60+ Day Dry aged Hereford T-Bone

A well hung, grass fed T-bone Steak is one of the ultimate beef sharing steaks. It consists of the sirloin with its creamy fat cover on one side of the vertebral bone, and the fat juicy filet steak on the other side of the bone.

We hang and then dry age whole grass-fed t-bones in our aging chambers for anything up to 90 days before trimming and cutting into steaks of the required thickness. After such treatment, the meat is firm and sweet smelling, a beautiful dark claret or burgundy colour.

The steak should generally be cooked rare or medium-rare. It can be barbequed, pan fried, or cooked in a hot oven for about 20 minutes or so. The meat should always be rested after cooking, and carved to share the filet and sirloin between the hungry consumers.

A t-bone steak is also the perfect treat for a single hungry carnivore… Here’s what we think is the best way to cook the perfect steak!