June 23, 2023
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For these Meat N Bone reviews we were given a sample and this post contains affiliate links. If you make a purchase we may be compensated. All opinions are our own.
Written By Alison Chew | Dietitian Verified by Rebecca Housh, MS, RDN
Meat N’ Bone is an online butcher shop that sells only the highest quality meats and seafood. They ship across the country, giving you easy access to a wide variety of unique meat and seafood.
Every product from Meat N’ Bone is handpicked by experts to ensure that the quality is even better than you would get in most restaurants.
Mean N’ Bone is the perfect place to shop for high-quality meat and seafood. Their goal is to give everyone access to premium quality protein. Everything they offer comes from small farms and fisheries and has been hand-picked, ensuring what you receive is the best grade meat and fish possible (and better than what you could find at your local grocery store).
You can shop Meat N’ Bone for a wide variety of meat and fish. If you are looking for a special cut, they are sure to have it. From dry-aged beef to Wagyu beef, salmon to chicken, you can find it all and have it delivered right to your door.
They also offer 21+ ice creams (ice cream made with alcohol), seasoning blends, and sauces. Shipping rates vary depending on your location and the speed of shipping that you choose.
Orders can qualify for free shipping if you order up to a certain threshold. SHOP NOW >>
For our Meat N’ Bone Reviews, we received a Kansas Strip Steak, Picanha Wagyu Steak, Iberico Bone-In Double pork chops, Tasmanian Ocean Trout, and Chilean Sea Bass. All of the meats were shipped in vacuum-sealed packages and the fish was vacuum sealed and also individually wrapped in paper, keeping it separate from the meat. Everything we received was frozen upon delivery and packaged quite well.
Once you receive your order, you can keep the meat in the fridge for 3-4 days and the fish for 1-2 days. If you do not plan on consuming your order within a few days, pack it in the freezer bag provided by Meat N’ Bone and freeze for up to 6 months. Vacuum sealed beef can last up to 2-3 years! Even more of a reason to order in bulk. SHOP NOW >>
More information about each product is below.
Iberico pork chops are some of the best pork chops you can buy. Iberico pork must come from black Iberian pigs raised in Portugal or Spain. The pigs are fed a grass and grain diet and are all free-range. The pork chops are very tender, marbled well, and simple to prepare.
The double pork chops are between 13 and 15 ounces and have two bones (which add to the flavor when cooking). The chops are $27.99 for one package and are a good size for a single person- two people could certainly share. SHOP NOW >>
To cook the Iberian pork chops, I began by seasoning them with salt and pepper, sprinkling the spices on all sides of the meat. I then pan-seared them in a little olive oil over medium-high heat. I seared each side for 2 minutes, turning the pork 4 times to cook each side. This gives the pork chops a nice crisp exterior.
I then continued to cook the pork chops in the oven at 350 degrees for 15 minutes. Once the pork reached 140 degrees on a meat thermometer, I removed it from the oven and let it sit for 5 minutes. I served the pork chops with a little sauteed garlic, sage, and dried parsley.
The pork chops were very tender and easy to eat. They were not tough at all and every bite melted in my mouth. The flavor was sweet and mild. Not too meaty but a perfect tasting pork chop. There was no excess fat to remove. Overall, these were some of the best pork chops I have ever tried. SHOP NOW >>
The 45 day dry-aged Kansas strip steak is considered to be one of the finest steaks out there. It has incredible marbling which makes for very tender meat. It also has a thin bone on the edge which adds to the flavor. The piece we received was almost two inches thick! The steak is perfect for cooking in a variety of ways from tossing on the grill to pan-frying. The strip steak is between 13 and 15 ounces and is priced at $36.99.
Dry aging beef is a complex process. The beef is stored in a refrigerated room under controlled humidity. Dry aging gives the steak a distinct nutty taste that is highly prized by steak connoisseurs. When beef is dry-aged, it loses a lot of moisture and also volume. This means the steak shrinks and there is less to sell. While the moisture loss helps concentrate the flavor, it does increase the price of the steak. SHOP NOW >>
To prepare the Kansas strip steak, I took the thawed steak out of the fridge and let it come to room temperature. It is recommended to cook the steak from room temp so that it cooks evenly and quickly. I seasoned the raw steak with a little salt and pepper but that was it. To really taste the flavor of the steak, I wanted to keep the spices and additions minimal. I pan-seared the steak for 3 minutes on each side over medium-high heat. I removed the steak from the pan and let it sit for 5 minutes to allow the juices to seal inside the meat. The steak was perfectly medium rare when cooked this way.
The 45 day aged Kansas strip was one of the most tender steaks I have ever tried. You barely had to chew as the meat just melted in your mouth. The flavor was also incredible. It was slightly nutty and a little bit sweet. You could easily tell that this was a very high-quality seak. I would describe it as even better than restaurant quality. Fresh, juicy, tender with a fantastic taste.SHOP NOW >>
Picanha steak is also known as a top sirloin cap since the fat is included on the top of the filet. That fat is part of what makes this steak so flavorful- it melts into the meat as it cooks. The wagyu picanha is sourced from one of the top Wagyu programs in the US. Wagyu beef comes from a specific type of cow and is prized for its incredible marbling.
The meat naturally has a higher fatty acid content which gives it a unique and highly regarded flavor. The picanha Wagyufrom Meat N’ Bone was rated a 8-9 for marbling which means it is near the top of the scale. The steak we received was about 10 ounces and was $23.99.
To cook the steak, I kept it simple so the taste of the meat could shine through. I let the steak come to room temperature by taking it out of the fridge an hour before I was ready to cook. Then, I seasoned the meat with a little salt and pepper on both sides. I pan-seared the steak in a tiny bit of olive oil, cooking it over medium-high heat for 3 minutes on one side and 2 minutes on the other side. The steak is very thick so this cooking time made for a perfectly rare steak. SHOP NOW >>
The flavor of the beef was very good. It was not an overly strong “beefy” taste but actually a little sweet. The meat was tender and had a little bit of a buttery taste thanks to the marbled fat (wagyu’s signature!). The beef was slightly chewy but that is to be expected in most steaks.
The size was perfect for one person but could be shared between two when served with other side dishes.SHOP NOW >>
Ocean trout is considered to be a delicacy thanks to its buttery texture and mild taste. The fish looks very similar to salmon and has a similar taste but a little less fishy. The ocean trout that was delivered from Meat N’ Bone is sourced from Tasmania where the trout is self-sustained and in abundance. The trout is wild-caught and thus contains more minerals and less saturated fat when compared to farm-raised fish.
The trout was vacuum sealed and also wrapped in butcher paper. The 6-ounce filet had the skin on and was a long skinny piece, about 8 inches long and two inches wide. At the thickest part, it was about 3 inches thick. The 6-ounce piece was $9.99 and enough for a single serving. SHOP NOW >>
To cook the trout, I began by patting it dry. I then pan-seared it in olive oil with the skin on. I cooked the skin side down first to get some of the oil from the skin into the frying pan. I seared the fish for about 4 minutes on each side which made it a beautiful golden brown with a crisp exterior. I made an orange, garlic soy sauce to pour over the trout, giving it an Asian-style flavor.
The ocean trout was very flakey and fell apart very easily (in a good way!). There were no hidden bones and the skin was delicious when crisped. The flavor was very close to salmon but much milder. It would be a perfect fish for someone who does not like strong tasting seafood.
Since the piece I received was a longer filet, it was very thin on one end and thick on the other side. This made half of the fish cook quickly while the main part of the filet took a little longer. While I liked the crisp end, a filet in one size thickness would be nice to keep cooking a little more consistent. However, it was an amazing tasting fish, definitely restaurant quality. SHOP NOW >>
The last item we tried from Meat N’ Bone was the Chilean Sea Bass. The sea bass is a center cut steak that is very thick. The one we received was about 1 ½ to 2 inches thick! That is a big piece of fish. For $19.99, you receive a 7-9 ounce piece of sea bass which was enough for one large serving or two smaller servings.
The sea bass is wild-caught in the Southern Hemisphere. The directions on the packaging recommended thawing the fish in the fridge rather than in water or at room temperature. The fish is quite delicate and needs to be thawed very slowly to preserve the taste.
To cook the sea bass, I saute fresh garlic and diced onions in butter. I patted the fish dry with a towel, seasoned it with salt and pepper, and then added it to the skillet with the butter, garlic, and onions. I seared both sides of the fish for about 3 minutes. The outside was nice and crisp but the inside was very tender. I removed the sea bass from the skillet then added some fresh chopped basil and parsley to the pan. I then scooped the garlic and herb mix on top of the sea bass and served it with a side of steamed lemon spinach. SHOP NOW >>
The sea bass had a fantastic, delicate flavor. It was so thick and juicy, much better than any filet of fish you would buy in a grocery store. The fish was very flakey and tasted fresh. There was no strong “fish” taste but the flavor of the sea bass was very prevalent despite the garlic, herb sauce. Definitely a high-quality filet of fish. SHOP NOW >>
Meat N” Bone ships to all 50 states but shipping rates vary depending on which zone your state falls into. The company is based out of Florida so, the closer to Florida, the lower the shipping costs. If you live near Miami, FL, you may be able to get free shipping. Other zones also have minimum thresholds for free shipping so it pays to purchase more!
Estimated shipping rates based on Zone below:
Priority and overnight shipping are available but orders may take up to 4 days to be fulfilled as inventory is always brought in fresh. What you order may not be available right away. SHOP NOW >>
Meat N’ Bone is a meat and seafood delivery service that offers a wide variety of high-quality products. From our experience, they definitely provide a premium product. All of the meat and seafood we tried was top of the line. There really is no comparison to grocery store meats. Meat N’ Bone’s quality was clearly better. It is restaurant quality for sure.
The products were well packaged and were still frozen when delivered despite being sent across the country. Everything tasted very fresh and flavorful.
One thing that would be nice is if a recipe card or cooking suggestion was included in the box for each type of meat that was ordered. It is nice to have an idea of what to do with the meat once it has been delivered. General cooking information was given but a true recipe would be useful. The shipping costs were also a little on the high side if you are outside of Florida with free shipping thresholds as high as $300 for the West Coast. Of course, the company needs to ship quickly in order to keep the meat fresh, but the cost does add up.
Overall, we thought Meat N’ Bone was a great meat delivery service and comparable in quality and price to other services that we have reviewed. It is perfect for anyone looking for high-quality meat or seafood to enjoy daily or on special occasions. The meats may be higher priced than your local grocery store, but we think that the quality justifies the price tag. If you are looking to bring restaurant-quality meat right to your door, give Meat N’ Bone a try today. You won’t be disappointed! SHOP NOW >>
Looking for more meat delivery services? Check out our Meat Delivery Directory >>
| This post has been reviewed and approved by our dietitian Rebecca Housh, MS, RDN, LDN for nutritional accuracy. | |
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 | Rebecca Housh is a registered dietitian based in Chicago, IL. She earned a Bachelor of Science in Human Physiology from Boston University and a Master of Science in Human Nutrition from the University of Illinois in Chicago. Rebecca is passionate about the idea of food as medicine in both preventative and therapeutic care. Her current professional interests lie in food security, food access, and nutrition for chronic disease. |
