Classic T-Bone Steak, USDA Choice
Steak your Claim: Bone-In Steak
The T-bone is cut from the short loin sub-primal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The classic T-Bone Steak is made up of two famous cuts you've probably heard of: the New York and the beef tenderloin (or filet mignon). So basically - you're getting 2 for 1! The T-bone is well marbled and surrounded by a "rim of fat" which melts during cooking, searing the meat and keeping it moist and tender.
Cooking recommendation: BBQ, pan broil, or skilletCooking Tips for Bone-In steaks:
The two meat portions are surrounded by bone, which insulates the meat while cooking and allows the steak to retain moisture and juiciness. However, cooking a bone-in steak may require more culinary skill and patience. The portion closer to the bone cooks slower and the meat farther from the bone will cook faster.
Indirect heat is the best cooking method for T-bones, with a quick hot sear for texture and flavor.
For your safety all of our products are minimally handled, fresh-packed, vacuum-sealed, and flash frozen. All products have USDA stamp of approval and meet the highest standards for quality and freshness.
- USDA Choice Grade
- Filet mignon (tenderloin) on one side, NY Strip on the other
- 12-14-oz Portion, expertly trimmed
- Individually vacuum-sealed for freshness
- Shape of cut varies
- Fresh-cut and flash-frozen
- Available for local pickup or delivery