Each American Wagyu t-bone is actually two-steaks-in-one - a New York strip and a petite filet mignon. Each steak is wet-aged 21+ days for improved flavor and texture and features Wagyu crossed with high quality breeds for the beautiful marbling and rich beef flavor.
Here is a classic steak, made more amazing since it's cut from American Wagyu beef. Our t-bone are carefully cut by hand for a beautiful American Wagyu steak every time. Each thick-cut t-bone contains a densely marbled New York strip side and a mild and tender small filet mignon on the other. No matter which side you prefer, you'll appreciate the buttery essence of Japanese Wagyu combined with the rich beef flavor of American beef.
Beef Grading 101
This steak is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
Meatology
The t-bone is cut from the short loin, a smaller portion of the loin primal. The larger side of the steak is the longissimus dorsi muscle, the source of the New York strip. A t-shaped bone divides the steak and the smaller side of the steak is the psoas major, a muscle that receives minimal use and is the most tender of all beef cuts.
Fast fact: The t-bone and Porterhouse are both cut from the short loin. A t-bone has a small portion of tenderloin (between .5 and 1.5 inches in size). If the tenderloin is larger than 1.5 inches, the steak is a Porterhouse.
