Meat N' Bone

Our wagyu beef tongue is sourced from Colorado, where some of the best domestic Wagyu beef in the US is produced. If you like beef tongue, there is...

Bone Marrow is the ORIGINAL primal brain food. It is truly the food of our ancestors. Today, Bone Marrow is considered a delicacy in many kinds ...

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 th...

These burgers are not only tender, they are FULL of flavor. Coming in at 8oz (1/2 Lb) each, they are quite literally bombs of dry aged deliciousnes...

Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ...

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. ...

Check out how our friend Al from @eatmorevegans cooked one of these When a butcher has some really good product and gets creative, magic happens. ...

  Learn about how we label beef and Beef Grading Standards This is as great middle point to experience Wagyu without paying an exorbitant price. ...

While very similar to out A5 Miyazakigyu Cowboy Steaks, the bone on this steak is covered completely by beef, as opposed to being frenched.  This i...

Our Ribeyes are THICK, restaurant-grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarke...

  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.   R...

One of the most traditional holiday dishes in many countries around the world, Bone-In Pork Ham, also known as Pernil (in spanish) is extremely ten...

  We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants. Our Ribeyes are THICK, re...

    Pork shoulder goes by many names, including Pork Butt and Boston Butt. It can either be bone in or boneless. This is the most common cut used...

  Looking at how to cook this Prime Rib? Checkout this step by step guide!  Learn about how we label beef and Beef Grading Standards The Prime ...

    Pork is awesome. These Certified Duroc Cheshire Pork Chops are the peak of awesome. This is the USDA Prime Bone-In Ribeye of Pork and they a...

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 t...

THIS PRODUCT WILL TAKE A LITTLE LONGER TO SHIP, AS IT IS SPECIAL ORDERED.  Meet our Bone-In Filet Mignon. This cut is one of those cuts you will...

Bison is lean and flavorful, it does not present gamey after taste. Everyone loves a Cowboy steak, with that bone beautifully frenched for great pr...

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...

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 B...

Our Mac & 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 b...

One of the most traditional holiday dishes in many countries around the world, Bone-In Pork Ham, also known as Pernil (in spanish) is extremely ten...

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 ranc...