T-Bone Steak
$47.99
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
The T-bone is cut from the short loin subprimal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon).

Out of stock
Additional information
Additional information
Weight | 2 lbs |
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Dimensions | 2 × 2 × 2 in |
Nutrition Facts
Nutrition Facts
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13479): 180 Calories; 80 Calories from fat; 9g Total Fat (3.5 g Saturated Fat; 0.5 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 2.99 mg Iron; 245 mg Potassium; 0.21 mg Riboflavin; 5.13 mg NE Niacin; 0.63 mg Vitamin B6; 1.64 mcg Vitamin B12; 183.96 mg Phosphorus; 3.87 mg Zinc; 24.61 mcg Selenium; 53.08 mg Choline.</p style=”font-size:15px;”>
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, and Phosphorus.
Where This Cut Comes From
Where This Cut Comes From
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
Cooking Methods
Cooking Methods
Recipes
Recipes
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