Holiday Happier: A Holiday Gifting & Entertaining Guide – Food & Wine celebrates culinary luxury at its most extraordinary. This curation transforms gifting and entertaining into unforgettable gastronomic experiences, featuring glistening caviar and live Maine lobster delivered to your door, along with fine Champagne, exceptional wines, and iconic artisanal foods. Indulge with James Beard Award–winning creations, sourced through Goldbelly, offerings that are welcome “guests” at any festive occasion.
Lobsterboys
Family Boxes
D’Artagnan
Pâté de Campagne,
Country-Style Pâté
Rustic pâté made from heritage-breed pork raised on pasture, without antibiotics or hormones.
The Pickle Guys
Choose Your Own Olives
4 Quarts
Joe’s Stone Crab
For more than 100 years, no visit to Miami has been complete without stopping in at Joe’s Stone Crab. From the beginning, it has always been the love of food, family, and friends that has brought in customers and kept them coming. In 1921, Joe brought in a Harvard ichthyologist, who mentioned that he should try cooking up the area’s plentiful stone crabs – which were abundant but nobody was eating. He took a chance and added them to the menu, and – lo and behold – they were delicious, and have been the restaurant’s signature dish.
D’Artagnan
French Pâté Sampler
Trio of Pates: Pâté de Campagne, Mousse Truffée, Duck Terrine Mousquetaire
Grangettes
1655 Le Cret Gruyere AOP
Hancock Gourmet Lobster Co.
Welcome to the delicious legacy that started in the picturesque seaside town of Ogunquit, Maine, in 1946. Hazel “Nana” Ellis Hancock opened her doors with one goal: to serve the freshest, most delicious Maine lobster. Her restaurant quickly became a local favorite, turning into a family tradition. In 2000, her granddaughter proudly launched Hancock Gourmet Lobster, using award-winning recipes and a passion for quality that would make Nana proud.
D’Artagnan
Mousse Truffée
Silky mousse made from free-range chicken and turkey livers, using all-natural ingredients including real black truffles.
Russ & Daughters
This landmark shop started with an Eastern European immigrant selling food to support his family and save up for a pushcart… which turned into a horse & wagon… which eventually turned into a widely acclaimed appetizing shop recognized for its contributions to the historical landscape of New York’s Lower East Side. When Joel Russ opened his shop in 1914, countless New York shops specialized in “appetizing,” best defined as foods that go with bagels. Russ & Daughters is one of the last of its kind, providing tastes and traditions from the Old World out of the same old tenement building on Houston Street.
MEAT N’ BONE
Japanese Wagyu Beef
Meat N’ Bone delivers Michelin-quality Japanese Wagyu beef direct from Japan’s most prestigious Wagyu farms. Full traceability, ethical sourcing, expert butchering. Scroll to discover… A5 Miyazakigyu, Kagoshima, Kobe, and rare specialty cuts curated for their exceptional marbling and provenance.
MEAT N’ BONE
A5 Miyazakigyu Japanese Wagyu Ribeye Steak
Miyazakigyu is the #1 Wagyu brand in Japan with extremely limited stateside availability.
Multiple-time Wagyu Olympics champion from Miyazaki Prefecture. That intricate marbling pattern you see – Beef Marbling Score (BMS) 10-12 – melts into extraordinary buttery richness as it cooks. Wet-aged for 30 days, hand-selected from award-winning farms, 100% traceable, hormone and antibiotic-free.
MEAT N’ BONE
A5 Japanese Miyazakigyu Wagyu Baseball Steak
Miyazakigyu is the #1 Wagyu brand in Japan with extremely limited stateside availability.
A5 Miyazakigyu Baseball Steak from Japan’s most awarded Wagyu program. This top sirloin cut brings bold flavor with BMS 10-12 marbling – proving sirloin can be luxurious. The signature round shape cooks evenly and offers exceptional value for authentic A5 Wagyu. High-end steakhouses charge $35-$50 per ounce for this cut. Hand-cut, wet-aged for 30 days, 100% traceable, hormone and antibiotic-free. Perfect for grilling or cast iron searing.
MEAT N’ BONE
A5 Japanese Sanuki Wagyu Olive-Fed New York Strip Steak
Sanuki Olive Wagyu A5 – unique olive-fed cattle from Shodoshima Island
A5 Sanuki Olive Wagyu New York Strip – cattle sustainably raised on a unique diet of dehydrated olive mulch, creating distinctive nutty flavor. The olive-feeding program produces soft, buttery texture with sweet, easily digestible fat. Wet-aged for 30+ days to enhance tenderness and develop flavor complexity. Won fat quality accolades at the 2017 Wagyu Olympics.
MEAT N’ BONE
A5 Japanese Wagyu
Sirloin Saku
A5 Japanese Wagyu Sirloin Saku from Kagoshima or Miyazaki, Japan’s most prestigious Wagyu regions. BMS 10-12 marbling delivers melt-in-your-mouth texture with bold umami flavor. The precisely trimmed rectangular block is exceptionally versatile – slice into steaks for searing, thin cuts for sushi and sashimi, or shabu-shabu and sukiyaki preparations. Sustainably raised under strict standards, wet-aged for 30+ days.
MEAT N’ BONE
F1 Japanese Wagyu New York Strip Steak BMS 8-9
F1 Kokusan-Gyu: Japanese Black Wagyu crossed with Holstein for exceptional BMS 8-9 marbling with deeper beef flavor.
As close to A5 as you can get while retaining Western-style beefy flavor. Firmer texture and robust taste make it versatile for both Japanese preparations like yakiniku, sukiyaki, and shabu-shabu, and classic Western steaks. Domestically raised in Japan with full traceability, maintaining genetic purity standards superior to American Wagyu crosses. Wet-aged for 30+ days.
MEAT N’ BONE
A5 Miyazakigyu Japanese Wagyu Filet Mignon
Miyazakigyu is the #1 Wagyu brand in Japan with extremely limited stateside availability.
Multiple-time Wagyu Olympics champion from Miyazaki Prefecture. That intricate marbling pattern you see – Beef Marbling Score (BMS) 10-12 – melts into extraordinary buttery richness as it cooks. Unlike mass-market “Wagyu” blends, this is 100% authentic Japanese A5 beef — hormone-free, antibiotic-free, and aged to perfection for at least 30 days.
MEAT N’ BONE
A5 Japanese Authentic Kobe New York Strip Steak
Authentic Kobe A5 New York Strip with a certificate of authenticity, characterized by its exceptional intramuscular fat, creates a buttery texture and rich flavor. The marbling is evenly distributed throughout, enhancing tenderness and juiciness. To showcase its natural flavor, it’s best prepared simply with salt and pepper. This steak can be grilled, pan-seared, or even cooked sous vide to achieve the desired level of doneness while retaining its tender texture and rich flavor.
MEAT N’ BONE
A5 Japanese Kagoshima Wagyu New York Strip Steak
The A5 Kagoshima Wagyu New York Strip, a winner of the 2022 Wagyu Olympics, boasts exceptional marbling that infuses the meat with extraordinary tenderness and a rich, deep flavor. This Wagyu is sustainably raised and undergoes a 30+ day wet-aging process, ensuring its utmost quality. Expert butchers hand-cut each strip, preserving its natural beauty and flavor.
MEAT N’ BONE
Japanese Wagyu Ribeye Steak
BMS 8-9
F1 Kokusan-Gyu: Japanese Black Wagyu crossed with Holstein for exceptional BMS 8-9 marbling with deeper beef flavor.
As close to A5 as you can get while retaining Western-style beefy flavor. Delivers rich tenderness that works beautifully for both traditional Japanese preparations like yakiniku and sukiyaki, and classic Western steaks. Domestically raised in Japan, ensuring traceability throughout its production.
MEAT N’ BONE
100% A5 Japanese Wagyu Hannari Burger
Many competitors advertise A5 Wagyu burgers with an 80-20 blend, but in reality, that often means less than 10% A5 beef mixed with a significant amount of lower-quality meat. This is 100% A5 Hannari Wagyu – no shortcuts, no fillers.
Made entirely from BMS 12 female Wagyu cattle raised on Hannari’s multigenerational family farm in Kyoto, with production limited to fewer than 250 cows annually. Female Wagyu delivers more refined flavor and silkier texture. Due to exceptional marbling and delicate composition, cook in cast iron skillet or on griddle – never directly on grill. The patty’s lighter color reflects high fat content. Can be cooked from frozen.
MEAT N’ BONE
A5 Miyazakigyu Japanese Wagyu Boneless Prime Rib
Miyazakigyu is the #1 Wagyu brand in Japan with extremely limited stateside availability.
The undisputed KING of large cuts – this A5 Miyazakigyu Prime Rib is where the most tender, flavorful beef comes from. Top steakhouses charge $35-$50 per ounce for this cut. With a Beef Marbling Score (BMS) of 10-12 the melt creates a buttery richness throughout. Wet-aged for 30 days, hand-cut by expert butchers, 100% traceable, hormone and antibiotic-free.
MEAT N’ BONE
A5 Japanese Kagoshima Wagyu Boneless Prime Rib
The Prime Rib, the undisputed king of large cuts of beef, is renowned for its exceptional marbling, tenderness, and rich flavor. Considered some of the finest in the world, this beef is best prepared simply with salt and pepper to allow its natural taste to shine through. It can be grilled or pan-seared to your desired level of doneness, but it’s crucial to avoid overcooking to preserve its tenderness and flavor.
MEAT N’ BONE
A5 Japanese Japanese Sanuki Olive Wagyu Ribeye
Sanuki Olive Wagyu A5 – unique olive-fed cattle from Shodoshima Island
A5 Sanuki Olive Wagyu Ribeye from Shodoshima Island, Kagawa Prefecture – cattle sustainably raised on a unique diet of dehydrated olive mulch, creating a distinctive nutty flavor. The olive-feeding program produces soft, buttery texture with sweet, easily digestible fat. Wet-aged for 30+ days to enhance tenderness and develop flavor complexity. Won fat quality accolades at the 2017 Wagyu Olympics.
MEAT N’ BONE
A5 Japanese Hannari Wagyu Ribeye Steak
A5 Hannari Wagyu Ribeye with exceptional marbling creating a rich, buttery texture with delicate sweetness throughout. Sustainably raised in Japan, wet-aged for 30+ days, hand-cut by expert butchers. Best prepared by grilling or searing to enhance the natural savory richness.
MEAT N’ BONE
F1 Japanese Wagyu Filet Mignon BMS 8-9
F1 Kokusan-Gyu: Japanese Black Wagyu crossed with Holstein for exceptional BMS 8-9 marbling with deeper beef flavor.
Hand-cut as Chateaubriand for exceptional tenderness – so tender you could eat it with a butter knife, yet maintains the deeper, beefier taste of Western-style steaks. Domestically raised in Japan with full traceability. Best cooked quickly over high heat to medium-rare or medium. Wet-aged for 30+ days.
MEAT N’ BONE
A5 Wagyu Miyazaki-Gyu Beef Tallow
Premium Japanese A5 Wagyu Beef Tallow – a rare culinary treasure created from the byproduct of expert butchering. When processing authentic Japanese A5 Wagyu, the highly marbled fat is carefully collected and gently rendered, strained, and purified into clean, silky tallow with an intense buttery aroma. This waste-nothing approach honors the ingredient while creating an exclusive product with extremely limited production. Use for searing steaks to achieve perfect crust with layers of savory flavor, roasting vegetables for golden caramelization, frying potatoes for crispy decadence, or finishing eggs, rice, and pasta for added depth. Remains solid at room temperature, melts into liquid gold when heated. Made exclusively from Japanese A5 Wagyu – only available at Meat N’ Bone.
MEAT N’ BONE
Wagyu Beef
Some steaks deserve the spotlight
and this Meat N’ Bone Australian Wagyu Tomahawk Steak BMS 8-9 is one of those steaks!
Meat N’ Bone Wagyu Tomahawk Steak BMS 8-9
Australian Wagyu at BMS 8-9 offers marbling density evenly distributed throughout the ribeye muscle that rivals Japanese A5. The tomahawk is a bone-in ribeye with the rib bone “Frenched”—meaning the meat is removed to create that distinctive bone handle — bringing a bit of drama to the presentation of this spectacular ribeye steak. These steaks are substantial, ranging from 48 to 65 ounces, which can comfortably feed two or four with side dishes. The size variation arises from natural differences in the rib section, and the price remains consistent regardless of the specific size of your tomahawk within this range.
Embark on a culinary adventure with Al from the popular YouTube show “Behind the Food TV” as he expertly prepares and cooks this delectable Australian Wagyu Tomahawk, available at Meat N’ Bone!
If this steak were starring in a movie these items would be the supporting cast –
Enjoy this curation of tools to elevate your Wagyu experience.
MEAT N’ BONE
Picanha Wagyu BMS 8-9
American Wagyu Picanha, Brazil’s most prized cut, is elevated with BMS 8-9 marbling. Renowned for its rich fat cap and intense beef flavor, the sirloin cap is a staple in Brazilian steakhouses. This version merges that tradition with the exceptional tenderness of American Wagyu. Hand-cut, sustainably raised, and wet-aged for over 30 days, it’s perfect for grilling whole or slicing against the grain.
MEAT N’ BONE
Butcher’s Maldon Salt
Curated by Venezuelan Chef Chucho Rojas, this unique interpretation of England’s renowned finishing salt arrives in a specially designed tin for professional pinching. Harvested from the Blackwater Estuary in Maldon, these pyramid-shaped flakes offer a clean minerality and delicate crunch without the harsh bite of refined table salt.
Unlike refined table salt, the natural sea salt retains its balance of trace minerals, free from additives or anti-caking agents. Its flaky structure dissolves swiftly on the palate, making it an ideal choice for finishing grilled meats, where you desire texture and pure salt flavor rather than aggressive seasoning. Steakhouses often reach for this salt when plating their dishes.
MEAT N’ BONE
Wagyu Picanha BMS 6-7
Brazil’s most renowned cut, the American Wagyu Picanha, translates seamlessly to backyard grilling. This cut boasts BMS 6-7 marbling, making it a more accessible entry point to the breed’s signature richness while preserving its triangular geometry and distinctive fat cap. Sourced from a mid-sized family operation utilizing Japanese Kuroge Tajima bull genetics, these steers are fed at a slower pace to enhance their flavor development.
The thick fat cap renders and crisps during cooking, infusing the meat with concentrated beef flavor. Whether grilled whole and sliced tableside or portioned into individual steaks, this cut from the top of the rump delivers the tender and juicy results that make picanha a staple of Brazilian churrascarias.
MEAT N’ BONE
Wagyu Filet Mignon
(Center Cut) BMS 6-7
The tenderloin paradox: filet mignon, known for its tenderness, sacrifices marbling in favor of it. However, wagyu genetics transform this lean muscle into something incredibly soft, akin to butter. These Colorado-sourced center cuts undergo a meticulous hand-trimming process similar to Chateaubriand style and undergo a wet-aging process that lasts over 30 days. However, expecting ribeye-level marbling misses the point entirely.
The USDA grading system only inspects the ribeye muscle between the 12th and 13th ribs, leaving the tenderloin untouched. This explains why filets from BMS 7-9 graded steers exhibit similar marbling patterns despite varying ribeye scores. Marbling is the key to flavor, not tenderness, which is why filet mignon retains its unique character even when transformed into wagyu. The breed’s exceptional fat quality, rather than its quantity, elevates this cut beyond conventional Prime beef.
MEAT N’ BONE
Wagyu New York Strip Steak
BMS 6-7
The full strip muscle, cut end-to-end instead of trimmed to center-cut uniformity, is approximately 14 ounces. These American Wagyu strips with BMS 6-7 marbling offer the entire range of textures the cut provides, from the slightly firmer tail to the prime center section. Hand-cut and wet-aged for over 30 days, they are trimmed clean but may show a vein or two, which is a result of working with the complete muscle rather than just the expensive middle. For those seeking substantial portion sizes without paying premium center-cut prices, this is the strategic choice.
Meat N’ Bone
Wagyu Osso Buco Wagyu
BMS 7+
Osso buco, an Italian term meaning “bone with a hole,” translates to the marrow-filled shank cross-sections that define Milan’s signature braise. This is the hardest-working muscle on the steer, encased in bone that transforms into the foundation for extraordinary richness when cooked slowly and low to an internal temperature of 180°F. American Wagyu at BMS 7+ elevates what’s typically a peasant cut into something considerably more luxurious, infusing it with marbling that melts into the braising liquid.
These shanks are large, weighing between 1 to 2 pounds, which provides the necessary mass to withstand extended cooking without drying out. The marrow softens and enriches the liquid surrounding it, whether you’re following the traditional risotto alla milanese pairing or creating a more spontaneous braise. Hand-cut and wet-aged for over 30 days, these shanks are sourced from Kuroge Tajima bull genetics.
Meat N’ Bone
Wagyu Eye Round Roast
BMS 7+
The eye round, known for its lean and potentially tough texture, can be unforgiving if rushed. However, at BMS 7+ grade, this roast boasts marbling that changes the game. Sourced from Midwest farms and wet-aged for over 30 days, it demands patience: low heat, slow cooking, or using a crockpot or smoker. This cut is the one that grandmothers transformed into legendary Sunday dinners. While you can slice steaks from it, the true reward lies in treating it as the roast it truly is. Cook it gently, allowing the fat to render its flavor, and you’ll be amazed by the tenderness that will challenge your preconceived notions about eye round.
Meat N’ Bone
Wagyu T-Bone
BMS 7+
Two steaks, one bone: the T-bone steak is a culinary masterpiece. It features a New York strip steak on one side and a filet mignon steak on the other, separated by the iconic T-shaped bone that makes this cut so renowned. At BMS 7+, the marbling in the T-bone is exceptionally deep, creating a web of intramuscular fat that infuses every bite with unparalleled richness. Wet-aged for over 30 days, hand-cut, and sustainably raised, this steak is a true testament to the art of steak-making. While the porterhouse steak often receives more attention due to its larger filet, the T-bone offers a similar two-steak experience in a more manageable portion. It boasts two distinct textures, ensuring that every bite is a delightful experience.
Meat N’ Bone
Wagyu Filet Mignon
BMS 8-9
The filet mignon, the leanest and most tender cut of beef, traditionally lacked flavor due to its leanness. However, Wagyu beef changes this perception. This F1 Kokusan-Gyu filet from Japan boasts BMS 8-9 marbling throughout the meat, which is usually devoid of fat. This combination of tenderness and richness is achieved in every bite. Hand-cut as Chateaubriand, it is so soft that it can be sliced with a butter knife. This filet is made from the same Japanese Black Wagyu and Holstein cross as the strip, but it offers a completely different experience. It is cooked to a high heat, seared quickly, and then cooked to a medium-rare center. This filet is perfect for those who thought filets were boring.
MEAT N’ BONE
Colorado Beef Wagyu Burgers
Colorado Wagyu Burgers offer half-pound patties made from Colorado-raised American Wagyu. The rich marbling ensures juicy, melt-in-your-mouth texture with robust beef flavor. The burgers are thick enough to stay tender whether pan-seared or grilled, providing restaurant-quality results at home.
MEAT N’ BONE
Wagyu Outside Skirt Steak
BMS+6
In Argentina and Uruguay, where steak culture is almost religious, Entraña commands respect, whether because of its uncompromising character or despite it. This American Wagyu-Angus crossbreed elevates the legendary intensity of skirt steak with BMS+6 marbling that surpasses USDA Prime. After 30+ days of wet aging, it develops the complex depth that makes skirt steak an irreplaceable choice for serious grilling.
Hand-cut and sustainably raised, the wagyu genetics infuse distinctive richness into what purists consider the most flavorful cut on the steer. It rewards high-heat searing with a crust that yields to butter-tender interior when cooked to medium-rare.
MEAT N’ BONE
Wagyu Beef Back Ribs
BMS7+
After trimming American Wagyu rib roasts, what remains is known as costillar in South America—back ribs with BMS 7+ marbling that necessitates low-and-slow cooking to render the intramuscular fat. Hand-cut and wet-aged for over 30 days, these ribs trade sheer meatiness for concentrated beef flavor that intensifies over hours of smoke or slow roasting.
Sourced from the same Kuroge Tajima bull genetics program that produces MEAT N’ BONE’s premium steaks, these ribs reward patience. The high marbling content basts the meat from within during extended cooking, creating a texture that conventional beef ribs can’t match. Roast them in the oven, smoke them over charcoal, or grill them indirectly—just respect the timing these ribs require.
MEAT N’ BONE
Wagyu Ribeye Steak
BMS 6-7
American Wagyu ribeye at BMS 6-7 delivers concentrated marbling without crossing into the territory where fat overwhelms beef flavor. Hand-cut and wet-aged for over 30 days, this grade showcases the ribeye’s natural architecture—the spinalis cap, the central eye, the varying textures that make this cut compelling for those who want complexity on the plate.
The webbing of intramuscular fat creates what the vendor copy calls “creamy mouth-feel,” though that undersells what’s actually happening: the marbling melts during cooking, basting the meat from within while maintaining distinct beef character. This grade hits the sweet spot where wagyu richness enhances rather than dominates, letting you finish the entire steak with satisfaction.
MEAT N’ BONE
Wagyu Tri-Tip BMS 7+
California’s answer to brisket, though significantly faster to cook, is the tri-tip. This triangular muscle, originating from the junction of the sirloin, round, and flank, is known by regional names like “Newport” and “Santa Maria” steak, reflecting its Santa Barbara County roots and Southern California beach culture influence. Hand-cut and wet-aged for over 30 days, BMS 7+ marbling transforms a typically leaner cut into a flavorful and slightly nutty delight.
The triangular shape of the tri-tip ensures varying thickness from tip to base, allowing for multiple doneness levels from a single piece of meat. Whether grilled at high heat or smoked low and slow, the tri-tip demands attention to temperature. To preserve tenderness, aim for medium-rare to medium doneness. For domestic wagyu at this marbling grade, the tri-tip offers substantial weight at a fraction of the price of ribeye or strip steak.
Meat N’ Bone
Wagyu Boneless Short Ribs
BMS7+
Short ribs, the most marbled and intensely flavored cut on the steer, become extraordinary when treated with patience. Hand-cut boneless and wet-aged for over 30 days, these strips from the rib plate section carry enough intramuscular fat to self-baste during extended cooking. Braising transforms the connective tissue into gelatin, while the marbling melts into concentrated beef essence.
While alternative approaches like indirect heat, smoking, and even cutting into small steaks for high-heat grilling work, the quick-grill method sacrifices the tenderness that slow cooking delivers. The boneless format streamlines preparation and makes portioning straightforward for entertaining.
Meat N’ Bone
Wagyu Prime Rib Bone-In
BMS 6-7
The prime rib, the undisputed king of holiday beef, is crowned by this bone-in Akaushi Wagyu from a small Texas farm. This meat, grass-raised, grain-finished, and wet-aged for 30-35 days before reaching your kitchen, boasts BMS 6-7 marbling. The ribeye muscle, which does little work during the animal’s life, yields some of the most tender and flavorful beef on the steer. The bone-in presentation adds drama to your table and enhances the flavor of your roast. No marinade is required, as the fat does the heavy lifting. Roast it, grill it, or smoke it, the prime rib forgives almost any method and rewards every guest at the table.
Meat N’ Bone
Cooked Picanha
Several Grades
Not everyone desires to master the art of grilling. Some individuals simply want to serve exceptional dishes without the hassle of learning the intricacies of cooking. This pre-cooked Wagyu BMS 8-9 picanha arrives fully cooked in Meat N’ Bone’s scratch kitchen, ready for you to enjoy it at home. Simply defrost, warm, and if desired, crisp that fat cap. Slice it and serve. Imagine three pounds of Brazilian steakhouse prestige without the need for a grill, a thermometer, or any other cooking tools. The marbling does its magic regardless of how you cook it. This is perfect for the host who wants wagyu on the table and time with their guests instead of time spent at the stove.
Available in three grades: G1 Certified USDA Choice, G1 Certified USDA Prime, or Wagyu BMS 8-9 — all approximately 3 lbs.
Meat N’ Bone
Wagyu New York Strip Steak BMS 8-9
The New York strip steak sits between the lean tenderloin and the fatty ribeye, offering a balanced marbling, uniform texture, and consistent flavor from edge to edge. This particular steak is from Japan: F1 Kokusan-Gyu, a cross between Japanese Black Wagyu and Holstein cattle, raised under strict traceability standards. At BMS 8-9, the marbling rivals purebred A5, while the texture holds firmer, beefier, and more versatile. It can be grilled hot or used in sukiyaki or shabu-shabu. This steak is as close to A5 as you can get without compromising on the taste of a steak.
MEAT N’ BONE
Wagyu-Angus Cross
Ribeye Steak
Wagyu-Angus Cross Ribeye – A 14-ounce steak that perfectly blends the marbling of Wagyu with the robust flavor of Angus beef. Renowned for its exceptional balance of tenderness and taste, this steak cut is America’s top seller. Aged for over 14 days, it enhances the flavor and texture of the meat. The natural marbling from minimal muscle use ensures consistent tenderness throughout the steak.
The same pyramid-shaped flakes from England’s Blackwater Estuary undergo a cold-smoking process over untreated oak, infusing them with subtle char without overpowering Maldon’s clean mineral finish. Chef Chucho Rojas specifically chose this variant for grilled and barbecued meats, where you desire a smoky accent without the heaviness of liquid smoke or the harshness of aggressive spice rubs.
The oak smoking process preserves the flaky texture that made Maldon a legendary finishing salt. The amber-colored crystals initially release a wood smoke aroma before dissolving into pure salt flavor, making it a versatile option for cooking indoors while still evoking the outdoor grill experience. Additionally, it’s ideal for finishing steaks, adding a layer of complexity to the final dish.
MEAT N’ BONE
Wagyu-Angus Cross
New York Strip Steak
The strip steak strikes a perfect balance in steak architecture, offering more marbling than the lean tenderloin but less than the indulgent ribeye. This American Wagyu-Angus crossbreed elevates this balance with consistent marbling throughout the muscle. Hand-cut and wet-aged for over 30 days, it develops a clean beef flavor reminiscent of the New York Strip steakhouse standard.
MEAT N’ BONE
Wagyu-Angus Cross
Filet Mignon
The premium tenderloin is best ordered in 6-ounce portions from American Wagyu-Angus crossbreed cattle. These hand-cut, yet untrimmed, portions offer the marbling and tenderness that make filet mignon a worthwhile choice, all at a significantly lower price compared to their BMS-graded counterparts. Wet-aged for over 30 days, these tenderloin pieces are sustainably raised using the same Kuroge Tajima bull genetics as their premium lineup. Season the tenderloin generously with coarse salt and consider complementing it with chimichurri or béarnaise sauce. The marbling in the meat provides a flavorful base that allows you to choose either sauce.
MEAT N’ BONE
Wagyu Flap Steak
BMS7+
Argentinians call it bavette, the French claim it’s their butcher’s secret, and American steak enthusiasts are finally discovering it. Flap steak originates from the inside portion of the diaphragm, the same area as flank and skirt, but with significant anatomical advantages. The muscle structure here results in superior marbling with less connective tissue, allowing BMS 7+ wagyu genetics to transform this cut into something remarkably tender without the stringiness that plagues skirt steak.
Hand-cut and wet-aged for over 30 days using Kuroge Tajima bull genetics, these flaps offer concentrated beef flavor that benefits from high-heat searing. The consistent striated muscle grain makes slicing against it easy for maximum tenderness. Season with coarse salt, sear hard, and cook to medium-rare.
Meat N’ Bone
Wagyu Boneless Prime Rib BMS 8-9
Australian Wagyu prime rib boasts BMS 8-9 marbling, ensuring the centerpiece roast is a must-have. Hand-cut boneless from the primal rib section, this format offers strategic flexibility. You can roast it whole for traditional presentations or portion it into individual ribeye steaks before cooking. The consistent marbling throughout the muscle ensures the quality remains high. Australian Wagyu at this grade closely resembles Japanese A5 in terms of marbling density, yet it retains a more distinct beef flavor. The fat cap caramelizes during roasting, resulting in a contrasting crust that melts in your mouth.
Meat N’ Bone
Wagyu Whole Brisket
(Packer Style) BMS 7+
This whole brisket is packed in the traditional packer style, with the point and flat intact and untrimmed, just as competition pitmasters prefer. At BMS 7+, the marbling throughout both muscles ensures excellent moisture retention, which will compensate for the long hours ahead. This brisket has been wet-aged for over 30 days and sourced from Colorado. It arrives ready for your knife and smoker. Trimming and shaping are part of the process, but this brisket assumes you have the necessary skills and knowledge. The key to a successful brisket is low and slow cooking. Give it time, manage your fire, and you’ll be rewarded with tender, juicy meat that’s worth every hour you invest.
Meat N’ Bone
Colorado Wagyu
Ground Beef
Meat N’ Bone grinds this in-house using whole Colorado Wagyu muscles, including short ribs, brisket, a touch of chuck, and tenderloin. The marbling from the brisket and short rib gives it a rich appearance and deep flavor without excess fat. It looks luxurious because it is. You can use it to make burgers, tacos, meatballs, or bolognese. Whatever you make with it will taste like you spent more than you did, which, compared to what most people call “ground beef,” you did. It’s worth it.
Meat N’ Bone
Cowboy Steak BMS +7
The cowboy steak, a bone-in ribeye with a shorter handle than its tomahawk cousin, offers the same cut with less showmanship, yet retains all its flavor. This Wagyu-Angus from Australia, graded at BMS 7+, boasts marbling that surpasses even the USDA Prime. At approximately 20 ounces, these steaks are thick and restaurant-grade, unlike the thin slabs found at supermarkets. Wet-aged for over 30 days and hand-cut, the ribeye is forgiving to cook but challenging to master. It boasts a variety of textures that reward attention. The bone adds depth of flavor, the fat cap melts into the meat, and the final result is the reason steakhouses charge what they charge.
Meat N’ Bone
Wagyu Ribeye Steak
BMS 8-9
The ribeye is the cut that truly embodies the marbling of a steak. It’s the cut that determines the BMS score for the entire animal. If you want to understand the significance of a grade, look at the ribeye. For instance, this F1 Kokusan-Gyu from Japan, which has a BMS score of 8-9, exemplifies the dense, webbed fat distribution that defines wagyu. It’s the same Japanese Black Wagyu and Holstein cross as the strip and filet, with the same strict traceability. However, this cut stands out as the one with the highest intramuscular fat content among the three. It underwent a meticulous 30+ day wet aging process, was hand-cut, and was raised under Japan’s strict standards. The ribeye has always been the indulgent choice, and this one certainly earns that reputation.
Let me introduce you to Gamay…
Gamay, the lightest red grape, is dry, fresh, and built around cranberry and cherry flavors. It’s the grape behind Beaujolais, and in its youngest form, it’s released just weeks after harvest, offering a fruit-forward and easy-drinking version. However, with more time on the vine and in the winery, Gamay deepens its flavor, developing notes of blackberry, baking spice, and a subtle hint of violet.
Let me introduce you to Pinot Noir…
Pinot Noir is one of the oldest grapes on record — over 2,000 years of history, most of it rooted in Burgundy. It’s famously difficult to grow, demanding constant attention in the vineyard and the winery, which is exactly why the best bottles command what they do. The dividend is complexity: delicate, layered, unmistakably elegant. Five bottles below, all highly rated. This is the grape Burgundy built its reputation on.
Let me introduce you to Cabernet Franc…
Cabernet Franc is the quieter Cabernet — subtler, more delicate, and technically the parent of Cabernet Sauvignon. It arrived in France’s Basque region in the 1600s and built its reputation in the Loire Valley before spreading to California and beyond. Medium-bodied with higher acidity, it pairs beautifully with food or stands on its own.
Let me introduce you to Malbec…
Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, where it found success and renown that it never knew in France. Here is a curation of six Malbecs highly rated by pros. and customers.
Cheers!
Let me introduce you to Merlot…
Merlot, a dry red wine, is renowned for its soft and silky texture and approachable flavors of ripe plum, red and black cherry, and raspberry. Merlot took a hit in 2004 when a fictional wine snob in Sideways dismissed it on screen — never mentioning that his most treasured bottle, a 1961 Château Cheval Blanc, was predominantly Merlot. The grape’s been quietly reclaiming its reputation ever since.
11 Reasons to Pop a Cork…
Champagne, with its effervescent bubbles, is the ideal drink for any occasion, from big parties to casual get-togethers. While sparkling wine is made all over the world, only wines from the Champagne region of France, made using the traditional method, can be officially called “Champagne.”
Caviar, Roe & Seafood
Chef Thomas Keller’s
Regiis Ova Caviar
Ode to Ossetra
Chef Thomas Keller’s
Regiis Ova Caviar
Regiis Ova supports sustainable farming and provides chefs with high quality, affordable caviar. The team spent months visiting and sourcing from all the finest caviar farms around the world—a highly selective process wherein only a handful of sturgeon farms pass muster.
Browne Trading Co.
“Taste of Browne Trading”
Seafood Feast for 6-8
Looking for more gift inspiration visit our other Holiday Happier Gift Guides:
Holiday Happier: A Gifting & Entertaining Guide – Food & Wine
Promotional content – If you purchase or book via one of our links, Luxe-Edit.com may earn a commission.