Angus Beef T-Bone Steak
Angus Beef T-Bone Steak
All prices shown per steak,
1 steak pack
A prime steak cut through and left on the bone to feature both sirloin and fillet with maximum flavour and exquisite tenderness. Ideal for a big feast, this is one of the most prized cuts of the beast, and requires skill to prepare neatly. Ours are sourced exclusively from grass fed herds for optimum marbling and depth of flavour, before being matured by our Master Butcher to concentrate the flavour, and enhance the meat's natural qualities.
A key skill of any butcher is making a steak look presentable and ready for the top table. The T bone is particularly challenging as it requires ample proportions of both fillet and sirloin, while cutting through the bone. Not to be confused with the larger and thicker American style Porterhouse Steak, these slighter smaller British style T Bones are dry aged matured ready for the top table.
*Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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3 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritionals per 100g: Energy 272 Kcal/ 1127 kJ | Fat 22.2g, of which saturates 9.2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 18g| Salt 0.13g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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Your T-bone steak is versatile to cook – you can pan fry, grill, oven roast or barbecue it – with just some sea salt and a grinding of black pepper to bring out the flavour. We recommend you err on the side of caution, aiming for medium rare at the most and making sure you give it a good 10 minutes to rest after cooking. Serve with garlicky rosemary roast potatoes, a sharply aromatic Italian salsa verde sauce and a high-acid Californian Zinfandel to balance the steak's sweet fat.
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T-bone is the big daddy in the world of steaks