T-Bone Steak

This cut has a bone in the middle and meat on both sides of the bone. The larger portion of meat is from the Strip Loin, while the smaller portion comes from the Tenderloin. T-Bone Steak is counted among the most popular and in-demand steaks of Beef. It has the Tenderloin and Strip Loin connected to a single bone. The USDA states that in order for a steak to be classified as T-Bone, the Tenderloin portion should have a minimum of ½-inch (1.3cm) thickness. This is a well-marbled piece of meat with a layer of fat covering its sides as well.

T-Bone cut is a favorite for steak lovers. It can be grilled, barbecued, broiled and pan-fried, with all of these methods yielding perfect results. The generous marbling throughout its fiber ensures a wide range of doneness levels, right from rare to well done. To prepare this cut, it can be marinated with a dry rub first and then cooked. Alternatively, it can simply be seasoned with salt and pepper, with a few drops of oil or butter. Be mindful that the side containing Tenderloin will get cooked much faster than the Strip side. Moreover, the meat attached to the bone takes a longer time to tenderize than the sides.

Nutrient Farm beef is Pasture-raised, 100% grass-fed, grass-finished, antibiotic-free, hormone-free, humanely raised. The cattle spend their lives outdoors grazing the pasture, but always have access to an insulated livestock barn for shelter. Only organic grass seeds are planted in herbicide-free/pesticides-free pastures.