Higher end cut, Named the Porterhouse (when tenderloin section is 1 1/2-inches or wider). The T-bone is a two-for-one cut—it’s comprised of a piece of tenderloin, and a piece of strip separated by a T-shaped bone. The regular T-bone is cut from the front end of the Short loin primal, just after the tenderloin starts, giving it a smallish piece of tenderloin (between 1/2- and 1 1/2-inches wide). Good for grilling/boiling.
Comes with 2 pieces of steak.
All our beef is sourced from small local farms, grass fed and USDA cerified organic. We work closely with them to ensure that our animals are ethically raised on organic pastures without the use of genetically engineered grains, antibiotics, hormones or any other growth promoting drugs.
All weights are rough estimates +/- 0.25 LBS. When we process our animals it is very hard to get an exact weight on each cut.