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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).
7 in stock
Additional information
Additional information
| Weight | 2 lbs |
|---|---|
| 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
COMING SOON…
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Porterhouse
$52.99The porterhouse is a composite steak that’s derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). So if you order a porterhouse, expect big portions!
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London Broil
$29.99London broil comes from the sirloin or round sections of beef. This cut is very lean and meant to be marinated and cooked over high heat. It’s a great way to get a really good meal out of a less expensive cut of meat.
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Skirt Steak
$24.99Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate.
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Minute Steak
$6.991/2 lb +/-
