Cuts of Beef
Featured Recipe Classic Pan Seared Ribeye
View our Black Hide Collection
Experience an interactive 360° tour
More search options
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
For best results use Certified Angus Beef ® brand
Share your great taste!
Perfect Backyard Porterhouse Steak Meal
Grilled Ribeye Steak with Herbed Steak Butter
Grilled Strip Steaks with Board Dressing