T-bone steak. These steaks are cut from the beef sirloin and tenderloin before the bones are removed.

Like the porterhouse steak, the T-bone can be compared to the pork tenderloin and is named after the ‘T-shaped’ lumbar vertebrae it contains.

The T-bone is cut from the loin just before the rib portion begins. The present piece of tenderloin is therefore a lot thinner.

A good steak is about 2 to 3 cm thick. This is because otherwise it is very difficult to cook the steak medium. This makes our T-bone unique and a delight for all BBQ fanatics.

In the photo you can see the thinner part of the tenderloin at the bottom and the sirloin steak at the top of the bone.

• 1 piece = 1 kg
• Packed per kilo
• Freshly vacuum delivered