Beef T-Bone
Steak CutsBeef · Steak Cuts
Beef T-Bone
Sirloin and fillet either side of the bone — two cuts in one steak.
Cut specification
| Animal | Beef |
|---|---|
| Storage | Chilled |
| Cut | Striploin |
| Bone | Bone-in |
| Preparation | Portioned |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
The T-bone is cut across the short loin so the T-shaped bone carries striploin on one side and a piece of fillet on the other — two different steaks in a single cut. Because the two muscles cook at different rates, it is as much a technique cut as a size cut, and we prepare it to the thickness or set weight you specify, with porterhouse specification available on request.
What it is
Cut where the loin meets the tenderloin, the T-bone captures both muscles either side of the bone — the firmer striploin and a section of the more delicate fillet. Porterhouse is the same cut taken further back, where the fillet section is larger.
How it is prepared
Cut to your thickness or set weight. We can prepare to standard T-bone specification, or to porterhouse specification with a larger fillet section, on request.
Typical trade use
Steak service and sharing portions where the size and the bone are part of the offer are the standard uses. It sits alongside our Beef Sirloin and Beef Fillet on a steak menu, since it is effectively both cuts served together. Browse the Steak Cuts range, within our Beef category, for the rest of a steak-led order.
Ordering notes
Managing the two muscles is the main cooking note to pass on to kitchens — the smaller fillet section needs to be kept away from the fiercest heat or it overcooks before the striploin side is ready. Kitchens running larger steak boards also stock our Beef Brisket where a slow-cooked option is wanted on the same menu. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Bone-in | Cut to thickness/weight, T-bone or porterhouse spec | Steak service, sharing portions |
Frequently asked questions
What’s the difference between T-bone and porterhouse?
They come from the same section of loin. Porterhouse is cut further back, where the fillet portion is larger; standard T-bone has a smaller fillet section.
Do the two sides of a T-bone cook at the same rate?
No — the fillet side is smaller and more delicate, so it reaches temperature faster than the striploin side. This needs managing on the grill.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
