T-Bone Steak
Fillet and sirloin in one cut
$34.50
The best of both worlds — tender fillet on one side of the bone, rich sirloin on the other. A heavyweight T-bone for sharing (or not). Best finished over open flame and rested well.
Butcher’s advice
Cook it right
Bring your cut to room temperature before cooking, season boldly just before it hits the heat, and rest it for half the cooking time. Tell us what you’re making at collection and we’ll talk you through timings.
The counter promise
Cut fresh the morning it leaves us. Never frozen. If a cut isn’t right, tell us — we’ll make it right.