T-bone is extremely similar to the porterhouse steak as a more unique cut of steak served on the bone. It is popular in American cuisine and is juicy, with an intense flavour due to its marbling. As one of the larger steak cuts, T-bone can be shared or served as super-sized portion for one diner.
As suggested by the name the T-bone is one of the few bone-in steaks and its name is due to the fact the bone in the cut is ‘T’ shaped. If you cannot decide between a striploin steak and a fillet, choose both! A T-bone steak is just that, with the desirable aspects of both steak cuts. It is a smaller version of a porterhouse, so is less expensive, but still one of the more expensive steaks due to the size, weight and the variety of having both a strip and fillet steak in the same cut.
T-bone steaks are cut from the short loin section of the carcass in the middle back of the steer where the tenderloin and short loin meet; same as the porterhouse cut. However, T-bones are cut closer to the front of the section so contain less of the tenderloin steak than a porterhouse does.
The short loin is a section of the carcass that averages 16 – 18 inches in length, which can produce around 11 – 14 individual steaks. The T-bone steak is a large cut of meat that comprises of both the short loin and tenderloin sections of the steer, making it a perfect sharing option.
The cut has a ‘T’ shaped bone present in the middle of the meat, which is part of the animals vertebra. Either side of the bone are the spinal muscles; one side is a strip steak, whilst on the other sits a considerably smaller (sometimes less than half the size) piece of fillet. They are a thick cut steak at usually one to two inches and the strip side has a trimming of fat with some marbling, yet the fillet has little fat, there will be very thin ribbons or small white flecks if any.
Due to the strip of fat running the length of the short loin steak as well as the flavour from the bone marrow, T-bones are flavourful and have a beefy taste. They have both the delicate taste and tenderness of the fillet and the lean, succulence of a strip steak.
T-bone steak is perfect for grilling as is best cooked hot and fast. Its fat content keeps it moist, so the fillet stays tender and the strip steak remains flavourful. The bone is a useful tool to grab when the meat needs flipping so that the juices aren’t pressed out causing a loss of moisture and flame flare up.
Refrigerating steak is the best short-term way to keep it fresh, this way it can last for up to seven days. Three to five days is the ideal amount of time to store and its best to be consumed within the first 1-2 days for the optimal eating experience for the cut.
We stock a wide range of delicious steaks, from expensive and in demand, to less familiar cuts that are able to be creatively used to produce the best dishes for any establishment.
Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.
Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.
Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.
Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.
Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.
A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.
This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.
Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat
The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling
With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two
Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts
Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.
With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.
Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.
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