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    •  Frozen
    • Sourced from Australia
    • ±700g

    Wagyu T-Bone Steak

    Just like a porterhouse steak, T-bone is cut from the short loin and consists of two parts divided by the bone: a striploin, which makes up a bigger part of the steak, and a fillet. The only difference between porterhouse and T-bone is that a porterhouse always has no less than a certain amount of fillet, meanwhile, a fillet portion on a T-bone gets progressively smaller, depending on where it is cut from within the muscle. Nevertheless, it offers the same quality at a more modest price. Sourced from Australia.