Now, the successful pair has expanded their neighborhood steakhouse<\/a>, Wagyu Bar, into a larger, more polished space in the old Cafe Vialetto space<\/a> in Coral Gables. And while the expansion may look seamless from the outside, the path to get there was anything but.<\/p>\n Building a Butcher Shop Without a Playbook<\/p>\n Back in 2014, while cooking together at home one night, the duo came to a realization: finding consistently good meat in Miami wasn\u2019t easy.<\/p>\n \u201cThere was a big gap in access to quality proteins, as well as in education around them,\u201d Llaurado shares with New Times. \u201cYou could buy something at the grocery store, but you didn\u2019t really know what you were getting. Labels like \u2018grass fed\u2019 and \u2018pasture raised\u2019 are often misleading or loosely regulated, leaving most consumers without a clear understanding of what they were actually buying.\u201d<\/p>\n Recognizing the opportunity, the pair started Meat N\u2019 Bone<\/a>, a small butcher operation focused on quality, transparency, and access. They started with about 40 products, sourcing from top-of-the-line farms across the country, and shipping back to Miami.<\/p>\n \u201cWe were doing deliveries, packing everything ourselves. Very humble beginnings,\u201d Llaurado says.<\/p>\n Over time, that small project evolved into a highly curated selection of meats. It now spans more than 400 cuts and products across beef, pork, poultry, seafood, and game, with something for nearly every budget. Today, that can mean Japanese A5 wagyu, lamb from Australia, domestic beef from the Midwest, African tiger prawns, or even camel burgers\u2026 and a business that\u2019s built a following well beyond Miami.<\/p>\n Meat for Every Budget<\/p>\n From the start, the goal was to offer a range. \u201cAt Meat N\u2019 Bone, you can go all the way up to Japanese A5 Kobe, or you can have a domestic Wagyu from Colorado that\u2019s still high quality. The idea is that good meat shouldn\u2019t feel out of reach.\u201d<\/p>\n That philosophy also applies to their restaurants. The menu is broad (sometimes overwhelmingly so) because it\u2019s built around choice. \u201cWe don\u2019t want to be the place where you come once, spend $1,000, and never come back,\u201d Llaurado says. \u201cWe want you to try something, enjoy it, and then come back and explore something else.\u201d<\/p>\n An Alternative to the Modern Steakhouse<\/p>\n The restaurant side came almost by accident, when a small Coral Way space opened up during the pandemic. <\/p>\n The idea was to make it an extension of the butcher shop, giving customers the choice to buy meat to take home or stay and have it prepared for them. Because they owned the product, they could make the margins work. Rather than build a traditional steakhouse, they created a neighborhood spot where the meat could lead.<\/p>\n That approach is a major contrast to many of Miami\u2019s newer steakhouses, where design and ambiance often take center stage. Introducing Wagyu Bar 2.0<\/p>\n The original Wagyu Bar, which opened in 2021, was small, casual, and unfussy. Parking on Coral Way was limited, the setup was simple, and over time, it built a loyal following.<\/p>\n The new Wagyu Bar in Coral Gables along Le Jeune is a clear step up. It has a larger, more polished space that\u2019s noticeably more elevated than the original yet still approachable, plus a full bar and ample nearby parking. <\/p>\n The steak list runs from a $35 U.S. ribeye to A5 Japanese wagyu, with most cuts landing well into the hundreds, including cuts from cattle raised on specialized diets like olives or wine.<\/p>\n The Wagyu nigiri, lightly torched tableside, takes a rich cut and makes it feel a bit lighter. The tartare, served over avocado and meant to be mixed at the table, makes it more fun and interactive. And for something more casual, there are also $24 lunch plates with steak, rice, quinoa, or greens.<\/p>\n Teaching Customers What They\u2019re Eating<\/p>\n For Meat N\u2019 Bone, education matters just as much as accessibility. Walk into one of their butcher shops, and you\u2019ll likely get a quick rundown on marbling scores, sourcing, or how to cook a specific cut.<\/p>\n To help make those choices easier, the company developed its own 12-level grading system to break down differences in quality. In simple terms, the more marbling, the rarer (and more expensive) the cut. The system has since been trademarked after other restaurants and shops began using it.<\/p>\n The company website also includes video tutorials, along with ratings and customer tips on how to cook each cut, which comes in handy for more specialized items like Thanksgiving turkey or whole lamb.<\/p>\n Beyond Coral Gables<\/p>\n As the restaurant side grows, the original space hasn\u2019t been left behind.<\/p>\n The former Wagyu Bar location has been reworked into Meat N\u2019 Bone Kitchen, a more casual, all-day caf\u00e9 where customers can still pick up meats to cook at home or go for something quick like burgers, sandwiches, or even breakfast. The brand now also includes Casa Wagyu in Hallandale Beach, a more upscale dining room with a brighter, more polished feel.<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/Wagyu-of-Japan-combo-e1776706782868.jpg\")
Meat N\u2019 Bone evolved into a highly curated selection that now spans more than 400 cuts and products across beef, pork, poultry, seafood, and game.<\/p>\n![\"a](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/meat-n-bone-press.webp.jpeg\")
The shop sells 45-day-dry-aged rib-eyes, New York strip steaks, and Japanese Wagyu at all price points<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/Steak-w-Chimichurri.jpg\")
The Wagyu Bar is an extension of the butcher shop, offering customers the option to buy meat to take home or have it prepared for them.<\/p>\n
\u201cYou go to some places, and you\u2019re paying for the multi-million dollar build out,\u201d Llaurado says. \u201cFor us, the focus is the food. The show is the meat.\u201d<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/The-Wagyu-Bar-4019-S-Lejeune-10.jpg\")
The new restaurant has a larger and more polished space that\u2019s noticeably more elevated <\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/The-Wagyu-Bar-4019-S-Lejeune-1-e1776706894598.jpeg\")
To help make those choices easier, the company developed its own 12-level grading system to break down differences in quality<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/The-Wagyu-Bar-4019-S-Lejeune-11-e1776706824260.jpg\")
The steak list runs from a $35 U.S. ribeye to A5 Japanese wagyu, with most cuts landing well into the hundreds, including cuts from cattle raised on specialized diets like olives or wine.<\/p>\n
![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/Wagyu-Tomahawk-e1776708454953.jpeg\")
The former Wagyu Bar location has been reworked into Meat N\u2019 Bone Kitchen, a more casual, all-day caf\u00e9 where customers can still pick up meats<\/p>\n