This is one of the more prized steaks, also known as the Porterhouse. If the bone (which is in the shape of a “T”) was cut away, you would be left with the tenderloin (or fillet mignon) and the Striploin steak. So the T-bone is one of the premier cuts of beef. Keeping the “t-bone” in the steak also improves the flavour of this exquisite cut.
One T-bone steak per package, cut 1” thick. Approximately 16oz (0.45kg) each.