Skillfully carved by our professional butchers, these succulent, tender, juicy steaks are a full two inches thick and packed with flavor and nutrition that only comes from grass fed beef.
The t-bone is cut from the loin section of the steer which is along the top of the animal between the front shoulder and back leg.
Each steak consists of a t-shaped muscle with meat on either side of it. The meatier side consists of a NY Strip and the other side is a piece of the tenderloin tail . This cut is really the best of all worlds: flavorful bone, nutrient dense protein and fat, and nice tender meat.
T-bone steaks should be cooked hot and fast for optimal texture and flavor. Season simply with salt and pepper before cooking on a hot grill or in a pan. Aim for an internal temperature of 130° for a medium-rare finish. Make sure to let the steak rest before serving on the bone.
For your next special occasion or holiday dinner, fire up your grill or pull out your favorite cast iron skillet, open a bottle of red and WOW your family and friends with fantastic, grass fed, double cut T-bone steaks.
**Did you know that grass-fed beef is higher in the B-vitamins thiamin and riboflavin than conventional beef? These vitamins help keep the nervous system healthy in addition to playing a part in the process to release energy from food. **