well best cooked: grilled, pan-seared, broiled with kosher salt and cracked black pepper. Suggested reads on cooking bone-in ribeye: how to cook a ribeye steak using the four-3-2 technique (via the spruce) butter-basted, pan seared rib-eye steak (via the spruce) the ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone. Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Tenderloin Kebabs - Usda Prime / Choice
1.2 lbs USDA prime / choice. The tenderloin is the most lean, tender part of the animal. There isn’t that much of it per steer which is why its so expensive and coveted. When we cut it into perfect sized filets, there are left-over pieces that we turn into kebabs... And they are perfect . These can be grilled, used for fondue, make them on a skillet, in a pan, in the oven... Its actually great in a sandwich... Did someone ask Philly cheesesteak sandwich? How about tacos? Wrap them in our awesome bacon and enjoy them even more. The beauty about buying tenderloin kabobs is that you are buying tenderloin at 1/5th of its price... It tastes just as good and its the ideal meat for a weekday dinner. Our trimmings are 100% choice grade and up. This is the fancy stuff that you will typically pay over $25/lbs per lb to buy. Average serving size: male 12 oz (3/4 pack) / female eight oz (1/2 pack). Recommended for: grilled, pan-seared, strogonoff, sandwiches, fondue, fajitas.

Short Ribs - Flanken Style
One lb. although not the most popular cut of beef in the us, short ribs are loved in Argentina and Uruguay. Short ribs or "asado De tira" are extremely tenDer and juicy cuts of beef. The average short rib you find in the supermarket cannot compare to our short ribs which are cut thinner than usual at 3/8'' slices instead of the usual 1/2''. They truly are something to behold. Flanken style short ribs is cut across the bones so that each slice contains a few pieces of bone. Makes it great for grilling since you can put them on the siDe of the bone and let them cook.... They are full of flavor and are not easily found. To get the best flavor, cook them quickly over extremely high heat, without letting it overcook. Flanken short ribs + confinement odor Flanken short ribs on a vacuum sealed bag will smell a little bit stronger than any other steak that is vacuum sealed. That is because they are cut very thinly, there is a lot of bone and they are vacuum sealed. So you will have the smell of the bone and bone dust as well as the smell of confinement from the vacuum seal. Open them up and let them rest for 10 minutes and come to room temperature. Most of the smell should dissipate and they get redDer. Confinement odor is a thing with every vacuum sealed steak.. But it is stronger with short ribs because of the bone and bone dust. This product ships frozen. We flash freeze these steaks right after we cut them. Source: us Midwest. Best cooked: medium-rare, medium, medium-well, well done.

Half Bone-in Prime Rib | Usda Prime
10 - 20 Lbs. 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. More importantly, Prime Rib is the most eye-catching, mouth-watering piece of beef you can serve a guest. The Prime Rib is basically the "whole" rib eye muscle, which is a muscle that doesn't get much exercise, so it yields some of the tenderest meat. It can develop excellent marbling. One of the reasons Prime Rib is such a popular holiday dish is that it has generous servings. This piece will serve 5-6 people. Prime Rib does need to be marinated, simply because its a very thick cut of beef. After that, whether you prefer to grill it or roast it, its up to you. Both will be extremely tasty. WHAT MAKES OUR PRIME RIB BEST IN CLASS? You do not have to look hard enough to find cheaper Prime Rib. But the devil is in the details... Meat N' Bone carries USDA Prime or Choice but more importantly G1 Certified, Angus Prime Rib wet aged for anywhere between 30-45 days. You will not only get the beef marbling that comes with the grade of Prime, but you are eating premium beef from Angus steers ("A" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs. This is "the good stuff" raised and processed in America, aged and cut in Chicago. From our blog: Marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal 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. More importantly, Prime Rib is the most eye-catching, mouth-watering piece of beef you can serve a guest. The Prime Rib is basically the "whole" rib eye muscle, which is a muscle that doesn't get much exercise, so it yields some of the tenderest meat. It can develop excellent marbling. One of the reasons Prime Rib is such a popular holiday dish is that it has generous servings. A five-bone roast will serve 10 people, plan on one rib for every two diners. Prime Rib does need to be marinated, simply because its a very thick cut of beef. After that, whether you prefer to grill it or roast it, its up to you. Both will be extremely tasty. Our Prime Rib is sourced from the best farms in the MidWest of the US and weights about 16 lbs. This product has been DRY aged for 14+ days to improve flavor and tenderness and WET aged between 30-50 days. HOW DO I COOK IT? Cooking a Prime Rib is a lot less intimidating than you think. In fact, it may be the easiest roast to cook. Read this detailed recipe at our blog WHY WEIGHTS RANGES? A Prime Rib is a massive piece of beef. Particularly a bone-in piece. In order to offer a "smaller" piece we must cut the piece in half. Halves will not be exactly equal because a Prime Rib has 7 ribs. So one half will have 4 bones and the other 3 bones. One will weight slightly more because it has an extra bone but will have a similar amount of beef. We price the pieces to the lower end of the weight range... so if its a 8-10 lb, we are pricing it at 8 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for. NOTE: MAY BE DELIVERED FROZEN (If its a problem, let us know. You can thaw it in cold water and defrost in 30 minutes) Our Prime Rib is sourced from the best farms in the MidWest of the US and weights about 10 lbs. Suggested reading on cooking Prime Rib: The secret to making one of the tastiest sandwiches in New York City (Via Business Insider) Prime Rib Roast: The Closed Oven Method (Via The Spruce)

Striploin Steak | A5 Kobe Beef (wine Fed)
10 oz. For a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Kobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe. Kobe beef may be the most miss-understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops mislabel and misbrand products and throw the word KOBE on something. Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hy≈çgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. Kobe also happens to be known for its production of wines. So of course, eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made. The result? a delicious steak that also happens to be healthier. That is because the grap lees are a fermented byproduct that raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try. Note that this is a properly butchered fully "clean" steak, meaning it has been trimmed. You are not paying for fat or an untrimmed or "half" a steak. Yes, this is a more expensive steak, but that is because we trim 28.3% of the muscle when we portion the steaks. ABOUT A5 A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat. In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done. A5 means this beef excels in every single factor.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. NEVER HAD A5 BEEF BEFORE? At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks. ": center;" ": center;"Best Cooked: Medium-Rare, Medium, Medium-Well Source: Miyazaki, Japan

Chateaubriand Tenderloin | Wagyu Bms 7+
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 Las Vegas, eventually becoming a staple of the local supper clubs referred to as gourmet rooms that were found on and off the Vegas strip... but the history of this beautiful roast goes back to the French monarchy of the 1800's. Talk about exclusive...Today you do not have to be a member of the monarchy to eat a Chateaubriand, and you don't need a chef. This is a VERY easy and simple cook that will impress anyone. The key is using good tenderloin such as the one sold by Meat N' Bone. Need help finding out how to cook it? Click here for a guide on How to cook the perfect Chateaubriand WHY IS OUR DOMESTIC WAGYU BEST IN CLASS? We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These beef back ribs come from a mid sized family owned company that puts a lot of care into each cut. We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they're very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).

Rib Cap Lifter Steak | Full Blood Wagyu Bms 9+ | 2-pack
Approx. 3 Lbs. This tender and generously marbled cut is taken from the outer 103 Prime Rib and will be on the thinner side, making for a great grilling cut. It is located right above the Spinalis Dorsi, or Ribeye Cap, and is also known as "wedge meat" due to its wedge-like shape. They each come in packs of two and are trimmed and ready to cook. These are great sharing cuts! Our customers are always looking for something special. This product has limited availability, it is an award-winning full-blood Wagyu from Australia. The marbling is as good as it is going to get without going for Japanese A5 beef and can often rival it. These cows are fed finished for 400 days. There is NO CORN in the beef, to allow the slower growth and for the fat to render better (more marbling). Award-winning: BMS9+? HOW DOES THAT WORK? Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Brisket is graded based on the marbling of the Ribeye (graders do not inspect Brisket or ANY other muscle... but the RibEye) What this means is that your Brisket may be marbled like a RibEye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling... but if you are expecting superb marbling the sure bet is to go with a Ribeye or go for Japanese A5 beef. That said, outside of Japanese A5 beef this is as marbled as beef can get.

Sirloin Saku | A5 Miyazakigyu Japanese Wagyu
Approx. 1 Lb. Learn about how we label beef and Beef Grading Standards When we are butchering our perfect center-cut baseball steaks we are left with these roasts. They are, frankly... gorgeous and make for great eating. You can slice them thinly and cook them Korean BBQ style or just toss them in a cast iron. They are delicious to eat. The shape, size, and perfection of this cut remind us of our Tuna Sakus, which is why we decided to name this Sirloin roast a "Sirloin Saku". It is not going to be as tender as a Filet Mignon, Ribeye or New York. But what it lacks, it surely makes up for in flavor. We have actually made a mean beef tartare out of this. ABOUT A5 A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat. In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done. A5 means this beef excels in every single factor. 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.

Full Blood Wagyu Tri-tip | Bms9+
Regular | Approx. 2.5 lbs. Also known as "The Newport" or "Santa Maria" steak the Tri-Tip 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 grilling. HOWEVER it is also amazing to smoke or put in the over. 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 because of excellent marbling and very tender as long as you don't overcook it. We suggest not cooking more than medium. Our customers are always looking for something special. This product has limited availability, it is an award-winning full-blood Tri-Tip from Australia. The marbling is as good as it is going to get without going for Japanese A5 beef and can often rival it. These cows are fed finished for 400 days. There is NO CORN in the beef, to allow the slower growth and for the fat to render better (more marbling). Award-winning: BMS9+? HOW DOES THAT WORK? Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Picanha is graded based on the marbling of the Ribeye (graders do not inspect Picanha or ANY other muscle... but the Ribeye) What this means is that your Picanha may be marbled like a Ribeye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling... but if you are expecting superb marbling the sure bet is to go with a Ribeye or go for Japanese A5 beef. Not every Picanah will be marbled like a Ribeye, it's Picanha. Not a Ribeye. That said these Purebred Picanhas will still be extremely marbled. If you want a Marbled Picanha without paying A5 prices, this is the roast to buy. Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal. HOW DO I COOK IT? This is a video on ONE of the many ways to cook tri-tip. WHY WEIGHT RANGES? While the Picanha (aka Coulotte) is not a muscle it is not a steak.. meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its Coulotte will be of a size... because we sell online at pre-determined prices we have divided the Culottes in weight ranges. We price the Picanha to the lower end of the weight range... so if it's a 2-3 lb, we are pricing it at 2 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.

Miyazaki-gyu A5 Kebabs | Middle-cuts
When you portion as much Japanese Wagyu as we do, you are left with A LOT of pieces that are just the wrong shape. Why? Cows are not manufactured, so muscles are not even sized. When we cut those beautiful center-cut steaks we are left with... well, not center-cut pieces that we cut into cubes. This happens when we cut Tenderloin (Filet Mignon), Ribeye and New York. We grab the fat and make beef tallow. The rest? They get turned into these beautiful cubes. They are just as delicious and at a fraction of the price. Make skewers and toss them on the grill, or just cook them straight up on a pan or on the grill. I have been know to make some killer A5 tacos and Lomo Salteado. Why Miyazaki-Gyu? 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 Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu. Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world. Every five years, national Wagyu Olympics‚ Äù are being held to determine Japan's, and therefore the world's, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017. You can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could. This product is available in limited quantities. ABOUT A5 A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat. In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done. A5 means this beef excels in every single factor. 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. NEVER HAD A5 BEEF BEFORE? At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.

Bone-in Ribeye (cowboy Steak) | Bms 6-7 Wagyu
Learn about how we label beef and Beef Grading Standards This is as great middle point to experience Wagyu without paying an exorbitant price. Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. Our Ribeye's are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. This Ribeye is a rare find and would be a very expensive steak to eat at a steakhouse. Ribeye's are not very uniform in texture / flavor. They are easy to cook, but to master it... takes a bit of time. Recommended Doneness: Medium-Rare, Medium, Medium-Well Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. Suggested Reads on cooking Bone-In Ribeye: How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce) Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce) The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone. Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes. Best Cooked: Medium-Rare, Medium, Medium-Well Suggested Reads on cooking Ribeye: How To Cook Perfect Steak on the Stovetop in 3 Steps (Via thekitchn)

Ribeye Steak | A5 Kobe Beef (wine Fed)
10 oz. For a reference on how to cook this cut, check out this video: Learn about how we label beef and Beef Grading Standards Kobe was the first prefecture of Japanese beef that exported A5. This is why so many people associate Wagyu or Japanese Wagyu with the word Kobe. Kobe beef may be the most miss-understood and misused words in the culinary world. As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops mislabel and misbrand products and throw the word KOBE on something. Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hy≈çgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. Kobe also happens to be known for its production of wines. So of course, eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made. The result? a delicious steak that also happens to be healthier. That is because the grap lees are a fermented byproduct that raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try. Note that this is a properly butchered fully "clean" steak, meaning it has been trimmed. You are not paying for fat or an untrimmed or "half" a steak. Yes, this is a more expensive steak, but that is because we trim 28.3% of the muscle when we portion the steaks. ABOUT A5 A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat. In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done. A5 means this beef excels in every single factor.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. NEVER HAD A5 BEEF BEFORE? At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks. ": center;" ": center;"Best Cooked: Medium-Rare, Medium, Medium-Well Source: Miyazaki, Japan

Striploin Steak | A5 Kuma-ou Japanese Wagyu
10 oz. 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-grazing cattle in the region, which is near Mt. Aso. What makes this Wagyu special is 2 things: The water they drink, and the amount of feed they consume. The Kuma-ou cattle are raised on the outer rim of an ancient crater containing the famous Kikuchi Gorge. This gorge is home to some of the world's purest and cleanest spring water. The natural spring water flows freely through the Kuma-ou pastures, hydrating these animals with some of the purest water on earth. Another unique attribute of the Kuma-ou cattle is the amount of feed they can consume. Their natural environment experiences a vast range of temperate fluctuation between day and night. To combat these temperature changes, the Kuma-ou cattle must eat more than most other cattle in Japan. This promotes heavier marbleization within the beef. The feed is a unique combination of hay, corn, wheat bran, soybeans, grains, and alfalfa. Thanks to this unique environment and careful upbringing, the Kuma-ou Wagyu beef is endowed with umami and a depth of flavor that won't be found anywhere else. Note that this is a properly butchered fully "clean" steak, meaning it has been trimmed. You are not paying for fat or an untrimmed or "half" a steak. Yes, this is a more expensive steak, but that is because we trim 28.3% of the muscle when we portion the steaks. ABOUT A5 A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat. In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done. A5 means this beef excels in every single factor.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. NEVER HAD A5 BEEF BEFORE? At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks. ": center;" ": center;"Best Cooked: Medium-Rare, Medium, Medium-Well Source: Miyazaki, Japan

Carpaccio
Grillmaster's Beef Carpaccio - Wagyu
Eight oz g1 certified. You either love beef carpaccio or you have not tried it. But it is not the easiest thing to make. Moreover most restaurants use extremely cheap beef to make carpaccio. We have used our high end domestic Wagyu steaks and sliced it very thinly so that you can enjoy beef carpaccio at the comfort of your home! This carpaccio comes vacuum sealed and frozen (thaws out in less than 15 minutes). So its very convenient to buy as an appetizer or dinner, you can even take them to the park! Carpaccio? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe cipriani from harry's bar in Venice and popularized during the second half of the twentieth century. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.

Spanish Octopus Carpaccio
Five-6 oz hand-made. We love octopus, but it is tough to cook it right. Making carpaccio out of it is even more complicated. Our chefs are experts at cooking octopus, so we decided to do an octopus carpaccio. This carpaccio comes vacuum sealed and frozen (thaws out in under an hour). So its very convenient to buy as an appetizer, dinner or to take to the boat or park. Carpaccio? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe cipriani from harry's bar in Venice and popularized during the second half of the twentieth century. Spanish octopus our octopus is sourced from Spain, where it is wild caught and tenderized with salt and a good tumbling. They are super flavorful and fresh. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.

Ora King Salmon Carpaccio
Six oz hand-made. So we decided to grab the best salmon in the world and make carpaccio out of it. Sliced thinly and plated, ready to serve. All you have to do is add greens, capers, onions or whatever you like! This carpaccio comes vacuum sealed and frozen (thaws out in under an hour). So its very convenient to buy as an appetizer, dinner or to take to the boat or park. Carpaccio? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe cipriani from harry's bar in Venice and popularised during the second half of the twentieth century. Ora king king salmon is the best type of salmon that money can buy, and Ora king is the pinnacle of quality when it comes to king salmon. It has been served by renowned chefs such as likes of Daniel boulud, nobu matsuhisa, and Thomas Keller. King salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King salmon can grow as big as 40 lbs and it presents a ton of omega 3s and fatty acids that aid in that rich flavor. In fact, out of all salmon, king salmon (aka Chinook) has the highest amounts of omega-3 fatty acids. This specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora king best of breed salmon showcases the ultimate of this rare and exclusive species. This is considered one of the best salmon programs in the world. Why Ora king ? Appearance: king salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species. Taste: our king salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients. Colour: king salmon have a vibrant Orange flesh Colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal. Oil content: king salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking. The Ora king diet Ora king's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified gmo-free suppliers and contains everything the salmon need to thrive and grow, and nothing else. We use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil. Antioxidants a commonly misunderstood part of a salmon’s diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-Orange Colour. Salmon use it to protect their precious omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans. Sustainable ōra king salmon farms are isolated from disease, in the pristine waters of the Marlborough sounds. ōra king salmon farms are isolated from disease, in the pristine waters of the Marlborough sounds. The new Zealand king salmon co. Ltd has achieved the world-leading best aquaculture practices (bap) certification from the global aquaculture alliance. This independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity Monterey bay aquarium’s globally respected consumer guide seafood watch® has rated new Zealand’s marine-farmed salmon, including ōra king salmon, as “green”, meaning it is a “best choice” for consumers. New Zealand king salmon is the first and only ocean-farmed salmon to have achieved the green/best choice rating from seafood watch. In addition, king salmon from new Zealand has recently been rated 'recommended' by ocean wise. Ocean wise are a Vancouver aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood. These ratings are a strong endorsement of the sustainability credentials of the new Zealand king salmon industry. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.

Lobster Carpaccio Hand-cut
Ready to eat. A 14 oz Caribbean lobster tail cooked, carved out and portioned for easy eating. Caribbean lobster is a delicacy, its taste will remind you of sandy beaches and hot sun. Our lobsters are wild caught in brazil and the Bahamas. They present a full flavored taste and a firm texture. Our lobsters are wild caught. Our lobster tails are pretty popular, so we decided to make some carpaccio out of them. Lobster carpaccio is tricky and takes skill and technique, this is actually cut with a very sharp knife and skilled hands. This carpaccio comes vacuum sealed and frozen (thaws out in under an hour). So its very convenient to buy as an appetizer, dinner or to take to the boat or park. Size? This carpaccio is made using a 14oz lobster tail, so the quoted weight includes the shell. After cooking we are looking at around eight-10 oz of finished product. Carpaccio? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe cipriani from harry's bar in Venice and popularized during the second half of the twentieth century. However, lobster carpaccio is cooked. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.

Grillmaster's Beef Carpaccio - Wagyu
Eight oz g1 certified. You either love beef carpaccio or you have not tried it. But it is not the easiest thing to make. Moreover most restaurants use extremely cheap beef to make carpaccio. We have used our high end domestic Wagyu steaks and sliced it very thinly so that you can enjoy beef carpaccio at the comfort of your home! This carpaccio comes vacuum sealed and frozen (thaws out in less than 15 minutes). So its very convenient to buy as an appetizer or dinner, you can even take them to the park! Carpaccio? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe cipriani from harry's bar in Venice and popularized during the second half of the twentieth century. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.

Spanish Octopus Carpaccio
Five-6 oz hand-made. We love octopus, but it is tough to cook it right. Making carpaccio out of it is even more complicated. Our chefs are experts at cooking octopus, so we decided to do an octopus carpaccio. This carpaccio comes vacuum sealed and frozen (thaws out in under an hour). So its very convenient to buy as an appetizer, dinner or to take to the boat or park. Carpaccio? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe cipriani from harry's bar in Venice and popularized during the second half of the twentieth century. Spanish octopus our octopus is sourced from Spain, where it is wild caught and tenderized with salt and a good tumbling. They are super flavorful and fresh. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.

Ora King Salmon Carpaccio
Six oz hand-made. So we decided to grab the best salmon in the world and make carpaccio out of it. Sliced thinly and plated, ready to serve. All you have to do is add greens, capers, onions or whatever you like! This carpaccio comes vacuum sealed and frozen (thaws out in under an hour). So its very convenient to buy as an appetizer, dinner or to take to the boat or park. Carpaccio? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe cipriani from harry's bar in Venice and popularised during the second half of the twentieth century. Ora king king salmon is the best type of salmon that money can buy, and Ora king is the pinnacle of quality when it comes to king salmon. It has been served by renowned chefs such as likes of Daniel boulud, nobu matsuhisa, and Thomas Keller. King salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King salmon can grow as big as 40 lbs and it presents a ton of omega 3s and fatty acids that aid in that rich flavor. In fact, out of all salmon, king salmon (aka Chinook) has the highest amounts of omega-3 fatty acids. This specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora king best of breed salmon showcases the ultimate of this rare and exclusive species. This is considered one of the best salmon programs in the world. Why Ora king ? Appearance: king salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species. Taste: our king salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients. Colour: king salmon have a vibrant Orange flesh Colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal. Oil content: king salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking. The Ora king diet Ora king's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified gmo-free suppliers and contains everything the salmon need to thrive and grow, and nothing else. We use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil. Antioxidants a commonly misunderstood part of a salmon’s diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-Orange Colour. Salmon use it to protect their precious omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans. Sustainable ōra king salmon farms are isolated from disease, in the pristine waters of the Marlborough sounds. ōra king salmon farms are isolated from disease, in the pristine waters of the Marlborough sounds. The new Zealand king salmon co. Ltd has achieved the world-leading best aquaculture practices (bap) certification from the global aquaculture alliance. This independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity Monterey bay aquarium’s globally respected consumer guide seafood watch® has rated new Zealand’s marine-farmed salmon, including ōra king salmon, as “green”, meaning it is a “best choice” for consumers. New Zealand king salmon is the first and only ocean-farmed salmon to have achieved the green/best choice rating from seafood watch. In addition, king salmon from new Zealand has recently been rated 'recommended' by ocean wise. Ocean wise are a Vancouver aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood. These ratings are a strong endorsement of the sustainability credentials of the new Zealand king salmon industry. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.

Lobster Carpaccio Hand-cut
Ready to eat. A 14 oz Caribbean lobster tail cooked, carved out and portioned for easy eating. Caribbean lobster is a delicacy, its taste will remind you of sandy beaches and hot sun. Our lobsters are wild caught in brazil and the Bahamas. They present a full flavored taste and a firm texture. Our lobsters are wild caught. Our lobster tails are pretty popular, so we decided to make some carpaccio out of them. Lobster carpaccio is tricky and takes skill and technique, this is actually cut with a very sharp knife and skilled hands. This carpaccio comes vacuum sealed and frozen (thaws out in under an hour). So its very convenient to buy as an appetizer, dinner or to take to the boat or park. Size? This carpaccio is made using a 14oz lobster tail, so the quoted weight includes the shell. After cooking we are looking at around eight-10 oz of finished product. Carpaccio? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe cipriani from harry's bar in Venice and popularized during the second half of the twentieth century. However, lobster carpaccio is cooked. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.

Poultry
Duck Breast
1.7 lbs maple leave farms. These particular duck breasts come from maple leaf farms in Canada. Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness. Each pack brings four boneless split duck breast each one of them weights six-7 ounces. Raising white pekin duck since 1958, maple leaf farms is dedicated to providing safe, healthy, and high-quality duck for the food service industry. This family-run business follows strict, safety and quality-control practices, feeding ducks a natural diet without antibiotics and monitoring them for disease in accordance to the national poultry improvement plan (npip). Maple leaf farms is certified by the global food safety initiative (gfsi) and adheres to the trident stewardship program to ensure proper animal care and sustainable, environmentally-friendly practices. The result is exceptionally robust, premium meat produced with integrity and perfect for choice menus.

Chicken Drumsticks
1.7 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! The only thing you taste is the chicken’s natural juices. The dark meat of the leg is really the sweet spot: tender, juicy and delicious. Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Spatchcock Chicken
3.5 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. The virtue of the spatchcock lies in two very important things: time saved, and the crispiest of crispy skins. Now cooking a whole bird during a weeknight is entirely possible! These chickens are so humanely raised that even peta has complimented them! Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Chicken Breast (boneless, Skinless) - 3 Pieces
1.6 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! These boneless and skinless, hand-trimmed chicken breast fillets are full of flavor and natural juices.they are the most tender and best tasting chicken breast you can buy. Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Chicken Thighs (bone-in / Skin On) - 4 Pieces
1.8 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! The dark meat aficionado’s dream. These boneless, skinless chicken thighs are scrumptious, savory, tender and juicy. The skin is awesome on the grill and adds a ton of flavor. Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Chicken Thighs (boneless, Skinless) - 8 Pieces
2.1 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! The dark meat aficionado’s dream. These boneless, skinless chicken thighs are scrumptious, savory, tender and juicy. Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Chicken Wings - 14 Pieces
1.8 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Thanksgiving Amish Turkey
All natural, raised in the Midwest by Amish families. Our turkeys are hatched, grown and processed in the Midwest by local Amish family farmers in troy, Michigan. The turkeys are raised inside naturally ventilated houses and have free access to feed and water. Your turkey will arrive ready to cook “defeater and cleaned”. Giblets are included! The turkeys will be fresh, but come with a “hard chill” as they are shipped below the freezing point so that they can have good shelf life. For thanksgiving orders, fresh birds will have a use or freeze by date of Dec. 01, 2020 delivery notice: if you are placing a new order for a thanksgiving turkey, and you are located outside of fl, of November 10th, 2020, you would need to select overnight/next day shipping at checkout. What is so special about our turkeys? Our Amish turkeys are raised without hormones or steroids. They are raised on a vegetable, protein diet which contains no animal by-products, artificial ingredients or coloring agents. The flocks live in a clean, modern, well-lit, ventilated barns. These turkeys have free access to feed and water. They are fed a diet of corn and soybeans. No animal by-products. Raised without hormones or steroids. The birds aren’t crowded or stressed. The farmers we work with are peace loving folks who are extremely community minded and express love and concern for each other, so it’s only natural that they treat their turkeys with the same care. Our farmers provide a natural, looked-after environment for their all-natural turkeys to live and grow. If you have any special instructions or questions, drop us a line or leave a note during checkout. We will get back to you right away! Why should i pre-order? We will only have a limited supply of Amish turkeys. We order our turkeys ahead of time and the farms raise a limited supply of turkeys just for us.. We coordinate the whole process to make sure we get fresh turkeys. So once our supply runs out... Its over. If you do not know where you will be for thanksgiving... Do not worry. We will not ship/deliver turkeys until the week of thanksgiving, you'll still have time to change the address and person receiving the turkey after you place your order but before your order ships. We'll pack it with plenty of dry ice (if we have to ship it) and, as always, no signature will be required. Expensive? Well that depends... You can certainly buy a butterball turkey for roughly $1.50 / $2 per pound ($30 for a 20 lb bird), but you should know what you are buying. If someone is selling you a turkey for $2, how much do you think it cost them? Probably $0.50/lb?.. That covers the bird, inspection fees, packaging as well as the space, feed, transportation and margin for the producer... And then the actual margin for the retailer... If it sounds like very little... That's because it is. Your typical thanksgiving turkey is raised in a high-density confinement facility, in which it endures overcrowding, poor sanitation, and lack of access to outdoor space. It is all about keeping costs down: cheap birds that get fat quick, cheap feed, low labor costs and maximum utilization space... If you really dare to... Search about it on Google (not recommended). On the flip side we work with smaller farms who treat their birds with love and that comes at a cost. After all, a high quality turkey will cost you roughly $8.50 per 1.5lbs serving... That is still relatively inexpensive.

Whole Duck - All Natural
5.25 lbs from maple leaf farms. Our all natural whole duck is sourced from maple leaf farms in Canada. This is white pekin duck, also known as long island duck and it is of the highest quality. Whole duck with giblets and a neck stuffed inside no artificial ingredients, minimally processed (no marination) gluten free** ready to cook each duck weights roughly 5.25 lbs. Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness. Raising white pekin duck since 1958, maple leaf farms is dedicated to providing safe, healthy, and high-quality duck for the food service industry. This family-run business follows strict, safety and quality-control practices, feeding ducks a natural diet without antibiotics and monitoring them for disease in accordance to the national poultry improvement plan (NPIP). Maple leaf farms is certified by the global food safety initiative (GFSI) and adheres to the trident stewardship program to ensure proper animal care and sustainable, environmentally-friendly practices. The result is exceptionally robust, premium meat produced with integrity and perfect for choice menus. Cooking duck if frozen, thaw out in refrigerator. Preheat oven to 350 degrees f. Remove from bag. Remove neck and giblets from body cavity. Rinse duck under cool water. Roast uncovered, breast side up, on rack in roasting pan 30 minutes per pound or until internal temperature reaches 180 degrees f (82 degrees c), measured at the thigh joint. The legs move freely and juices run clear when duck is done.

Duck Breast
1.7 lbs maple leave farms. These particular duck breasts come from maple leaf farms in Canada. Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness. Each pack brings four boneless split duck breast each one of them weights six-7 ounces. Raising white pekin duck since 1958, maple leaf farms is dedicated to providing safe, healthy, and high-quality duck for the food service industry. This family-run business follows strict, safety and quality-control practices, feeding ducks a natural diet without antibiotics and monitoring them for disease in accordance to the national poultry improvement plan (npip). Maple leaf farms is certified by the global food safety initiative (gfsi) and adheres to the trident stewardship program to ensure proper animal care and sustainable, environmentally-friendly practices. The result is exceptionally robust, premium meat produced with integrity and perfect for choice menus.

Chicken Drumsticks
1.7 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! The only thing you taste is the chicken’s natural juices. The dark meat of the leg is really the sweet spot: tender, juicy and delicious. Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Spatchcock Chicken
3.5 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. The virtue of the spatchcock lies in two very important things: time saved, and the crispiest of crispy skins. Now cooking a whole bird during a weeknight is entirely possible! These chickens are so humanely raised that even peta has complimented them! Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Chicken Breast (boneless, Skinless) - 3 Pieces
1.6 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! These boneless and skinless, hand-trimmed chicken breast fillets are full of flavor and natural juices.they are the most tender and best tasting chicken breast you can buy. Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Chicken Thighs (bone-in / Skin On) - 4 Pieces
1.8 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! The dark meat aficionado’s dream. These boneless, skinless chicken thighs are scrumptious, savory, tender and juicy. The skin is awesome on the grill and adds a ton of flavor. Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Chicken Thighs (boneless, Skinless) - 8 Pieces
2.1 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! The dark meat aficionado’s dream. These boneless, skinless chicken thighs are scrumptious, savory, tender and juicy. Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Chicken Wings - 14 Pieces
1.8 lbs. Not all chicken is the same. A healthy chicken makes all the difference. ... We looked far and wide to find the best chicken in the us, and we decided to partner up with bell and Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even peta has complimented them! Bell and Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not bell and Evans. They take special care to feed their chickens only the best u.s. Grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air chilled? Air chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Thanksgiving Amish Turkey
All natural, raised in the Midwest by Amish families. Our turkeys are hatched, grown and processed in the Midwest by local Amish family farmers in troy, Michigan. The turkeys are raised inside naturally ventilated houses and have free access to feed and water. Your turkey will arrive ready to cook “defeater and cleaned”. Giblets are included! The turkeys will be fresh, but come with a “hard chill” as they are shipped below the freezing point so that they can have good shelf life. For thanksgiving orders, fresh birds will have a use or freeze by date of Dec. 01, 2020 delivery notice: if you are placing a new order for a thanksgiving turkey, and you are located outside of fl, of November 10th, 2020, you would need to select overnight/next day shipping at checkout. What is so special about our turkeys? Our Amish turkeys are raised without hormones or steroids. They are raised on a vegetable, protein diet which contains no animal by-products, artificial ingredients or coloring agents. The flocks live in a clean, modern, well-lit, ventilated barns. These turkeys have free access to feed and water. They are fed a diet of corn and soybeans. No animal by-products. Raised without hormones or steroids. The birds aren’t crowded or stressed. The farmers we work with are peace loving folks who are extremely community minded and express love and concern for each other, so it’s only natural that they treat their turkeys with the same care. Our farmers provide a natural, looked-after environment for their all-natural turkeys to live and grow. If you have any special instructions or questions, drop us a line or leave a note during checkout. We will get back to you right away! Why should i pre-order? We will only have a limited supply of Amish turkeys. We order our turkeys ahead of time and the farms raise a limited supply of turkeys just for us.. We coordinate the whole process to make sure we get fresh turkeys. So once our supply runs out... Its over. If you do not know where you will be for thanksgiving... Do not worry. We will not ship/deliver turkeys until the week of thanksgiving, you'll still have time to change the address and person receiving the turkey after you place your order but before your order ships. We'll pack it with plenty of dry ice (if we have to ship it) and, as always, no signature will be required. Expensive? Well that depends... You can certainly buy a butterball turkey for roughly $1.50 / $2 per pound ($30 for a 20 lb bird), but you should know what you are buying. If someone is selling you a turkey for $2, how much do you think it cost them? Probably $0.50/lb?.. That covers the bird, inspection fees, packaging as well as the space, feed, transportation and margin for the producer... And then the actual margin for the retailer... If it sounds like very little... That's because it is. Your typical thanksgiving turkey is raised in a high-density confinement facility, in which it endures overcrowding, poor sanitation, and lack of access to outdoor space. It is all about keeping costs down: cheap birds that get fat quick, cheap feed, low labor costs and maximum utilization space... If you really dare to... Search about it on Google (not recommended). On the flip side we work with smaller farms who treat their birds with love and that comes at a cost. After all, a high quality turkey will cost you roughly $8.50 per 1.5lbs serving... That is still relatively inexpensive.

Whole Duck - All Natural
5.25 lbs from maple leaf farms. Our all natural whole duck is sourced from maple leaf farms in Canada. This is white pekin duck, also known as long island duck and it is of the highest quality. Whole duck with giblets and a neck stuffed inside no artificial ingredients, minimally processed (no marination) gluten free** ready to cook each duck weights roughly 5.25 lbs. Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness. Raising white pekin duck since 1958, maple leaf farms is dedicated to providing safe, healthy, and high-quality duck for the food service industry. This family-run business follows strict, safety and quality-control practices, feeding ducks a natural diet without antibiotics and monitoring them for disease in accordance to the national poultry improvement plan (NPIP). Maple leaf farms is certified by the global food safety initiative (GFSI) and adheres to the trident stewardship program to ensure proper animal care and sustainable, environmentally-friendly practices. The result is exceptionally robust, premium meat produced with integrity and perfect for choice menus. Cooking duck if frozen, thaw out in refrigerator. Preheat oven to 350 degrees f. Remove from bag. Remove neck and giblets from body cavity. Rinse duck under cool water. Roast uncovered, breast side up, on rack in roasting pan 30 minutes per pound or until internal temperature reaches 180 degrees f (82 degrees c), measured at the thigh joint. The legs move freely and juices run clear when duck is done.

Duck Breast (magret) | Single-pack
These Moulard Ducks are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all-vegetarian diet made right on the farm. With a great yield, Moulard Duck eats like a steak and has a deep red color. These ducks are 100% are part of the Never Ever Program‚Äù, where antibiotics, steroids and hormones are never used. Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness.

Slice Of Foie Gras | Grade A
Foie Gras is delicious, that said we do not always have the use for a full lobe of it... or do not want to deal with having to slice the lobe. Whatever reason, this product is basically a small 2oz slice of Grade A Foie Gras. This Grade A Duck Foie Gras comes from Moulard Ducks that are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all-vegetarian diet made right on the farm. With a great yield, Moulard Duck eats like a steak and has a deep red color. These ducks are 100% are part of the Never Ever Program‚Äù, where antibiotics, steroids and hormones are never used. Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness.

Ground Chicken (100% Breast) | 1 Lb
Not all chicken is the same. A healthy chicken makes all the difference. ... we looked far and wide to find the best chicken in the US, and we decided to partner up with Bell & Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even PETA has complimented them! Usually ground chicken is made with trim, but not this. This ground chicken is made with 100% breast. Yep, it is made from 100% chicken breast meat, our ground chicken breast is perfect for meatloaf, burgers, meat sauces and chili. Our 100% Air Chilled method ensures it contains no added broth, no water and NO chlorine. Just 100% breast meat. Bell & Evans spent decades perfecting their chicken breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not Bell & Evans. They take special care to feed their chickens only the best U.S. grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air Chilled? Air Chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.

Whole Chicken
@certified.creole.bbq just made an AMAZING seasoned whole chicken. Check this out! Not all chicken is the same. ... we looked far and wide to find the best chicken in the US, and we decided to partner up with Bell & Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. Whole Chicken is amazing in the rotisserie. These chickens are so humanely raised that even PETA has complimented them! Bell & Evans spent decades perfecting their chicken Medium, Medium-Well, Well DoneA healthy chicken makes all the difference. breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you.You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not Bell & Evans. They take special care to feed their chickens only the best U.S. grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air Chilled?

Whole Foie Gras | Grade A
This Grade A Duck Foie Gras comes from Moulard Ducks that are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all-vegetarian diet made right on the farm. With a great yield, Moulard Duck eats like a steak and has a deep red color. These ducks are 100% are part of the Never Ever Program‚Äù, where antibiotics, steroids and hormones are never used. Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness.

Whole Duck | All Natural
Our All Natural Whole Duck is sourced from Maple Leaf Farms in Canada. This is White Pekin duck, also known as Long Island duck and it is of the highest quality. • • • • • Whole duck with giblets and a neck stuffed insideNo artificial ingredients, minimally processed (no marination)Gluten free**Ready to cookEach duck weights roughly 5.25 lbs.Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness. Raising white pekin duck since 1958, Maple Leaf Farms is dedicated to providing safe, healthy, and high-quality duck for the food service industry. This family-run business follows strict, safety and quality-control practices, feeding ducks a natural diet without antibiotics and monitoring them for disease in accordance to the National Poultry Improvement Plan (NPIP). Maple Leaf Farms is certified by the Global Food Safety Initiative (GFSI) and adheres to the Trident Stewardship Program to ensure proper animal care and sustainable, environmentally-friendly practices. The result is exceptionally robust, premium meat produced with integrity and perfect for choice menus. COOKING DUCK

Spatchcock Chicken
Not all chicken is the same. ... we looked far and wide to find the best chicken in the US, and we decided to partner up with Bell & Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. The virtue of the spatchcock lies in two very important things: time saved, and the crispiest of crispy skins. Now cooking a whole bird during a weeknight is entirely possible! These chickens are so humanely raised that even PETA has complimented them! Bell & Evans spent decades perfecting their chicken blueberries and sweet Merlot. The venison is first seasoned with fine Herbes de Provence, piney juniper berries and other herbs and spices.arrot powder, sugar, paprika, spices and spice extracts, garlic powder, onion powder, dextrose, stuffed in a natural pork casing. The possibilities for this smoky, addictive spice blend are endless. Sprinkle it on scrambled, soft-boiled or deviled eggs. Toss with potatoes before roasting, for super savory roasted potatoes. To make smoky toasted nuts: toss nuts with olive oil and a few spoonful's of chorizo seasoning and bake at 325 degrees for 10-15 minutes. Ingredients: Garlic, Cumin, Paprika, Salt, Ancho Pepper, Coriander, Thyme, Bay Leaf, Cinnamon, Clove, Black Pepper, Oregano. • • • • • • The capacity of this cast iron is 0.45 qt Cast iron melting pot has curved handle and intricate pour spout design for easy pouring (and just plain good lookin' too!)Pre-seasoned saucepan is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with timeSmall cast iron melting pot can be used for melting cheese and butter, warming syrup or servingVictoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc.High quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime WarrantyA healthy chicken makes all the difference. breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you.You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water.Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not Bell & Evans. They take special care to feed their chickens only the best U.S. grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health.Air Chilled?

Chicken Wings | 14 Pieces
Not all chicken is the same. ... we looked far and wide to find the best chicken in the US, and we decided to partner up with Bell & Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even PETA has complimented them! Bell & Evans spent decades perfecting their chicken Meat N' Bone has partnered up with Ferry Farms to deliver some awesome and unique bacon. This is "Farm to Table" style bacon, truly a unique product that you will not find anywhere else. This premium smoked bacon comes from Heritage pigs raised at Ferry Farms in Litchfield, Michigan; fed with the crops grown right around their farm. What makes this smoked bacon special is the patented smoking process that comes all the way from Germany. The taste, flavor and added flare you get will be worth it! A healthy chicken makes all the difference. breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not Bell & Evans. They take special care to feed their chickens only the best U.S. grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air Chilled?

Chicken Thighs (bone-in / Skin On) | 4 Pieces
Not all chicken is the same. ... we looked far and wide to find the best chicken in the US, and we decided to partner up with Bell & Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even PETA has complimented them! The dark meat aficionado's dream. These boneless, skinless chicken thighs are scrumptious, savory, tender and juicy. The skin is awesome on the grill and adds a ton of flavor. Bell & Evans spent decades perfecting their chicken If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, Cast-iron skillets can be used for all types of cooking including frying, saut√©ing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet. A healthy chicken makes all the difference. breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not Bell & Evans. They take special care to feed their chickens only the best U.S. grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health.Air Chilled?

Chicken Drumsticks
Not all chicken is the same. ... we looked far and wide to find the best chicken in the US, and we decided to partner up with Bell & Evans. Our chickens are raised without antibiotics, are 100% air chilled and more importantly are raised humanely. No added water, no hormones, no junk. These chickens are so humanely raised that even PETA has complimented them! The only thing you taste is the chicken's natural juices. The dark meat of the leg is really the sweet spot: tender, juicy and delicious. Bell & Evans spent decades perfecting their chicken You can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could. A healthy chicken makes all the difference. breed, one that grows more humanely and thrives better in a higher-welfare environment. Their breed of chicken is more active, experiences less stress on its body and is an overall hardier bird. The result is a higher quality product for you. You are what you eat. These chickens are fed an all-vegetarian blend of corn and expeller-pressed soy bean meal made by extruding and expelling the soybeans (not hexane processed), plus vitamins, minerals and plenty of fresh well-water. Lots of poultry growers use antibiotics, petroleum and ethanol bi-products and expired bakery goods as well brewery grains to cut costs. Not Bell & Evans. They take special care to feed their chickens only the best U.S. grown corn and soy, plus their our own blend of oregano oil, cinnamon and yucca to support their natural gut health. Air Chilled?

Fromage
Provoleta Cheese | Argentina
Provoleta is the ultimate sharing appetizer. It is a 8oz disc of dried provolone cheese that holds its shape when cooked. Traditionally it is seasoned with chimichurri, oils or spices, then topped with chili and/or oregano and eaten communally with bread. Many provoletas found stateside come seasoned, which we think is a horrible idea... half the fun of eating provoleta is trying different toppings, experimenting with different cooking methods... which is why we chose to dry our own cheese and make our own Provoleta which we sell unseasoned, of course. Cook it by placing it directly on the grill, we recommend a small plate or cast iron (like the one in the picture, which is NOT included) but it is not required. You want to cook it until it melts just enough to be eaten with bread.

Beurre De Baratte Butter
Considered of the World's Best this butter will elevate any dish. Rodolphe Le Meunier's flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other... grab a piece of baguette, spread some of this butter on top and get ready to enjoy one on the best yet simple flavor life can bring.

Gouda Cheese (extra Aged) | 26 Months Aged
This is a spectacular cheese, it is divine. Made by Breemster in Holland from pasteurized cow's milk and aged for over 26 months. True to the characteristics of Beemster's unique milk, this cheese retains a creamy mouthfeel, even though it's aged for more than 2 years. It's also studded with crunchy, mouthwatering crystals that surprise the palate. Whether for a special occasion or your own special treat, Beemster XO is a coveted favorite. It makes an excellent pairing with a dry red wine or any denser wine.

Drunken Cheese | Italy
MNB Ubriaco in Italian means 'drunk', so this really is 'drunk cheese'. Ubriaco cheese is traditionally made from cow's milk, which is aged for around 18 months, the last six months of which the cheese is soaked in barrels of a local wine. Upon maturity this cheese develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigiano. It has a flowery aroma and smells of Prosecco wine. It can be served in crumbles or shavings with a glass of Prosecco or any aged, red wine. La Casearia Carpenedo La Casearia is a creamery and aging facility in the Veneto region of Italy. The history of the company dates back to the early 1900s, when Ernesto Carpenedo began working as a casoin‚Äù (a word in local dialect for a cheesemonger) in a shop in the village of Preganziol. Ernesto eventually founded his own company, which is today run by his son Antonio and his grandsons Ernesto and Alessandro, who have over thirty years of experience in the dairy-cheese sector. Antonio has been devoting his attention to affinage since 1976, the year that he began steeping his first rounds of cheese in wine, giving birth to La Casearia's signature Ubriaco (which translates into drunken‚Äù). Ubriaco di Raboso, is a pressed, uncooked cow's milk cheese with a wine-washed rind. Aged for a minimum of 12 months, the semi-hard wheels are immersed in Raboso IGT wine and marc for several weeks following the first six months of aging.

Sauces
Grillmaster's Chimichurri Sauce
Eight oz hand-crafted. Chimichurri is a sauce made from finely chopped parsley, which is the one consistent ingredient among many recipes. Chimichurri is a traditional suace in Argentina and Uruguay where it is the common sauce used on steak, however it also goes well with poultry or fish. We hand-make our chimichurri on a weekly basis, so this is a hand-crafted item made in small quantities. None of those mass-produced sauces you can find at the grocery store. Chimi-what? The word chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century. How do i use it? Check out our video on how to make a Denver steak where we used chimichurri sauce. Ingredients: parsley, oregano, sugar, oil, vinegar, water, garlic, salt

Grillmaster's Grilled Garlic Sauce
Seven-8 oz. who doesn't love garlic? Have you ever grilled garlic? (you should) how a sauce made based on the taste of grilled garlic? Yep!!! That is exactly what we have done. This is a versatile, smooth and simple sauce that goes great with any type of protein as well as potatoes and rice. It really goes well with anything garlic goes well with. The sauce made at the Wagyu bar by our expert grill master's and it is exclusive to meat n' bone. It will last up to six months after date of purchase and must be kept refrigerated.

Grillmaster's Hot Chimichurri Sauce
Eight oz hand-crafted. Hot chimichurri is a sauce made from finely chopped parsley, which is the one consistent ingredient among many recipes and in this version, we added hot pepper for a nice spicy kick to it. Chimichurri is a traditional sauce in Argentina and Uruguay where it is the common sauce used on steak, however it also goes well with poultry or fish. We hand-make our chimichurri on a weekly basis, so this is a hand-crafted item made in small quantities. None of those mass-produced sauces you can find at the grocery store. Chimi-what? The word chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century. How do i use it? Check out our video on how to make a Denver steak where we used chimichurri sauce. Ingredients: parsley, oregano, sugar, oil, vinegar, water, garlic, salt, hot pepper

Esmeralda Sauce
Craft sauce goes well with any protein. This sauce is craft made by a good friend of the meat n' bone team, it is unique and goes well with everything. This is the definition of a craft sauce that goes well with pretty much everything. This sauce is currently exclusive to meat n' bone Esmeralda, your BBQ's new crown jewel designed to add an extra layer of flavor while enhancing the taste of whatever you dip into it, this zesty blend of peppers, onions, cilantro, garlic and notes of lime is a great sauce to have as part of you grill masters arsenal. Pairs well with beef, pork, fish, poultry... You name it. Ingredients: green peppers, onions, cilantro, garlic, vinegar, olive oil, lime, salt, brown sugar, xantham gum.

Grillmaster's Pesto Sauce
Seven-8 oz. our pesto sauce was born at the Wagyu bar as part of our Wagyu beef carpaccio... And now, we make it available for you to have it at home. Basil, parmesan cheese, among other prime ingredients, makes this delicious sauce that you goes well with everything, including French fries (warning: addictive). The sauce is made at the Wagyu bar by our expert grill masters and it is exclusive to meat n' bone. It will last up to six months after date of purchase and must be kept refrigerated.

Grillmaster's Huancaina Sauce
Seven-8 oz. our huancaina sauce is a grill master's own version (like adding aged cheese to it) of the classic Peruvian recipe used for papas a la huancaina; with the main protagonist being a hot aji amarillo (yellow pepper) this mild spicy sauce goes great with pretty much anything... Seafood, chicken, beef, veggies... Potatoes! The sauce is made at the Wagyu bar by our expert grill master's and it is exclusive to meat n' bone. It will last up to six months after date of purchase and must be kept refrigerated.

Grillmaster's Chimichurri Sauce
Eight oz hand-crafted. Chimichurri is a sauce made from finely chopped parsley, which is the one consistent ingredient among many recipes. Chimichurri is a traditional suace in Argentina and Uruguay where it is the common sauce used on steak, however it also goes well with poultry or fish. We hand-make our chimichurri on a weekly basis, so this is a hand-crafted item made in small quantities. None of those mass-produced sauces you can find at the grocery store. Chimi-what? The word chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century. How do i use it? Check out our video on how to make a Denver steak where we used chimichurri sauce. Ingredients: parsley, oregano, sugar, oil, vinegar, water, garlic, salt

Grillmaster's Hot Chimichurri Sauce
Eight oz hand-crafted. Hot chimichurri is a sauce made from finely chopped parsley, which is the one consistent ingredient among many recipes and in this version, we added hot pepper for a nice spicy kick to it. Chimichurri is a traditional sauce in Argentina and Uruguay where it is the common sauce used on steak, however it also goes well with poultry or fish. We hand-make our chimichurri on a weekly basis, so this is a hand-crafted item made in small quantities. None of those mass-produced sauces you can find at the grocery store. Chimi-what? The word chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century. How do i use it? Check out our video on how to make a Denver steak where we used chimichurri sauce. Ingredients: parsley, oregano, sugar, oil, vinegar, water, garlic, salt, hot pepper

Grillmaster's Grilled Garlic Sauce
Seven-8 oz. who doesn't love garlic? Have you ever grilled garlic? (you should) how a sauce made based on the taste of grilled garlic? Yep!!! That is exactly what we have done. This is a versatile, smooth and simple sauce that goes great with any type of protein as well as potatoes and rice. It really goes well with anything garlic goes well with. The sauce made at the Wagyu bar by our expert grill master's and it is exclusive to meat n' bone. It will last up to six months after date of purchase and must be kept refrigerated.

Esmeralda Sauce
Craft sauce goes well with any protein. This sauce is craft made by a good friend of the meat n' bone team, it is unique and goes well with everything. This is the definition of a craft sauce that goes well with pretty much everything. This sauce is currently exclusive to meat n' bone Esmeralda, your BBQ's new crown jewel designed to add an extra layer of flavor while enhancing the taste of whatever you dip into it, this zesty blend of peppers, onions, cilantro, garlic and notes of lime is a great sauce to have as part of you grill masters arsenal. Pairs well with beef, pork, fish, poultry... You name it. Ingredients: green peppers, onions, cilantro, garlic, vinegar, olive oil, lime, salt, brown sugar, xantham gum.

Grillmaster's Pesto Sauce
Seven-8 oz. our pesto sauce was born at the Wagyu bar as part of our Wagyu beef carpaccio... And now, we make it available for you to have it at home. Basil, parmesan cheese, among other prime ingredients, makes this delicious sauce that you goes well with everything, including French fries (warning: addictive). The sauce is made at the Wagyu bar by our expert grill masters and it is exclusive to meat n' bone. It will last up to six months after date of purchase and must be kept refrigerated.

Grillmaster's Huancaina Sauce
Seven-8 oz. our huancaina sauce is a grill master's own version (like adding aged cheese to it) of the classic Peruvian recipe used for papas a la huancaina; with the main protagonist being a hot aji amarillo (yellow pepper) this mild spicy sauce goes great with pretty much anything... Seafood, chicken, beef, veggies... Potatoes! The sauce is made at the Wagyu bar by our expert grill master's and it is exclusive to meat n' bone. It will last up to six months after date of purchase and must be kept refrigerated.

Pork
Bone-in Pork Chop (single Pack)
Comfrey farms prime duroc pork. Pork is awesome. These certified duroc ceshire port chops are the peak of awesome. This is the USDA prime bone-in ribeye of pork... And they are so easy to cook. Grill them, pan-sear them, smoke them, sous vide them... Up... To you!! Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Prime pork? Ever heard of prime pork? We have fallen in love with it. Our pork is now sourced from comfrey farms, out of Minnesota. This program focuses on raising duroc pork of the highest quality from four specific family farms... It is so high quality they actually certify the pedigree of each animal. Comfrey farms works with only family farmers who follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free. What can you expect from our pork? - excellent marbling, - ruby pink color, - optimal pH, - perfect texture, - flavorful and juicy pork. All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% ractopamine (Paylean) free.

Iberico Bone-in Double Pork Chop
Sourced in Spain. Pork is awesome. These double pork chops are incredible. This is the Wagyu of pork... Extremely tenDer, marbled and easy to cook. Grill them, pan-sear them, smoke them, sous viDe them... Up... To you!! This pork chop is a rib chop, meaning it comes from the front of the animal. When it comes to pork (and lamb and almost every other animal) the rib chop and the loin are the exact same muscle, the difference is where on the animal you take it from. If it looks like a ribeye, it comes from the rib chop, if it looks like a porterhouse (even without the tenDerloin attached to it) its a loin chop. Note that the rib chop is always the better chop (for pork)... As the pork is always more marbled on the front than in the rear of the animal. What makes jamon iberico special? Where is it sourced from? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our pork chops come from iberico hobs raised in Spain, at farm Vera vieja which is located in retamal De llerena (badajoz, Spain). This farm stretches over a vast and rich pasture which proviDes the highest quality acorns, grass and excellent grazing fields for its iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at el navazo slaughterhouse which is the most moDern and state-of- the-art meat processing facility in Europe many producers produce jamon iberico from pigs who live indoors most of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. This item might be Delivered frozen.

Pork Tomahawk
14 oz. sometimes we go beyond our Midwestern roots and source a product outside of the heartland of America. That is what we did with these pork chops, because they are amazing! These pork chops come form niman ranch in California. They are the best all-natural pork chops money can buy and you can taste the difference just by the way the pork were fed and raised - no antibiotics, no hormones, all vegetarian diet. These pork chops marble like beef, they are just beautiful and full of taste. Meat are sold per chop and individually packed. If you need two pork chops, order two quantity.

Baby Back Ribs
Comfrey farms. This item might be delivered frozen we source them from comfrey farms in Minnesota. Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Prime pork? Ever heard of prime pork? We have fallen in love with it. Our pork is now sourced from comfrey farms, out of Minnesota. This program focuses on raising duroc pork of the higheSt quality from four specific family farms... It is so high quality they actually certify the pedigree of each animal. Comfrey farms works with only family farmers who follow Stringent feed requirements, keeping these prized pigs healthy, comfortable and Stress free. What can you expect from our pork? - excellent marbling - ruby pink color - optimal pH - perfect texture - flavorful and juicy pork. All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consiSting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% ractopamine (Paylean) free. Baby back ribs vs St Louis ribs? MoSt people assume that baby back ribs and St. Louis ribs are different meats... They are not. They are two different pieces of the same slab of meat. Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat.. Isn't it?

Iberico Baby Back Pork Ribs
Sourced in Spain. This item will be Delivered frozen. The vacuum seal often punctures during transit. These come vacuum sealed from Spain. Jamon iberico is consiDered the fineSt ham in the world. If the ham is sooo good... What would the reSt of the pig taSte like? Thanks to meat n' bone, you can now taSte the beSt pork out of Spain, hand-Delivered to your door. This is Definitely the Wagyu of pork! What makes jamon iberico special? Where is it sourced from? To be called "jamon iberico" it muSt be from black Iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our pork ribs come from iberico hobs raised in Spain, at farm Vera vieja which is located in retamal De llerena (badajoz, Spain). This farm Stretches over a vaSt and rich paSture which proviDes the higheSt quality acorns, grass and excellent grazing fields for its iberico pigs. The farm is quite big and holds itself to the higheSt Standards. All the pigs are then processed at el navazo slaughterhouse which is the moSt moDern and State-of- the-art meat processing facility in Europe many producers produce jamon iberico from pigs who live indoors moSt of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. Baby back ribs vs St Louis ribs? MoSt people assume that baby back ribs and St. Louis ribs are different meats... They are not. They are two different pieces of the same slab of meat. Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat.. Isn't it? Note: our iberico ribs are processed in Spain and even though we handle them with extreme care, they do have a point bone Structure that can make vacuum seal to be loSt while transit. This should not affect the taSte of the ribs. Furthermore, the anatomy of this animal is fattier than other breeds and this can be often confused with freezer burn in the package.

Pork Tenderloin
Niman ranch premium pork. Pork tenderloin is not to be confused with pork loin. This is a rarely used muscle, which means its super tender. There are roughly two lbs of tenderloin per hog. We source them from niman ranch. Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Our pork program we only work with the best pork programs in the us. Our hogs are humanely raised on small, family farms in the Midwest. Heritage breeds raised with traditional, sustainable farming methods, raised outside on pasture or in deeply bedded pens, only fed a 100% vegetarian diet, never given hormones or antibiotics – ever, raised with care®, certified humane. Both programs we work have an unwavering commitment to purchase all hogs from their farmers…they also pay a premium above market value to all these farmers. That way the farmers make an honest living, can afford to raise the animals to a higher standard and don’t have to worry about euthanizing hogs when there’s no demand/no ability to process them.

Heritage Pork Belly (skin Off)
Heritage breed. Pork belly is the piece of flesh that runs around the "belly" of the pig and surrounds the stomach. It is not the stomach. It is one long cut of meat with plenty of fat worked into the meat, which is why it is prized for curing and turning into bacon or pancetta. This is where bacon comes from. How about that? We source them from comfrey farms in Minnesota. Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Prime pork? Ever heard of prime pork? We have fallen in love with it. Our pork is now sourced from comfrey farms, out of Minnesota. This program focuses on raising duroc pork of the highest quality from four specific family farms... It is so high quality they actually certify the pedigree of each animal. Comfrey farms works with only family farmers who follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free. What can you expect from our pork? - excellent marbling, - ruby pink color, - optimal pH, - perfect texture, - flavorful and juicy pork. All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% ractopamine (Paylean) free.

St. Louis Style Ribs
Heritage pork all natural. JuSt like our awesome baby back ribs, these spare pork ribs are different enough to be sold by meat n' bone. Spareribs are the meaty ribs cut from the belly of the animal after the belly is removed. St Louis Style ribs are usually grilled, inStead of cooked under indirect heat like baby back ribs. That said... Baby back ribs and St Louis ribs are not that different, they actually come from the rib of the animal. The St Louis ribs will be larger and meatier.. The baby back smaller and juicier. Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Our pork program we only work with the beSt pork programs in the us. Our baby back ribs come form niman ranch. Our hogs are humanely raised on small, family farms in the midweSt. Heritage breeds raised with traditional, suStainable farming methods, raised outside on paSture or in deeply bedded pens, only fed a 100% vegetarian diet, never given hormones or antibiotics – ever, raised with care®, certified humane, niman has an unwavering commitment to purchase all hogs from their farmers…they also pay a premium above market value to all these farmers. That way the farmers make an honeSt living, can afford to raise the animals to a higher Standard and don’t have to worry about euthanizing hogs when there’s no demand/no ability to process them. This item might be delivered frozen for your convenience. Want it never frozen? Let us know.

Iberico St. Louis Pork Ribs
Sourced in Spain. This item will be Delivered frozen. Jamon iberico is consiDered the fineSt ham in the world. If the ham is sooo good... What would the reSt of the pig taSte like? Thanks to meat n' bone, you can now taSte the beSt pork out of Spain, hand-Delivered to your door. This is Definitely the Wagyu of pork! What makes jamon iberico special? Where is it sourced from? To be called "jamon iberico" it muSt be from black Iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our pork ribs come from iberico hobs raised in Spain, at farm Vera vieja which is located in retamal De llerena (badajoz, Spain). This farm Stretches over a vaSt and rich paSture which proviDes the higheSt quality acorns, grass and excellent grazing fields for its iberico pigs. The farm is quite big and holds itself to the higheSt Standards. All the pigs are then processed at el navazo slaughterhouse which is the moSt moDern and State-of- the-art meat processing facility in Europe many producers produce jamon iberico from pigs who live indoors moSt of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. Baby back ribs vs St Louis ribs? MoSt people assume that baby back ribs and St. Louis ribs are different meats... They are not. They are two different pieces of the same slab of meat. Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat.. Isn't it? Note: our iberico ribs are processed in Spain and even though we handle them with extreme care, they do have a point bone Structure that can make vacuum seal to be loSt while transit. This should not affect the taSte of the ribs. Furthermore, the anatomy of this animal is fattier than other breeds and this can be often confused with freezer burn in the package.

Iberico Pork Tenderloin
From Spain two per pack. This item will be Delivered frozen. This item brings two (2) tenDerloins in one vacuum sealed bag. Jamon iberico is consiDered the finest ham in the world. If the ham is sooo good... What would the rest of the pig taste like? Thanks to meat n' bone, you can now taste the best pork out of Spain, hand-Delivered to your door. This is Definitely the Wagyu of pork! Pork tenDerloin is not to be confused with pork loin. This is a rarely used muscle, which means its super tenDer. There are roughly two lbs of tenDerloin per hog. What makes jamon iberico special? Where is it sourced from? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our tenDerloins come from iberico hobs raised in Spain, at farm Vera vieja which is located in retamal De llerena (badajoz, Spain). This farm stretches over a vast and rich pasture which proviDes the highest quality acorns, grass and excellent grazing fields for its iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at el navazo slaughterhouse which is the most moDern and state-of- the-art meat processing facility in Europe many producers produce jamon iberico from pigs who live indoors most of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.

Bone-in Pork Chop (single Pack)
Comfrey farms prime duroc pork. Pork is awesome. These certified duroc ceshire port chops are the peak of awesome. This is the USDA prime bone-in ribeye of pork... And they are so easy to cook. Grill them, pan-sear them, smoke them, sous vide them... Up... To you!! Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Prime pork? Ever heard of prime pork? We have fallen in love with it. Our pork is now sourced from comfrey farms, out of Minnesota. This program focuses on raising duroc pork of the highest quality from four specific family farms... It is so high quality they actually certify the pedigree of each animal. Comfrey farms works with only family farmers who follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free. What can you expect from our pork? - excellent marbling, - ruby pink color, - optimal pH, - perfect texture, - flavorful and juicy pork. All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% ractopamine (Paylean) free.

Iberico Bone-in Double Pork Chop
Sourced in Spain. Pork is awesome. These double pork chops are incredible. This is the Wagyu of pork... Extremely tenDer, marbled and easy to cook. Grill them, pan-sear them, smoke them, sous viDe them... Up... To you!! This pork chop is a rib chop, meaning it comes from the front of the animal. When it comes to pork (and lamb and almost every other animal) the rib chop and the loin are the exact same muscle, the difference is where on the animal you take it from. If it looks like a ribeye, it comes from the rib chop, if it looks like a porterhouse (even without the tenDerloin attached to it) its a loin chop. Note that the rib chop is always the better chop (for pork)... As the pork is always more marbled on the front than in the rear of the animal. What makes jamon iberico special? Where is it sourced from? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our pork chops come from iberico hobs raised in Spain, at farm Vera vieja which is located in retamal De llerena (badajoz, Spain). This farm stretches over a vast and rich pasture which proviDes the highest quality acorns, grass and excellent grazing fields for its iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at el navazo slaughterhouse which is the most moDern and state-of- the-art meat processing facility in Europe many producers produce jamon iberico from pigs who live indoors most of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. This item might be Delivered frozen.

Pork Tomahawk
14 oz. sometimes we go beyond our Midwestern roots and source a product outside of the heartland of America. That is what we did with these pork chops, because they are amazing! These pork chops come form niman ranch in California. They are the best all-natural pork chops money can buy and you can taste the difference just by the way the pork were fed and raised - no antibiotics, no hormones, all vegetarian diet. These pork chops marble like beef, they are just beautiful and full of taste. Meat are sold per chop and individually packed. If you need two pork chops, order two quantity.

Baby Back Ribs
Comfrey farms. This item might be delivered frozen we source them from comfrey farms in Minnesota. Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Prime pork? Ever heard of prime pork? We have fallen in love with it. Our pork is now sourced from comfrey farms, out of Minnesota. This program focuses on raising duroc pork of the higheSt quality from four specific family farms... It is so high quality they actually certify the pedigree of each animal. Comfrey farms works with only family farmers who follow Stringent feed requirements, keeping these prized pigs healthy, comfortable and Stress free. What can you expect from our pork? - excellent marbling - ruby pink color - optimal pH - perfect texture - flavorful and juicy pork. All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consiSting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% ractopamine (Paylean) free. Baby back ribs vs St Louis ribs? MoSt people assume that baby back ribs and St. Louis ribs are different meats... They are not. They are two different pieces of the same slab of meat. Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat.. Isn't it?

Iberico Baby Back Pork Ribs
Sourced in Spain. This item will be Delivered frozen. The vacuum seal often punctures during transit. These come vacuum sealed from Spain. Jamon iberico is consiDered the fineSt ham in the world. If the ham is sooo good... What would the reSt of the pig taSte like? Thanks to meat n' bone, you can now taSte the beSt pork out of Spain, hand-Delivered to your door. This is Definitely the Wagyu of pork! What makes jamon iberico special? Where is it sourced from? To be called "jamon iberico" it muSt be from black Iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our pork ribs come from iberico hobs raised in Spain, at farm Vera vieja which is located in retamal De llerena (badajoz, Spain). This farm Stretches over a vaSt and rich paSture which proviDes the higheSt quality acorns, grass and excellent grazing fields for its iberico pigs. The farm is quite big and holds itself to the higheSt Standards. All the pigs are then processed at el navazo slaughterhouse which is the moSt moDern and State-of- the-art meat processing facility in Europe many producers produce jamon iberico from pigs who live indoors moSt of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. Baby back ribs vs St Louis ribs? MoSt people assume that baby back ribs and St. Louis ribs are different meats... They are not. They are two different pieces of the same slab of meat. Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat.. Isn't it? Note: our iberico ribs are processed in Spain and even though we handle them with extreme care, they do have a point bone Structure that can make vacuum seal to be loSt while transit. This should not affect the taSte of the ribs. Furthermore, the anatomy of this animal is fattier than other breeds and this can be often confused with freezer burn in the package.

Pork Tenderloin
Niman ranch premium pork. Pork tenderloin is not to be confused with pork loin. This is a rarely used muscle, which means its super tender. There are roughly two lbs of tenderloin per hog. We source them from niman ranch. Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Our pork program we only work with the best pork programs in the us. Our hogs are humanely raised on small, family farms in the Midwest. Heritage breeds raised with traditional, sustainable farming methods, raised outside on pasture or in deeply bedded pens, only fed a 100% vegetarian diet, never given hormones or antibiotics – ever, raised with care®, certified humane. Both programs we work have an unwavering commitment to purchase all hogs from their farmers…they also pay a premium above market value to all these farmers. That way the farmers make an honest living, can afford to raise the animals to a higher standard and don’t have to worry about euthanizing hogs when there’s no demand/no ability to process them.

Heritage Pork Belly (skin Off)
Heritage breed. Pork belly is the piece of flesh that runs around the "belly" of the pig and surrounds the stomach. It is not the stomach. It is one long cut of meat with plenty of fat worked into the meat, which is why it is prized for curing and turning into bacon or pancetta. This is where bacon comes from. How about that? We source them from comfrey farms in Minnesota. Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Prime pork? Ever heard of prime pork? We have fallen in love with it. Our pork is now sourced from comfrey farms, out of Minnesota. This program focuses on raising duroc pork of the highest quality from four specific family farms... It is so high quality they actually certify the pedigree of each animal. Comfrey farms works with only family farmers who follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free. What can you expect from our pork? - excellent marbling, - ruby pink color, - optimal pH, - perfect texture, - flavorful and juicy pork. All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% ractopamine (Paylean) free.

St. Louis Style Ribs
Heritage pork all natural. JuSt like our awesome baby back ribs, these spare pork ribs are different enough to be sold by meat n' bone. Spareribs are the meaty ribs cut from the belly of the animal after the belly is removed. St Louis Style ribs are usually grilled, inStead of cooked under indirect heat like baby back ribs. That said... Baby back ribs and St Louis ribs are not that different, they actually come from the rib of the animal. The St Louis ribs will be larger and meatier.. The baby back smaller and juicier. Our heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. Our pork program we only work with the beSt pork programs in the us. Our baby back ribs come form niman ranch. Our hogs are humanely raised on small, family farms in the midweSt. Heritage breeds raised with traditional, suStainable farming methods, raised outside on paSture or in deeply bedded pens, only fed a 100% vegetarian diet, never given hormones or antibiotics – ever, raised with care®, certified humane, niman has an unwavering commitment to purchase all hogs from their farmers…they also pay a premium above market value to all these farmers. That way the farmers make an honeSt living, can afford to raise the animals to a higher Standard and don’t have to worry about euthanizing hogs when there’s no demand/no ability to process them. This item might be delivered frozen for your convenience. Want it never frozen? Let us know.

Iberico St. Louis Pork Ribs
Sourced in Spain. This item will be Delivered frozen. Jamon iberico is consiDered the fineSt ham in the world. If the ham is sooo good... What would the reSt of the pig taSte like? Thanks to meat n' bone, you can now taSte the beSt pork out of Spain, hand-Delivered to your door. This is Definitely the Wagyu of pork! What makes jamon iberico special? Where is it sourced from? To be called "jamon iberico" it muSt be from black Iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our pork ribs come from iberico hobs raised in Spain, at farm Vera vieja which is located in retamal De llerena (badajoz, Spain). This farm Stretches over a vaSt and rich paSture which proviDes the higheSt quality acorns, grass and excellent grazing fields for its iberico pigs. The farm is quite big and holds itself to the higheSt Standards. All the pigs are then processed at el navazo slaughterhouse which is the moSt moDern and State-of- the-art meat processing facility in Europe many producers produce jamon iberico from pigs who live indoors moSt of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. Baby back ribs vs St Louis ribs? MoSt people assume that baby back ribs and St. Louis ribs are different meats... They are not. They are two different pieces of the same slab of meat. Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat.. Isn't it? Note: our iberico ribs are processed in Spain and even though we handle them with extreme care, they do have a point bone Structure that can make vacuum seal to be loSt while transit. This should not affect the taSte of the ribs. Furthermore, the anatomy of this animal is fattier than other breeds and this can be often confused with freezer burn in the package.

Iberico Pork Tenderloin
From Spain two per pack. This item will be Delivered frozen. This item brings two (2) tenDerloins in one vacuum sealed bag. Jamon iberico is consiDered the finest ham in the world. If the ham is sooo good... What would the rest of the pig taste like? Thanks to meat n' bone, you can now taste the best pork out of Spain, hand-Delivered to your door. This is Definitely the Wagyu of pork! Pork tenDerloin is not to be confused with pork loin. This is a rarely used muscle, which means its super tenDer. There are roughly two lbs of tenDerloin per hog. What makes jamon iberico special? Where is it sourced from? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our tenDerloins come from iberico hobs raised in Spain, at farm Vera vieja which is located in retamal De llerena (badajoz, Spain). This farm stretches over a vast and rich pasture which proviDes the highest quality acorns, grass and excellent grazing fields for its iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at el navazo slaughterhouse which is the most moDern and state-of- the-art meat processing facility in Europe many producers produce jamon iberico from pigs who live indoors most of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.

Iberico Pork Rib Rack
1 - 2 Lbs. Pork is awesome. If you have ever tried our Iberico Pork Chops, you know you are in for a treat with this Iberico Rib Rack. The average weight is 3 lbs. But it may be slightly smaller or larger. This is the Wagyu of Pork... extremely tender, marbled and easy to cook. Grill them, pan-sear them, smoke them, sous vide them... up... to you!! WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM? To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our Pork Pork Rib Rack comes from Iberico hobs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of- the-art meat processing facility in Europe Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. This item MIGHT be delivered frozen.

Ish Cochinillo | Suckling Pig
11 - 13 Lbs. If you have ever wanted a Segovia (ish) style pig to roast... well, this is it. They are so tender you can cut them with a plate. These are the same pigs you will find at the TOP ish restaurants in Spain. These pigs are raised in Salamanca, Spain by independent farmers. Our broker will then go and process them in one of the highest-end facilities in the country owned by Fermin which brands the pigs. A suckling pig is a piglet fed on its mother's milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks that weights less than 11 lbs. These pigs are tender and delicious because they are slaughtered the day after they are weaned. This piglets are raised humanely in Spain, the process is completely natural. For example, they are not inseminated; they mate naturally. The boars have individual spacious pens and the sows, once pregnant, are placed together in groups of approximately 10 in extra large pens. They have lots of space to move around and have easy access to their food during their gestation period. The pigs are monitored on a daily basis and the farm follows the best production practices that includes hygiene, feeding and preventive measures to reduce to a minimum injuries or any type of stress. The pigs come in vacuum sealed bags. Frozen. Measures: 13" x 10" approximately Delivered cleaned, eviscerated and trussed Never roasted a suckling pig??? Here's how to do it. HOW DO I COOK IT? Suckling Pig can be cooked on the oven, smoker or regular grill. It is extremely easy to cook. We love Suckling Pig so much that we made a whole blog post about cooking it and a video with our friends from Fogo Charcoal. CHECK IT OUT NEED A BIGGER PIG? We also sell premium roasting pigs. Check them out.

Ground Pork | 1 Lb
The Niman Ranch is probably the highest quality that can be found commercially in the US. This is as good as heritage bred, domestic pork gets. Niman Ranch hogs are humanely raised according to the strictest animal handling protocols. To make this ground pork, the folks from Niman use all whole muscle cuts to deliver a high-quality product and outstanding flavor. This means: no trims or left-overs. • Never Given Hormones or Antibiotics Ever • Raised Outside on Pasture or in Deeply Bedded Pens • Only Fed a 100% Vegetarian Diet • Certified Humane NOTE: KEEP FROZEN UNTIL CONSUMPTION. Thaw in the refrigerator for up to three days before cooking.

Pluma Iberica | Pork End Loin
1 - 2 Lbs.This is another very rare cut of pork, it is not the prettiest but it sure is tasty. Its shape is similar to that of a feather which is why it is named "pluma". It is fatty and marbled and it is one of the most desired and popular pork steaks in Spain. WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM? To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our Pluma comes from Iberico hobs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of- the-art meat processing facility in Europe Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. This item MIGHT be delivered frozen.

Presa Iberica | Shoulder Steak
1 - 1.5 lbs. This is an interesting and very rare cut of pork. Not only because its "iberico pork" (basically the tastiest pork there is). But also because it is usually just cut like this in Spain. It is actually considered the finest cut in the iberian pig. Presa actually looks like red meat and should be cooked medium-rare or medium. The meat has a very high marble content and is the pork equivalent to Wagyu beef. It is thick and juicy and is a very different pork steak. I usually reverse sear it up to 135-140 degrees. WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM? To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain. This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. Our Presa comes from Iberico hobs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of- the-art meat processing facility in Europe Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. This item MIGHT be delivered frozen.

Secreto Iberico
1 - 1.5 Lbs. One of the most popular cuts in Spain, it is very marbled and also VERY thought to extract and butcher properly. The flavor is spectacular and preparation is simple (add salt and grill). It is juicy, exquisite and tender. It is very difficult to cut properly, which is why we let the magical butchers in Spain do the job for us. Then they ship it to us. WHAT MAKES JAMON IBERICO SPECIAL? To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain. This is particular jam comes from black pigs that are free range and fed on a grass and grain based diet. This item MIGHT be delivered frozen.

Bone-in Pork Chop (single Pack)
Read more about what makes Jamon Iberico the finest jam in the world. Pork is awesome. These Certified Duroc Ceshire Port Chops are the peak of awesome. This is the USDA Prime Bone-In Ribeye of Pork... and they are so easy to cook. Grill them, pan-sear them, smoke them, sous vide them... up... to you!!Our Heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. PRIME PORK? Ever heard of Prime Pork? We have fallen in love with it. Our Pork is now sourced from Comfrey Farms, out of Minnesota. This program focuses on raising DUROC pork of the highest quality from 4 specific family farms... it is so high quality they actually certify the pedigree of each animal. Comfrey farms works with only family farmers who follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free. What can you expect from our pork? - Excellent Marbling - Ruby Pink Color - Optimal pH - Perfect texture - Flavorful and juicy pork. All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% Ractopamine (Paylean) free. This item MIGHT be delivered frozen.

Heritage Pork Belly (skin Off)
1 - 2 Lbs. FOGO GUY COOKED OUR PORK CHOPS WITH A COOL RECIPE Pork Belly is the piece of flesh that runs around the "belly" of the pig and surrounds the stomach. It is NOT the stomach. It is one long cut of meat with plenty of fat worked into the meat, which is why it is prized for curing and turning into bacon or pancetta. This is where BACON comes from. How about that? We source them from Comfrey Farms in Minnesota. Our Heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. PRIME PORK? Ever heard of Prime Pork? We have fallen in love with it. Our Pork is now sourced from Comfrey Farms, out of Minnesota. This program focuses on raising DUROC pork of the highest quality from 4 specific family farms... it is so high quality they actually certify the pedigree of each animal. Comfrey farms works with only family farmers who follow stringent feed requirements, keeping these prized pigs healthy, comfortable and stress free. What can you expect from our pork? - Excellent Marbling - Ruby Pink Color - Optimal pH - Perfect texture - Flavorful and juicy pork. All animals are raised and handled with respect and dignity. They are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants. Our entire plant is 100% Ractopamine (Paylean) free.

Pork Tenderloin
Pork Tenderloin is NOT to be confused with Pork Loin. This is a rarely used muscle, which means its SUPER tender. There are roughly 2 lbs. of tenderloin per hog. We source them from Niman Ranch. Our Heritage pork has ever given antibiotics, has been fed a 100% vegetarian, no added hormones, crate free, and has no artificial ingredients. OUR PORK PROGRAM We only work with THE BEST Pork Programs in the US. Our hogs are humanely raised on small, family farms in the Midwest.

Charcuterie and Cheese
Jamon Serrano - Just Carved
Grass fed, hand-carved 2.5 oz. meat n' bone now carries the freshest jamon serrano, directly from Spain... Hand carved by master carvers, then vacuum sealed to maintain freshness. Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Jamon serrano? Jamon serrano comes from Iberian pigs who live and eat mostly indoors. Cured for around two years, it has a delicious full flavor and mild saltiness. Each ham is hung to dry in the cool, clean mountain air where it ages for 16-20 months. How is jamon serrano made? Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to 18 months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham". Jamon serrano vs jamon iberico? Spain produces some 40 million hams per year, yet there are basically only two different types of cured hams: jamón serrano, literally translated as “ham from the sierra or mountains” (the majority of which are from the landrace breed of pig) and jamón ibérico (Iberian ham) from pigs found on prairie-like land known as the dehesa. The dehesa once covered almost 90% of Spain but now only remains in the regions of andalucía, extremadura and Salamanca. Jamón serrano comes from the white pig. This pig is a hybrid that has been bred with many different breeds, and therefore not having the same quality as the Iberian pig, this product is cheaper to buy and accounts for the majority of hams sold in Spain. There are three main varieties of serrano ham: serrano bodega, serrano reserva, and serrano Gran reserva. They all have a similar curing time, but no more than 15 months.

Jamon De Bellota (acorn Fed) 100% Iberico - Just Carved
Hand-carved 2.5 oz pata negra. Meat n' bone now carries the freshest jamon 100% iberico, directly from Spain... Hand carved by master carvers, then vacuum sealed to maintain freshness. The weight of this product is 2.5 oz jamon iberico is considered the finest ham in the world. In fact jamon iberico led the top four world’s finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. Heck, until the 13th century jamon was exclusively served to the royalty. Good thing we are in the 21st century isn't it!? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. The quality of jamon iberico is determined by two factors: the feed and how long it is cured for. This is the top category of jamon iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February). The pigs are raised outdoor and free eating all day long their acorns. Cured for four years . Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Is it that good? The majority of culinary experts agree in citing ibérico ham as Spain’s most exquisite delicacy it has to offer the world. From this same ham, one can identify up to seven different flavors depending on the zone where it’s cut. A multitude of hues, aromas and scents all describe this gastronomical jewel. Happy pigs did you know one pig can eat 16 lbs of acorn in a single day? Now you do. An oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guidelines apply, and a minimum of one hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy.

Benton's Smoked Bacon
Best bacon in America. We used to sell bacon from our friends from Miami smokers, we loved it. However, they went out of business. So in the fashion of meat n' bone we set out on a quest to try as much bacon as we could (because why not!?) and find America's best bacon. We tried many different brands, broadliners and craft, an then we heard about Bentons... Apparently everyone knew about them.. Except us. It took a while to make this happen, this is a small operation in Tennessee where they make bacon the old fashioned way: quality pork, everything by hand. No machines, no injections, no brining... Last but not least, they did not cut the bacon to the size we like it. So we worked with them to get their amazing bacon to our specs. Benton's bacon is awesome, there is a reason it has been named America's #01 craft bacon. What makes it special is that they start with the best heritage pork and follow a technique that has been perfected at the Bentons smokehouse since 1947. Allan Benton dry cures the bacon by hand with salt brown sugar, and black pepper. His bacon takes about five weeks to make, moving from curing (brown sugar and salt) into cooler rooms and then finally a heated room. Al uses a wood stove in the smoke room, burning local hickory. Benton’s smoky mountain country hams Benton’s smoky mountain country hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged nine-10 months, though hams are available one year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s smoky mountain country hams we have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon. Benton's business was started in 1947 by the late Albert h. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. Thick bacon thickness is 1/2 inch.

Chorizo Iberico De Bellota (acorn Fed) - 100% Iberico
Directly from Spain. Chorizo iberico bellota is made from the meat of the black-footed (pata negra) Iberian pigs that roam freely and feed on acorns. Jamon iberico is considered the finest ham in the world. In fact jamon iberico led the top four world’s finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. Heck, until the 13th century jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. The quality of jamon iberico is determined by two factors: the feed and how long it is cured for. This is the top category of jamon iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February). The pigs are raised outdoor and free eating all day long their acorns. Cured for four years . Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Is it that good? The majority of culinary experts agree in citing ibérico ham as Spain’s most exquisite delicacy it has to offer the world. From this same ham, one can identify up to seven different flavors depending on the zone where it’s cut. A multitude of hues, aromas and scents all describe this gastronomical jewel. Happy pigs did you know one pig can eat 16 lbs of acorn in a single day? Now you do. An oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guidelines apply, and a minimum of one hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy.

Jamon De Cebo 100% Iberico - Just Carved
Cebo De Campo hand-carved 2.5 oz. meat n' bone now carries the freshest jamon 100% iberico, directly from Spain... Hand carved by master carvers, then vacuum sealed to maintain freshness. Jamon iberico is consiDered the finest ham in the world. In fact jamon iberico led the top four world’s finest foods list. The honorable list Defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. Heck, until the 13th century jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. The quality of jamon iberico is Determined by two factors: the feed and how long it is cured for. This is particular jam comes from white pigs that are free range and fed on a grass and grain based diet. Cured for 36 months. There is only one type of jamon iberico on top of this one and it is the one that is 100% acorn fed. Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Is it that good? The majority of culinary experts agree in citing ibérico ham as Spain’s most exquisite Delicacy it has to offer the world. From this same ham, one can iDentify up to seven different flavors Depending on the zone where it’s cut. A multituDe of hues, aromas and scents all Describe this gastronomical jewel. Happy pigs many producers produce jamon iberico from pigs who live indoors most of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.

Manchego Cheese - 12 Month Aged
From Spain five-6 oz. This delicious cheese comes from the beautiful country of Spain, particularly from La Mancha. It is "artisanal", made from the milk of the Manchega breed of cheese and aged for over a year. The cheese presents a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. It has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. Ingredients: Sheep's Milk, Salt, Calcium chloride, ferments, rennet, eggs.

Natural Prosciutto
Uncured niman ranch. We looked all over to find the best-tasting prosciutto. We settled for niman's. Their pork is raised humanely and sustainably, resulting in highly marbled legs that are coated in Sicilian sea salt to cure in the traditional old world Italian style. The legs are aged for over a year to remove the water and intensify the flavor and color. Pork, salt and time are the simple ingredients in all prosciutto. Niman ranch pork is sustainable and third-party certified under the certified humane® program and raised by a community of small, independent u.s. Family hog farmers who adhere to some of the strictest animal welfare protocols in the industry, including: uncured (nitrite and nitrate-free) options available. MSG- and gluten-free. No artificial ingredients. Only fed a 100% vegetarian diet. Never given hormones or antibiotics – ever. Raised with care. Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked.

Jamon 100% Iberico De Bellota (acorn Fed)
Two oz from Spain. This product is imported directly from Salamanca, Spain. Jamon iberico is consiDered the finest ham in the world. In fact jamon iberico led the top four world’s finest foods list. The honorable list Defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. 100 % pure iberico De bellota ham. Gluten free hand cut, thin slices. 2 oz. package. Free-range, acorn-fed, hormone free. By fermin, the first iberico producer to enter the us market heck, until the 13th century jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. The quality of jamon iberico is Determined by two factors: the feed and how long it is cured for. This is the top category of jamon iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February). The pigs are raised outdoor and free eating all day long their acorns. Cured for four years . Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Is it that good? The majority of culinary experts agree in citing ibérico ham as Spain’s most exquisite Delicacy it has to offer the world. From this same ham, one can iDentify up to seven different flavors Depending on the zone where it’s cut. A multituDe of hues, aromas and scents all Describe this gastronomical jewel. Happy pigs did you know one pig can eat 16 lbs of acorn in a single day? Now you do. An oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guiDelines apply, and a minimum of one hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy.

Drunken Cheese - Italy
Ubriaco De raboso from Italy. Capocollo is a traditional Italian and Corsican pork cold cut (salume) maDe from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulDer or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. Our capocollo is well marbled, whole muscle meat. Seasoned with multiple spices for a rich flavor. We looked all over to find the best-tasting capocollo. We settled for nyman's. Niman ranch pork is sustainable and third-party certified unDer the certified humane® program and raised by a community of small, inDepenDent u.s. Family hog farmers who adhere to some of the strictest animal welfare protocols in the industry, including: uncured (nitrite and nitrate-free) options available. MSG- and gluten-free. No artificial ingredients. Only fed a 100% vegetarian diet. Never given hormones or antibiotics – ever. Raised with care.

Jamon Serrano - Just Carved
Grass fed, hand-carved 2.5 oz. meat n' bone now carries the freshest jamon serrano, directly from Spain... Hand carved by master carvers, then vacuum sealed to maintain freshness. Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Jamon serrano? Jamon serrano comes from Iberian pigs who live and eat mostly indoors. Cured for around two years, it has a delicious full flavor and mild saltiness. Each ham is hung to dry in the cool, clean mountain air where it ages for 16-20 months. How is jamon serrano made? Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to 18 months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham". Jamon serrano vs jamon iberico? Spain produces some 40 million hams per year, yet there are basically only two different types of cured hams: jamón serrano, literally translated as “ham from the sierra or mountains” (the majority of which are from the landrace breed of pig) and jamón ibérico (Iberian ham) from pigs found on prairie-like land known as the dehesa. The dehesa once covered almost 90% of Spain but now only remains in the regions of andalucía, extremadura and Salamanca. Jamón serrano comes from the white pig. This pig is a hybrid that has been bred with many different breeds, and therefore not having the same quality as the Iberian pig, this product is cheaper to buy and accounts for the majority of hams sold in Spain. There are three main varieties of serrano ham: serrano bodega, serrano reserva, and serrano Gran reserva. They all have a similar curing time, but no more than 15 months.

Jamon De Bellota (acorn Fed) 100% Iberico - Just Carved
Hand-carved 2.5 oz pata negra. Meat n' bone now carries the freshest jamon 100% iberico, directly from Spain... Hand carved by master carvers, then vacuum sealed to maintain freshness. The weight of this product is 2.5 oz jamon iberico is considered the finest ham in the world. In fact jamon iberico led the top four world’s finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. Heck, until the 13th century jamon was exclusively served to the royalty. Good thing we are in the 21st century isn't it!? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. The quality of jamon iberico is determined by two factors: the feed and how long it is cured for. This is the top category of jamon iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February). The pigs are raised outdoor and free eating all day long their acorns. Cured for four years . Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Is it that good? The majority of culinary experts agree in citing ibérico ham as Spain’s most exquisite delicacy it has to offer the world. From this same ham, one can identify up to seven different flavors depending on the zone where it’s cut. A multitude of hues, aromas and scents all describe this gastronomical jewel. Happy pigs did you know one pig can eat 16 lbs of acorn in a single day? Now you do. An oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guidelines apply, and a minimum of one hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy.

Benton's Smoked Bacon
Best bacon in America. We used to sell bacon from our friends from Miami smokers, we loved it. However, they went out of business. So in the fashion of meat n' bone we set out on a quest to try as much bacon as we could (because why not!?) and find America's best bacon. We tried many different brands, broadliners and craft, an then we heard about Bentons... Apparently everyone knew about them.. Except us. It took a while to make this happen, this is a small operation in Tennessee where they make bacon the old fashioned way: quality pork, everything by hand. No machines, no injections, no brining... Last but not least, they did not cut the bacon to the size we like it. So we worked with them to get their amazing bacon to our specs. Benton's bacon is awesome, there is a reason it has been named America's #01 craft bacon. What makes it special is that they start with the best heritage pork and follow a technique that has been perfected at the Bentons smokehouse since 1947. Allan Benton dry cures the bacon by hand with salt brown sugar, and black pepper. His bacon takes about five weeks to make, moving from curing (brown sugar and salt) into cooler rooms and then finally a heated room. Al uses a wood stove in the smoke room, burning local hickory. Benton’s smoky mountain country hams Benton’s smoky mountain country hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged nine-10 months, though hams are available one year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s smoky mountain country hams we have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon. Benton's business was started in 1947 by the late Albert h. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. Thick bacon thickness is 1/2 inch.

Chorizo Iberico De Bellota (acorn Fed) - 100% Iberico
Directly from Spain. Chorizo iberico bellota is made from the meat of the black-footed (pata negra) Iberian pigs that roam freely and feed on acorns. Jamon iberico is considered the finest ham in the world. In fact jamon iberico led the top four world’s finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. Heck, until the 13th century jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. The quality of jamon iberico is determined by two factors: the feed and how long it is cured for. This is the top category of jamon iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February). The pigs are raised outdoor and free eating all day long their acorns. Cured for four years . Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Is it that good? The majority of culinary experts agree in citing ibérico ham as Spain’s most exquisite delicacy it has to offer the world. From this same ham, one can identify up to seven different flavors depending on the zone where it’s cut. A multitude of hues, aromas and scents all describe this gastronomical jewel. Happy pigs did you know one pig can eat 16 lbs of acorn in a single day? Now you do. An oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guidelines apply, and a minimum of one hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy.

Jamon De Cebo 100% Iberico - Just Carved
Cebo De Campo hand-carved 2.5 oz. meat n' bone now carries the freshest jamon 100% iberico, directly from Spain... Hand carved by master carvers, then vacuum sealed to maintain freshness. Jamon iberico is consiDered the finest ham in the world. In fact jamon iberico led the top four world’s finest foods list. The honorable list Defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. Heck, until the 13th century jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. The quality of jamon iberico is Determined by two factors: the feed and how long it is cured for. This is particular jam comes from white pigs that are free range and fed on a grass and grain based diet. Cured for 36 months. There is only one type of jamon iberico on top of this one and it is the one that is 100% acorn fed. Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Is it that good? The majority of culinary experts agree in citing ibérico ham as Spain’s most exquisite Delicacy it has to offer the world. From this same ham, one can iDentify up to seven different flavors Depending on the zone where it’s cut. A multituDe of hues, aromas and scents all Describe this gastronomical jewel. Happy pigs many producers produce jamon iberico from pigs who live indoors most of their life. This is not the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.

Manchego Cheese - 12 Month Aged
From Spain five-6 oz. This delicious cheese comes from the beautiful country of Spain, particularly from La Mancha. It is "artisanal", made from the milk of the Manchega breed of cheese and aged for over a year. The cheese presents a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. It has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. Ingredients: Sheep's Milk, Salt, Calcium chloride, ferments, rennet, eggs.

Natural Prosciutto
Uncured niman ranch. We looked all over to find the best-tasting prosciutto. We settled for niman's. Their pork is raised humanely and sustainably, resulting in highly marbled legs that are coated in Sicilian sea salt to cure in the traditional old world Italian style. The legs are aged for over a year to remove the water and intensify the flavor and color. Pork, salt and time are the simple ingredients in all prosciutto. Niman ranch pork is sustainable and third-party certified under the certified humane® program and raised by a community of small, independent u.s. Family hog farmers who adhere to some of the strictest animal welfare protocols in the industry, including: uncured (nitrite and nitrate-free) options available. MSG- and gluten-free. No artificial ingredients. Only fed a 100% vegetarian diet. Never given hormones or antibiotics – ever. Raised with care. Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked.

Jamon 100% Iberico De Bellota (acorn Fed)
Two oz from Spain. This product is imported directly from Salamanca, Spain. Jamon iberico is consiDered the finest ham in the world. In fact jamon iberico led the top four world’s finest foods list. The honorable list Defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. 100 % pure iberico De bellota ham. Gluten free hand cut, thin slices. 2 oz. package. Free-range, acorn-fed, hormone free. By fermin, the first iberico producer to enter the us market heck, until the 13th century jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!? To be called "jamon iberico" it must be from black Iberian pigs and raised in Portugal or Spain. The quality of jamon iberico is Determined by two factors: the feed and how long it is cured for. This is the top category of jamon iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February). The pigs are raised outdoor and free eating all day long their acorns. Cured for four years . Note: open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. Is it that good? The majority of culinary experts agree in citing ibérico ham as Spain’s most exquisite Delicacy it has to offer the world. From this same ham, one can iDentify up to seven different flavors Depending on the zone where it’s cut. A multituDe of hues, aromas and scents all Describe this gastronomical jewel. Happy pigs did you know one pig can eat 16 lbs of acorn in a single day? Now you do. An oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guiDelines apply, and a minimum of one hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy.

Drunken Cheese - Italy
Ubriaco De raboso from Italy. Capocollo is a traditional Italian and Corsican pork cold cut (salume) maDe from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulDer or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. Our capocollo is well marbled, whole muscle meat. Seasoned with multiple spices for a rich flavor. We looked all over to find the best-tasting capocollo. We settled for nyman's. Niman ranch pork is sustainable and third-party certified unDer the certified humane® program and raised by a community of small, inDepenDent u.s. Family hog farmers who adhere to some of the strictest animal welfare protocols in the industry, including: uncured (nitrite and nitrate-free) options available. MSG- and gluten-free. No artificial ingredients. Only fed a 100% vegetarian diet. Never given hormones or antibiotics – ever. Raised with care.

Seasonings & Rubs
Grillmaster's Chimichurri Sauce
Eight oz hand-crafted. Chimichurri is a sauce made from finely chopped parsley, which is the one consistent ingredient among many recipes. Chimichurri is a traditional suace in Argentina and Uruguay where it is the common sauce used on steak, however it also goes well with poultry or fish. We hand-make our chimichurri on a weekly basis, so this is a hand-crafted item made in small quantities. None of those mass-produced sauces you can find at the grocery store. Chimi-what? The word chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century. How do i use it? Check out our video on how to make a Denver steak where we used chimichurri sauce. Ingredients: parsley, oregano, sugar, oil, vinegar, water, garlic, salt

Fogo "charcoal" Rub
Charcoal rub, MSG and gluten free. Bring out the best in chicken, beef, pork and steaks. The fogo charcoal rub enhances both the flavor and texture of the protein or vegetable you are cooking and takes it to the next level. On top of that the bold black color will be a talking point all dinner long as you try to explain to your guests that: no, the food is not burnt or overcooked, it's just the rub! Ingredients: salt, spices, onion, garlic, chili powder, sugar, activated charcoal powder. Gluten and MSG free.

Gustus Vitae Montreal Steak Seasoning
Best season out of Canada. I dont know alot about Canada, but this steak season may be the best thing i have had from Canada. This steak seasoning is legendary, the recipe can be traced back to the 1940's at Schwartz's deli in Montreal. Back then, the seasoning was a repurposing of what they used for their famous smoked and cured meats - this time instead used directly on steaks and as a marinade. 2.5 oz (71g) net wt. Non-GMO project verified. Magnetized backing: sticks to your fridge or other metal surface. Crafted in small batches. Hand packed in California from local ingredients. Not irradiated or treated with eto gas. All natural: free from artificial colors and flavors. No wheat, sugar, soy, nuts, dairy, or gluten. The container is great, its magnetic and will stick to a metal surface. Ingredients: ingredients: garlic, crushed black pepper, coriander seed, dried chili peppers, sea salt and paprika

Maui Wowee Hawaii Rub
Perfect for all around cooking on beef, pork and chicken. Aloha! Maui wowee is a savory and sweet Hawaiian treat in a jar. A true fan favorite, it’s one of the most popular blends spiceology has ever created! It combines real pineapple, brown sugar and tamari soy granules with black sesame seeds, Asian spices and chiles. It tastes great on anything and is perfect or grilling, smoking, roasting and stir-fries. Make some huli huli chicken and steamed rice and sprinkle Maui wowee on top – your taste buds will say “Mahalo!

Hepps Himalayan Pink Sea Salt 2.5 Oz
Real Himalayan salt. Sourced straight from the Himalayan mountains, this salt is know for being the cleanest, purest, and healthiest salt in the world because it contains over 84 trace minerals. This is real Himalayan pink salt. It is pure and the finest quality Himalayan salt available, hand-mined salt found naturally deep inside the pristine Himalayan mountains formed in the Jurassic era. Salt crystals range in color from sheer white to varying shades of pink to deep reds which indicates a beneficial amount of 84 trace elements and iron. The high mineral content of the Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds. The clean crystals are gourmet food grade and the highest quality Himalayan salt available which is nutrient and mineral fortified as well as kosher and natural. The darker the color the more minerals are in the salt. This salt is ideal for seasoning for grilled meats, fish, ribs, eggs, vegetables, soups, stews, pasta salads as well as baking and can be used for salt baths.

Notorious P.i.g. - Pork Rub
I love it when you call me pig poppa. Me pig poppa. This rub is perfect for anything pork... Be it pork chops, pork shoulder, pork ribs or even a pork rib rack! It is filled with sweet brown sugar and tongue-tinglin' peppers, this blend will hypnotize your taste buds. For any dish from biggie to small, this pig will be music to your mouth. Ingredients: sugar, salt, brown sugar, chili pepper, red pepper, garlic, black pepper, chipotle pepper, natural hickory smoke flavor. Made in united states of America

Adams Rib Rubb
Original and spicy. When you love something, you want the world to know. That’s how Adams rib rub family feels about their rubb. It all started with a blend perfected over hours in their kitchen. Soon, friends and family were hooked and begging for their flavorful rub. Then, they started going from county to county, door to door to share their mix of hickory and rich spices. Folks were thrilled with the savory goodness and the response was overwhelming. So, they decided to package the family recipe. Adams rib rubb has been a huge hit with cooks and pit masters all over. They even created Adams spicy rib rubb for folks who like a spicier kick with their hickory sweetness. Both their original and spicy rubs are carefully mixed with your family in mind.

Rodeo Rub - Texas Brisket Rub
Perfect for all things smoked. Making a brisket is a personal thing, i love our packer's briskets because you get to trim them to perfection. Now, we all love trimming the briskets... But figuring out a good rub isn't easy. This rub is buckin' good!! Check out this Texas style rodeo rub to the brim with big time BBQ flavor. We lassoed brown sugar, spices, and hickory smoke. You'll make brisket so good, just see if it lasts longer than eight seconds. Great on: brisket, tri-tip, picanha or anything you want to smoke or grill. Particularly good on beef back ribs! Ingredients: brown sugar, sea salt, paprika, mustard, sugar, black pepper, chili pepper, garlic, natural hickory smoke flavor, cumin. Made in united states of America

Esmeralda Sauce
Craft sauce goes well with any protein. This sauce is craft made by a good friend of the meat n' bone team, it is unique and goes well with everything. This is the definition of a craft sauce that goes well with pretty much everything. This sauce is currently exclusive to meat n' bone Esmeralda, your BBQ's new crown jewel designed to add an extra layer of flavor while enhancing the taste of whatever you dip into it, this zesty blend of peppers, onions, cilantro, garlic and notes of lime is a great sauce to have as part of you grill masters arsenal. Pairs well with beef, pork, fish, poultry... You name it. Ingredients: green peppers, onions, cilantro, garlic, vinegar, olive oil, lime, salt, brown sugar, xantham gum.

Grillmaster's Chimichurri Sauce
Eight oz hand-crafted. Chimichurri is a sauce made from finely chopped parsley, which is the one consistent ingredient among many recipes. Chimichurri is a traditional suace in Argentina and Uruguay where it is the common sauce used on steak, however it also goes well with poultry or fish. We hand-make our chimichurri on a weekly basis, so this is a hand-crafted item made in small quantities. None of those mass-produced sauces you can find at the grocery store. Chimi-what? The word chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century. How do i use it? Check out our video on how to make a Denver steak where we used chimichurri sauce. Ingredients: parsley, oregano, sugar, oil, vinegar, water, garlic, salt

Fogo "charcoal" Rub
Charcoal rub, MSG and gluten free. Bring out the best in chicken, beef, pork and steaks. The fogo charcoal rub enhances both the flavor and texture of the protein or vegetable you are cooking and takes it to the next level. On top of that the bold black color will be a talking point all dinner long as you try to explain to your guests that: no, the food is not burnt or overcooked, it's just the rub! Ingredients: salt, spices, onion, garlic, chili powder, sugar, activated charcoal powder. Gluten and MSG free.

Gustus Vitae Montreal Steak Seasoning
Best season out of Canada. I dont know alot about Canada, but this steak season may be the best thing i have had from Canada. This steak seasoning is legendary, the recipe can be traced back to the 1940's at Schwartz's deli in Montreal. Back then, the seasoning was a repurposing of what they used for their famous smoked and cured meats - this time instead used directly on steaks and as a marinade. 2.5 oz (71g) net wt. Non-GMO project verified. Magnetized backing: sticks to your fridge or other metal surface. Crafted in small batches. Hand packed in California from local ingredients. Not irradiated or treated with eto gas. All natural: free from artificial colors and flavors. No wheat, sugar, soy, nuts, dairy, or gluten. The container is great, its magnetic and will stick to a metal surface. Ingredients: ingredients: garlic, crushed black pepper, coriander seed, dried chili peppers, sea salt and paprika

Maui Wowee Hawaii Rub
Perfect for all around cooking on beef, pork and chicken. Aloha! Maui wowee is a savory and sweet Hawaiian treat in a jar. A true fan favorite, it’s one of the most popular blends spiceology has ever created! It combines real pineapple, brown sugar and tamari soy granules with black sesame seeds, Asian spices and chiles. It tastes great on anything and is perfect or grilling, smoking, roasting and stir-fries. Make some huli huli chicken and steamed rice and sprinkle Maui wowee on top – your taste buds will say “Mahalo!

Hepps Himalayan Pink Sea Salt 2.5 Oz
Real Himalayan salt. Sourced straight from the Himalayan mountains, this salt is know for being the cleanest, purest, and healthiest salt in the world because it contains over 84 trace minerals. This is real Himalayan pink salt. It is pure and the finest quality Himalayan salt available, hand-mined salt found naturally deep inside the pristine Himalayan mountains formed in the Jurassic era. Salt crystals range in color from sheer white to varying shades of pink to deep reds which indicates a beneficial amount of 84 trace elements and iron. The high mineral content of the Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds. The clean crystals are gourmet food grade and the highest quality Himalayan salt available which is nutrient and mineral fortified as well as kosher and natural. The darker the color the more minerals are in the salt. This salt is ideal for seasoning for grilled meats, fish, ribs, eggs, vegetables, soups, stews, pasta salads as well as baking and can be used for salt baths.

Notorious P.i.g. - Pork Rub
I love it when you call me pig poppa. Me pig poppa. This rub is perfect for anything pork... Be it pork chops, pork shoulder, pork ribs or even a pork rib rack! It is filled with sweet brown sugar and tongue-tinglin' peppers, this blend will hypnotize your taste buds. For any dish from biggie to small, this pig will be music to your mouth. Ingredients: sugar, salt, brown sugar, chili pepper, red pepper, garlic, black pepper, chipotle pepper, natural hickory smoke flavor. Made in united states of America

Adams Rib Rubb
Original and spicy. When you love something, you want the world to know. That’s how Adams rib rub family feels about their rubb. It all started with a blend perfected over hours in their kitchen. Soon, friends and family were hooked and begging for their flavorful rub. Then, they started going from county to county, door to door to share their mix of hickory and rich spices. Folks were thrilled with the savory goodness and the response was overwhelming. So, they decided to package the family recipe. Adams rib rubb has been a huge hit with cooks and pit masters all over. They even created Adams spicy rib rubb for folks who like a spicier kick with their hickory sweetness. Both their original and spicy rubs are carefully mixed with your family in mind.

Rodeo Rub - Texas Brisket Rub
Perfect for all things smoked. Making a brisket is a personal thing, i love our packer's briskets because you get to trim them to perfection. Now, we all love trimming the briskets... But figuring out a good rub isn't easy. This rub is buckin' good!! Check out this Texas style rodeo rub to the brim with big time BBQ flavor. We lassoed brown sugar, spices, and hickory smoke. You'll make brisket so good, just see if it lasts longer than eight seconds. Great on: brisket, tri-tip, picanha or anything you want to smoke or grill. Particularly good on beef back ribs! Ingredients: brown sugar, sea salt, paprika, mustard, sugar, black pepper, chili pepper, garlic, natural hickory smoke flavor, cumin. Made in united states of America

Esmeralda Sauce
Craft sauce goes well with any protein. This sauce is craft made by a good friend of the meat n' bone team, it is unique and goes well with everything. This is the definition of a craft sauce that goes well with pretty much everything. This sauce is currently exclusive to meat n' bone Esmeralda, your BBQ's new crown jewel designed to add an extra layer of flavor while enhancing the taste of whatever you dip into it, this zesty blend of peppers, onions, cilantro, garlic and notes of lime is a great sauce to have as part of you grill masters arsenal. Pairs well with beef, pork, fish, poultry... You name it. Ingredients: green peppers, onions, cilantro, garlic, vinegar, olive oil, lime, salt, brown sugar, xantham gum.

Game Meats
Wild Boar Boneless Chop 4 Pack
Domestic wild caught. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! - elk is naturally low in fat, low in cholesterol and high in protein. Elk is lean, with only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef. Our elks are raised on open-free range ranches by family-owned farms. They are grass fed, never confined to a feedlot and are all natural. Our elk filets ate minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever). Our elk filets are extremely fine, very tender and full of flavor. Rare or medium rare is recommended. 130 to 145 degrees Fahrenheit. If you overcook it, it will taste gamey. This item might be delivered frozen.

Elk Filet Mignon
Eight oz, tenderloin filet. Some people argue that bison (buffalo) is better than beef. We would never pick sides, but our bison is pretty good. Our bison is sourced from ranches in north America where the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones. Our bison is hormone free and antibiotic free. Bison meat is leaner than beef, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of omega-3 fats. Buffalo is a good substitute for beef in most recipes—as long as you don’t overcook it. Cooking bison is just like cooking beef. However, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature. Chefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they’re more tender. What does bison taste like? Not too dissimilar from beef, slightly sweeter. This item might be delivered frozen.

Venison Filet Mignon 4 Pack
Four pack. This sausage is a classic French recipe with the amazing flavors of duck, triple sec orange liquor, with hints of cinnamon and five spice. The musky flavor of duck meat pairs beautifully with the citrus notes of oranges and lemon, and there's some wonderful hints of butterscotch to finish off. Amazing to grill up and pair with a sweet chutney, or sautéed for an incredible breakfast sausage experience. Ingredients: duck, pork, beef (beef, beef cheek meat), duck skin, salt, triple sec orange liquor, lemon syrup (pure cane sugar, water, citric acid, concentrated lemon juice, lemon flavor, natural flavoring, potassium sorbate (preservative), ascorbic acid, FD%c yellow this is perfect on both the grill or pan fried. This item might be delivered frozen.

Duck & Orange Liqueur Sausage
Premium sausage four links, 12 oz. this sausage is a classic French recipe with the amazing flavors of duck, triple sec orange liquor, with hints of cinnamon and five spice. The musky flavor of duck meat pairs beautifully with the citrus notes of oranges and lemon, and there's some wonderful hints of butterscotch to finish off. Amazing to grill up and pair with a sweet chutney, or sautéed for an incredible breakfast sausage experience. Ingredients: duck, pork, beef (beef, beef cheek meat), duck skin, salt, triple sec orange liquor, lemon syrup (pure cane sugar, water, citric acid, concentrated lemon juice, lemon flavor, natural flavoring, potassium sorbate (preservative), ascorbic acid, FD%c yellow this is perfect on both the grill or pan fried. This item might be delivered frozen.

Lamb Merguez Sausage
Premium sausage, four links, 12 oz. a flavorful combination of rich lamb with fragrant spices, fennel, warm cinnamon, with a final touch of cayenne peppers to bring on the heat. This north African lamb sausage marries the deep and hearty flavors of lamb meat with aromatic spices like Moroccan harissa and cumin, and the spiciness of the cayenne pepper cutting in with just the right amount of heat. This is perfect on both the grill or pan fried. Ingredients: carrot powder, sugar, paprika, spices and spice extracts, garlic powder, onion powder, dextrose, stuffed in a natural pork casing. This item might be delivered frozen.

Venison, Blueberry & Merlot Wine Sausage
Premium sausage, four links, 12 oz. this venison sausages are maDe with Canadian venison blenDed with blueberries and sweet merlot. The venison is first seasoned with fine herbes De Provence, piney juniper berries and other herbs and spices. This is perfect on both the grill or pan fried. Ingredients: venison, beef, pork, bacon (water, salt, brown sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, carrot powDer, sugar, merlot wine (contains sulfiting agents), spices and spice extracts, aged shoyu sauce and a hint of canola oil. This item might be Delivered frozen.

Venison With Red Wine & Demi Glace
Premium sausage, four links, 12 oz. this adaptation of a classic wine sauce uses merlot to accent the full flavor of the meat rather than over-powering it. You will find it is a quick and simple sauce to make whether you are cooking professionally or the home cook who is looking for an exquisite sauce for a favorite meat dish. This is perfect on both the grill or pan fried. Ingredients: venison, beef, pork, bacon (water, salt, brown sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, carrot powder, sugar, merlot wine (contains sulfiting agents), spices and spice extracts, aged shoyu sauce and a hint of canola oil. This item might be delivered frozen.

Wild Boar Boneless Chop 4 Pack
Domestic wild caught. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! - elk is naturally low in fat, low in cholesterol and high in protein. Elk is lean, with only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef. Our elks are raised on open-free range ranches by family-owned farms. They are grass fed, never confined to a feedlot and are all natural. Our elk filets ate minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever). Our elk filets are extremely fine, very tender and full of flavor. Rare or medium rare is recommended. 130 to 145 degrees Fahrenheit. If you overcook it, it will taste gamey. This item might be delivered frozen.

Wapiti Elk Filet Mignon (4 Pack)
4 oz approx (EACH) , tenderloin filet. Some people argue that bison (buffalo) is better than beef. We would never pick sides, but our bison is pretty good. Our bison is sourced from ranches in north America where the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones. Our bison is hormone free and antibiotic free. Bison meat is leaner than beef, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of omega-3 fats. Buffalo is a good substitute for beef in most recipes—as long as you don’t overcook it. Cooking bison is just like cooking beef. However, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature. Chefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they’re more tender. What does bison taste like? Not too dissimilar from beef, slightly sweeter. This item might be delivered frozen.

Venison Filet Mignon 3 Pack
Four pack. This sausage is a classic French recipe with the amazing flavors of duck, triple sec orange liquor, with hints of cinnamon and five spice. The musky flavor of duck meat pairs beautifully with the citrus notes of oranges and lemon, and there's some wonderful hints of butterscotch to finish off. Amazing to grill up and pair with a sweet chutney, or sautéed for an incredible breakfast sausage experience. Ingredients: duck, pork, beef (beef, beef cheek meat), duck skin, salt, triple sec orange liquor, lemon syrup (pure cane sugar, water, citric acid, concentrated lemon juice, lemon flavor, natural flavoring, potassium sorbate (preservative), ascorbic acid, FD%c yellow this is perfect on both the grill or pan fried. This item might be delivered frozen.

Duck & Orange Liqueur Sausage
Premium sausage four links, 12 oz. this sausage is a classic French recipe with the amazing flavors of duck, triple sec orange liquor, with hints of cinnamon and five spice. The musky flavor of duck meat pairs beautifully with the citrus notes of oranges and lemon, and there's some wonderful hints of butterscotch to finish off. Amazing to grill up and pair with a sweet chutney, or sautéed for an incredible breakfast sausage experience. Ingredients: duck, pork, beef (beef, beef cheek meat), duck skin, salt, triple sec orange liquor, lemon syrup (pure cane sugar, water, citric acid, concentrated lemon juice, lemon flavor, natural flavoring, potassium sorbate (preservative), ascorbic acid, FD%c yellow this is perfect on both the grill or pan fried. This item might be delivered frozen.

Lamb Merguez Sausage
Premium sausage, four links, 12 oz. a flavorful combination of rich lamb with fragrant spices, fennel, warm cinnamon, with a final touch of cayenne peppers to bring on the heat. This north African lamb sausage marries the deep and hearty flavors of lamb meat with aromatic spices like Moroccan harissa and cumin, and the spiciness of the cayenne pepper cutting in with just the right amount of heat. This is perfect on both the grill or pan fried. Ingredients: carrot powder, sugar, paprika, spices and spice extracts, garlic powder, onion powder, dextrose, stuffed in a natural pork casing. This item might be delivered frozen.

Venison, Blueberry & Merlot Wine Sausage
Premium sausage, four links, 12 oz. this venison sausages are maDe with Canadian venison blenDed with blueberries and sweet merlot. The venison is first seasoned with fine herbes De Provence, piney juniper berries and other herbs and spices. This is perfect on both the grill or pan fried. Ingredients: venison, beef, pork, bacon (water, salt, brown sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, carrot powDer, sugar, merlot wine (contains sulfiting agents), spices and spice extracts, aged shoyu sauce and a hint of canola oil. This item might be Delivered frozen.

Venison With Red Wine & Demi Glace
Premium sausage, four links, 12 oz. this adaptation of a classic wine sauce uses merlot to accent the full flavor of the meat rather than over-powering it. You will find it is a quick and simple sauce to make whether you are cooking professionally or the home cook who is looking for an exquisite sauce for a favorite meat dish. This is perfect on both the grill or pan fried. Ingredients: venison, beef, pork, bacon (water, salt, brown sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, carrot powder, sugar, merlot wine (contains sulfiting agents), spices and spice extracts, aged shoyu sauce and a hint of canola oil. This item might be delivered frozen.

Bison Ribeye Steak
Some people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our Bison is pretty good. Our North American Plains Bison Our Bison is (more on our blog) is sourced from ranches in Colorado and Eastern Canada, where the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones. hormone free and antibiotic free.Bison meat is leaner than beef, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of omega-3 fats. Cooking Bison is just like cooking beef.However, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature. Our friend Joey from Buffalo is a good substitute for beef in most recipes‚Äîas long as you don't overcook it. Chefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they're more tender. What does Bison taste like? Not too disimilar from beef, slightly sweeter.Red Meat Lover actually cooked one of these, and compared it to one of our USDA Ribeyes. Check this video our to learn more about the differences and how to cook it! This item MIGHT be delivered frozen.

Bison Cowboy Steak
Bison is lean and flavorful, it does not present gamey after taste. Everyone loves a Cowboy steak, with that bone beautifully frenched for great presentation. It is for looks, this is basically a Bison Ribeye. It will be lean, very beefy and delicious! Some people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our North American Plains Bison is pretty good; sourced from ranches in Colorado and Eastern Canada, where the animals are allowed to graze freely on enclosed prairies and never given antibiotics or hormones. They eat all-natural grains, legumes, and forage. Our Bison is hormone free and antibiotic free. Bison meat is leaner than beef, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of omega-3 fats. Buffalo is a good substitute for beef in most recipes‚Äîas long as you don't overcook it. Cooking Bison is just like cooking beef. However, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature. Chefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they're more tender. What does Bison taste like? Not too dissimilar from beef, slightly sweeter. This item MIGHT be delivered frozen.

Kangaroo Burger | 3-pack
These Kangaroos are wild, not farm raised. Harvested by wildlife authorities under strict guidelines set forth by the Australian government, ensures sustainability for future generations. These Kangaroo graze naturally on grass pastures. Kangaroo meat is 99% fat free, low in cholesterol and high in iron. Ôªø WHAT DOES IT TASTE LIKE? Kangaroo has a bold, earthy flavor with a mild hint of gaminess. It isn't as flavorsome as venison, but is stronger than lamb or beef. The dark red flesh is very lean and is comparable to chicken or rabbit. When cooked correctly, the meat will be tender, more so than that of deer. **Due to California State Law, we cannot ship any products containing Kangaroo into the state of California.

Wild Boar St. Louis Spare Rib
1 - 2 lbs. 2 racks per pack These Wild Boars are sourced directly from trappers throughout the Texas hill country. Our Wild Boar are humanely trapped and transported under the supervision of a trained Veterinarian for harvest at our species specific plant to ensure minimal stress. Since the Boars are truly wild, they are entirely free-range, with no added hormones, steroids, or antibiotics. Their natural diet includes nuts, fruits, roots, and tubers creating a unique flavor profile than that of domestic pork. This item MIGHT be delivered frozen.

Bison Prime Rib (bone-in)
Bison is lean and flavorful, it does not present gamey after taste. Some people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our North American Plains Bison is pretty good; sourced from ranches in Colorado and Eastern Canada, where the animals are allowed to graze freely on enclosed prairies and never given antibiotics or hormones. They eat all-natural grains, legumes, and forage. Our Bison is hormone free and antibiotic free. Bison meat is leaner than beef, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of omega-3 fats. Buffalo is a good substitute for beef in most recipes‚Äîas long as you don't overcook it. Cooking Bison is just like cooking beef. However, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature. Chefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they're more tender. What does Bison taste like? Not too dissimilar from beef, slightly sweeter. This item MIGHT be delivered frozen.

Wapiti Elk Rib Rack | Frenched
2 - 2.5 lbs. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! - Elk is naturally low in fat, low in cholesterol and high in protein. Elk is lean, with only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef. Our Elks are raised on open-free range ranches by family-owned farms. They are grass fed, never confined to a feedlot and are all natural. Our Elks are minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever). This dish is certainly a stunner, the frenched ribs make for a beautiful presentation. This is Cervena Elk which means you're guaranteed some of the most tender, delicious elk you've ever tasted. They're raised naturally on the open farmlands of New Zealand where they roam and graze on some of the purest grass in existence. Rare or medium rare is recommended. 130 to 145 degrees Fahrenheit. If you overcook it, it will taste gamey. You can slow roast it, grill it or cut it into individual portions and pan-fry it. CHECK OUT HOW CPT RON COOKED IT UP This item MIGHT be delivered frozen. This item MIGHT be delivered frozen.

Venison Filet Mignon | 3-pack
Each pack weights 12oz and contains three filets (about 4oz per filet). Venison is a good source of many vitamins and minerals including riboflavin, niacin and iron as well as important amino acids. Our Venison is humanely raised on clean, open, free-range ranches by family farmers who take pride in producing the finest, buttery tender, venison in the world. Cervena venison is always under 3 years old and consistently and amazingly tender, rich but never gamey, Cervena is truly the finest venison you can find. OurVenisonare grass fed, never confined to a feedlot and are all natural.Cervena Venison are minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever). This item MIGHT be delivered frozen.

Wapiti Elk Filet Mignon
This item comes in a package of 4x 4oz (approx.) filets. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! - Elk is naturally low in fat, low in cholesterol and high in protein. to provide some of the MOST amazing tasting ground beef out there. Our ground beef is lean and tasty. Does not get much better than that. OUR GROUND BEEF LOOKS FATTIER, BUT IT ISN'T This is a custom blend that includes Short Rib, Brisket (30% fat), a bit of chuck and tenderloin (super lean). The overall blend will have a fat ratio of 10% (+/- 2%). It looks fattier because it is a custom blend. If you are comparing us to the grocery store or one of those "whatever-box" vendors... that is ground beef that is premade at the slaughterhouse. They grind just lean skeletal trim, all the scraps and pieces of lean muscle that are left on the carcass with whole chucks and that comes out 90/10 with a 2% up or down tolerance just like us. But grocery stores just take those tubes open them and throw them in a pack and plastic wrap it. The difference is.. you do not have high quality prime meats or high grade cuts such as Brisket, Short Ribs or Tenderloin.It LOOKS fattier, but it is not. The USDA oversees our process and claims. Every time we make a batch, the USDA inspector checks it and then just clicks a box on his computer that our blends are compliant with the claims we are makingEach pack contains 4 sausages. Made in the USA. Elk is lean, with only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef. Our Elks are raised on open-free range ranches by family-owned farms. They are grass fed, never confined to a feedlot and are all natural. Our Elk Filets ate minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever). Our Elk Filets are extremely fine, very tender and full of flavor. Rare or medium rare is recommended. 130 to 145 degrees Fahrenheit. IF you overcook it, it will taste gamey. This item MIGHT be delivered frozen.

Bison New York Strip Steak
7 - 9 Oz. Some people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our Bison is pretty good. Our Bison Our Bison is is sourced from ranches in North America where the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones. hormone free and antibiotic free.Bison meat is leaner than beef, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of omega-3 fats. Cooking Bison is just like cooking beef.However, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature. This item MIGHT be delivered frozen.

Bacon & Charcuterie
Manchego Cheese | 12 Month Aged
This delicious cheese comes from the beautiful country of Spain, particularly from La Mancha. It is "artisanal", made from the milk of the Manchega breed of cheese and aged for over a year. The cheese presents a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. It has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. ÔªøIngredients: ÔªøÔªøÔªøSheep's Milk, Salt, Calcium chloride, ferments, rennet, eggs.

Gorgonzola Cheese | Aged 90+ Days
This Gorgonzola is a soft blue-veined cheese. Made from fresh local cow's milk, it is handcrafted and aged 90 days in special caves. Master Cheesemakers hand-rub each wheel with salt and pierce small holes into the rind of the cheese, allowing air to penetrate, facilitating the growth of beneficial mold. This care and craft creates an exceptionally earthy flavor and creamy texture. Spread onto a slice of plain baguette. Melt for a creamy sauce for pasta or serve with steaks, burgers, chicken. • Texture: Soft, spreadable • Flavor: Full, creamy, robust • Appearance: Soft, blue-veined cheese with a thin rind • Milk Source: Cow's milk; rBST free • Aging: 90+ days Ingredients: Cultured pasteurized milk, enzymes, salt, mold; Gluten free.

Handmade Russian Blini | 12-pack
These Russian blinis are handmade with a traditional Russian recipe. They are traditionally used for serving caviar as they help emphasize its rich taste. Top with a dollop of creme fraiche and a mother of pearl-spoonful of black caviar to enjoy caviar like the Russians do! They are made with all natural ingredients and their great appearance and neutral taste make them an ideal canvas for the rich taste of delicacies that can be served on them. Apart from caviar, you can serve foie gras, cheese, and smoked salmon with them. Ingredients: Wheat Flour, milk, eggs, oil and salt

Sopressata | Heritage Pork
Sopressata is cured and dry aged for about 40 days. This Italian sausage is similar to salami but packs a bit more fennel making it much more desirable to the palate. Meat N' Bone has partnered up with Ferry Farms to deliver some awesome and unique Sopressata. This is "Farm to Table" style charcuterie, truly a unique product that you will not find anywhere else. This product is made from Heritage pigs raised at Ferry Farms in Litchfield, Michigan; fed with the crops grown right around their farm.

Japanese Olive Wagyu Beef Carpaccio | A5 Sanuki
What happens when you grab the richest beef in the world and make beef carpaccio? Awesome happens. We make this carpaccio with Sanuki Olive Wagyu from Sodoshima Island. You either love beef carpaccio or you have not tried it. But it is not the easiest thing to make. Moreover most restaurants use extremely cheap beef to make carpaccio. We have used our high end Domestic Wagyu steaks and sliced it VERY thinly so that you can enjoy Beef Carpaccio at the comfort of your home! This carpaccio comes Vacuum sealed and frozen (thaws out in less than 15 minutes). So its VERY convenient to buy as an appetizer or dinner, you can even take them to the park! CARPACCIO? Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularized during the second half of the twentieth century. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly. SANUKI OLIVE WAGYU 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 nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics. The province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named "Sanuki Olive Wagyu". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth. SHIPPING ORDERS Ôªø When shipping carpaccio may oxidize in transit, the meat will turn slightly darker/greyish, this only changes the appearance, not the flavor. This only happens because of the carpaccio touching other items inside the box. We try to limit this as much as possible, but if you are ordering outside of our delivery area please bear in mind this is a possibility.

Coppa Iberica De Bellota | Just Sliced
If you like Jamon Iberico you will most likely LOVE coppa. It is very marbled, tender and delicious. Our Coppa comes directly from Spain and it comes from 100% Iberico Pigs fed on Bellota (Acorns) and Cebo. Note: Open at-least 45 minutes before consumption, let it air and come to room temperature for maximum flavor. HAPPY PIGS Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain. Read more about what makes Jamon Iberico the finest jam in the world.

Benton's Smoked Bacon
Weight: 1 Lbs. We used to sell Bacon from our friends from Miami Smokers, we loved it. However, they went out of business. So in the fashion of Meat N' Bone we set out on a quest to try as much bacon as we could (because why not!?) and find America's best bacon. We tried many different brands, broadlines and craft, an then we heard about Benton's... apparently EVERYONE knew about them.. except us. It took A WHILE to make this happen, this is a small operation in Tennessee where they make bacon the old fashioned way: Quality Pork, everything by hand. No machines, no injections, no brining... last but not least, they did not cut the bacon to the size we like it. So we worked with them to get their amazing bacon to our specs. Benton's bacon is AWESOME, there is a reason it has been named America's #01 craft bacon. What makes it special is that they start with the BEST heritage pork and follow a technique that has been perfected at the Benton's smokehouse since 1947. Allan Benton dry cures the bacon by hand with salt brown sugar, and black pepper. His bacon takes about five weeks to make, moving from curing (brown sugar and salt) into cooler rooms and then finally a heated room. Al uses a wood stove in the smoke room, burning local hickory. While we do ship this product on a cooler with dry ice if you purchase other products. If you are only buying bacon it may ship un-refrigerated. As it is dry-cured, smoked, and vacuum sealed, it is a very flavorful and shelf-stable product that can ships unrefrigerated to all US destinations, all year round. Benton's Smoky Mountain Country Hams Benton's Smoky Mountain Country Hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton's Smoky Mountain Country Hams we have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon. Benton's business was started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. THICK Bacon thickness is 1/2 inch.

Sides
Bacon Mac & Cheese Made @ The Wagyu Bar
One lb heat and eat. Our mac and cheese is a highlight at the Wagyu bar, particularly because we make it using Benton's award winning bacon which is one of the best bacons in the world. These are actually cooked fresh every week and packaged for our customers. This is steakhouse quality stuff (the same sides sold at the restaurant). The bag contains one lb of mac and cheese, which is enough to share (6 people or as a full meal for two). Sides come frozen and vacuum sealed. Preparation step #01: thaw out (optional) you can either leave it overnight in the fridge or place under running cold water (do not open / remove from package). You can also cook them when they are frozen, just know they may take a little longer. Step #02: warm up place the vacuum sealed package in hot water for 10-15 minutes. You can also remove from package and saute or place in the oven for 10-15 minutes. If frozen, add 10 minutes of cooking time. Step #03: garnish these sides come ready to eat, but you may want to spice things up. Add cheese, salt, pepper, or anything you want to add to boost the flavor, and make the dish your own! Step #03: serve this is when you show off. Plate it nicely and tell all your friends that you only eat best in class food, because you are what you eat. Ingredients 1.6 oz cheddar cheese, 1.6 oz mozzarella, 1.6 American cheese, 1.4 cups heavy cream, 0.8 bacon salt, 1.5 oz finely chopped bacon, 8oz elbow macaroni. Cooked and ready to go? If you live in Miami you can order sides directly from the Wagyu bar at www.theWagyubar.com or order our grill master's sides. Note that grillmaster's sides come in an aluminum tray ready to eat.

Creamy Spinach Made @ The Wagyu Bar
Cooked heat up and eat. Bring the steakhouse home with this amazing creamy spinach prepared with high quality ingredients by the chef at the Wagyu bar. Creamy spinach is one of the most popular dishes at the Wagyu bar in Miami. These are actually cooked fresh every week and packaged for our customers. This is steakhouse quality stuff (the same sides sold at the restaurant). The bag contains one lb of creamy spinach, which is enough to share (6 people). Sides come frozen and vacuum sealed. Preparation step #01: thaw out (optional) you can either leave it overnight in the fridge or place under running cold water (do not open / remove from package). You can also cook them when they are frozen, just know they may take a little longer. Step #02: warm up place the vacuum sealed package in hot water for 10-15 minutes. You can also remove from package and saute or place in the oven for 10-15 minutes. If frozen, add 10 minutes of cooking time. Step #03: garnish these sides come ready to eat, but you may want to spice things up. Add cheese, salt, pepper, or anything you want to add to boost the flavor, and make the dish your own! Step #03: serve this is when you show off. Plate it nicely and tell all your friends that you only eat best in class food, because you are what you eat. Ingredients: 2oz cheddar cheese, 2oz mozzarella, 2oz American cheese, 2.5 cups heavy cream, 8oz spinach, cooked and ready to go? If you live in Miami you can order sides directly from the Wagyu bar at www.theWagyubar.com or order our grill master's sides. Note that grillmaster's sides come in an aluminum tray ready to eat.

Mashed Potatoes Made @ The Wagyu Bar
One lb cooked heat up and eat. Bring the steakhouse home with this amazing mashed potatoes prepared with high quality ingredients by the chef at the Wagyu bar. Our mashed potatoes are one of the most popular dishes at the Wagyu bar in Miami. These are actually cooked fresh every week and packaged for our customers. This is steakhouse quality stuff (the same sides sold at the restaurant). The bag contains one lb of mashed potatoes,, fully cooked. This is enough to share (6 people). Sides come frozen and vacuum sealed. Preparation step #01: thaw out (optional) you can either leave it overnight in the fridge or place under running cold water (do not open / remove from package). You can also cook them when they are frozen, just know they may take a little longer. Step #02: warm up place the vacuum sealed package in hot water for 10-15 minutes. You can also remove from package and saute or place in the oven for 10-15 minutes. If frozen, add 10 minutes of cooking time. Step #03: garnish these sides come ready to eat, but you may want to spice things up. Add cheese, salt, pepper, or anything you want to add to boost the flavor, and make the dish your own! Step #03: serve this is when you show off. Plate it nicely and tell all your friends that you only eat best in class food, because you are what you eat. Ingredients 10oz potatoes, 2 cups heavy cream, 1 tspn salt, 1 tblsp truffle salt, 3 tblsp butter. Cooked and ready to go? If you live in Miami you can order sides directly from the Wagyu bar at www.theWagyubar.com or order our grill master's sides. Note that grillmaster's sides come in an aluminum tray ready to eat.

Bacon Mac & Cheese Made @ The Wagyu Bar
One lb heat and eat. Our mac and cheese is a highlight at the Wagyu bar, particularly because we make it using Benton's award winning bacon which is one of the best bacons in the world. These are actually cooked fresh every week and packaged for our customers. This is steakhouse quality stuff (the same sides sold at the restaurant). The bag contains one lb of mac and cheese, which is enough to share (6 people or as a full meal for two). Sides come frozen and vacuum sealed. Preparation step #01: thaw out (optional) you can either leave it overnight in the fridge or place under running cold water (do not open / remove from package). You can also cook them when they are frozen, just know they may take a little longer. Step #02: warm up place the vacuum sealed package in hot water for 10-15 minutes. You can also remove from package and saute or place in the oven for 10-15 minutes. If frozen, add 10 minutes of cooking time. Step #03: garnish these sides come ready to eat, but you may want to spice things up. Add cheese, salt, pepper, or anything you want to add to boost the flavor, and make the dish your own! Step #03: serve this is when you show off. Plate it nicely and tell all your friends that you only eat best in class food, because you are what you eat. Ingredients 1.6 oz cheddar cheese, 1.6 oz mozzarella, 1.6 American cheese, 1.4 cups heavy cream, 0.8 bacon salt, 1.5 oz finely chopped bacon, 8oz elbow macaroni. Cooked and ready to go? If you live in Miami you can order sides directly from the Wagyu bar at www.theWagyubar.com or order our grill master's sides. Note that grillmaster's sides come in an aluminum tray ready to eat.

Creamy Spinach Made @ The Wagyu Bar
Cooked heat up and eat. Bring the steakhouse home with this amazing creamy spinach prepared with high quality ingredients by the chef at the Wagyu bar. Creamy spinach is one of the most popular dishes at the Wagyu bar in Miami. These are actually cooked fresh every week and packaged for our customers. This is steakhouse quality stuff (the same sides sold at the restaurant). The bag contains one lb of creamy spinach, which is enough to share (6 people). Sides come frozen and vacuum sealed. Preparation step #01: thaw out (optional) you can either leave it overnight in the fridge or place under running cold water (do not open / remove from package). You can also cook them when they are frozen, just know they may take a little longer. Step #02: warm up place the vacuum sealed package in hot water for 10-15 minutes. You can also remove from package and saute or place in the oven for 10-15 minutes. If frozen, add 10 minutes of cooking time. Step #03: garnish these sides come ready to eat, but you may want to spice things up. Add cheese, salt, pepper, or anything you want to add to boost the flavor, and make the dish your own! Step #03: serve this is when you show off. Plate it nicely and tell all your friends that you only eat best in class food, because you are what you eat. Ingredients: 2oz cheddar cheese, 2oz mozzarella, 2oz American cheese, 2.5 cups heavy cream, 8oz spinach, cooked and ready to go? If you live in Miami you can order sides directly from the Wagyu bar at www.theWagyubar.com or order our grill master's sides. Note that grillmaster's sides come in an aluminum tray ready to eat.

Mashed Potatoes Made @ The Wagyu Bar
One lb cooked heat up and eat. Bring the steakhouse home with this amazing mashed potatoes prepared with high quality ingredients by the chef at the Wagyu bar. Our mashed potatoes are one of the most popular dishes at the Wagyu bar in Miami. These are actually cooked fresh every week and packaged for our customers. This is steakhouse quality stuff (the same sides sold at the restaurant). The bag contains one lb of mashed potatoes,, fully cooked. This is enough to share (6 people). Sides come frozen and vacuum sealed. Preparation step #01: thaw out (optional) you can either leave it overnight in the fridge or place under running cold water (do not open / remove from package). You can also cook them when they are frozen, just know they may take a little longer. Step #02: warm up place the vacuum sealed package in hot water for 10-15 minutes. You can also remove from package and saute or place in the oven for 10-15 minutes. If frozen, add 10 minutes of cooking time. Step #03: garnish these sides come ready to eat, but you may want to spice things up. Add cheese, salt, pepper, or anything you want to add to boost the flavor, and make the dish your own! Step #03: serve this is when you show off. Plate it nicely and tell all your friends that you only eat best in class food, because you are what you eat. Ingredients 10oz potatoes, 2 cups heavy cream, 1 tspn salt, 1 tblsp truffle salt, 3 tblsp butter.

Seafood
Ora King Salmon Filet 6 Oz
Skinless, boneless rated world's best. King salmon is the best type of salmon that money can buy, and Ora king is the pinnacle of quality when it comes to king salmon. It has been served by renowned chefs such as likes of Daniel boulud, nobu matsuhisa, and Thomas Keller. King salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King salmon can grow as big as 40 lbs and it presents a ton of omega 3s and fatty acids that aid in that rich flavor. In fact, out of all salmon, king salmon (aka Chinook) has the highest amounts of omega-3 fatty acids. This specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora king best of breed salmon showcases the ultimate of this rare and exclusive species. This is considered one of the best salmon programs in the world. It is sashimi grade quality. This salmon can be cooked many different ways or eaten raw. Why Ora king ? Appearance: king salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species. Taste: our king salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients. Colour: king salmon have a vibrant Orange flesh Colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal. Oil content: king salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking. The Ora king diet Ora king's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified gmo-free suppliers and contains everything the salmon need to thrive and grow, and nothing else. We use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil. Antioxidants a commonly misunderstood part of a salmon’s diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-Orange Colour. Salmon use it to protect their precious omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans. Sustainable ōra king salmon farms are isolated from disease, in the pristine waters of the Marlborough sounds. ōra king salmon farms are isolated from disease, in the pristine waters of the Marlborough sounds. The new Zealand king salmon co. Ltd has achieved the world-leading best aquaculture practices (bap) certification from the global aquaculture alliance. This independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity Monterey bay aquarium’s globally respected consumer guide seafood watch® has rated new Zealand’s marine-farmed salmon, including ōra king salmon, as “green”, meaning it is a “best choice” for consumers. New Zealand king salmon is the first and only ocean-farmed salmon to have achieved the green/best choice rating from seafood watch. In addition, king salmon from new Zealand has recently been rated 'recommended' by ocean wise. Ocean wise are a Vancouver aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood. These ratings are a strong endorsement of the sustainability credentials of the new Zealand king salmon industry. Frozen? This salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results. Is it sushi-grade? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

Yellowfin Tuna Steak Center Cut
One, AAA grade six oz Caribbean. Tuna is one of the most sought after fishes out there, it is used in all types of cuisine. You can eat raw, cook into a burger patty, sear it or eat like a steak. That said... As a consumer it is hard to differentiate between the different types of tuna. As you would expect from meat n' bone we offer the best of the best. But we sell #1 AAA tuna sourced from Costa Rica and Trinidad and Tobago. You can find tuna almost in any supermarket, but real sashimi grade tuna is hard to source. Our tuna is sourced from the Caribbean, in the waters of beautiful Trinidad and Tobago which is known for its high quality yellowfin tuna. #1 tuna? Like red meat tuna is strictly graded, the highest grade is #01... But you can find tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: appearance (how fresh does it look?), size/shape (loin size), color (looking for an exact degree of red in the bloodline and tail), texture and fat content. Frozen? This tuna is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results. Is it sushi-grade? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

Caribbean Grouper Steak - Wild Caught
Eight-10 oz center cut. This is a center cut, belly trimmed, boneless and thick grouper steak. It has very nice flavor and a medium texture. You can cook it almost any way you like.... Grill it, broil it, fry it, saute it or even make it into ceviche (it does not make for the best sushi/sashimi). These wild caught groupers are sourced from the Caribbean waters adjacent to Venezuela and brazil using hook and line. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Branzino Mediterranean
Skin on from turkey. Branzino, aka "the king of the mullets" or "European bass" is one of the most popular dishes served in most of Miami's famous restaurants. This white fish presents a light flaky taste, that is mildly sweet albeit not as sweet as snapper. The meat of the branzino is very delicate, which helps it fall apart in your mouth with every bite. Branzino is often served with lemongrass and chili or with fennel and tomatoes. However, it can be cooked almost every which way... Bake it, broil it, eat it raw, fry it, grill it or sauteed it. The only thing we don't recommend branzino for is soup. Our branzino is sourced from the beautiful seas near turkey. This branzino is skin on. Frozen? The fish we sell are frozen directly on the boat/farm, which makes them fresher than most "fresh" fish in the market. As the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets. Our branzino is sourced in turkey, a country lodged between Asia and Europe. This branzino is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Tuna Saku - #1 Aaa
Sashimi grade Indonesia. This is not your average chicken of the sea. Our saku tuna is premium, AAA #01 tuna. It is a precision-cut portion of center-cut tuna loin, perfect for making sushi, sashimi, and tataki. This premium yellowfin saku is boneless and skinless with blood line removed. It is wild caught in Asia. Saku? Saku roughly translates into block. So effectively this is a tuna block!. Because of its uniformity, it is preferred by Japanese chefs for sashimi and other sliced presentations. The reason is that tt has been flash-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture. #1 tuna? Like red meat tuna is strictly graded, the highest grade is #01... But you can find tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: appearance (how fresh does it look?), size/shape (loin size), color (looking for an exact degree of red in the bloodline and tail), texture and fat content. Thawing instructions keep frozen at -18c or colder. When ready to eat, thaw under refrigeration for four-6 hours or place under running water until thawed. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results. Is it sushi-grade? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

Caribbean Red Snapper - Wild Caught
Whole one - 1.5 lbs. Red snapper is one of the tastiest fishes in the Caribbean. It has beautiful white meat that presents a firm texture and sweetish flavor. It is delicate, moist and just delicious! We like to sell red snapper whole because it allows you to get creative... Boil it, grill it, pan-fry it, steam it, bake it or deep fry it. Red snapper is a symbol for Caribbean tradition... Although its a fish that can be sourced worldwide. We source red snapper from the coasts of Venezuela, a country that is known for its beautiful beaches and happy people. While red snappers can grow as big as 34 lbs. Red snapper is a low-calorie, high-protein and packs vitamins d and e. Like all high-mercury fish... Eat with moderation! Ok how do i cook it? This fish can be cooked any way you like but it is ideal for the grill. Grab the whole fish (it already comes clean and cut in half), fill with lemon and herbs of your choice (we like using garlic, green onions and lemon slices), wrap it in aluminum foil and cook it indirectly in the grill. Low direct heat also works... You could also use a cedar plank... Or smoke it. Thawing instructions keep frozen until ready to use. Open the bag, place the fish on a plate or tray and let it thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. If you thaw in water or left inside the bag, fish will grab a strong fishy smell, this isnt ideal but it does not damage the fish... It does change the texture. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in sealed bag for more than 24 hours. Consume within 24 hours for best results. Smelly and fishy snapper is a delicate fish, it has rich flavor and is awesome... However in the USA it is usually treated with CO2 to make it less smelly and keep it intact. This snapper is not treated, it is harvested and frozen right away. Expect a very flavorful fish, but also expect it to be more smelly than what you will usually find at your local grocery store and even other providers (not smelly, tasteless white fish).

Yellow Tail Snapper Filet
Wild caught, hook and line, Florida keys. From our very own Florida keys, local fisherman get us the freshest yellowtail snappers for your at-home consumption. Perfectly trimmed and cut, they are ready to cook! These snappers are wild caught, using hooked and line. Yellowtail snapper is highly prized for its light, flaky meat and is considered by some to be one of the best of the snapper family. Frozen? This salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Atlantic Salmon Filet 6 Oz
Skinless, boneless from chile. Atlantic salmon is a rich fish, full of flavor, omega-3, protein, vitamins a, b12 and d. At meat n' bone we pride ourselves in selling the best product at each price point. This Atlantic salmon is the best salmon among its peers. It is farmed in chile, in by professional aquaculturists (the seafood equivalent of agriculturists) and veterinarians. All aspects are controlled and regulated for quality and consistency. Fresh farmed Atlantic salmon is available year-round while fresh wild salmon is only available during the summer. Approximately ninety percent of wild salmon is caught from may through September. Because millions of fish are processed in such a short period of time and consistency and quality of fresh wild salmon can vary, most wild salmon is sold canned, frozen, or smoked. If you are looking for the best salmon at this price point. Look no further. Frozen? The fish we sell are frozen directly on the boat/farm, which makes them fresher than most "fresh" fish in the market. As the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets. Our salmon is sourced from chile, a country known for its high end salmon production. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Coho Salmon - Side Skin On
Skin-on approx 2.4 lbs. The silver salmon or "coho" is known as the milder salmon, that is in regards to its taste when compared with king salmon. Coho is leaner than king fish (perhaps because it can jump up to six feet out of the water?) , which is perfect for those who like a more subtle-tasting salmon. It has a firm texture which makes it great for the fish or the grill. Coho are a medium fatty salmon that have nearly two times the oil content of pink and chum salmon, but less than sockeyes or kings. Frozen? The fish we sell are frozen directly on the boat, which makes them fresher than most "fresh" fish in the market. Our salmon is sourced from chile, a country known for its high end salmon production. This salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Ora King Salmon Filet 6 Oz
Skinless, boneless rated world's best. King salmon is the best type of salmon that money can buy, and Ora king is the pinnacle of quality when it comes to king salmon. It has been served by renowned chefs such as likes of Daniel boulud, nobu matsuhisa, and Thomas Keller. King salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King salmon can grow as big as 40 lbs and it presents a ton of omega 3s and fatty acids that aid in that rich flavor. In fact, out of all salmon, king salmon (aka Chinook) has the highest amounts of omega-3 fatty acids. This specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora king best of breed salmon showcases the ultimate of this rare and exclusive species. This is considered one of the best salmon programs in the world. It is sashimi grade quality. This salmon can be cooked many different ways or eaten raw. Why Ora king ? Appearance: king salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species. Taste: our king salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients. Colour: king salmon have a vibrant Orange flesh Colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal. Oil content: king salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking. The Ora king diet Ora king's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified gmo-free suppliers and contains everything the salmon need to thrive and grow, and nothing else. We use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil. Antioxidants a commonly misunderstood part of a salmon’s diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-Orange Colour. Salmon use it to protect their precious omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans. Sustainable ōra king salmon farms are isolated from disease, in the pristine waters of the Marlborough sounds. ōra king salmon farms are isolated from disease, in the pristine waters of the Marlborough sounds. The new Zealand king salmon co. Ltd has achieved the world-leading best aquaculture practices (bap) certification from the global aquaculture alliance. This independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity Monterey bay aquarium’s globally respected consumer guide seafood watch® has rated new Zealand’s marine-farmed salmon, including ōra king salmon, as “green”, meaning it is a “best choice” for consumers. New Zealand king salmon is the first and only ocean-farmed salmon to have achieved the green/best choice rating from seafood watch. In addition, king salmon from new Zealand has recently been rated 'recommended' by ocean wise. Ocean wise are a Vancouver aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood. These ratings are a strong endorsement of the sustainability credentials of the new Zealand king salmon industry. Frozen? This salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results. Is it sushi-grade? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

Yellowfin Tuna Steak Center Cut
One, AAA grade six oz Caribbean. Tuna is one of the most sought after fishes out there, it is used in all types of cuisine. You can eat raw, cook into a burger patty, sear it or eat like a steak. That said... As a consumer it is hard to differentiate between the different types of tuna. As you would expect from meat n' bone we offer the best of the best. But we sell #1 AAA tuna sourced from Costa Rica and Trinidad and Tobago. You can find tuna almost in any supermarket, but real sashimi grade tuna is hard to source. Our tuna is sourced from the Caribbean, in the waters of beautiful Trinidad and Tobago which is known for its high quality yellowfin tuna. #1 tuna? Like red meat tuna is strictly graded, the highest grade is #01... But you can find tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: appearance (how fresh does it look?), size/shape (loin size), color (looking for an exact degree of red in the bloodline and tail), texture and fat content. Frozen? This tuna is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results. Is it sushi-grade? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

Caribbean Grouper Steak - Wild Caught
Eight-10 oz center cut. This is a center cut, belly trimmed, boneless and thick grouper steak. It has very nice flavor and a medium texture. You can cook it almost any way you like.... Grill it, broil it, fry it, saute it or even make it into ceviche (it does not make for the best sushi/sashimi). These wild caught groupers are sourced from the Caribbean waters adjacent to Venezuela and brazil using hook and line. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Branzino Mediterranean
Skin on from turkey. Branzino, aka "the king of the mullets" or "European bass" is one of the most popular dishes served in most of Miami's famous restaurants. This white fish presents a light flaky taste, that is mildly sweet albeit not as sweet as snapper. The meat of the branzino is very delicate, which helps it fall apart in your mouth with every bite. Branzino is often served with lemongrass and chili or with fennel and tomatoes. However, it can be cooked almost every which way... Bake it, broil it, eat it raw, fry it, grill it or sauteed it. The only thing we don't recommend branzino for is soup. Our branzino is sourced from the beautiful seas near turkey. This branzino is skin on. Frozen? The fish we sell are frozen directly on the boat/farm, which makes them fresher than most "fresh" fish in the market. As the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets. Our branzino is sourced in turkey, a country lodged between Asia and Europe. This branzino is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Tuna Saku - #1 Aaa
Sashimi grade Indonesia. This is not your average chicken of the sea. Our saku tuna is premium, AAA #01 tuna. It is a precision-cut portion of center-cut tuna loin, perfect for making sushi, sashimi, and tataki. This premium yellowfin saku is boneless and skinless with blood line removed. It is wild caught in Asia. Saku? Saku roughly translates into block. So effectively this is a tuna block!. Because of its uniformity, it is preferred by Japanese chefs for sashimi and other sliced presentations. The reason is that tt has been flash-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture. #1 tuna? Like red meat tuna is strictly graded, the highest grade is #01... But you can find tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: appearance (how fresh does it look?), size/shape (loin size), color (looking for an exact degree of red in the bloodline and tail), texture and fat content. Thawing instructions keep frozen at -18c or colder. When ready to eat, thaw under refrigeration for four-6 hours or place under running water until thawed. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results. Is it sushi-grade? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

Caribbean Red Snapper - Wild Caught
Whole one - 1.5 lbs. Red snapper is one of the tastiest fishes in the Caribbean. It has beautiful white meat that presents a firm texture and sweetish flavor. It is delicate, moist and just delicious! We like to sell red snapper whole because it allows you to get creative... Boil it, grill it, pan-fry it, steam it, bake it or deep fry it. Red snapper is a symbol for Caribbean tradition... Although its a fish that can be sourced worldwide. We source red snapper from the coasts of Venezuela, a country that is known for its beautiful beaches and happy people. While red snappers can grow as big as 34 lbs. Red snapper is a low-calorie, high-protein and packs vitamins d and e. Like all high-mercury fish... Eat with moderation! Ok how do i cook it? This fish can be cooked any way you like but it is ideal for the grill. Grab the whole fish (it already comes clean and cut in half), fill with lemon and herbs of your choice (we like using garlic, green onions and lemon slices), wrap it in aluminum foil and cook it indirectly in the grill. Low direct heat also works... You could also use a cedar plank... Or smoke it. Thawing instructions keep frozen until ready to use. Open the bag, place the fish on a plate or tray and let it thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. If you thaw in water or left inside the bag, fish will grab a strong fishy smell, this isnt ideal but it does not damage the fish... It does change the texture. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in sealed bag for more than 24 hours. Consume within 24 hours for best results. Smelly and fishy snapper is a delicate fish, it has rich flavor and is awesome... However in the USA it is usually treated with CO2 to make it less smelly and keep it intact. This snapper is not treated, it is harvested and frozen right away. Expect a very flavorful fish, but also expect it to be more smelly than what you will usually find at your local grocery store and even other providers (not smelly, tasteless white fish).

Yellow Tail Snapper Filet
Wild caught, hook and line, Florida keys. From our very own Florida keys, local fisherman get us the freshest yellowtail snappers for your at-home consumption. Perfectly trimmed and cut, they are ready to cook! These snappers are wild caught, using hooked and line. Yellowtail snapper is highly prized for its light, flaky meat and is considered by some to be one of the best of the snapper family. Frozen? This salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Atlantic Salmon Filet 6 Oz
Skinless, boneless from chile. Atlantic salmon is a rich fish, full of flavor, omega-3, protein, vitamins a, b12 and d. At meat n' bone we pride ourselves in selling the best product at each price point. This Atlantic salmon is the best salmon among its peers. It is farmed in chile, in by professional aquaculturists (the seafood equivalent of agriculturists) and veterinarians. All aspects are controlled and regulated for quality and consistency. Fresh farmed Atlantic salmon is available year-round while fresh wild salmon is only available during the summer. Approximately ninety percent of wild salmon is caught from may through September. Because millions of fish are processed in such a short period of time and consistency and quality of fresh wild salmon can vary, most wild salmon is sold canned, frozen, or smoked. If you are looking for the best salmon at this price point. Look no further. Frozen? The fish we sell are frozen directly on the boat/farm, which makes them fresher than most "fresh" fish in the market. As the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets. Our salmon is sourced from chile, a country known for its high end salmon production. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Coho Salmon - Side Skin On
Skin-on approx 2.4 lbs. The silver salmon or "coho" is known as the milder salmon, that is in regards to its taste when compared with king salmon. Coho is leaner than king fish (perhaps because it can jump up to six feet out of the water?) , which is perfect for those who like a more subtle-tasting salmon. It has a firm texture which makes it great for the fish or the grill. Coho are a medium fatty salmon that have nearly two times the oil content of pink and chum salmon, but less than sockeyes or kings. Frozen? The fish we sell are frozen directly on the boat, which makes them fresher than most "fresh" fish in the market. Our salmon is sourced from chile, a country known for its high end salmon production. This salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. Thawing instructions keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. Do not leave soaking in water, it will affect the flavor and texture of the fish. Do not leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Danish Ocean Trout (6oz)
Ocean Trout is a delicacy, this fish presents distinctive rosy pink/orange flesh and a Rich, Buttery, Flakey, Mild flavor. It looks like a Salmon and presents a similar taste. That is because it is a distant relative. It is rich in Omega 3 content. This Trout comes from Denmark, where population is self sustained which allows us to get them wild caught. Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. It holds well in soups and casseroles. It goes well with many flavors... but get creative with bitter and peppery greens, as well as with citrus, curries, garlic, olives, pasta, wine and almonds. FROZEN? This Fish is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results. "

Oscietre Gold Caviar (ossetra) | Kaviari
Looking for a greater quantity? Contact us! Larger orders may be applicable for special pricing. If you go to your local gourmet market you are going to find a lot of caviar. That said, none of them will have the quality and traceability of Kaviari. Kaviari selects its caviar at the source. Their team spends regularly a few days on the fishing farm, to select the sturgeons on the spot. The caviar is then sent and stored in the refrigerated room of their lab in Paris for maturation. Kaviari takes pride in selecting, aging, and packing all of its caviar in-house, complying with all the hygiene and safety standards (HACCP standards). If you are looking for a great Caviar, this Ossetra Caviar is best-in-class. It is Michelin-Starred Chefs' favorite caviar. It goes well with ANY application or on its own.Ôªø Delicate sweet flavors with an incomparable length on the palate make this caviar a great companion to anything fatty, such as A5 beef or even Ib√©rico pork or Foie Gras. class=""p1""Ossetra caviar is made from one of the three most important sturgeon species from which the best caviar is harvested, the other two being Beluga and Sevruga. class=""p1""Produced from the ""Acipenser Gueldenstaedtii"" sturgeon, its regular-sized grains display a precious golden color profile which is extremely rare as only 2% of Ossetra roes are gold in color. Tasting suggestion: as a rare delicacy, caviar is preferably enjoyed with a pearl or wooden spoon. You can enjoy it with warm toasted bread, a blini, or just neat, which is ideal to fully appreciate its flavors. Enjoy caviar in small amounts, letting the grains explode against your palate... its delicately-scented flavor will then free itself! Ingredients: sturgeon eggs, salt, preservative E284.Preservation: keep cold at 0 ¬∞ / + 4 ¬∞. Can be kept in the fridge for 3 months before opening. After opening, must be consumed within 48 hours.Useful recommendation: allow 30 to 50g per person - 15g for an appetizer (en-K de caviar). class=""p1"" KAVIARI TRACEABILITY Every tin is labeled with complete information about the caviar: species, origin, batch number, registration code, best-before-date, and ingredients. This labeling enables to track with precision each caviar for the food control services (CITES, customs, fraud prevention, and veterinary services) to check the professionalism of caviar importers/distributors. KAVIARI When it comes to caviar, there is no better name than Kaviari, located in the heart of Paris. Kaviari selects at the source of its caviar and follows scrupulously every stage of the production. Thanks to its recognized know-how and a flawless traceability, Kaviari earned the trust of numerous prestigious chefs in the world ... The company is now sharing its unique caviar expertise with 15 (out of 26) three michelin-starred chefs in France, such as Joel Robuchon, Alain Ducasse, Alain Passard...The company was founded more than 40 years ago by Raphael Bouchez along with his friend and mentor, Jacques Nebot, one of the world's most respected caviar expert. Today, along with Jacques' children - Karin and Laurent - , they keep sharing their passion for caviar, family traditions and culinary craft. ONCE UPON A TIME... The greatest stories always start with a friendship. Plantin Kaviari was born out of the mutual respect of two of the world finest culinary brands, Plantin - the truffles, run by the Poron family - and Kaviari - the caviar, run by the Nebot family and Raphael Bouchez - . It was only a matter of time before their shared love and passion for culinary craft, family traditions, chefs and fine food brought them together. Plantin Kaviari first came to birth in Hong Kong, 5 years ago, under the name Gourmet en Provence, distributing the finest food brands to chefs and fine food lovers. In the wave of their tremendous success, Kaviari joined Plantin in NY in 2015. Plantin Kaviari, an international fine foods distribution brand operating in Hong Kong - Macau and the USA, was officially born that year. Today the two families are continuing their exciting culinary journey abroad together and would be honored to have you joined them. But first, let's hear the story of one of the parent companies : Kaviari. Once upon a time, there was the ... Iranian Caviar. Tasting caviar is like listening to a mysterious tale from the deepest seas. It is a wonderful delicacy born from the purest waters and one of the most coveted gourmet ingredients, by both chefs and fine food lovers all over the world, thanks to its stunning shining roes and its delicate, refined flavor. It took a country and sleepless nights of fearless and passionate fishermen to unlock caviar's best hidden secrets : Iran. Once upon a time, they decided to share their knowledge while fishing on the Caspian Sea with Jacques Nebot who, out of passion, founded Kaviari. Founded more than 40 years ago by Raphael Bouchez - the protege - and Jacque Nebot - the mentor - , Kaviari has ever since deepened its expertise on caviar by perfecting secret iranian traditions. This unique knowledge is now shared between Raphael, Jacques and his children, Karin and Laurent. As one might say, passion runs in the family. They are now dedicating their time to sharing caviar's best hidden secrets, along with their passion for family traditions and culinary excellence with chefs and fine food lovers all over the world. Because caviar and other seafood delicacies are a gift from the sea, Kaviari has become a part of an entire pro-sustainability movement. Kaviari was one of the first caviar house to turn to farm-raised caviar to prevent wild fishing and a global sturgeon extinction. Respect of the fish natural cycle and the purity of the water... Kaviari is working really hard to become a true sustainable brand, mindful and respectful of the Nature it owes everything to.Kaviari has been fortunate to earn the trust of the most celebrated chefs in the world - Joel Robuchon, Alain Ducasse, Alain Passard ... - and now serves more than 15 (out of 26) three Michelin-starred chefs in France. Beyond a simple business relationship, what they have developed is a real friendship based on a shared passion for the finest food and culinary craft. And they lived happily ever after. "

Kristal Caviar | Kaviari
Looking for a greater quantity? Contact us! Larger orders may be applicable for special pricing. If you go to your local gourmet market you are going to find a lot of caviar. That said, none of them will have the quality and traceability of Kaviari. Kaviari selects its caviar at the source. Their team spends regularly a few days on the fishing farm, to select the sturgeons on the spot. The caviar is then sent and stored in the refrigerated room of their lab in Paris for maturation. Kaviari takes pride in selecting, aging, and packing all of its caviar in-house, complying with all the hygiene and safety standards (HACCP standards). If you are looking for a good Caviar, this Kristal Caviar is best-in-class. it is the Michelin-Starred Chefs' favorite caviar. It goes well with ANY seafood application or on its own (the butchers have been known to eat this caviar with chips. Do not judge!!) It is produced from the cross-breed of "Acipenser Schrenki" and "Acipenser Dauricus" surgeons. Just simply beautiful, with a dark to golden amber color. Rich and complex flavors with a final note of almond. The favorite caviar of famous Chefs. Subtle flavors with an almond finish. Tasting suggestion: as a rare delicacy, caviar is preferably enjoyed with a pearl or wooden spoon. You can enjoy it with warm toasted bread, a blini, or just neat, which is ideal to fully appreciate its flavors. Enjoy caviar in small amounts, letting the grains explode against your palate... its delicately-scented flavor will then free itself! Ingredients: sturgeon eggs, salt, preservative E284.Preservation: keep cold at 0 ¬∞ / + 4 ¬∞. Can be kept in the fridge for 3 months before opening. After opening, must be consumed within 48 hours.Useful recommendation: allow 30 to 50g per person - 15g for an appetizer (en-K de caviar). KAVIARI TRACEABILITY Every tin is labeled with complete information about the caviar: species, origin, batch number, registration code, best-before-date, and ingredients. This labeling enables to track with precision each caviar for the food control services (CITES, customs, fraud prevention, and veterinary services) to check the professionalism of caviar importers/distributors. ABOUT KAVIARI When it comes to caviar, there is no better name than Kaviari, located in the heart of Paris. Kaviari selects at the source of its caviar and follows scrupulously every stage of the production. Thanks to its recognized know-how and flawless traceability, Kaviari earned the trust of numerous prestigious chefs in the world ... The company is now sharing its unique caviar expertise with 15 (out of 26) three Michelin-starred chefs in France, such as Joel Robuchon, Alain Ducasse, Alain Passard...The company was founded more than 40 years ago by Raphael Bouchez along with his friend and mentor, Jacques Nebot, one of the world's most respected caviar experts. Today, along with Jacques' children - Karin and Laurent -, they keep sharing their passion for caviar, family traditions, and culinary craft. ONCE UPON A TIME... The greatest stories always start with a friendship. Plantin Kaviari was born out of the mutual respect of two of the world finest culinary brands, Plantin - the truffles, run by the Poron family - and Kaviari - the caviar, run by the Nebot family and Raphael Bouchez - . It was only a matter of time before their shared love and passion for culinary craft, family traditions, chefs and fine food brought them together. Plantin Kaviari first came to birth in Hong Kong, 5 years ago, under the name Gourmet en Provence, distributing the finest food brands to chefs and fine food lovers. In the wave of their tremendous success, Kaviari joined Plantin in NY in 2015. Plantin Kaviari, an international fine foods distribution brand operating in Hong Kong - Macau and the USA, was officially born that year. Today the two families are continuing their exciting culinary journey abroad together and would be honored to have you joined them. But first, let's hear the story of one of the parent companies : Kaviari. Once upon a time, there was the ... Iranian Caviar. Tasting caviar is like listening to a mysterious tale from the deepest seas. It is a wonderful delicacy born from the purest waters and one of the most coveted gourmet ingredients, by both chefs and fine food lovers all over the world, thanks to its stunning shining roes and its delicate, refined flavor. It took a country and sleepless nights of fearless and passionate fishermen to unlock caviar's best hidden secrets : Iran. Once upon a time, they decided to share their knowledge while fishing on the Caspian Sea with Jacques Nebot who, out of passion, founded Kaviari. Founded more than 40 years ago by Raphael Bouchez - the protege - and Jacque Nebot - the mentor - , Kaviari has ever since deepened its expertise on caviar by perfecting secret iranian traditions. This unique knowledge is now shared between Raphael, Jacques and his children, Karin and Laurent. As one might say, passion runs in the family. They are now dedicating their time to sharing caviar's best hidden secrets, along with their passion for family traditions and culinary excellence with chefs and fine food lovers all over the world. Because caviar and other seafood delicacies are a gift from the sea, Kaviari has become a part of an entire pro-sustainability movement. Kaviari was one of the first caviar house to turn to farm-raised caviar to prevent wild fishing and a global sturgeon extinction. Respect of the fish natural cycle and the purity of the water... Kaviari is working really hard to become a true sustainable brand, mindful and respectful of the Nature it owes everything to.Kaviari has been fortunate to earn the trust of the most celebrated chefs in the world - Joel Robuchon, Alain Ducasse, Alain Passard ... - and now serves more than 15 (out of 26) three Michelin-starred chefs in France. Beyond a simple business relationship, what they have developed is a real friendship based on a shared passion for the finest food and culinary craft. And they lived happily ever after.

Freshwater Trout | Rocky Mountains
10 - 12 oz. Freshwater Trout looks like a Salmon and presents a similar taste. That is because it is a distant relative. It is rich in Omega 3 content. This Trout comes from Idaho, where it is caught in the streams and lakes by the Rocky Mountains. Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. It holds well in soups and casseroles. It goes well with many flavors... but get creative with bitter and peppery greens, as well as with citrus, curries, garlic, olives, pasta, wine and almonds. FROZEN? This Fish is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Chu-toro | Bluefin Tuna
5 - 7 oz. Bluefin Tuna, also known as "Maguro" is prized around the world for its delicious umami flavors that are almost like butter. Chu-toro is the second most premium part of the Tuna, it is less marbled than O-Toro but offers a nice middle point between meat and fat. Chu-Toro is often hard to find as there is less of it in every fish. Chutoro is the cut between the akami and otoro. This name is pertinent because chuu‚ Äù means middle in Japanese. Our Tuna is wild-caught in the Pacific waters). It is 100% long line caught. We also get tuna some times of the year from Australia. It is not injective with any additives and is 100% natural. O-TORO vs CHU-TORO? The value of Tuna depends on its fat content (aka Marbling) just like a steak. Chu-Toro is less marbled (meaning less fatty) but still superior to what you will find in most grocery stores and even most sushi restaurants which is called "Akami". Chutoro is the cut between the akami and otoro. This name is pertinent because chuu‚Äù means middle in Japanese. It is also in the middle when it comes to fat content. Chutoro has a good mix of both fat and meat, which makes it less chewy than akami. The most expensive and most desirable cut is otoro. This high-quality cut is from the fat under-belly of a tuna fish. The fat adds a sweet note to the taste and the texture is always described as melt in your mouth‚Äù soft. Interestingly, this part of the tuna used to be thrown out before refrigeration was invented. The high fat content meant that it spoiled faster then the meatier parts. Nowadays, it is the most sought-after cut in every tuna. #1 TUNA? Like Red Meat Tuna is strictly graded, the highest grade is #01... but you can find Tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: Appearance (how fresh does it look?), Size/Shape (Loin size), Color (looking for an exact degree of red in the bloodline and tail), Texture and Fat content. FROZEN? This Tuna is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in a vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results. IS IT SUSHI-GRADE? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption. O-Toro is particularly eaten for sushi.

O-toro | Bluefin Tuna
5 - 7 oz. Bluefin Tuna, also known as "Maguro" is prized around the world for its delicious umami flavors that are almost like butter. Otoro is the most premium part of the Tuna, it is the belly and as a result the most marbled. O-Toro is often found at the best sushi restaurants and only the best. It is expensive, tough to source, and tough to store. Storing the fish in optimal conditions requires a super-freezer to keep the fish below 40 F*. If you do not it will lose a bit of color and texture (but it will still be delicious). For the best possible experience, consume the O-Toro as soon as possible after your receive it. Our Tuna is wild-caught in the Pacific waters). It is 100% long line caught. We also get tuna some times of the year from Australia. It is not injective with any additives and is 100% natural. O-TORO vs CHU-TORO? The value of Tuna depends on its fat content (aka Marbling) just like a steak. O-Toro is the most marbled part of the Tuna. The most expensive and most desirable cut is otoro. This high-quality cut is from the fat under-belly of a tuna fish. The fat adds a sweet note to the taste and the texture is always described as melt in your mouth‚Äù soft. Interestingly, this part of the tuna used to be thrown out before refrigeration was invented. The high fat content meant that it spoiled faster then the meatier parts. Nowadays, it is the most sought-after cut in every tuna. We also offer Chu-Toro which is less marbled (meaning less fatty) but still superior to what you will find in most grocery stores which is called "Akami". Chutoro is the cut between the akami and otoro. This name is pertinent because chuu‚Äù means middle in Japanese. It is also in the middle when it comes to fat content. Chutoro has a good mix of both fat and meat, which makes it less chewy than akami. #1 TUNA? Like Red Meat Tuna is strictly graded, the highest grade is #01... but you can find Tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: Appearance (how fresh does it look?), Size/Shape (Loin size), Color (looking for an exact degree of red in the bloodline and tail), Texture and Fat content. FROZEN? This Tuna is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in a vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results. IS IT SUSHI-GRADE? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption. O-Toro is particularly eaten for sushi.

Yellowfin Aaa Tuna Poke Cubes
Tuna is one of the most sought after fishes out there, it is used in all types of cuisine. You can eat raw, cook into a burger patty, sear it or eat like a steak. That said... as a consumer it is hard to differentiate between the different types of Tuna. As you would expect from Meat N' Bone we offer the best of the best. But we sell #1 AAA Tuna sourced from Costa Rica and Trinidad & Tobago. You can find Tuna almost in any supermarket, but real Sashimi Grade Tuna is hard to source. Our Tuna is sourced from the Caribbean, in the waters of beautiful Trinidad & Tobago which is known for its high quality Yellowfin Tuna. #1 TUNA? Like Red Meat Tuna is strictly graded, the highest grade is #01... but you can find Tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: Appearance (how fresh does it look?), Size/Shape (Loin size), Color (looking for an exact degree of red in the bloodline and tail), Texture and Fat content. FROZEN? This Tuna is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results. IS IT SUSHI-GRADE? There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

Ora King Salmon Side | Skin-on
Ora King Salmon Side 2-3 Lbs. About Ora King Salmon: Checkout this video on how to cook this Ora King Salmon Side: King Salmon is the best type of Salmon that money can buy, and Ora King is the pinnacle of quality when it comes to King Salmon. It has been served by renowned chefs such as likes of Daniel Boulud, Nobu Matsuhisa, and Thomas Keller. King Salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King Salmon can grow as big as 40 lbs. and it presents a TON of Omega 3s and fatty acids that aid in that rich flavor. In fact, out of ALL Salmon, King Salmon (aka Chinook) has the highest amounts of Omega-3 fatty acids. This specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora King best of breed salmon showcases the ultimate of this rare and exclusive species. This is considered one of the best Salmon programs in the world. It is SASHIMI grade quality. This salmon can be cooked many different ways or eaten raw. WHY ORA KING ? Appearance: King salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species. Taste: Our King salmon have an elegant balance of sweet and umami flavors, complementing a wide variety of ingredients. Color: King salmon have a vibrant orange flesh color, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.Oil Content: King salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking. THE ORA KING DIET Ora King's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified GMO-free suppliers and contains everything the salmon need to thrive and grow, and nothing else.We use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil. ANTIOXIDANTS A commonly misunderstood part of a salmon's diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-orange colour. Salmon use it to protect their precious Omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans. SUSTAINABLE ≈åra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds. The New Zealand King Salmon Co. Ltd has achieved the world-leading Best Aquaculture Practices (BAP) certification from The Global Aquaculture Alliance.This independent certification supports the company's ongoing and substantial efforts to maintain its environmental integrityMonterey Bay Aquarium's globally respected consumer guide Seafood Watch¬Æ has rated New Zealand's marine-farmed salmon, including ≈åra King salmon, as Green‚Äù, meaning it is a Best Choice‚Äù for consumers. New Zealand King salmon is the first and only ocean-farmed salmon to have achieved the Green/Best Choice rating from Seafood Watch.In addition, King salmon from New Zealand has recently been rated 'Recommended' by Ocean Wise. Ocean Wise are a Vancouver Aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood.These ratings are a strong endorsement of the sustainability credentials of the New Zealand King salmon industry. FROZEN? This Salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Australian Lobster Tail | Wild Caught
12 - 14 oz. NOTE, This product does NOT come vacuum sealed. Just individually packaged. Due to the nature of the product it cannot be vacuum sealed. (Weight Approx 13oz) From Western Australia, Brolos lobsters are caught wild and hand selected for quality and health. Brolos is now one of the largest rock lobster processors in the world with a delivering exceptional quality. The Western Rock Lobster commercial fishing industry is a world leader in ecological sustainability. The Brolos fishery was the world's first to be certified by the Marine Stewardship Council (MSC) for sustainable fishing practices. Since it was established, Geraldton Fishermen's Co‚ Äê operative has led the industry, working closely with fishermen, Western Australia's Department of Fisheries, and other rock lobster processors and management bodies to ensure the careful, continued governance of the fishery. This governance includes operating Western Rock Lobster fishery under a quota system, minimum size requirements, and a ban on catching breeding females. A decades-long program of monitoring the settlement of larval lobsters by fisheriesscientists gives an approximate four year forecast of recruitment to the fishery and,along with other measures, provides a sensitive indicator of the health of the fishery. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in sealed bag for more than 24 hours. Consume within 24 hours for best results. For quick thawing place under running water while still in plastic bag. As soon as it's thawed remove from bag , cook or store under refrigeration. Important not to leave product soaking in water it will affect texture and flavor.

Sterling Sturgeon Caviar | D'eau Luxxe
This item takes between 24 to 48 hours to fulfill This brownish green caviar is refined and delicate, and the rarest of Sterling's offerings‚ Äì the two-color roe comes from one fish! The D'eau Luxxe has a vegetal flavor profile with minerality and creamy undertones. Pearl Size: Large Firmness: Firm to Very Firm History of Sterling in California Norwegian entrepreneur and founder of Sterling Caviar, Jacob Stolt-Nielsen (1931-2015), came from a long line of fishermen. As a young man, Jacob came to the realization that mankind's irresponsible harvesting of the ocean would create a negative, irreversible impact if continued. With his family history in fishing, Jacob naturally gravitated toward aquaculture. In 1973, he opened his first fish farm off the coast of Norway‚ Äì Stolt Sea Farm‚ Äì where he began farming salmon. Stolt Sea Farm's operations grew to include the farming of sole and turbot, expanding into many other countries. In 1988, Stolt Sea Farm opened Stolt Sea Farm California LLC‚ Äì a facility in Northern California to farm-raise white sturgeon. This farm was one of the first to raise the world-famous sturgeon, the fish from which the delicacy caviar comes. In 2006, Stolt Sea Farm California, LLC changed its name to Sterling Caviar, LLC. Today, Sterling Caviar is the leader in sustainable sturgeon farming and sturgeon caviar production with its innovative land-based farms consistently recognized for its sustainable farming practices and the long-term protection of the sturgeon species. Sterling Caviar's history as an institution in the caviar world is referenced in books such as Caviar: a Global History" by Nichola Fletcher, ‚ÄùThe Philosopher Fish" by Richard Adams Carey and "Caviar, The Strange History and Uncertain Future of the World's Most Coveted Delicacy" by Inga Saffron. Today, Sterling Caviar is the leading producer of domestic caviar, serving the most discerning chefs, customers, and caviar connoisseurs both here in the U.S. and abroad and now you can have access to it on Meat N' Bone. What is caviar? Caviar is the salt-cured eggs or roe of sturgeon. It is important to keep in mind that true caviar can only come from one of the 27 species of sturgeon. If the salt-cured eggs come from a different fish (such as salmon or paddlefish), it is simply known as roe. What does caviar taste like? The taste and characteristics of caviar vary slightly by species of sturgeon. Sterling white sturgeon caviar is best known for its buttery creaminess, light nutty flavor, and hints of crisp seawater. What does Malossol‚Äù mean? In Russian, Malossol‚Äù means little salt.‚Äù Why eat caviar? On the contrary, why not? Caviar is delicious! The slightly salty, savory flavors of Sterling caviar can be enjoyed by itself, paired with complementary accompaniments, or added to dishes as an enhancement. Due in part to its rarity, caviar is considered a unique treat, most often enjoyed on special occasions. This being said, you don't need a special occasion to enjoy caviar. Don't be afraid to indulge just because.‚Äù How should I serve my caviar? First, let's start with the serving vessel. For optimal results, serve your caviar in its original tin or small glass or crystal dish over ice. Once opened, avoid excess exposure to air of your caviar by consuming it immediately or by placing the lid over the caviar in between servings. Next, let's address the spoon. Avoid silver or metal as it can cause an altered perception of the caviar with your taste buds. Best to use spoons crafted from mother of pearl, bone, wood, or even plastic. How much do I serve? If you are serving caviar by itself it is safe to figure that you will need 1 to 2 ounces (30 ‚Äì 50 grams) of caviar per person. If you are sharing caviar as a garnish or accompaniment on top of hors-d'oeuvres, it is safe to figure ¬Ω ‚Äì 1 ounce per person/serving. What should I eat with my caviar? Caviar is more versatile than you think. Exceptional caviar deserves to be enjoyed on its own but for those times when you're feeling more creative, try the following pairings and/or complements: • Traditional service. Caviar, blinis, cr√®me fraiche, diced, hard-boiled eggs, diced red onions, and chives. The blini is your serving vessel. Create unique combinations. Add smoked salmon, sturgeon, or crab for extra deliciousness. • Chips and dip. Caviar, potato chips, cr√®me fraiche, chives. We bet you can't eat just one! • From the sea. Caviar atop oysters, scallops, sashimi, etc. Eggs on eggs. Try adding a dollop of caviar to deviled eggs, Eggs Benedict, scrambled eggs, or egg yolk ravioli. • Can you say poe-tay-toe‚Äù? Potatoes of all kinds love caviar. Baked potatoes, mashed potatoes, French fries, tater tots ‚Äì it's ALL good! What should I drink with my caviar? While Champagne or sparkling and ice cold vodka are traditional, don't be afraid to try the following complements: Dry, fruity, and citrusy white wine (Pinot Grigio, Albari√±o, Gr√ºner Veltliner, etc.), light red wine (Pinot Noir, Grenache, etc.), dry Ros√© (still or sparkling), or Pellegrino. How should I store caviar? Caviar is extremely delicate and, as such, is highly perishable. At Sterling Caviar, we take the utmost care to guarantee that your caviar arrives in pristine condition. Your caviar is fresh-packed at our farm and shipped chilled, arriving at your doorstep within 24 hours*. So that you may receive maximum enjoyment from our caviar, please consider the following guidelines: • For optimal results, place extra ice packs in the freezer and store your caviar with firm packs on top of the caviar in the coldest part of your refrigerator (32¬∞ F-35¬∞ F / 0¬∞ C-1.67¬∞ C). Depending on the style of your refrigerator, this is typically in the back and may be on the top or bottom shelf. Pro tip: Look for the vent ‚Äì the spot where the coldest air is being forced into your refrigerator. Never freeze your Sterling Caviar. • Change out the ice packs so firm packs on used continuously while in the refrigerator. • Open your tin when serving with a caviar key or a quarter or round edged small butter knife, simply turn the key after inserting into the lid of the tin and pop open. • Caviar is like wine, once the tin is exposed to air, it is best enjoyed within 2 days of opening it. It is optimum to enjoy it in one sitting. • To serve your caviar, you may use the tin it is in, and place it over a bowl of ice, much like oysters, caviar needs to remain cold. *Please note: Due to the perishable nature of caviar and our commitment to providing you with a product of exceptional taste, texture, and freshness, We do not package your caviar until the day that it ships. To maintain your caviar's optimal state, it must be shipped overnight. Shipping rates vary via FedEx dependent on your geographical region and zip code. Following all instructions above our caviar has a 4 week shelf life to ensure the best experience Why is caviar so expensive? In a farmed environment, it takes upwards of seven to ten years for a female sturgeon to mature enough to produce roe for caviar. The investment of time and resources to raise a female sturgeon to maturity is the primary factor which makes caviar so expensive.

Sausages
Argentinian Chorizo
Four pack, made in Argentina. Crafted directed in Argentina, our own chorizos or "los choris" (the street name for argentinian sausages) are one of the most versatile meals you will ever find. Stuff them in a baguette-like bread and they make an amazing and inexpensive meal. You may also serve them as the perfect side to a great steak. Sausages can be sizzled on the grill or cooked in an iron skillet. Each pack contains four chorizos. Refrigerate this sausage for up to a week or freeze for up to two months. Cook to an internal temperature of 160 degrees. This item might be delivered frozen.

Spanish Chistorra (pack Of 8)
One lbs. If you have never been to Spain we can save you the trip by recommending these delicious sausages made of pork and beef, flavored with garlic, salt, and paprika. They are extremely flavorful and the perfect side to any weekend BBQ. Chistorras are very versatile, they can be an appetizer or they can be put inside a baguette and be the star of the meal. Just make sure to cook them slowly, over indirect heat. They are better when they are crunchy. Its pretty hard to get them wrong. Better overcooked than undercooked.

Duck & Orange Liqueur Sausage
Premium sausage, four links, 12 oz. this sausage is a classic French recipe with the amazing flavors of duck, triple sec orange liquor, with hints of cinnamon and five spice. The musky flavor of duck meat pairs beautifully with the citrus notes of oranges and lemon, and there's some wonderful hints of butterscotch to finish off. Amazing to grill up and pair with a sweet chutney, or sautéed for an incredible breakfast sausage experience. Ingredients: duck, pork, beef (beef, beef cheek meat), duck skin, salt, triple sec orange liquor, lemon syrup (pure cane sugar, water, citric acid, concentrated lemon juice, lemon flavor, natural flavoring, potassium sorbate (preservative), ascorbic acid, FD%c yellow this is perfect on both the grill or pan fried. This item might be delivered frozen.

Lamb Merguez Sausage
Premium sausage, four links, 12 oz. a flavorful combination of rich lamb with fragrant spices, fennel, warm cinnamon, with a final touch of cayenne peppers to bring on the heat. This north African lamb sausage marries the deep and hearty flavors of lamb meat with aromatic spices like Moroccan harissa and cumin, and the spiciness of the cayenne pepper cutting in with just the right amount of heat. This is perfect on both the grill or pan fried. Ingredients: carrot powder, sugar, paprika, spices and spice extracts, garlic powder, onion powder, dextrose, stuffed in a natural pork casing. This item might be delivered frozen.

Venison, Blueberry & Merlot Wine Sausage
Premium sausage, four links, 12 oz. this venison sausages are maDe with Canadian venison blenDed with blueberries and sweet merlot. The venison is first seasoned with fine herbes De Provence, piney juniper berries and other herbs and spices. This is perfect on both the grill or pan fried. Ingredients: venison, beef, pork, bacon (water, salt, brown sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, carrot powDer, sugar, merlot wine (contains sulfiting agents), spices and spice extracts, aged shoyu sauce and a hint of canola oil. This item might be Delivered frozen.

Argentinian Chorizo
Four pack, made in Argentina. Crafted directed in Argentina, our own chorizos or "los choris" (the street name for argentinian sausages) are one of the most versatile meals you will ever find. Stuff them in a baguette-like bread and they make an amazing and inexpensive meal. You may also serve them as the perfect side to a great steak. Sausages can be sizzled on the grill or cooked in an iron skillet. Each pack contains four chorizos. Refrigerate this sausage for up to a week or freeze for up to two months. Cook to an internal temperature of 160 degrees. This item might be delivered frozen.

Spanish Chistorra (pack Of 8)
One lbs. If you have never been to Spain we can save you the trip by recommending these delicious sausages made of pork and beef, flavored with garlic, salt, and paprika. They are extremely flavorful and the perfect side to any weekend BBQ. Chistorras are very versatile, they can be an appetizer or they can be put inside a baguette and be the star of the meal. Just make sure to cook them slowly, over indirect heat. They are better when they are crunchy. Its pretty hard to get them wrong. Better overcooked than undercooked.

Duck & Orange Liqueur Sausage
Premium sausage, four links, 12 oz. this sausage is a classic French recipe with the amazing flavors of duck, triple sec orange liquor, with hints of cinnamon and five spice. The musky flavor of duck meat pairs beautifully with the citrus notes of oranges and lemon, and there's some wonderful hints of butterscotch to finish off. Amazing to grill up and pair with a sweet chutney, or sautéed for an incredible breakfast sausage experience. Ingredients: duck, pork, beef (beef, beef cheek meat), duck skin, salt, triple sec orange liquor, lemon syrup (pure cane sugar, water, citric acid, concentrated lemon juice, lemon flavor, natural flavoring, potassium sorbate (preservative), ascorbic acid, FD%c yellow this is perfect on both the grill or pan fried. This item might be delivered frozen.

Lamb Merguez Sausage
Premium sausage, four links, 12 oz. a flavorful combination of rich lamb with fragrant spices, fennel, warm cinnamon, with a final touch of cayenne peppers to bring on the heat. This north African lamb sausage marries the deep and hearty flavors of lamb meat with aromatic spices like Moroccan harissa and cumin, and the spiciness of the cayenne pepper cutting in with just the right amount of heat. This is perfect on both the grill or pan fried. Ingredients: carrot powder, sugar, paprika, spices and spice extracts, garlic powder, onion powder, dextrose, stuffed in a natural pork casing. This item might be delivered frozen.

Venison, Blueberry & Merlot Wine Sausage
Premium sausage, four links, 12 oz. this venison sausages are maDe with Canadian venison blenDed with blueberries and sweet merlot. The venison is first seasoned with fine herbes De Provence, piney juniper berries and other herbs and spices. This is perfect on both the grill or pan fried. Ingredients: venison, beef, pork, bacon (water, salt, brown sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, carrot powDer, sugar, merlot wine (contains sulfiting agents), spices and spice extracts, aged shoyu sauce and a hint of canola oil. This item might be Delivered frozen.

Spicy Gourmet Argentinian Chorizo
These are a must-have at any Argentinian Asado, or at any grilling occasion in our case. If you're looking for the perfect spicy sausage you have found it. Following the same amazing recipe for our Gourmet Argentinian Chorizos plus an extra kick of cayenne pepper, it's an awesome pick for those who like their sausages on the spicier side. Our Spicy Gourmet Chorizos or "Choris" (the street name for Argentinian sausages) are one of the most versatile meals you will ever find. Stuff them in any baguette-like bread of your choosing with some chimichurri and aioli and you've got yourself a "Choripan", which makes an amazing and meal, also typical to Argentina. You may also serve them as the perfect side to a great steak. They are made with 100% pork, cayenne pepper, garlic, and white wine in a natural pork casing. Sausages can be sizzled on the grill or cooked in an iron skillet. Each pack contains 5 Chorizos. Refrigerate this sausage for up to a week or freeze for up to two months. Cook to an internal temperature of 160 degrees. This item MIGHT be delivered frozen.

Gourmet Argentinian Bombones
Similar to our Gourmet Argentinian Chorizo, these smaller, easier to cook Bombones are packed with flavor and juiciness. Bombones are great as appetizers and quick meals due to their shorter cooking time. You can stuff them in any baguette-like bread of your choosing with some chimichurri and aioli and you've got yourself a "Choripan", which makes an amazing and meal, also typical to Argentina. You may also serve them as the perfect side to a great steak. They are made with 100% pork, garlic, and white wine in a natural pork casing. Sausages can be sizzled on the grill or cooked in an iron skillet. Each pack contains 8 Bombones. Refrigerate this sausage for up to a week or freeze for up to two months. Cook to an internal temperature of 160 degrees. This item MIGHT be delivered frozen.

Argentinian Morcillas (blood Sausage)
Crafted in Argentina, the Morcilla is a very popular side in South America, with an intense color and very rich flavor. It is very flavorful and the perfect addition to any steak. Morcilla can also be used in stews. Morcilla can be s Each pack contains 4 morcillas. THE APPELLATIONTHE CRAFTTHE TASTETHE MEANING BEHIND THE NAM Fizzled on the grill or cooked in an iron skillet Refrigerate this sausage for up to a week or freeze for up to two months. Morcilla comes pre cooked, so you can eat it raw, place it on the grill or cook it any way you like! Source: Argentina The ingredients: PORK SKIN - PORK - BEEF BLOOD - PORK BLOOD - SALT - PEA STARCH - DEHYDRATED PORK STOCK - NATURAL FLAVORS - SUGAR - SPICES - SODIUM ACETATE - ONION - GREEN ONIONS.

Gourmet Argentinian Chorizo
These are a must-have at any Argentinian Asado, or at any grilling occasion in our case. Our Gourmet Chorizos or "Choris" (the street name for Argentinian sausages) are one of the most versatile meals you will ever find. Stuff them in any baguette-like bread of your choosing with some and and you've got yourself a "Choripan", which makes an amazing and meal, also typical to Argentina. You may also serve them as the perfect side to a great steak. They are made with 100% pork, garlic, and white wine in a natural pork casing. Sausages can be s Each pack contains 4 Chorizos. This item MIGHT be delivered frozen.

Turnbull, Cabernet Sauvignon
"We spent a long time choosing the wines we would sell, looking (and drinking!) far and wide for the best possible wine at each price point. We chose Turnbull as the best wine at its price point. Why do we sell it? This wine presents a stellar commingling of cranberry, cassis and black cherry. With a robust mouthfeel of plump juicy fruit, gun smoke and firm tannin, it shows integrated oak flavors and plenty of underlying acidity to remain fresh in the glass. Wilfred Wong of Wine.com rated this wine 94/100. Wine Enthusiast rated it 93/100 and gave it the Editors Choice award Perfect Score For Turnbull: 100 Points and High Praise from Antonio Galloni Click to read more ÔªøONLY SOLD IN FLORIDA "

Lamb
Lamb Merguez Sausage
Premium sausage, four links, 12 oz. a flavorful combination of rich lamb with fragrant spices, fennel, warm cinnamon, with a final touch of cayenne peppers to bring on the heat. This north African lamb sausage marries the deep and hearty flavors of lamb meat with aromatic spices like Moroccan harissa and cumin, and the spiciness of the cayenne pepper cutting in with just the right amount of heat. This is perfect on both the grill or pan fried. Ingredients: carrot powder, sugar, paprika, spices and spice extracts, garlic powder, onion powder, dextrose, stuffed in a natural pork casing. This item might be delivered frozen.

Lamb Chops, Double Rib (3 Pieces Per Package)
Six oz each chop (18 oz pkg). 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 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 raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling. Read more about why we sell domestic lamb domestic vs imported lamb domestic lamb is more premium and harDer to procure. Domestic lamb is 1.5x larger than imported lamb and it has a milDer flavor. Unlike lamb from Australia or new Zealand, it does not have a "gamey" flavor. Lamb chops should be cooked like a t-bone or tomahawk basically you are looking for a good burned char on the outsiDe with a pink center. This will yield a rich and juicy flavor. This item might be Delivered frozen.

Midwestern Lamb Rack - Frenched (8-9 Ribs)
Domestic south Dakota. 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 raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling. Read more about why we sell domestic lamb domestic vs imported lamb domestic lamb is more premium and harDer to procure. Domestic lamb is 1.5x larger than imported lamb and it has a milDer flavor. Unlike lamb from Australia or new Zealand, it does not have a "gamey" flavor. Lamb racks should be cooked looking for a good burned char on the outsiDe with a pink center. This will yield a rich and juicy flavor. This item might be Delivered frozen.

Lamb Shoulder (boned, Rolled & Tied)
Seven lbs. 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 out natural flavors and tenderness. Juicy and succulent. Comfort food at its best. Want to know more about domestic lamb? Click here to check out our blog post about it! This item might be delivered frozen. Concerned? You should not be.

Boneless Barnsley Chop (lamb Saddle Chop)
From j12 ranch, Utah, 13 oz. when a butcher has some really good product and gets creative, magic happens. That's how this boneless saddle chop was born. The best way to describe this lamb cut is: "pure deliciousness". This is an extremely rare cut of very high quality lamb. It has a portion of the loin and tenderloin together, with meat and fat from the flank and the belly. You can pan sear it, grill it or roast it... It will be delicious. It comes from one of the most exclusive lamb programs in the country. It was raised on j12 ranch and livestock, in park city, Utah. This is a multi-generational farm run by Chad and Linda osguthorpe. This lamb is as high quality as it gets. Super marbled and and presents extremely delicate flavor. • no antibiotics–ever, • no added hormones–ever, • fed all-vegetarian feeds, • certified halal

Australian Lamb Rack - Frenched
Australian 100% natural. These lamb racks from opal farms in Australia are excellent. This is a farmer-owned program and they control everything in the life of the animal. That animal, is raised 100% in pasture and is allowed to roam around for all of its life. No additives, no hormones... Nothing un-natural. Opal valley delivers the highest quality without compromising the delicious sweet, yet mild taste of pasture fed lamb. That said, this is much gamier than our American lamb. Is this as good as American lamb? At meat n' bone we are big fans of American raised lamb. However, during the first half of the year 2021, there has been a lack of availability for high quality domestic lamb. This is expected to continue until the end of the year. As a result, we were forced to look for an alternative. This search confirmed what we knew, we must have tried a good 20 programs of Australian lamb and none of them came close to the quality of a domestic lamb rack, particularly our domestic lamb rack. But we did love this program from opal farms, one of the most prestigious and premium lamb programs from Australia. So is this as good as our American lamb? Nope, but its pretty good and for about half the price. This item might be delivered frozen.

Whole Lamb Leg - Midwestern
Midwestern. 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 coal. Want to know more about domestic lamb? Click here to check out our blog post about it! This item might be delivered frozen. Concerned? You should not be.

Whole Lamb - Midwestern
Domestic. Most often slow roasted on the bone, lamb meat is particularly moist, tender and succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. Our lambs are sourced from the us Midwest and come frozen. Lamb is usually slow roasted, but can also be braised. Because of its mild flavor, it is often rubbed with olive oil and salt, plus one or two more other simple seasonings. These seasonings can include garlic, sweet paprika, lemon, fresh herbs (rosemary, sage, and/or thyme), and/or black pepper.

Lamb Merguez Sausage
Premium sausage, four links, 12 oz. a flavorful combination of rich lamb with fragrant spices, fennel, warm cinnamon, with a final touch of cayenne peppers to bring on the heat. This north African lamb sausage marries the deep and hearty flavors of lamb meat with aromatic spices like Moroccan harissa and cumin, and the spiciness of the cayenne pepper cutting in with just the right amount of heat. This is perfect on both the grill or pan fried. Ingredients: carrot powder, sugar, paprika, spices and spice extracts, garlic powder, onion powder, dextrose, stuffed in a natural pork casing. This item might be delivered frozen.

Lamb Chops, Double Rib (3 Pieces Per Package)
Six oz each chop (18 oz pkg). 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 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 raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling. Read more about why we sell domestic lamb domestic vs imported lamb domestic lamb is more premium and harDer to procure. Domestic lamb is 1.5x larger than imported lamb and it has a milDer flavor. Unlike lamb from Australia or new Zealand, it does not have a "gamey" flavor. Lamb chops should be cooked like a t-bone or tomahawk basically you are looking for a good burned char on the outsiDe with a pink center. This will yield a rich and juicy flavor. This item might be Delivered frozen.

Midwestern Lamb Rack - Frenched (8-9 Ribs)
Domestic south Dakota. 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 raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling. Read more about why we sell domestic lamb domestic vs imported lamb domestic lamb is more premium and harDer to procure. Domestic lamb is 1.5x larger than imported lamb and it has a milDer flavor. Unlike lamb from Australia or new Zealand, it does not have a "gamey" flavor. Lamb racks should be cooked looking for a good burned char on the outsiDe with a pink center. This will yield a rich and juicy flavor. This item might be Delivered frozen.

Lamb Shoulder (boned, Rolled & Tied)
Seven lbs. 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 out natural flavors and tenderness. Juicy and succulent. Comfort food at its best. Want to know more about domestic lamb? Click here to check out our blog post about it! This item might be delivered frozen. Concerned? You should not be.

Boneless Barnsley Chop (lamb Saddle Chop)
From j12 ranch, Utah, 13 oz. when a butcher has some really good product and gets creative, magic happens. That's how this boneless saddle chop was born. The best way to describe this lamb cut is: "pure deliciousness". This is an extremely rare cut of very high quality lamb. It has a portion of the loin and tenderloin together, with meat and fat from the flank and the belly. You can pan sear it, grill it or roast it... It will be delicious. It comes from one of the most exclusive lamb programs in the country. It was raised on j12 ranch and livestock, in park city, Utah. This is a multi-generational farm run by Chad and Linda osguthorpe. This lamb is as high quality as it gets. Super marbled and and presents extremely delicate flavor. • no antibiotics–ever, • no added hormones–ever, • fed all-vegetarian feeds, • certified halal

Australian Lamb Rack - Frenched
Australian 100% natural. These lamb racks from opal farms in Australia are excellent. This is a farmer-owned program and they control everything in the life of the animal. That animal, is raised 100% in pasture and is allowed to roam around for all of its life. No additives, no hormones... Nothing un-natural. Opal valley delivers the highest quality without compromising the delicious sweet, yet mild taste of pasture fed lamb. That said, this is much gamier than our American lamb. Is this as good as American lamb? At meat n' bone we are big fans of American raised lamb. However, during the first half of the year 2021, there has been a lack of availability for high quality domestic lamb. This is expected to continue until the end of the year. As a result, we were forced to look for an alternative. This search confirmed what we knew, we must have tried a good 20 programs of Australian lamb and none of them came close to the quality of a domestic lamb rack, particularly our domestic lamb rack. But we did love this program from opal farms, one of the most prestigious and premium lamb programs from Australia. So is this as good as our American lamb? Nope, but its pretty good and for about half the price. This item might be delivered frozen.

Whole Lamb Leg - Midwestern
Midwestern. 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 coal. Want to know more about domestic lamb? Click here to check out our blog post about it! This item might be delivered frozen. Concerned? You should not be.

Whole Lamb - Midwestern
Domestic. Most often slow roasted on the bone, lamb meat is particularly moist, tender and succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. Our lambs are sourced from the us Midwest and come frozen. Lamb is usually slow roasted, but can also be braised. Because of its mild flavor, it is often rubbed with olive oil and salt, plus one or two more other simple seasonings. These seasonings can include garlic, sweet paprika, lemon, fresh herbs (rosemary, sage, and/or thyme), and/or black pepper.

Australian Lamb Rack | Frenched
These lamb racks from Opal Farms in Australia are excellent. This is a farmer-owned program and they control everything in the life of the animal. That animal, is raised 100% in pasture and is allowed to roam around for all of its life. No additives, no hormones... nothing un-natural. Opal Valley delivers the highest quality without compromising the delicious sweet, yet mild taste of pasture fed lamb. That said, this is much gamier than our American lamb. IS THIS AS GOOD AS AMERICAN LAMB? At Meat N' Bone we are BIG fans of American raised Lamb. However, during the first half of the year 2021, there has been a lack of availability for high quality domestic lamb. This is expected to continue until the end of the year. As a result, we were forced to look for an alternative. This search confirmed what we knew, we must have tried a good 20 programs of Australian Lamb and none of them came close to the quality of a Domestic Lamb Rack, particularly OUR domestic lamb rack. But we did love this program from Opal farms, one of the most prestigious and premium lamb programs from Australia. So is this as good as our American Lamb? Nope, but its pretty good and for about half the price. This item MIGHT be delivered frozen. Want to know more about domestic lamb? Click here to check out our blog post about it!

Whole Lamb Leg - Midwestern
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 coal. Want to know more about domestic lamb? Click here to check out our blog post about it! This item MIGHT be delivered frozen. Concerned? You should not be.

Midwestern Lamb Rack - Frenched (8-9 Ribs)
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. Medium-Rare, Medium, Medium-Well Miyazaki, Japan chimichurri aioli fizzled on the grill or cooked in an iron skillet. Refrigerate this sausage for up to a week or freeze for up to two months. Cook to an internal temperature of 160 degrees. "if the Highway 29 in the Napa Valley is paved in gold, then the 2016 Turnbull Cabernet Sauvignon should be crowned the leader of the pack. "This wine offers remarkable value for the quality‚ Äîa stellar commingling of cranberry, cassis and black cherry. With a robust mouthfeel of plump juicy fruit, gun smoke and firm tannin, it shows integrated oak flavors and plenty of underlying acidity to remain fresh in the glass. Editors' Choice. Reversible Grill & Griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling Easy-grip handles are removable Pre-seasoned Griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with time Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime Warranty This lamb racks are the best of the best, the USDA Prime of Lamb. La creme de la creme. They come from 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 raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling.Read more about why we sell Domestic LambDOMESTIC VS IMPORTED LAMB Domestic Lamb is more premium and harder to procure. Domestic Lamb is 1.5x larger than imported lamb and it has a milder flavor. Unlike lamb from Australia or New Zealand, it does not have a "gamey" flavor.Lamb racks should be cooked looking for a good burned char on the outside with a pink center. This will yield a rich and juicy flavor. This item MIGHT be delivered frozen.

Whole Lamb - Midwestern
25 - 30 Lbs. THIS ITEM DOES NOT COME VACUUM SEALED and is ONLY for PICKUP/LOCAL DELIVERY in South Florida. If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, Cast-iron skillets can be used for all types of cooking including frying, saut√©ing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet. To view our entire lineup of lamb products, click here Most often slow roasted on the bone, lamb meat is particularly moist, tender & succulent, with a mild flavor. It's particularly associated with spring in Europe‚ Äì especially Easter banquets, but is delicious year round. Our lambs are sourced from the US Midwest and come frozen. Lamb is usually slow roasted, but can also be braised. Because of its mild flavor, it is often rubbed with olive oil and salt, plus one or two more other simple seasonings. These seasonings can include garlic, sweet paprika, lemon, fresh herbs (rosemary, sage, and/or thyme), and/or black pepper. Want to know more about domestic lamb? Checkout to find out more!

Lamb Shoulder (boned, Rolled And Tied)
4 - 6 Lbs. 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 This boneless lamb shoulder is ideal Air Chilled is better because it sears in the natural juices, tenderizes the meat, and eliminates the need for chilled chlorinated water that most producers use. Basically, air chilled is like dry-aging but for chicken.to help it retain a shape which will allow it to cook evenly. Some 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. Recipes long, slow braising to bring out natural flavors and tenderness. Juicy and succulent. Comfort food at its best. Want to know more about domestic lamb? Click hereto check out our blog post about it! This item MIGHT be delivered frozen. Concerned? You should not be.

Lamb Chops, Double Rib (3pc Per Package)
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. HOW DO I COOK IT? Read this detailed recipe at our blog 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 crème de la crème. They come from 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 raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling. Read more about why we sell Domestic Lamb DOMESTIC VS IMPORTED LAMB Domestic Lamb is more premium and harder to procure. Domestic Lamb is 1.5x larger than imported lamb and it has a milder flavor. Unlike lamb from Australia or New Zealand, it does not have a "gamey" flavor. Lamb chops should be cooked like a T-Bone or Tomahawk basically you are looking for a good burned char on the outside with a pink center. This will yield a rich and juicy flavor. This item MIGHT be delivered frozen.

Hardware
10" X 10" Square Grill Pan - Cast Iron
Pre seasoned. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 10''x10'' cast iron grill pan: square cast iron grilling pan with longer, curved handle was designed by our engineers for better leverage and easier handling. Grill pan’s helper handle is bigger than standard for easy lifting, even with pot holders! Pre-seasoned grill pan is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time die cast iron grill pan ridges are great for grilling of veggies, sandwiches and meats. (the best cast iron steak you'll ever cook indoors!) usable in all kitchens: gas, electric, induction, oven, camping, grill etc. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time high quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty you should own a cast iron skillet. If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, cast-iron skillets can be used for all types of cooking including frying, sauteing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet.

10" Skillet - Cast Iron
Pre-cured long handle. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 10'' round cast iron skillet:others medium round cast iron skillet with longer, curved handle was designed by our engineers for better leverage and easier handling. Longer cast iron handle keeps your hand farther from heat center and stays cool for longer on the stovetop. Pre-seasoned 10 inch cast iron skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time round cast iron skillet with pour spouts that have intricate drip-cutters for easy cleanup victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc high quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty you should own a cast iron skillet. If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, cast-iron skillets can be used for all types of cooking including frying, sauteing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet.

12" Skillet - Cast Iron
Pre-seasoned long handle. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 12'' round cast iron skillet: large cast iron skillet with longer, curved handle for better leverage and easier handling. Longer cast-iron handle keeps your hand farther from heat center and stays cool for longer on the stovetop. Helper handle is bigger than standard for easy lifting, even with pot holders pre-seasoned 12 inch cast iron skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time round cast iron skillet with pour spouts that have intricate drip-cutters for easy cleanup victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc high quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty victoria cast iron is seasoned with 100% flaxseed oil. Flaxseed oil is a vegetable oil. You should own a cast iron skillet if your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, cast-iron skillets can be used for all types of cooking including frying, sauteing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet.

Reversible Rectangular Griddle - Cast Iron (medium)
12.5" x 7.5" pre-seasoned. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 12.5 x 7.5 inch reversible griddle: medium reversible grill and griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling. Easy-grip handles are wider than competitors for easier grip with pot holders. Pre-seasoned griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime warranty.

Reversible Rectangular Griddle - Cast Iron (large)
Pre-seasoned 18.5" x 10". Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 18.5 x 10 inch reversible griddle: medium reversible grill and griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling. Easy-grip handles are wider than competitors for easier grip with pot holders. Pre-seasoned griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime warranty.

Natural Himalayan Salt Block Cooking Plate
Himalayan salt plates are a natural product, hand cut from deep within the ancient Himalayan mountain range in Pakistan. This salt plate has remained protected from pollution and impurities for centuries, making what many consider the purest salt in the world. Himalayan salt plates can also be heated on your grill or oven to sear meats, seafood, vegetables and other quick cooking foods. Salt plates can also be chilled and make the perfect presentation. Package includes: 100% natural Himalayan salt cooking block, stainless steel holder to avoid rust. Recipe book, size, 12 x eight x 1.5, directions included inl box on how to use and clean your salt plate.

Cast Iron Saucepan
The capacity of this cast iron is 0.45 qt. Cast iron melting pot has curved handle and intricate pour spout design for easy pouring (and just plain good lookin' too!). Pre-seasoned saucepan is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. Small cast iron melting pot can be used for melting cheese and butter, warming syrup or serving. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty.

8" Skillet Cast Iron
Pre-cured long handle. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this eight'' round cast iron skillet: small cast iron skillet has curved handle and intricate pour spout design for easy cooking, baking and serving (and just plain good lookin' too!) pre-seasoned eight inch skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time small cast iron skillet can be used for serving, cooking, baking, grilling, oven-to-table and more. Preseason multi-use skillet pan: tapas pan, appetizer dish, little pie skillet, dessert ramekin, dip bowl and more! Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty you should own a cast iron skillet. If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, cast-iron skillets can be used for all types of cooking including frying, sauteing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet.

Cast Iron Reversible Griddle (green Egg Friendly) - 12.5 Inch
Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Reversible grill and griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling. Easy-grip handles are removable. Pre-seasoned griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime warranty.

10" X 10" Square Grill Pan - Cast Iron
Pre seasoned. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 10''x10'' cast iron grill pan: square cast iron grilling pan with longer, curved handle was designed by our engineers for better leverage and easier handling. Grill pan’s helper handle is bigger than standard for easy lifting, even with pot holders! Pre-seasoned grill pan is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time die cast iron grill pan ridges are great for grilling of veggies, sandwiches and meats. (the best cast iron steak you'll ever cook indoors!) usable in all kitchens: gas, electric, induction, oven, camping, grill etc. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time high quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty you should own a cast iron skillet. If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, cast-iron skillets can be used for all types of cooking including frying, sauteing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet.

10" Skillet - Cast Iron
Pre-cured long handle. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 10'' round cast iron skillet:others medium round cast iron skillet with longer, curved handle was designed by our engineers for better leverage and easier handling. Longer cast iron handle keeps your hand farther from heat center and stays cool for longer on the stovetop. Pre-seasoned 10 inch cast iron skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time round cast iron skillet with pour spouts that have intricate drip-cutters for easy cleanup victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc high quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty you should own a cast iron skillet. If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, cast-iron skillets can be used for all types of cooking including frying, sauteing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet.

12" Skillet - Cast Iron
Pre-seasoned long handle. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 12'' round cast iron skillet: large cast iron skillet with longer, curved handle for better leverage and easier handling. Longer cast-iron handle keeps your hand farther from heat center and stays cool for longer on the stovetop. Helper handle is bigger than standard for easy lifting, even with pot holders pre-seasoned 12 inch cast iron skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time round cast iron skillet with pour spouts that have intricate drip-cutters for easy cleanup victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc high quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty victoria cast iron is seasoned with 100% flaxseed oil. Flaxseed oil is a vegetable oil. You should own a cast iron skillet if your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, cast-iron skillets can be used for all types of cooking including frying, sauteing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet.

Reversible Rectangular Griddle - Cast Iron (medium)
12.5" x 7.5" pre-seasoned. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 12.5 x 7.5 inch reversible griddle: medium reversible grill and griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling. Easy-grip handles are wider than competitors for easier grip with pot holders. Pre-seasoned griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime warranty.

Reversible Rectangular Griddle - Cast Iron (large)
Pre-seasoned 18.5" x 10". Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this 18.5 x 10 inch reversible griddle: medium reversible grill and griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling. Easy-grip handles are wider than competitors for easier grip with pot holders. Pre-seasoned griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime warranty.

Natural Himalayan Salt Block Cooking Plate
Himalayan salt plates are a natural product, hand cut from deep within the ancient Himalayan mountain range in Pakistan. This salt plate has remained protected from pollution and impurities for centuries, making what many consider the purest salt in the world. Himalayan salt plates can also be heated on your grill or oven to sear meats, seafood, vegetables and other quick cooking foods. Salt plates can also be chilled and make the perfect presentation. Package includes: 100% natural Himalayan salt cooking block, stainless steel holder to avoid rust. Recipe book, size, 12 x eight x 1.5, directions included inl box on how to use and clean your salt plate.

Cast Iron Saucepan
The capacity of this cast iron is 0.45 qt. Cast iron melting pot has curved handle and intricate pour spout design for easy pouring (and just plain good lookin' too!). Pre-seasoned saucepan is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. Small cast iron melting pot can be used for melting cheese and butter, warming syrup or serving. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty.

8" Skillet Cast Iron
Pre-cured long handle. Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Now as for this eight'' round cast iron skillet: small cast iron skillet has curved handle and intricate pour spout design for easy cooking, baking and serving (and just plain good lookin' too!) pre-seasoned eight inch skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time small cast iron skillet can be used for serving, cooking, baking, grilling, oven-to-table and more. Preseason multi-use skillet pan: tapas pan, appetizer dish, little pie skillet, dessert ramekin, dip bowl and more! Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime warranty you should own a cast iron skillet. If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, cast-iron skillets can be used for all types of cooking including frying, sauteing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet.

Cast Iron Reversible Griddle (green Egg Friendly) - 12.5 Inch
Every meat lover should have proper cast iron gear. Victoria cast iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast iron pieces are proudly made in medellin, Colombia and curated with flaxseed oil made in Belgium. Reversible grill and griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grilling. Easy-grip handles are removable. Pre-seasoned griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime warranty.

Hand-made Cleaver | Damascus Steel
These cleavers were crafted by a small master knife maker for us. He uses Damascus Steel. The Blade makes it easy to use and maneuver for any use you may want to give it. This Damascus Cleaver is just really freaking cool... and you can use it for anything you like. The blade is forged in fire using Damascus steel. The wood handle is beautiful and makes the cleaver extremely comfortable & easy to hold. This Damascus Blade is made with a mixture of 1095HC & 15N20 steel it is forged in fire. Both elements are heated together and folded many times to get the desired layers. The blade has a hardness of 56-58 HRC which holds the sharp edge for a long time. It is forged in a specific way to achieve high hardness, beautiful & unique blade patterns. Comes with a leather knife sheath and belt loop. Cleaver Length: 12" Blade Length: 7.5" Ôªø Return Policy on hardware: Returns are allowed with no re-stocking fee if the hardware is unused and in its original packaging. Returns missing packaging or with damaged packaging will be subject to a 30% re-stocking fee. For returns please contact us at info@meatnbone.com

Hand-made Hunting Knife | Damascus Steel
These knives were crafted by a small master knife maker for us. He uses Damascus Steel. The 6" Blade makes it easy to use and maneuver for any use you may want to give it. This Damascus hunting knife is just really freaking cool... and you can use it for anything you like. The blade is forged in fire using Damascus steel. The wood handle is beautiful and makes the cleaver extremely comfortable & easy to hold. This Damascus Blade is made with a mixture of 1095HC & 15N20 steel it is forged in fire. Both elements are heated together and folded many times to get the desired layers. The blade has a hardness of 56-58 HRC which holds the sharp edge for a long time. It is forged in a specific way to achieve high hardness, beautiful & unique blade patterns. Comes with a leather knife sheath and belt loop. Knife Length: 10" Blade Length: 6" Ôªø Return Policy on hardware: Returns are allowed with no re-stocking fee if the hardware is unused and in its original packaging. Returns missing packaging or with damaged packaging will be subject to a 30% re-stocking fee. For returns please contact us at info@meatnbone.com

8'' Skillet | Cast Iron
Every meat lover should have proper cast iron gear. Victoria Cast Iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast Iron pieces are proudly made in Medellin, Colombia and curated with Flaxseed oil made in Belgium. Now as for this 8'' Round Cast Iron Skillet: • • • • • Small cast iron skillet has curved handle and intricate pour spout design for easy cooking, baking and serving (and just plain good lookin' too!)Pre-seasoned 8 inch skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with time Small cast iron skillet can be used for serving, cooking, baking, grilling, oven-to-table and more. Pre-seasoned multi-use skillet pan: Tapas Pan, appetizer dish, little pie skillet, dessert ramekin, dip bowl and more! Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. High quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime Warranty YOU SHOULD OWN A CAST IRON SKILLET

Cast Iron Saucepan
The capacity of this cast iron is 0.45 qt. cast iron melting pot has curved handle and intricate pour spout design for easy pouring (and just plain good lookin' too). pre-seasoned saucepan is ready-to-use. victoria cast iron cookware seasoned at high temperatures using 100% non-gmo flaxseed oil for a natural easy-release seasoning that gets even better with time. small cast iron melting pot can be used for melting cheese and butter, warming syrup or serving. victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. usable in all kitchens: gas, electric, induction, oven, camping, grill etc. high quality commercial iron casting for durability and excellent heat retention. made in colombia using european cast iron machinery. lifetime warranty.

12'' Skillet | Cast Iron
Every meat lover should have proper cast iron gear. Victoria Cast Iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast Iron pieces are proudly made in Medellin, Colombia and curated with Flaxseed oil made in Belgium. Now as for this 12'' Round Cast Iron Skillet: 10 Steps to Grilling the Perfect Porterhouse(via BBQ Bibble)Perfect Porterhouse Steak (via Bon Apepetit)The Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a "T" shaped bone. Himalayan Salt Plates • • • • 100% Natural Himalayan Salt Cooking Block Stainless Steel Holder to Avoid Rust. Recipe Book Size, 8 X 8 X 1.5Aloha! Maui Wowee is a savory and sweet Hawaiian treat in a jar. A true fan favorite, it's one of the most popular blends Spiceology has ever created! It combines natural pineapple, brown sugar, and tamari soy granules with black sesame seeds, Asian spices, and chiles. It tastes great on anything and is perfect for grilling, smoking, roasting, and stir-fries. Make some Huli Huli chicken and steamed rice and sprinkle Maui Wowee on top ‚Äì your taste buds will say mahalo!‚Äù Note: This product is only available for local delivery (Miami-Dade / Broward) or PickUp at our Retail location. • • • • • Medium Reversible Grill & Griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grillingEasy-grip handles are wider than competitors for easier grip with pot holdersPre-seasoned Griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with timeVictoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etcHigh quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime WarrantyNote: This product is only available for local delivery (Miami-Dade / Broward) or PickUp at our Retail location. • • • • • Medium Reversible Grill & Griddle is versatile and multipurpose: great for pancakes, tortillas, veggies, fajitas, meats, eggs and even indoor grillingEasy-grip handles are wider than competitors for easier grip with pot holdersPre-seasoned Griddle is ready-to-use. Victoria cast iron cookware is seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with timeVictoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etcHigh quality commercial iron casting for durability and excellent heat retention. Made in Colombia in a family company since 1939. Lifetime Warranty • • • • • • Large cast iron skillet with longer, curved handle for better leverage and easier handling. Longer cast-iron handle keeps your hand farther from heat center and stays cool for longer on the stovetop. Helper handle is bigger than standard for easy lifting, even with pot holdersPre-seasoned 12 inch cast iron skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with timeRound cast iron skillet with pour spouts that have intricate drip-cutters for easy cleanupVictoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etcHigh quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime WarrantyVicoria cast iron is seasoned with 100% flaxseed oil. Flaxseed oil is a vegetable oil.YOU SHOULD OWN A CAST IRON SKILLET

10'' Skillet | Cast Iron
Every meat lover should have proper cast iron gear. Victoria Cast Iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast Iron pieces are proudly made in Medellin, Colombia and curated with Flaxseed oil made in Belgium. Now as for this 10'' Round Cast Iron Skillet: Others If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, Cast-iron skillets can be used for all types of cooking including frying, saut√©ing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet. • • • • • Medium round cast iron skillet with longer, curved handle was designed by our engineers for better leverage and easier handling. Longer cast iron handle keeps your hand farther from heat center and stays cool for longer on the stovetop.Pre-seasoned 10 inch cast iron skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with timeRound cast iron skillet with pour spouts that have intricate drip-cutters for easy cleanupVictoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etcHigh quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime WarrantyYOU SHOULD OWN A CAST IRON SKILLET

10''x10'' Square Grill Pan | Cast Iron
Every meat lover should have proper cast iron gear. Victoria Cast Iron skillets have the ingredients necessary to create a legacy: history, quality iron, strength, proven designs and simplicity. These cast Iron pieces are proudly made in Medellin, Colombia and curated with Flaxseed oil made in Belgium. Now as for this 10''x10'' Cast Iron Grill Pan: If your kitchen does not have a cast-iron skillet, it is missing something worthwhile. First off, cast iron has the ability to maintain very high temperatures. They heat up and maintain that heat until all the food in the pain is cooked evenly. That is especially important when cooking meats. They are inexpensive, last forever and are relatively easy to clean. Moreover, Cast-iron skillets can be used for all types of cooking including frying, saut√©ing, searing, baking, braising, broiling, and roasting. There is no food cooks cannot prepare in their cast-iron skillet. Note: This product is only available for local delivery (Miami-Dade / Broward) or PickUp at our Retail location. • • • • • Square cast iron grilling pan with longer, curved handle was designed by our engineers for better leverage and easier handling. Grill pan's helper handle is bigger than standard for easy lifting, even with pot holders!Pre-seasoned grill pan is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with timeDie cast iron grill pan ridges are great for grilling of veggies, sandwiches & meats. (The best cast iron steak you'll ever cook indoors!)Usable in all kitchens: gas, electric, induction, oven, camping, grill etc. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with timeHigh quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime WarrantyYOU SHOULD OWN A CAST IRON SKILLET

Charcoal
Brazilian Eucalyptus Lump Charcoal
Premium Brazilian charcoal. Fogo all natural Brazilian eucalyptus blend hardwood charcoal is made from dense Brazilian eucalyptus hardwoods. Eucalyptus charcoal is favored by Brazilian rodizio steakhouses because it lights fast, burns incredibly hot and imparts that delicious steakhouse flavor. Now you can have it at home too. The pieces size in the 17.6lb bag is approximately: mostly medium: 70% of medium sized pieces of two to three inches, 30% one 1/3 to two inches. Which is perfect for most Weber kettles, Weber smokey mountain wsm, barrel grills, gravity feeders etc. This is the perfect charcoal for any occasion that will produce great tasting food. Works well for direct and indirect grilling as well as smoking. Fogo means fire and that's what fogo is - it lights very quickly and is ready to grill within 15 minutes. It burns very hot, searing the meat and locking in the flavors and it lasts longer than other charcoal you can find. Fogo is a completely natural product that is made from dense hardwood trimmings and using selected trees with no other added ingredients whatsoever. Fogo is an all natural, high quality product that imparts your food with the very best flavor and taste. Fogo is also used by a number of exclusive restaurants around the country to prepare their food.

Fogo Fire Starters
All natural premium firestarters. All natural: made from sustainably harvested. Aspen wood and all natural vegetable wax. Lights easy with only a match even when damp. Burns hot and long thanks to it's unique design that promotes airflow and funnels .oxygen to the flame to light and grow the fire quickly. Shelf stable - will store for years without degrading. Safe and excellent way to light your big green egg or kamado Joe. Works for BBQ, campfires, fireplaces and so on. Place two starters on your grate, light, and built a pile of charcoal around them, your fire is ready in 15min. 15 fogostarters per box.

Fogo Premium Charcoal - 8.8 Lbs Bag
8.8 lb small / medium chunks. Fogo all natural hardwood charcoal is made from dense central American oak hardwoods. The pieces size in the 8.8lb bag is approximately: small to medium: 50% of medium sized pieces of two to three inches, 50% one to two inches. Which is perfect for most Weber kettles, barrel grills, gravity feeders, Weber smokey mountain wsm etc. This is the perfect charcoal for any occasion that will produce great tasting food. Works well for direct and indirect grilling as well as smoking. Fogo means fire and that's what fogo is - it lights very quickly and is ready to grill within 15 minutes. It burns very hot, searing the meat and locking in the flavors and it lasts longer than other charcoal you can find. Fogo is a completely natural product that is made from dense hardwood trimmings and using selected trees with no other added ingredients whatsoever. Fogo is an all natural, high quality product that imparts your food with the very best flavor and taste. Fogo is also used by a number of exclusive restaurants around the country to prepare their food. The reason we sell fogo over any other charcoal is that it offers the best value/money relationship out there. First, the entire bag is full of large pieces. It also burns properly, there are no sparks and it gives the right mix for smoke/flabor, which is subtle and not overwhelming.

Fogo Super Premium Charcoal
17.6 lb bag, large chunks. Fogo hardwood lump charcoal is made from dense central American hardwood and only hand selected pieces make it into every bag to ensure that you get the very best charcoal you can find. If charcoal were a car, this would be the rolls Royce of charcoal. Fogo means fire and that's what fogo is - it lights very quickly and is ready to grill within 15 minutes. It burns very hot, searing the meat and locking in the flavors and it lasts longer than other charcoal you can find. Fogo is made exclusively from dense hardwood trimmings and using selected trees with no other added ingredients whatsoever. Fogo is an all natural, high quality product that imparts your food with the very best flavor and taste. The reason we sell fogo over any other charcoal is that it offers the best value/money relationship out there. First, the entire bag is full of large pieces. It also burns properly, there are no sparks and it gives the right mix for smoke/flabor, which is subtle and not overwhelming.

Jealous Devil Quebracho Briquettes 10 Lbs
Made with quebracho Blanco hardwood. For a long time we have not been a fan of charcoal briquettes. .. And then we ran into jealous devil. All i have to say is this product is amazing... The briquettes are massive (compared to your average) and they hold head amazingly well. They last a long time and burn extremely well. Why we like them? 100% natural ingredients: pure quebracho hardwood and a pinch of vegetable starch no chemicals or toxic ingredients – borax, nitrates etc – 2x the size of typical briquets for maximum performance taste-enhancing aroma and flavor – incredibly long, hot burn no acrid, unpleasant smoke or harsh chemical odor extremely low ash production won’t spark, pop, or snap waterproof, resealable packaging with side carry handle about jealous devil we like this company because it has similar values to meat n' bone. The folks from JD focus on sourcing the best type of charcoal. They use quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. The charcoal is "craft made" in small batches and everything they do has been well thought out, even the packaging which is weather-resistant and re-sealable. They harvest wood sustainably so that the rainforest is not harmed and they are reinvesting into our own production to reduce our carbon footprint and move towards fsc certification. How to ignite jealous devil briquettes jealous devil recommends lighting a few starter cubes/bales (hey, junk mail works too!) under a charcoal chimney, or using an active torch such as a looflighter or map torch. Depending on lighting conditions, your charcoal should come to temperature and be ready for cooking within 10-20 minutes. We do not condone the use of lighter fluid. It’s cheating. And also gross.

Jealous Devil Quebracho Lump Charcoal - 10 Lbs
10 lbs regular size chunxx. At meat n' bone we are huge believers of lump charcoal, probably because we grew up cooking on it. This ultra premium lump charcoal from jealous devil is crafted from one of the densest hardwoods on the planet and specially carbonized to remove impurities. The result? Hotter, longer, and cleaner burns with incredible flavor. Without sparks, pops, bitter smoke or excessive ash. Ps: this is the bag you want if you have a smaller grill and cannot fit the massive chunks of charcoal such as the XL. Why we like them? Huge, industry-leading lump size for maximum performance 100% natural quebracho Blanco “axe-breaker” hardwood no sparks, pops, flare-ups, excessive ash, or heavy smoke 1100f+ max temp – reduced refueling and maintenance demands award-winning flavor preferred by champion pitmasters, pro chefs, and competitors gorgeous water-resistant, resealable packaging with convenient carry handle about jealous devil we like this company because it has similar values to meat n' bone. The folks from JD focus on sourcing the best type of charcoal. They use quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. The charcoal is "craft made" in small batches and everything they do has been well thought out, even the packaging which is weather-resistant and re-sealable. They harvest wood sustainably so that the rainforest is not harmed and they are reinvesting into our own production to reduce our carbon footprint and move towards fsc certification. How to light jealous devil premium lump charcoal? Jealous devil recommends lighting a few starter cubes/bales (hey, junk mail works too!) under a charcoal chimney, or using an active torch such as a looflighter or map torch. Depending on lighting conditions, your charcoal should come to temperature and be ready for cooking within 10-20 minutes. We do not condone the use of lighter fluid. It’s cheating. And also gross.

Jealous Devil Quebracho Extra Large Lump Charcoal 20 Lbs
20 lbs signature XL. At meat n' bone we are huge believers of lump charcoal, probably because we grew up cooking on it. This ultra premium lump charcoal from jealous devil is crafted from one of the densest hardwoods on the planet and specially carbonized to remove impurities. The result? Hotter, longer, and cleaner burns with incredible flavor. Without sparks, pops, bitter smoke or excessive ash. Why we like them? Huge, industry-leading lump size for maximum performance 100% natural quebracho Blanco “axe-breaker” hardwood no sparks, pops, flare-ups, excessive ash, or heavy smoke 1100f+ max temp – reduced refueling and maintenance demands award-winning flavor preferred by champion pitmasters, pro chefs, and competitors gorgeous water-resistant, resealable packaging with convenient carry handle about jealous devil we like this company because it has similar values to meat n' bone. The folks from JD focus on sourcing the best type of charcoal. They use quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. The charcoal is "craft made" in small batches and everything they do has been well thought out, even the packaging which is weather-resistant and re-sealable. They harvest wood sustainably so that the rainforest is not harmed and they are reinvesting into our own production to reduce our carbon footprint and move towards fsc certification. How to light jealous devil premium lump charcoal? Jealous devil recommends lighting a few starter cubes/bales (hey, junk mail works too!) under a charcoal chimney, or using an active torch such as a looflighter or map torch. Depending on lighting conditions, your charcoal should come to temperature and be ready for cooking within 10-20 minutes. We do not condone the use of lighter fluid. It’s cheating. And also gross.

Brazilian Eucalyptus Lump Charcoal
Premium Brazilian charcoal. Fogo all natural Brazilian eucalyptus blend hardwood charcoal is made from dense Brazilian eucalyptus hardwoods. Eucalyptus charcoal is favored by Brazilian rodizio steakhouses because it lights fast, burns incredibly hot and imparts that delicious steakhouse flavor. Now you can have it at home too. The pieces size in the 17.6lb bag is approximately: mostly medium: 70% of medium sized pieces of two to three inches, 30% one 1/3 to two inches. Which is perfect for most Weber kettles, Weber smokey mountain wsm, barrel grills, gravity feeders etc. This is the perfect charcoal for any occasion that will produce great tasting food. Works well for direct and indirect grilling as well as smoking. Fogo means fire and that's what fogo is - it lights very quickly and is ready to grill within 15 minutes. It burns very hot, searing the meat and locking in the flavors and it lasts longer than other charcoal you can find. Fogo is a completely natural product that is made from dense hardwood trimmings and using selected trees with no other added ingredients whatsoever. Fogo is an all natural, high quality product that imparts your food with the very best flavor and taste. Fogo is also used by a number of exclusive restaurants around the country to prepare their food.

Fogo Fire Starters
All natural premium firestarters. All natural: made from sustainably harvested. Aspen wood and all natural vegetable wax. Lights easy with only a match even when damp. Burns hot and long thanks to it's unique design that promotes airflow and funnels .oxygen to the flame to light and grow the fire quickly. Shelf stable - will store for years without degrading. Safe and excellent way to light your big green egg or kamado Joe. Works for BBQ, campfires, fireplaces and so on. Place two starters on your grate, light, and built a pile of charcoal around them, your fire is ready in 15min. 15 fogostarters per box.

Fogo Premium Charcoal - 8.8 Lbs Bag
8.8 lb small / medium chunks. Fogo all natural hardwood charcoal is made from dense central American oak hardwoods. The pieces size in the 8.8lb bag is approximately: small to medium: 50% of medium sized pieces of two to three inches, 50% one to two inches. Which is perfect for most Weber kettles, barrel grills, gravity feeders, Weber smokey mountain wsm etc. This is the perfect charcoal for any occasion that will produce great tasting food. Works well for direct and indirect grilling as well as smoking. Fogo means fire and that's what fogo is - it lights very quickly and is ready to grill within 15 minutes. It burns very hot, searing the meat and locking in the flavors and it lasts longer than other charcoal you can find. Fogo is a completely natural product that is made from dense hardwood trimmings and using selected trees with no other added ingredients whatsoever. Fogo is an all natural, high quality product that imparts your food with the very best flavor and taste. Fogo is also used by a number of exclusive restaurants around the country to prepare their food. The reason we sell fogo over any other charcoal is that it offers the best value/money relationship out there. First, the entire bag is full of large pieces. It also burns properly, there are no sparks and it gives the right mix for smoke/flabor, which is subtle and not overwhelming.

Fogo Super Premium Charcoal
17.6 lb bag, large chunks. Fogo hardwood lump charcoal is made from dense central American hardwood and only hand selected pieces make it into every bag to ensure that you get the very best charcoal you can find. If charcoal were a car, this would be the rolls Royce of charcoal. Fogo means fire and that's what fogo is - it lights very quickly and is ready to grill within 15 minutes. It burns very hot, searing the meat and locking in the flavors and it lasts longer than other charcoal you can find. Fogo is made exclusively from dense hardwood trimmings and using selected trees with no other added ingredients whatsoever. Fogo is an all natural, high quality product that imparts your food with the very best flavor and taste. The reason we sell fogo over any other charcoal is that it offers the best value/money relationship out there. First, the entire bag is full of large pieces. It also burns properly, there are no sparks and it gives the right mix for smoke/flabor, which is subtle and not overwhelming.

Jealous Devil Quebracho Briquettes 10 Lbs
Made with quebracho Blanco hardwood. For a long time we have not been a fan of charcoal briquettes. .. And then we ran into jealous devil. All i have to say is this product is amazing... The briquettes are massive (compared to your average) and they hold head amazingly well. They last a long time and burn extremely well. Why we like them? 100% natural ingredients: pure quebracho hardwood and a pinch of vegetable starch no chemicals or toxic ingredients – borax, nitrates etc – 2x the size of typical briquets for maximum performance taste-enhancing aroma and flavor – incredibly long, hot burn no acrid, unpleasant smoke or harsh chemical odor extremely low ash production won’t spark, pop, or snap waterproof, resealable packaging with side carry handle about jealous devil we like this company because it has similar values to meat n' bone. The folks from JD focus on sourcing the best type of charcoal. They use quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. The charcoal is "craft made" in small batches and everything they do has been well thought out, even the packaging which is weather-resistant and re-sealable. They harvest wood sustainably so that the rainforest is not harmed and they are reinvesting into our own production to reduce our carbon footprint and move towards fsc certification. How to ignite jealous devil briquettes jealous devil recommends lighting a few starter cubes/bales (hey, junk mail works too!) under a charcoal chimney, or using an active torch such as a looflighter or map torch. Depending on lighting conditions, your charcoal should come to temperature and be ready for cooking within 10-20 minutes. We do not condone the use of lighter fluid. It’s cheating. And also gross.

Jealous Devil Quebracho Lump Charcoal - 10 Lbs
10 lbs regular size chunxx. At meat n' bone we are huge believers of lump charcoal, probably because we grew up cooking on it. This ultra premium lump charcoal from jealous devil is crafted from one of the densest hardwoods on the planet and specially carbonized to remove impurities. The result? Hotter, longer, and cleaner burns with incredible flavor. Without sparks, pops, bitter smoke or excessive ash. Ps: this is the bag you want if you have a smaller grill and cannot fit the massive chunks of charcoal such as the XL. Why we like them? Huge, industry-leading lump size for maximum performance 100% natural quebracho Blanco “axe-breaker” hardwood no sparks, pops, flare-ups, excessive ash, or heavy smoke 1100f+ max temp – reduced refueling and maintenance demands award-winning flavor preferred by champion pitmasters, pro chefs, and competitors gorgeous water-resistant, resealable packaging with convenient carry handle about jealous devil we like this company because it has similar values to meat n' bone. The folks from JD focus on sourcing the best type of charcoal. They use quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. The charcoal is "craft made" in small batches and everything they do has been well thought out, even the packaging which is weather-resistant and re-sealable. They harvest wood sustainably so that the rainforest is not harmed and they are reinvesting into our own production to reduce our carbon footprint and move towards fsc certification. How to light jealous devil premium lump charcoal? Jealous devil recommends lighting a few starter cubes/bales (hey, junk mail works too!) under a charcoal chimney, or using an active torch such as a looflighter or map torch. Depending on lighting conditions, your charcoal should come to temperature and be ready for cooking within 10-20 minutes. We do not condone the use of lighter fluid. It’s cheating. And also gross.

Jealous Devil Quebracho Extra Large Lump Charcoal 20 Lbs
20 lbs signature XL. At meat n' bone we are huge believers of lump charcoal, probably because we grew up cooking on it. This ultra premium lump charcoal from jealous devil is crafted from one of the densest hardwoods on the planet and specially carbonized to remove impurities. The result? Hotter, longer, and cleaner burns with incredible flavor. Without sparks, pops, bitter smoke or excessive ash. Why we like them? Huge, industry-leading lump size for maximum performance 100% natural quebracho Blanco “axe-breaker” hardwood no sparks, pops, flare-ups, excessive ash, or heavy smoke 1100f+ max temp – reduced refueling and maintenance demands award-winning flavor preferred by champion pitmasters, pro chefs, and competitors gorgeous water-resistant, resealable packaging with convenient carry handle about jealous devil we like this company because it has similar values to meat n' bone. The folks from JD focus on sourcing the best type of charcoal. They use quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. The charcoal is "craft made" in small batches and everything they do has been well thought out, even the packaging which is weather-resistant and re-sealable. They harvest wood sustainably so that the rainforest is not harmed and they are reinvesting into our own production to reduce our carbon footprint and move towards fsc certification. How to light jealous devil premium lump charcoal? Jealous devil recommends lighting a few starter cubes/bales (hey, junk mail works too!) under a charcoal chimney, or using an active torch such as a looflighter or map torch. Depending on lighting conditions, your charcoal should come to temperature and be ready for cooking within 10-20 minutes. We do not condone the use of lighter fluid. It’s cheating. And also gross.

Brazilian Eucalyptus Lump Charcoal
Fogo All Natural Brazilian Eucalyptus Blend Hardwood Charcoal is made from dense Brazilian Eucalyptus Hardwoods. Eucalyptus Charcoal is favored by Brazilian Rodizio Steakhouses because it lights fast, burns incredibly hot and imparts that delicious Steakhouse flavor. Now you can have it at home too. The pieces size in the 17.6LB bag is approximately: mostly medium: 70% of medium sized pieces of 2 to 3 inches, 30% 1 1/3 to 2 inches. Which is perfect for most Weber Kettles, Weber Smokey Mountain WSM, Barrel Grills, Gravity feeders etc. This is the perfect charcoal for any occasion that will produce great tasting food. Works well for direct and indirect grilling as well as smoking. class="a-spacing-base "this blog post We only ship Charcoal to Florida Customers using ground service. Fogo means Fire and that's what Fogo is - it lights very quickly and is ready to grill within 15 minutes. It burns very hot, searing the meat and locking in the flavors and it lasts longer than other charcoal you can find. Fogo is a completely natural product that is made from dense hardwood trimmings and using selected trees with no other added ingredients whatsoever. Fogo is an all natural, high quality product that imparts your food with the very best flavor and taste. Fogo is also used by a number of exclusive restaurants around the country to prepare their food. class="a-spacing-base" this blog post We only ship Charcoal to Florida Customers using ground service. Fogo means Fire and that's what Fogo is - it lights very quickly and is ready to grill within 15 minutes. It burns very hot, searing the meat and locking in the flavors and it lasts longer than other charcoal you can find. Fogo is a completely natural product that is made from dense hardwood trimmings and using selected trees with no other added ingredients whatsoever. Fogo is an all natural, high quality product that imparts your food with the very best flavor and taste. Fogo is also used by a number of exclusive restaurants around the country to prepare their food.

Fogo Fire Starters
All natural premium firestarters. all natural: made from sustainably harvested. aspen wood and all natural vegetable wax. lights easy with only a match even when damp. burns hot and long thanks to it's unique design that promotes airflow and funnels .oxygen to the flame to light and grow the fire quickly. shelf stable - will store for years without degrading. safe and excellent way to light your big green egg or kamado joe. works for bbq, campfires, fireplaces and so on. place two starters on your grate, light, and built a pile of charcoal around them, your fire is ready in 15min. 15 fogostarters per box.

Bundles & Combos
Akaushi Vintage Dry Aged Wagyu Bundle
About a year ago we started talking to the guys from intoku. They offer a very interesting product... Beef from an akaushi (red wagyu), 30 day dry aged (whole carcass), older cow... The product is super rare and exclusive. Its like nothing we have seen before. We haven't figured out if we will keep intoku steaks on our lineup, it will depend on the feedback from this "bundle". However, even if we wanted to it may not be possible as intoku only processes 200 cows per year. To put things in context, most small commercial programs process that every week. So even if we wanted to, it is hard to keep these in stock year-round. This bundle received some pretty positive reviews, so we decided to keep it on our roster seasonally. The bundle , priced at $99, brings: - 2x 1lb ground beef pouches - 2x boneless ribeyes (approx 16oz) note: intoku steaks are chewier steak than the usual wagyu we sell (since it comes from an older cow) and the color may not be as consistent. The steaks do present luxurious marbling, with an earthy, developed grass-fed flavor where the dry aged taste is very subtle. We expect this to be a big hit with south american audiences or anyone who loves grass fed beef. About intoku we are always looking for new and interesting products, and this is where we met the guys from intoku. A small cattle farm in texas that is raising akaushi wagyu, but more interestingly... They are grabbing their older cows (8-12 years old), dry aging them for 30 days and then processing them. So effectively, you have a dry aged vaca vieja. This process allows you to retain that flavor of vaca vieja, but it makes it really tender. On top of that you have a bit of that dry aged flavor that we all love so much. So you get a cool mix of three cultures: japanese (breed), american (feed), spanish (vaca vieja). Akaushi wagyu? If you have read our blog then you know that the word "wagyu" translates to "japanese cow" ("wa" means japanese and "gyu" means cow). So, wagyu does not really mean a lot as a term. That said the term groups up the four top cattle breeds in japan: wagyu: kuroge washu (japanese black). Mukaku washu (japanese polled). Akage washu (japanese brown). Nihon tankaku washu (japanese shorthorn). Typically most wagyu beef comes from tajima kuroge wagyu, at-least most of the wagyu we sell does. Which is one of the reasons we like this intoku product as it allows us to try a different type of wagyu: akaushi (japanese brown) which is typically from the prefecture of kumamoto.

Grill Stars: The Hottest Steaks You Didn't Know About
As seen in the wall street journal. Every summer the wall street journal runs an article titled: grill stars which depicts the summer's hottest steaks. When we saw the article, we nodded our heads and said "yes", these steaks need more attention. We posted on Facebook about it and got a lot of attention, so we figured we would make a point out of it. In fact, we made two versions of this combo.. One with USDA prime / choice steaks and one Wagyu. WSJ grill stars | $165.99 | approx 7.5 lbs Denver steak | g1 certified: rich, buttery smooth flavor. Think of a NY strip mixed with a short rib. The Denver steak is a relatively new cut of beef, it was born in 2009 as a result of a research project called "the beef checkoff". This a 10oz steak. Bavette (flap/vacio) | USDA prime: its similar to the flank and skirt… but much more tender than both due to being located on the inside portion of the diaphragm. It has less stringy, less chewy fat than skirt, as the striated muscle in bavette cuts tend to have better quality marbling. Season with salt and sear over high heat, then cook to term. Roughly 1.5 lbs culotte (picanha) | g1 certified: this cut packs a lot of flavor and offers one of the best price-value proposition. While picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. This is on average 2.5 lbs. Flat iron | g1 certified: economical, tender, delicious... The flat iron steak may be the best cut of beef to grill, heck it may be the best cut overall. About 8oz. Newport (tri-tip) | USDA prime: 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. Roughly 2.5 lbs. WSJ grill stars - Wagyu | $241.99 | approx 6.5 lbs Denver steak | Wagyu bms7+: sourced from one of America's top Wagyu programs. Cut into 10oz steaks. Flap steak | Wagyu bms7+: similar to our prime flap, but Wagyu and cut into 10oz steaks. Picanha | Wagyu BMS8-9: the best Wagyu picanha outside of Japanese a5. This is a three-4 lb picanha flat iron steak| Wagyu bms7+: sourced from one of America's top Wagyu programs. This is about 8oz. Tri tip | Wagyu bms7+: sourced from one of America's top Wagyu programs. This is a two-2.5 lb roast. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

South American Asado Special
South American tradition, perfect for a group of up to 10 people or not.. You don't have to share. That is also tradition. The asado or churrascada is one of the most prized cultural experiences you can have in south America. Argentina, brazil and Uruguay are renowned for their culture of grilling. But every other country in south America follows the same general standards of "asado" (BBQ). This bundle or gift set brings some of the most traditional pieces of a true asado: south American asado special | $99.99 - 1x argentinian chorizo: the traditional argentinian sausage.. World famous. - 1x grillmaster's chimichurri sauce: handmade weekly by us, it is a key, fantastic, element for this bundle! - 1x USDA prime short ribs - Flanken style: thinly slices of "asado De tira" meat to be cooked quickly on the grill. An ideal appetizer. - 1x USDA prime vacio (flap): wet aged for 30+ days, extremely tender. This is a staple of south American cuisine. - 1x USDA prime tri-tip: marbled, lean, Delicious. This is a 1.5 lbs piece that is best cooked lower and slower.. But does not require it. Wagyu south American asado special | $249.99 - 1x argentinian chorizo: the traditional argentinian sausage.. World famous. - 1x grillmaster's chimichurri sauce: handmade weekly by us, it is a key, fantastic, element for this bundle! - 1x USDA prime short ribs - Flanken style: thinly slices of "asado De tira" meat to be cooked quickly on the grill. An ideal appetizer. - 1x bms7+ Wagyu tri tip: wet aged for 30+ days, extremely tender. This is a staple of south American cuisine but from an extremely high quality Colorado Wagyu program. Beautifully marbled. - 3x bms7+ Wagyu vacio (flap): three beautiful "vacio" steaks of roughly 10oz. Extremely marbled and tender from the same program as the tri-tip. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

Truffle Tomahawk Gift Set Wagyu Bms 8
The perfect gift for anyone! If you want to impress someone with a steak that will pack a flavorful punch and looks amazing on the grill and can double as a center-piece for your table. Look no further. Our Wagyu tomahawk steak (30 - 34 oz) is rated bms8+, 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.. Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. As for seasoning, we have chose to pair it with some of the best truffle salt in the market, made by hepp's. This finishing salt is a unique combination of Italian white Alba truffle and trapani sea salt that’ll add a soft buttery flavor to almost any dish. This is a great way to savor the prized white truffle on your palate! This product comes presented in a very nice meat n' bone box, and we can add a special message for the gift recipient. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

Le Charcuterie & Fromage
A cold cut set maDe right! Note that main product picture is for presentation purposes. You can click on the links of each component to see it. Are you someone that loves a good meat and cheese board? Well, i am. So this board is the result of a lot of work trying and tasting different products. We have iDentified what we regard as best in class products. This is a fair amount of cheese and Charcuterie... So its a perfect gift. Oh... Wine/sake/beer is a welcome addition. - capocollo: a traditional Italian and Corsican pork cold cut (salume) maDe from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulDer or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. - hot sopressata: our hot sopressata is full of robust flavor from organic wine and spices. Medium heat level. - Genoa salame: our Genoa salame is firm in texture, zesty flavor from a mix of spices and organic wine. - iberico sobrasada: spreadable iberico chorizo.. Do you need to know more? Sobrasada iberica De bellota is maDe from the meat of the black-footed (pata negra) Iberian pigs that roam freely and feed on acorns. - chorizo De bellota: Delicious chorizo in a beautiful presentation. Imported from Spain. - jamon De bellota: acorn fed jam, imported from Spain. - marinated goat cheese: this is one of those cheeses you did not know you neeDed in your life. These cheese cubes of soft goat cheese are blenDed in a marinaDe with olive oil, peppercorns, fresh thyme and garlic. - manchego cheese: this Delicious cheese comes from the beautiful country of Spain, particularly from la mancha. It is "artisanal", maDe from the milk of the manchega breed of cheese and aged for over a year. - caciotta al tartufo (truffle cheese) 6oz: while most truffle cheeses are little more than a bland paste dressed up by truffle flavor, caciotta al tartufo is an exception. It is maDe with high quality milk in the countrysiDe of Rome. Our producer mixes in generous amounts of these quality black truffles into a sumptuous blend of cow’s and sheep’s milk aged 60-75 days, resulting in superb cheese that’s also a good value. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

Japanese Wagyu A5 Taste Tester - Miyazaki-gyu
This is a very special gift or combo, full of rare steaks you will not find easily. The a5 taste tester is the ultimate Wagyu experience. It consists of five steaks graded a5 bms10-12 from the provicen of miyazaki, japan. 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. This combo includes: baseball steak | a5 miyazaki Japanese Wagyu: a baseball steak is relatively inexpensive because it is usually fatty and chewy. But an a5 baseball steak is one of the best steaks you will consume in your life. It is an ideal part of this combo, because while the ribeeye and Manhattan, and even the picanha steak present extremely rich marbling, the baseball has just the perfect mix of "beefyness", umami.. And its almost as tender as a filet mignon. Filet mignon | a5 miyazaki Japanese Wagyu: 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. Picanha steak | a5 miyazaki Japanese Wagyu : this is the best picanha in the world and it is extremely hard to procure. This is an extremely rare find... In fact, outside of meat n' bone we had never seen it before. 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. Ribeye steak | a5 miyazaki Japanese Wagyu: ribeye is probably the most common a5 cut seen stateside. It is extremely rich and flavorful, one of these steaks is so rich it will usually be enough for two. That said... There is a reason for this, the a5 ribeye is a thing to behold. Strip loin new York steak | a5 miyazaki Japanese Wagyu: a little more beefy than the ribeye, but not quite as rich or fatty. The Manhattan steak is a spectacular steak. Shabu shabu | a5 miyazaki Japanese Wagyu: since we opened our doors our customers have asked us for high end shabu shabu meat. So here we are, slicing the best chuck in the world to make shabu shabu, sukiyaki, yakiniku the miyazaki-gyu difference 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. All miyazakigyu is Wagyu but not all Wagyu is miyazakigyu. Miyazakigyu is one step above miyazaki Wagyu and is the cream of the crop of all Wagyu from miyazaki. It is quite literally the best beef in the world. Every five years, national “Wagyu Olympics” are being held to determine japan’s, and therefore the world’s, best Wagyu. Miyazaki-gyu is the only Wagyu program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017. You can and will find cheaper a5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could. The miyazaki difference a5 miyazaki beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat. In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade five was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade four, the quality grade of this beef is classified as grade four. Quality grading is severely done. A5 means this beef excels in every single factor.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. At meat n' bone we made the conscious decision of selling miyazaki a5 (miyazakigyu) because it is the best in the world. All five years, national “Wagyu Olympics” are being held to determine japan’s, and therefore the world’s, best Wagyu. In September 2017, the miyazaki-gyu was ranked 1st. For the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “best Wagyu in the world”. You can and will find cheaper a5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

Akaushi Vintage Dry Aged Wagyu Bundle
About a year ago we started talking to the guys from intoku. They offer a very interesting product... Beef from an akaushi (red wagyu), 30 day dry aged (whole carcass), older cow... The product is super rare and exclusive. Its like nothing we have seen before. We haven't figured out if we will keep intoku steaks on our lineup, it will depend on the feedback from this "bundle". However, even if we wanted to it may not be possible as intoku only processes 200 cows per year. To put things in context, most small commercial programs process that every week. So even if we wanted to, it is hard to keep these in stock year-round. This bundle received some pretty positive reviews, so we decided to keep it on our roster seasonally. The bundle , priced at $99, brings: - 2x 1lb ground beef pouches - 2x boneless ribeyes (approx 16oz) note: intoku steaks are chewier steak than the usual wagyu we sell (since it comes from an older cow) and the color may not be as consistent. The steaks do present luxurious marbling, with an earthy, developed grass-fed flavor where the dry aged taste is very subtle. We expect this to be a big hit with south american audiences or anyone who loves grass fed beef. About intoku we are always looking for new and interesting products, and this is where we met the guys from intoku. A small cattle farm in texas that is raising akaushi wagyu, but more interestingly... They are grabbing their older cows (8-12 years old), dry aging them for 30 days and then processing them. So effectively, you have a dry aged vaca vieja. This process allows you to retain that flavor of vaca vieja, but it makes it really tender. On top of that you have a bit of that dry aged flavor that we all love so much. So you get a cool mix of three cultures: japanese (breed), american (feed), spanish (vaca vieja). Akaushi wagyu? If you have read our blog then you know that the word "wagyu" translates to "japanese cow" ("wa" means japanese and "gyu" means cow). So, wagyu does not really mean a lot as a term. That said the term groups up the four top cattle breeds in japan: wagyu: kuroge washu (japanese black). Mukaku washu (japanese polled). Akage washu (japanese brown). Nihon tankaku washu (japanese shorthorn). Typically most wagyu beef comes from tajima kuroge wagyu, at-least most of the wagyu we sell does. Which is one of the reasons we like this intoku product as it allows us to try a different type of wagyu: akaushi (japanese brown) which is typically from the prefecture of kumamoto.

Grill Stars: The Hottest Steaks You Didn't Know About
As seen in the wall street journal. Every summer the wall street journal runs an article titled: grill stars which depicts the summer's hottest steaks. When we saw the article, we nodded our heads and said "yes", these steaks need more attention. We posted on Facebook about it and got a lot of attention, so we figured we would make a point out of it. In fact, we made two versions of this combo.. One with USDA prime / choice steaks and one Wagyu. WSJ grill stars | $165.99 | approx 7.5 lbs Denver steak | g1 certified: rich, buttery smooth flavor. Think of a NY strip mixed with a short rib. The Denver steak is a relatively new cut of beef, it was born in 2009 as a result of a research project called "the beef checkoff". This a 10oz steak. Bavette (flap/vacio) | USDA prime: its similar to the flank and skirt… but much more tender than both due to being located on the inside portion of the diaphragm. It has less stringy, less chewy fat than skirt, as the striated muscle in bavette cuts tend to have better quality marbling. Season with salt and sear over high heat, then cook to term. Roughly 1.5 lbs culotte (picanha) | g1 certified: this cut packs a lot of flavor and offers one of the best price-value proposition. While picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. This is on average 2.5 lbs. Flat iron | g1 certified: economical, tender, delicious... The flat iron steak may be the best cut of beef to grill, heck it may be the best cut overall. About 8oz. Newport (tri-tip) | USDA prime: 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. Roughly 2.5 lbs. WSJ grill stars - Wagyu | $241.99 | approx 6.5 lbs Denver steak | Wagyu bms7+: sourced from one of America's top Wagyu programs. Cut into 10oz steaks. Flap steak | Wagyu bms7+: similar to our prime flap, but Wagyu and cut into 10oz steaks. Picanha | Wagyu BMS8-9: the best Wagyu picanha outside of Japanese a5. This is a three-4 lb picanha flat iron steak| Wagyu bms7+: sourced from one of America's top Wagyu programs. This is about 8oz. Tri tip | Wagyu bms7+: sourced from one of America's top Wagyu programs. This is a two-2.5 lb roast. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

South American Asado Special
South American tradition, perfect for a group of up to 10 people or not.. You don't have to share. That is also tradition. The asado or churrascada is one of the most prized cultural experiences you can have in south America. Argentina, brazil and Uruguay are renowned for their culture of grilling. But every other country in south America follows the same general standards of "asado" (BBQ). This bundle or gift set brings some of the most traditional pieces of a true asado: south American asado special | $99.99 - 1x argentinian chorizo: the traditional argentinian sausage.. World famous. - 1x grillmaster's chimichurri sauce: handmade weekly by us, it is a key, fantastic, element for this bundle! - 1x USDA prime short ribs - Flanken style: thinly slices of "asado De tira" meat to be cooked quickly on the grill. An ideal appetizer. - 1x USDA prime vacio (flap): wet aged for 30+ days, extremely tender. This is a staple of south American cuisine. - 1x USDA prime tri-tip: marbled, lean, Delicious. This is a 1.5 lbs piece that is best cooked lower and slower.. But does not require it. Wagyu south American asado special | $249.99 - 1x argentinian chorizo: the traditional argentinian sausage.. World famous. - 1x grillmaster's chimichurri sauce: handmade weekly by us, it is a key, fantastic, element for this bundle! - 1x USDA prime short ribs - Flanken style: thinly slices of "asado De tira" meat to be cooked quickly on the grill. An ideal appetizer. - 1x bms7+ Wagyu tri tip: wet aged for 30+ days, extremely tender. This is a staple of south American cuisine but from an extremely high quality Colorado Wagyu program. Beautifully marbled. - 3x bms7+ Wagyu vacio (flap): three beautiful "vacio" steaks of roughly 10oz. Extremely marbled and tender from the same program as the tri-tip. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

Truffle Tomahawk Gift Set Wagyu Bms 8
The perfect gift for anyone! If you want to impress someone with a steak that will pack a flavorful punch and looks amazing on the grill and can double as a center-piece for your table. Look no further. Our Wagyu tomahawk steak (30 - 34 oz) is rated bms8+, 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.. Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. As for seasoning, we have chose to pair it with some of the best truffle salt in the market, made by hepp's. This finishing salt is a unique combination of Italian white Alba truffle and trapani sea salt that’ll add a soft buttery flavor to almost any dish. This is a great way to savor the prized white truffle on your palate! This product comes presented in a very nice meat n' bone box, and we can add a special message for the gift recipient. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

Le Charcuterie & Fromage
A cold cut set maDe right! Note that main product picture is for presentation purposes. You can click on the links of each component to see it. Are you someone that loves a good meat and cheese board? Well, i am. So this board is the result of a lot of work trying and tasting different products. We have iDentified what we regard as best in class products. This is a fair amount of cheese and Charcuterie... So its a perfect gift. Oh... Wine/sake/beer is a welcome addition. - capocollo: a traditional Italian and Corsican pork cold cut (salume) maDe from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulDer or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. - hot sopressata: our hot sopressata is full of robust flavor from organic wine and spices. Medium heat level. - Genoa salame: our Genoa salame is firm in texture, zesty flavor from a mix of spices and organic wine. - iberico sobrasada: spreadable iberico chorizo.. Do you need to know more? Sobrasada iberica De bellota is maDe from the meat of the black-footed (pata negra) Iberian pigs that roam freely and feed on acorns. - chorizo De bellota: Delicious chorizo in a beautiful presentation. Imported from Spain. - jamon De bellota: acorn fed jam, imported from Spain. - marinated goat cheese: this is one of those cheeses you did not know you neeDed in your life. These cheese cubes of soft goat cheese are blenDed in a marinaDe with olive oil, peppercorns, fresh thyme and garlic. - manchego cheese: this Delicious cheese comes from the beautiful country of Spain, particularly from la mancha. It is "artisanal", maDe from the milk of the manchega breed of cheese and aged for over a year. - caciotta al tartufo (truffle cheese) 6oz: while most truffle cheeses are little more than a bland paste dressed up by truffle flavor, caciotta al tartufo is an exception. It is maDe with high quality milk in the countrysiDe of Rome. Our producer mixes in generous amounts of these quality black truffles into a sumptuous blend of cow’s and sheep’s milk aged 60-75 days, resulting in superb cheese that’s also a good value. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

Japanese Wagyu A5 Taste Tester - Miyazaki-gyu
This is a very special gift or combo, full of rare steaks you will not find easily. The a5 taste tester is the ultimate Wagyu experience. It consists of five steaks graded a5 bms10-12 from the provicen of miyazaki, japan. 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. This combo includes: baseball steak | a5 miyazaki Japanese Wagyu: a baseball steak is relatively inexpensive because it is usually fatty and chewy. But an a5 baseball steak is one of the best steaks you will consume in your life. It is an ideal part of this combo, because while the ribeeye and Manhattan, and even the picanha steak present extremely rich marbling, the baseball has just the perfect mix of "beefyness", umami.. And its almost as tender as a filet mignon. Filet mignon | a5 miyazaki Japanese Wagyu: 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. Picanha steak | a5 miyazaki Japanese Wagyu : this is the best picanha in the world and it is extremely hard to procure. This is an extremely rare find... In fact, outside of meat n' bone we had never seen it before. 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. Ribeye steak | a5 miyazaki Japanese Wagyu: ribeye is probably the most common a5 cut seen stateside. It is extremely rich and flavorful, one of these steaks is so rich it will usually be enough for two. That said... There is a reason for this, the a5 ribeye is a thing to behold. Strip loin new York steak | a5 miyazaki Japanese Wagyu: a little more beefy than the ribeye, but not quite as rich or fatty. The Manhattan steak is a spectacular steak. Shabu shabu | a5 miyazaki Japanese Wagyu: since we opened our doors our customers have asked us for high end shabu shabu meat. So here we are, slicing the best chuck in the world to make shabu shabu, sukiyaki, yakiniku the miyazaki-gyu difference 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. All miyazakigyu is Wagyu but not all Wagyu is miyazakigyu. Miyazakigyu is one step above miyazaki Wagyu and is the cream of the crop of all Wagyu from miyazaki. It is quite literally the best beef in the world. Every five years, national “Wagyu Olympics” are being held to determine japan’s, and therefore the world’s, best Wagyu. Miyazaki-gyu is the only Wagyu program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017. You can and will find cheaper a5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could. The miyazaki difference a5 miyazaki beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat. In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade five was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade four, the quality grade of this beef is classified as grade four. Quality grading is severely done. A5 means this beef excels in every single factor.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. At meat n' bone we made the conscious decision of selling miyazaki a5 (miyazakigyu) because it is the best in the world. All five years, national “Wagyu Olympics” are being held to determine japan’s, and therefore the world’s, best Wagyu. In September 2017, the miyazaki-gyu was ranked 1st. For the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “best Wagyu in the world”. You can and will find cheaper a5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could. Bundles are based on product availability. If an item is not available at the time of fulfillment, we will contact you to offer you options.

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How To Grill By Steven Raichlen | The Complete Illustrated Book Of Barbecue Techniques (paper Cover)
Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food)The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef)Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes ‚Äì one to illustrate each technique ‚Äì with memorably delicious results! ABOUT THE AUTHOR He makes killer barbecue!‚ÄùAuthor, journalist, lecturer, and TV host, Steven Raichlen is the man who reinvented modern barbecue. His 32 books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing). In The Brisket Chronicles, Raichlen explores how this epic meat is prepared around the world, from Texas barbecue to Jewish pastrami to Vietnamese pho. His latest book, How to Grill Vegetables, focuses on global plant-based grilling. Raichlen's books (more than 6 million copies in print) have won five James Beard Awards and three IACP Julia Child Awards and have been translated into 17 languages. In 2012, he published his first novel: The Hermit of Chappaquiddick.Steven Raichlen hosts the popular TV shows Steven Raichlen's Project Fire and Project Smoke, Primal Grill, and Barbecue University on American Public Television, and stars in several French-language TV shows, including Le Maitre du Grill and Les Incontournables du BBQ. His Italian TV show, Steven Raichlen Grills Italy, airs on the Gambero Rosso network. An award-winning journalist, Raichlen writes regularly for The New York Times. His work has appeared in The Wall Street Journal, Esquire, GQ, and all the major food magazines. In 2015, he was inducted into the KCBS Barbecue Hall of Fame.In 2021, Raichlen launched Planet Barbecue‚ a line of ready to heat and eat barbecue and grilled foods. He also created the Project Smoke, Barbecue Essentials, and Steven Raichlen Signature lines of grilling accessories and seasonings. His latest venture is a new restaurant concept: the Star Grill by Steven Raichlen for the Windstar cruise line. The founder of Barbecue University‚ NC at Montage Palmette Bluff in South Carolina, Raichlen has lectured on this history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian Institution.Steven Raichlen holds a degree in French literature from Reed College in Portland, Oregon, and studied medieval cooking in Europe on a Thomas J. Watson Foundation Fellowship. He was also awarded a Fulbright. When not grilling, you'll find him on his bicycle or at the helm of his sailboat, Barbacoa. He and his wife, Barbara, live in Miami and Martha's Vineyard."

Bbq&a With Myron Mixon | Everything You Ever Wanted To Know About Barbecue (hardcover)
Do I need a smoker? Which cuts of meat are best for smoking? Which is better, a gas grill or a charcoal grill? What's the difference between wood chunks, chips, and pellets? Should I grill food with my cooker's lid open, or closed? How can I get started competing in barbecue contests? Why is my barbecue chicken always dry? You got questions about barbecue?Myron Mixon‚Äîwinningest man in barbecue and star of BBQ Pitmasters‚Äù‚Äîhas answers.From Mixon's live cooking demos to his popular cook schools to his more than 20 years spent competing on the professional barbecue circuit, he has heard countless questions from ‚Äòcue enthusiasts, and in this book he tackles them all. Here is a barbecue guide for anyone who loves to cook and eat ‚Äòcue‚Äîcomplete with recipes designed for both novices and more experienced cooks, plus countless tips and techniques and all the advice you'll ever need to be the king or queen of your backyard. h2ABOUT THE AUTHOR/h2 As a four-time world barbecue champion, Myron Mixon is the winningest man in barbecue. The chief cook of the Jack's Old South Competition Bar-B-Que Team, the Mayor of Unadilla, GA, and Chef/Partner in Myron Mixon's Pitmaster BBQ in Old Town, Alexander, VA; Miami, FL; and Hoboken, NJ.Myron competed in his first competition in Augusta, Georgia, in 1996, where he took first place in whole hog, first place in pork ribs, and third in pork shoulder. Since then, he's won more barbecue competitions than anyone else in the world.He's won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships. Myron's team has taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis three times: 2001, 2004 and 2007; and, has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004 and 2007. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year. In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. In 2018, he was awarded the Carolyn and Gary Well Pioneer of Barbeque‚Äù Award by the Jack Daniel's World Championship Invitational Barbecue.On TV, Myron is the Executive Producer and host of BBQ Rules,‚Äù host of the Smoked,‚Äù and star of two other hit shows BBQ Pitmasters‚Äù and BBQ Pitwars‚Äù on Discovery's Destination America and Cooking Channel. For more on Myron on TV see here.He is the author of the hugely successful The New York Times bestselling cookbook Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Random House, May 2011), Everyday Barbeque (Random House, May 2013), Myron Mixon's BBQ Rules (Abrams, 2016), BBQ&A with Myron Mixon (Abrams, 2019), and Keto BBQ (Abrams, 2021)"

Greenlip Abalone | California
If you have never had Abalone you are not alone. It is not common to find quality Greenlip Abalone in the USA, because it mostly grows along the coast of Southern California and Northern Mexico. Abalone is a species of sea snail with a large oval-shaped shell. It has a salty and buttery flavor. It has a chewy texture, if you can imagine a super flavorful calamari steak... well, that is what Abalone tastes like. These abalones are never stressed by exposure to poor quality, artificial water, unlike abalone that is held in aquariums in stale, recirculated water for weeks prior to harvest. They grow off the shores of Southern California at a relatively shallow 30 to 60 feet underwater. This is more than just abalone; this is the best American Abalone delivered to your door. WHAT DOES IT TASTE LIKE? The sweet, subtle flavor, tender texture, and pearl white meat of Greenlip Abalone make them one of the most highly sought-after ocean delicacies. Perfect for light frying and sashimi, Greenlip Abalone is the most delicate of all abalone species and is commonly sold in its shell to retain maximum flavor and goodness. They boast great health benefits (anti-inflammatory, antioxidant, bone strength) and are rich in Omega 3, iodine, phosphorus (phosphate), and selenium. "If you have never had Abalone you are not alone. It is not common to find quality Greenlip Abalone in the USA, because it mostly grows along the coast of Southern California and Northern Mexico. Abalone is a species of sea snail with a large oval-shaped shell. It has a salty and buttery flavor. It has a chewy texture, if you can imagine a super flavorful calamari steak... well, that is what Abalone tastes like. These abalones are never stressed by exposure to poor quality, artificial water, unlike abalone that is held in aquariums in stale, recirculated water for weeks prior to harvest. They grow off the shores of Southern California at a relatively shallow 30 to 60 feet underwater. This is more than just abalone; this is the best American Abalone delivered to your door. WHAT DOES IT TASTE LIKE? The sweet, subtle flavor, tender texture, and pearl white meat of Greenlip Abalone make them one of the most highly sought-after ocean delicacies. Perfect for light frying and sashimi, Greenlip Abalone is the most delicate of all abalone species and is commonly sold in its shell to retain maximum flavor and goodness. They boast great health benefits (anti-inflammatory, antioxidant, bone strength) and are rich in Omega 3, iodine, phosphorus (phosphate), and selenium.

Vietnamese Whole Clams | U11-16
These juicy wild-caught clams are used widely among Asian, European, and American cuisines in a variety of dishes. They grow in the pacific sands along the eastern shores of Vietnam and are caught year-round. WHAT DOES IT TASTE LIKE? Having a meaty and juicy texture, the Vietnamese White Clam will be on the sweeter side and won't have much of a fishy taste. FROZEN? The Fish we sell are frozen directly on the boat/farm, which makes them fresher than most "fresh" fish in the market. As the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets. Our Salmon is sourced from Chile, a country known for its high end Salmon production. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Key West Pink Shrimp | U10-12
Who doesn't love the Florida Keys? We are proud to sell these Key West pink shrimp. They are one of the most delicious and popular seafood items in South Florida. We sell our favorite size of shrimp which is U10-U12, which means the shrimp are large enough to grill or cook, but also small enough for any dish you may like. They come without heads, and with shells and tails on. All of our Shrimp are caught in the Florida Keys, what we love that the fishing of Pink Shrimp is highly regulated and sustainably managed. All of our shrimp are responsibly harvested under U.S. regulations. FROZEN? The Fish we sell are frozen directly on the boat/farm, which makes them fresher than most ""fresh"" fish in the market. As the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets. Our Salmon is sourced from Chile, a country known for its high end Salmon production. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Black Cod | Pacific
Sourced from the North Pacific, this deep-water fish is raised sustainably in cold British Columbia. It's going to have a mild, sweet flavor due to the higher fat content and soft texture. Ideal Cooking: Grilled, Seared, Baked THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results. IS IT SUSHI-GRADE? There is no such thing as ""sushi grade"" or ""sashimi grade"" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

South African Whole Calamari | 8-pack
The Italian word for ""squid,"" calamari are used in many cuisines throughout the world and these particular ones are full of flavor and juiciness. They are ready to consume and wild-caught where the warm and cold waters meet off the shores of South Africa, as it is a great feeding hound for them. Its flavor being mild and slightly sweet and its texture soft and (depending on the cooking method) sometimes chewy, it can be eaten either cooked or raw as sashimi. Ideal Cooking: Fried, Grilled, Saut√©ed, Sushi SPECIES Loligo reynaudii, commonly known as the Cape Hope squid, is a 20‚Äì30 cm long squid belonging to the family Loliginidae. In South Africa, it is known as either calamari or chokka. It was previously treated as a subspecies of Loligo Vulgaris, the European squid. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results. IS IT SUSHI-GRADE? There is no such thing as ""sushi grade"" or ""sashimi grade"" fish (more on our blog). However, this is as safe as raw fish gets from consumption. "

Mahi Mahi | Pacific
Also known as dorado or dolphinfish, Mahi Mahi's name is the Hawaiian equivalent to ""very strong."" Sourced off the western shores of South and Central America, this fish is usually wild-caught year-round. Similar to swordfish, it is going to present a sweet, mildly pronounced flavor. It is on the leaner side and has a firm consistency, though not steak-like. Ideal Cooking: Grilled, Sushi, Marinated THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results. IS IT SUSHI-GRADE? There is no such thing as ""sushi grade"" or ""sashimi grade"" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

Jealous Devil Boom (firestarters)
"These firestarters are not only fun, but they are also extremely effective. They are built to be the equivalent of 5 starters of leading competitor brands and deliver a 10 in. flame for 20 plus minutes. Shaped like a bomb, booms pair signature JEALOUS DEVIL personality with unmatched performance to ensure your fire starts as desired. Boom firestarters are also virtually smokeless, waterproof, odorless, and don't add flavor to your food. It's time to make every BBQ bomb with boom. • 100% organic and eco-friendly made entirely from coconut fibers • Single boom Firestarter is equivalent to 3-5 starters of leading competitor brands • Emits a 10 in. high flame, reaches over 1500¬∞F, and burns for 20 plus minutes • Virtually smokeless and odorless and adds no flavor to food • Water-resistant About Jealous Devil We like this company because it has similar values to Meat N' Bone. The folks from JD focus on sourcing the BEST type of charcoal. They use Quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. The charcoal is ""craft made"" in small batches and everything they do has been well thought out, even the packaging which is weather-resistant and re-sealable. They harvest wood sustainably so that the rainforest is not harmed and they are reinvesting into our own production to reduce our carbon footprint and move towards FSC certification."

Jealous Devil Onyx (binchotan Charcoal)
"Here is a cool video that explains how Binchotan is made: We have been looking for a supplier of Binchotan charcoal for quite some time. So when our friends from Jealous Devil said they have been developing one for over 4 years... well, lets just say we jumped at the opportunity to sell it. We only ship Charcoal to Florida Customers using ground service. What is Binchotan? What Makes it so special? • The Binchotan(ÂÇôÈï∑ÁÇ≠) is named after a charcoal maker in Tanabe, Wakayama prefecture in Japan. , Bicchuya Chozaemon (ÂÇô‰∏≠Â±ãÈï∑Â∑¶Ë°õÈñÄ) who started to selling this type of charcoal (Tan orÁÇ≠) in late 17th Century. • Binchotan is the rarest and most coveted hardwood lump charcoal in the world. It was developed in 17th-century Japan by master craftsmen who passed the secrets of its incredibly demanding production methods from generation to generation. • Binchotan is the purest charcoal on earth and it is prized by chefs around the world. The unique process of extreme heat (over 2300¬∫F) and using specialized kilns results in an incredibly hot burning and long-lasting Japanese style charcoal. • While Binchotan does not light easy (it is 100% natural) once it lights it burns hotter, longer and cleaner than any briquette or lump charcoal on the planet. • Binchotan is smokeless, odorless and has no open flame. This makes it excellent for any yakitori cooking or any open-fire concept cooking. • Last but not least, it produces FIR heat (Far Infrared Heat). This type of heat fully penetrates the meat for a perfectly even cook from the inside out. • Binchotan will change the texture, flavor, and all-around experience in cooking and flavor profile of your food. • Also, it is probably the ONLY charcoal that you can re-use... you can literally put it out with water and relight. • Jealous Devil found a way to make Binchotan out of Quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. About Jealous Devil We like this company because it has similar values to Meat N' Bone. The folks from JD focus on sourcing the BEST type of charcoal. They use Quebracho Blanco hardwood from Paraguay which is one of the densest woods on the planet. The charcoal is ""craft made"" in small batches and everything they do has been well thought out, even the packaging which is weather-resistant and re-sealable. They harvest wood sustainably so that the rainforest is not harmed and they are reinvesting into our own production to reduce our carbon footprint and move towards FSC certification."

Bourbon Barrel Smoking Wood Chunks
"A bourbon barrel exists to impart its rich flavor and color to the bourbon aging inside its white oak staves. For the bourbon aging process, the barrel can only be used once. Barrel Proof Smoking Blocks are packaged from authentic Kentucky bourbon barrels. When used as grilling chips, they release a sweet smoky flavor creating a unique richness that can only be achieved by using authentic white oak bourbon barrels. The aroma emanating from the bag of Bourbon Blocks feels like someone just handed you a neat pour of your favorite bourbon. Barrel Proof has been granted the distinctive designation of Kentucky Proud‚Äù."

Smoking Wood Chunks
"We know how hard it is to find proper wood for BBQ or smoking when you live in the city. We have partnered with Black Dog Firewood to find wood just the way you need it for your Big Green Egg or WSM. This product comes in a bag, that weights about 2 lbsApple wood goes well with most fish, pork, poultry and light-meat game birds. Apple has a very mild with a subtle sweet, fruity flavor. Cherry wood goes well with everything, it has a sweet, mild flavor.. This is one of the most popular woods for smoking.Hickory wood goes well with beef and lamb, it has a sweet, mild flavor.. Maple wood gives a sweet flavor that is excellent with poultry and ham.Pecan Wood Mild and subtle, the sweetness of this wood is perfect for smoking pork and poultry. Oak wood is strong, but it doesn't overpower the taste and texture of the meat. Perfect for beef and lamb.We like Black Dog Firewood because they have been around for over 30 years, more importantly they source properly. All of their firewood products are manufactured from approved raw material and production sources, and all forest wood products that we supply come from renewable sources. Black Dog is committed to Earth Friendly Practices, and you can be assured that they work hard to maintain stringent standards for all our products. Black Dog only heat-treats their kiln dried firewood, because they don't believe that anyone wants to eat food that was cooked with chemically-treated firewood.When you buy this wood you are contributing to Florida All Retriever Rescue, an organization that helps Black Dogs find new homes."

Smoking Wood Log
"(THIS PRODUCT IS PRICED PER LOG) We know how hard it is to find proper wood for BBQ or smoking when you live in the city. We have partnered with Black Dog Firewood to find wood just the way you need it for your Big Green Egg or WSM. Apple wood goes well with most fish, pork, poultry and light-meat game birds. Apple has a very mild with a subtle sweet, fruity flavor. Cherry wood goes well with everything, it has a sweet, mild flavor.. This is one of the most popular woods for smoking.Hickory wood goes well with beef and lamb, it has a sweet, mild flavor.. Maple wood gives a sweet flavor that is excellent with poultry and ham.Pecan Wood Mild and subtle, the sweetness of this wood is perfect for smoking pork and poultry. Oak wood is strong, but it doesn't overpower the taste and texture of the meat. Perfect for beef and lamb.We like Black Dog Firewood because they have been around for over 30 years, more importantly they source properly. All of their firewood products are manufactured from approved raw material and production sources, and all forest wood products that we supply come from renewable sources. Black Dog is committed to Earth Friendly Practices, and you can be assured that they work hard to maintain stringent standards for all our products. Black Dog only heat-treats their kiln dried firewood, because they don't believe that anyone wants to eat food that was cooked with chemically-treated firewood.When you buy this wood you are contributing to Florida All Retriever Rescue, an organization that helps Black Dogs find new homes."

Smoking Wood Chips
"We know how hard it is to find proper wood for BBQ or smoking when you live in the city. Apple wood goes well with most fish, pork, poultry and light-meat game birds. Apple has a very mild with a subtle sweet, fruity flavor. This product comes in a bag, that weights about 1 lbs.Cherry wood goes well with everything, it has a sweet, mild flavor.. This is one of the most popular woods for smoking. Hickory wood goes well with beef and lamb, it has a sweet, mild flavor.. Maple wood gives a sweet flavor that is excellent with poultry and ham. Pecan Wood Mild and subtle, the sweetness of this wood is perfect for smoking pork and poultry. Oak wood is strong, but it doesn't overpower the taste and texture of the meat. Perfect for beef and lamb. "

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