Tips From the Butcher

Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare it will be lightly bouncy, and well-done it will be much firmer. Remember to let the steak come to room temperature (30 - 60 minutes) before you cook it and don’t forget to rest the steak for about 2-4 minutes before eating

T-Bone Steak

This 28-Day dry aged, beef cut is the daddy of all steaks. With the sirloin and fillet attached to the bone it gives you a exquisite taste that you will not be disappointed with.

About our Beef

  • British
  • Located from the hindquarter
  • Fully Trimmed
  • 28 day dry aged
  • Ideal for frying, grilling or barbequing
SKU: 7871218c9d08 Category: