T - Bone
2/package - about 2 lbs
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by the tell-tale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter. The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.
*All weights and numbers are approximate. Size of cuts vary based on size of animal.*
ALL PROCESSING IS DONE AT STATE OR USDA INSPECTED FACILITIES. BEEF IS DRY AGED AS LONG AS NECESSARY TO ACHIEVE OPTIMUM FlAVOR AND TENDERNESS.