USDA Prime

T-Bone

$60.00
USDA Prime

T-Bone

$60.00
Description

For many steak lovers, the t-bone is the only way to go. Our USDA Prime steak provides the most marbling recognized by the USDA grading system and is the answer for anyone in search of a top quality t-bone.

Average weight: 1.5 lbs.

  • Buy 4 for $57.00 each and save 5%
  • Buy 8 for $51.00 each and save 15%

Description

Steak lovers adore this two-for-one mix of a tender filet mignon on one side and a beefy New York strip on the other. Sourced from our limited supply of USDA Prime beef, these classic cuts are well marbled, juicy, flavorful and delicious. These are the original bone-in steak and continue to be a steakhouse favorite.

Beef Grading 101

This steak is USDA Prime, the highest level of marbling recognized by the USDA.

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.

Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.

Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass. 

RRGraphsNEWprimeNWCLR

Meatology

Loin

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. 

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T-Bone