Spanish Sole (Solea Senegalis ) punta dry-aged for at least 45

dry-aged for at least 45 days (often 55–65)

At Meat N' Bone we made the conscious decision of selling not only Miyazaki A5

savory complexity you expect from premium beef

Bison meat is also a good source of omega-3 fats

Grade A Duck Foie Gras has a rich

Spanish Sole (Solea Senegalis ) punta dry-aged for at least 45Spanish Sole, also known as flounder in many markets, is a lean, flaky flatfish prized for its delicate texture and clean, sweet flavor. These fillets come skinless and boneless, making them perfect for quick weeknight meals or elegant seafood dishes. Sourced from the coastal waters of Spain, this sole is a favorite across European kitchens for its versatility easy to saut, pan fry, bake, or stuff. Mild flavor perfect for kids or seafood newcomers