Akaushi T-Bone Steak

Wagyumama Ranch T-Bone Steaks are for sure a steak house favorite!

The T-bone combines a Ribeye and a smaller portion of the Tenderloin (the Porterhouse has the larger tenderloin filet section) for a winning combo of a cut. 1.5 inch thick cut steak, dry aged 21 days to perfection. Approximate weight 20 oz

Please note owning to their large size and fact that they contain meat from two most prized cuts of beef (the short loin  and tenderloin) the T-Bone steak is generally considered one the highest quality steaks.

Where does a T-Bone steak come from  

T-Bone Steaks, like Porterhouse Steaks, include a “T”-shaped bone which separates the Ribeye and Tenderloin. The T-Bone Steak is located in the middle of the Short Loin where it intersects with the Tenderloin cut (the Short Loin and Tenderloin are the most prized cuts of a cow). In effect, a T-bone comprises meat from a Ribeye Steak and a Filet, thus making it a prized and delicious steak. Cook to medium or medium-rare on a grill or broiler.