Striploin

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 1-1/4” thick.  Approximately 16oz (454g) each.

The strip loin, or New York Strip, is the same cut as the larger side of a T-bone steak.  It is a favourite of many chefs for its succulent flavour and fine-grained tenderness. 

Fire up your grill for this one!

One steak per package, cut 1-1/4” thick.  Approximately 10oz (283g) each.