The Magnificent 'T' Bone steak
The T bone steak is hung for a minimum of 14 days (on the bone) to ensure tenderness and flavour.
The 'T' bone is cut from the Sirloin.
The 'T' comprises of a vertebra (chine and dorsal) with muscle attached to each side. The outer muscle is sirloin steak and the inner is fillet steak.
It is quite a plate-full even for committed carnivores!
Each steak is minimum weight 500 gms