Meat N' Bone

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12443 S Dixie Hwy
Miami, FL 33156

Phone: (305) 964-5114

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Neighborhood: Miami

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• 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.

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  5.0 stars - Based on 10 reviews

#3057 out of 5208 restaurants in Miami

#7 of 9 Meat Shops in Miami

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Top Reviews of Meat N' Bone

06/07/2025 - Robert G.
The restaurant offers a diverse menu with a variety of flavorful dishes that cater to different tastes. The ambiance is cozy and inviting, making it an ideal setting for both casual meals and special occasions. Service is attentive and friendly, ensuring a pleasant dining experience from start to finish.

06/07/2024 - Frank A.
the best