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A prime steak cut through and left on the bone to feature both sirloin and fillet with maximum flavour and exquisite tenderness. From a prized Angus animal, this is truly a special and exclusive product that has been dry-aged for 35 days. 


  • The T bone is particularly challenging as it requires ample proportions of both fillet and sirloin, while cutting through the bone. Not to be confused with the larger and thicker American style Porterhouse Steak, these slighter smaller British style T Bones are dry aged matured ready for the top table.

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