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Our dry-aged Black Angus T-Bone is expertly butchered to 1.5" thick and dry-aged 21+ days, adding additional flavor and tenderness. What is the difference in a Porterhouse and a T-Bone? Both are the same cut (KC Strip & Filet), however the Porterhouse has a much larger Filet (1.25" across or greater), and the T-Bone has a Filet measured 1.24" or less across.
- Dry-Aged 21+ Days
- 1.5" Thick
- Approximately 20 oz.
- Vacuum Sealed
- Locally Born, Raised & Finished