T-Bone Steak

T-Bone Wagyu Steak 

The T-Bone, celebrated for its unique duality of containing both the tenderloin and the strip, reaches the zenith of its potential with the luxurious touch of Wagyu. Marbling that looks like fine art, each streak of fat promises a burst of flavor, culminating in a meat experience that's nothing short of majestic.

Revered by chefs and gourmands worldwide, the Wagyu T-Bone Steak stands as a testament to our relentless pursuit of meat perfection at Studex Meat. A cut that is both a visual and gastronomic spectacle, it promises to transform your meals into memorable feasts.

How to cook: The T-bone is made for grilling. Generous bits of fat keep it moist while the tenderloin heart stays tender and flavourful.

Quick tip: The leaner tenderloin cooks more quickly than the strip side of this dual cut, so you need to keep it further from the flame to achieve your desired doneness for the meat on both sides of the bone.