A classic American cut that evokes memories of the old west and maybe that epic tailgate you had with your buddies last year. Featuring a New York strip on one side of the bone and filet mignon on the other. Does it get any better than that? If you love a good t-bone you’ll also love its big brother, the porterhouse, which comes with a larger filet mignon. Wet aged and cut thick, just the way you like it.
Wet aged in house for a minimum of 28 days
Hand Selected by our master butchers
Individually vacuum-sealed to lock in freshness
Ships Frozen. Store in Freezer or enjoy within 5 days after thawing.
Shipped in our 100% biodegradable midwestern corn-based cooler. Shipping is Carbon Neutral.
1:1 – For every box sold we donate a nutritious meal to hungry families in our community.
The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.
Prime:
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.
Choice:
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.
