T-bone steak (16oz)
  • T bone steak %2816oz%29 30
  • T bone

T-bone steak (16oz)

  • Free range Free range
  • Grass fed Grass fed
  • Native breed Native breed
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Two incredibly tasty steaks, joined by a flavour-enhancing T-bone. On one side, the soft, velvety and lean fillet is complemented perfectly by the more marbled, slightly fattier and more intensely-flavoured sirloin - quick to cook melt-in-the-mouth deliciousness. An epic midweek celebration, or a dinner party centrepiece.

Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.

Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.

Due to the nature of size variation between the native breeds, the amount of fillet on each T-bone will vary and may be smaller then shown on the image.

Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.

Min weight: 454g

All of our meat is cut fresh to order by our butchers.

Everything is available for next day delivery as long as you order by 1.30pm.

All further questions are answered here.

Quick recipe ideas

After cooking, remember to let the meat sit on a heated plate for 4 to 5 mins. Serve with some chilli butter and homemade sweet potato fries.


Check out more recipes

T-bone or not T-bone?

As the T-bone steak comprises two of the most expensive cuts in sirloin and fillet, it is by no means a thrifty cut. However, it can be shared between two – alternatively opt for rump or flatiron for a tasty, but less tender steak dinner

Based in Essex, Joe is one of our fantastic butchers

Local tasty produce

T-bone steak (16oz)

T-bone steak (16oz)


There are even more tasty morsels here