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This well-marbled classic T-bone Steak consists of two tender steaks: the strip and tenderloin, derived from the short loin.
Anything between 1.24 inches and 0.51 inches of the tenderloin portion makes the steak a T-bone. T-bone steaks come from the loin's middle-to-rib end because the tenderloin narrows and tapers as it moves forward in the carcass towards the ribs.
You can't go wrong with just a little salt and pepper to taste the perfect steak on the grill or broiled.
As with all the beef at Drover Hill Farm, it has zero artificial preservatives, is pasture-raised, dry-aged, and they never use hormones, steroids, or antibiotics. They treat their cattle ethically. When you purchase from them, you can feel confident that you're getting the best meat they have to offer.
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