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T-bone

T-bone

Catalogue Code: 3 Category

A prime steak cut through and left on the bone to feature both sirloin and fillet with maximum flavour and exquisite tenderness. Ideal for a big feast, this is one of the most prized steaks, and requires skill to prepare neatly.

Marbling and thickness will vary from steak-to-steak.

£22.00

BBQ
British
Free Range
Freezable
Grass-fed
The T-bone is particularly challenging as it requires ample proportions of both fillet and sirloin, while cutting through the bone. T-bones are dry aged matured ready for the top table.
N/A

Short Loin

Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak. Dry-heat cooking is best for the tender cuts from the short loin.

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2025 © All Rights Reserved. Hill Farm Finest Ltd: Hill Farm, Battlesden, Milton Keynes,
Bedfordshire, UK MK17 9HW Registered in England. Phone: 0203 488 2455, Company
registration number: 10272013. VAT no: 244715409

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Spring Lamb
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