The T-bone is the smaller brother of the Porterhouse steak. Impressive on the grill, impressive on the plate. One of the most popular cuts. T-bones and porterhouses are cut from the same section, the short loin, and both hold the same kinds of meat but the t-bone has a much smaller portion of the filet compared to the porterhouse steak.
The t-bone steak contains both, the striploin and the filet mignon part, divided by a bone. Fine-grained steak. Rich, beefy flavorful. 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. The rich flavor of this prized Morgan Ranch beef cut is best paired with any good, more full-flavored Malbec or a strong Cabernet Sauvignon wine.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first class steak houses and several Michelin starred establishments worldwide. All ranch images are real images from the family ranch.
1 pack contains 1 steak
Approx. 500g (17 oz.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 24h In ice-water: approx. 3h
Grill, Cast-Iron Skillet, Fry-Pan or Oven
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,
Country of Origin
30 days wet-aged
Individually vacuum packed
About Morgan Ranch Beef
" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.” - Morgan
“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture raised and grass-fed on massive land, finished on 100% vegetarian feeding for taste, tenderness and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
At A Glance
Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate
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.