For a limited time, try this steakhouse classic in the comfort of your own home. Like all our beef, this T-bone has been dry aged for at least 14 days, creating an incredibly flavorful piece of meat.
T-Bone is cut from the loin of the beef, and is rarely offered by us because it contains TWO famous cuts- the tenderloin/filet and Kansas City Strip.
You’ll want to cook this one high and fast. Preheat your grill to get a quick sear, then move to indirect heat until the internal temperature reaches 130°. T-bones also do great being sous vide as it makes it easy to cook through without overdoing the filet section.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process