T-Bone Steak

From: £11.80

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The Meat Lovers Choice.

The T-Bone Steak offers you the Fillet Steak on one side of the ‘T’, and Sirloin Steak on the other.

This is a BIG steak for BIG appetites.

The T-Bone Steak is held in high regard, being one of the most gourmet steaks due to the large face containing two of the most prized cuts of beef- the Sirloin and the Fillet.

The bone within helps aid cooking by conducting heat from within allowing a more evenly cooked steak and preventing the meat from drying out.

Your steak will be prepared by our Craft Butchers, cut fresh to order.

We source our Beef from John Scott Meats and Lanark Cattle Market, ensuring only the best local produce is selected. We ensure our Beef cattle are strictly grass fed and reared on rich green fields to develop natural marbling and intense flavour.

As a matter of principle we keep food miles to a minimum between ‘Barn and Butchery’ to ensure optimum freshness.

We then hang our Beef for a minimum of 21 days in our Dry Chill alongside Himalayan Rock Salts which enables the muscles to relax, darken, and lose excess moisture.

The result is outstanding Beef, every time.

 

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Best on the BBQ during the Summer seasons.
Alternatively: Grill, Fry or Oven cook.

*All Raw Meat products should be cooked thoroughly until they are piping hot*

Product Information

The T-Bone Steak is held in high regard, being one of the most gourmet steaks due to the large face containing two of the most prized cuts of beef- the Sirloin and the Fillet.

The bone within helps aid cooking by conducting heat from within allowing a more evenly cooked steak and preventing the meat from drying out.

Your steak will be prepared by our Craft Butchers, cut fresh to order.

We source our Beef from John Scott Meats and Lanark Cattle Market, ensuring only the best local produce is selected. We ensure our Beef cattle are strictly grass fed and reared on rich green fields to develop natural marbling and intense flavour.

As a matter of principle we keep food miles to a minimum between ‘Barn and Butchery’ to ensure optimum freshness.

We then hang our Beef for a minimum of 21 days in our Dry Chill alongside Himalayan Rock Salts which enables the muscles to relax, darken, and lose excess moisture.

The result is outstanding Beef, every time.

 

Reviews (0)

Reviews

There are no reviews yet.

Be the first to review “T-Bone Steak”

Cooking Instructions

Best on the BBQ during the Summer seasons.
Alternatively: Grill, Fry or Oven cook.

*All Raw Meat products should be cooked thoroughly until they are piping hot*