With the fillet on one side of the bone and the sirloin on the other, the T-bone steak is the quintessential prime cut, with contrasting textures that are both tender and flavourful. Cook simply over hot coals, grilled on a BBQ, or super-fast in a hot pan.
We source whole bodies of grassfed beef from a variety of ethical producers near the border of NSW and Victoria.
Our grassfed and finished beef is primarily black or red Angus. The cattle is antibiotic and hormone-free, and is raised on chemical-free farms.