Beef T-Bone Steak

Cut from the short loin, the T-bone brings together two distinct steaks in one cut - sirloin on one side of the bone and fillet on the other. The sirloin delivers depth of flavour and a natural fat cap for richness, while the fillet offers a finer grain and more delicate texture. Cooked on the bone, both benefit from added flavour and moisture during cooking.

Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each steak is dry-aged for a minimum of 28 days. This allows the natural flavour to concentrate while improving tenderness across both muscles.

Best cooked over a high heat, whether in a heavy pan, on the grill or over hot coals - the T-bone develops a deep crust while remaining juicy within. A steak best suited to confident, simple cooking and served pink to make the most of both cuts.