The T-bone steak is also known as the Porterhouse steak. Impressive on the grill, impressive on the plate. One of the most popular bone-in cuts of beef. The steak is cut from the short loin, containing both the striploin and the filet portion, separated by a bone.
Fine-grained steak. Rich, beefy flavor. The striploin is the most flavorful of all steaks as it contains great texture making it incredibly tender while providing extreme flavor. The filet is the most tender part of the cow, this will literally melt in your mouth.
Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which is located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin-starred ones. All images from the ranch are actual images. See for yourself.
|Contents||1 pack contains 1 steak|
|Weight||400g (14 oz.)|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 24h
In ice-water: approx. 3h
|Cooking Method||Grill, Cast-Iron Skillet, Fry-Pan or Oven|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as||T-bone steak, short loin steak, striploin steak off the bone, porterhouse,|
|Country of Origin||United States|
|Aged||30 days wet-aged|
|Marbling Score||USDA Prime. Superior grade for incredible tenderness, juiciness, flavor, and texture. The highest degree of marbling. Out of all of the beef produced in the United States, less than 2% of it is certified as USDA Prime!|
|Cut from||Short Loin|
|Packaging||Individually vacuum packed|
✔ Ethical. No factory farming! Humanely raised and treated with respect.
✔ Safe. No growth hormones or antibiotics - ever!
✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.
✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska.
✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.
✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 2% of all US beef is Prime graded.
✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.
At A Glance
|Cattle Breed||The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford.|
|Farm/Ranch||Morgan Ranch - Read more about the ranch|
|Breeding||All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.|
|Raised by||Dan Morgan and family|
|Farming Experience||Since 1934, Certified American Wagyu since 1992|
|Feeding||Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting.|
|Traceability||100% fully traceable from farm to fork|
|Chemical pesticides on pasture||Never|
|Animal By-Products Feeding||Never|
|Importer||Horizon Farms, Inc.|
Beef T-Bone Steak Recipe Instructions
Open pack and let steak breathe for 15 minutes at room temperature. You'll see the color change and become brighter.
Season with high quality sea salt and freshly ground pepper only. Please do not use steak seasoning. Morgan Ranch beef comes with plenty of rich and deep beefy flavor.
Use either extra virgin olive oil or high quality salt-free butter. Due to the bone, avoid skillets with ridges to prevent uneven cooking. Cook on low heat. Not too low, make sure you hear it sizzling. Flip often.
We highly recommend medium rare for best results.
Take off the heat once internal core temperature reaches 50 degrees Celsius (120 degrees Fahrenheit).
Let the steak rest on a cutting board for at least 5 minutes.
Cut along the bone. The left part in the picture is the striploin (new york strip) steak and the right part is a small portion of the tenderloin (filet mignon).
Slice and arrange nicely for an impressive display. Sprinkle with high quality sea salt. Enjoy while warm for a soft and buttery experience.
Translated from Japanese: I’d appreciate a thicker cut.
I’d like to have 600-700 grams and a thickness of 3-4 cm.
With this thinness, it’s difficult to make the surface crispy and keep the inside rare.
Translated from Japanese: Honestly, I expected nothing. But I was completely wrong!
This is delicious!
It’s the kind of meat that makes you think “Wow, this is real meat!”
This is by far more delicious than the store that sells half the size of this T-bone steak!
When you compared the meat from a butcher, a supermarket and this store’s meat at a BBQ, this one would win first place.
This is more delicious than wagyu!
I might be wrong though.
Translated from Japanese: I ordered for the first time. I liked wagyu already, but this meat was really chewy and delicious, it was amazing.
It’s important that the meat is free of additives and hormones, as it accounts for the taste. I’m sorry for not saying much!
Translated from Japanese: Because it was a present, I didn’t eat it myself, but I was told that it was very big and delicious.
I ordered once again, today.