Dry-Aged T-Bone Steak | Grass Fed British Beef, Aged In-House Savour the best of both worlds with our grass fed dry-aged T-bone steak — where succulent fillet meets flavourful sirloin, cut alongside the bone for maximum taste. Dry-aged in-house for 32 days, this prime steak offers exceptional tenderness and marbling, making it a firm favourite among steak enthusiasts. Why You'll Love It 🔥 Two Cuts in One – Enjoy the delicate fillet and robust sirloin in a single steak for a truly indulgent dining experience.🥩 Dry-Aged for 32 Days – Enhanced flavour and tenderness from our in-house ageing process.🌿 Grass-Fed Excellence – Sourced from native British cattle, offering rich, natural flavour in every bite. A Cut Above the Rest Perfect for sharing, the T-Bone is ideal for grilling or pan-searing. Looking for more? Our Porterhouse Steak is cut from the same section but with a larger fillet — the next step up. Or try the Sirloin Steak if you prefer the boneless version of the sirloin side. Order Now Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs. Frequently Asked Questions .tjb-faq details { border-bottom: 1px solid #e8ddd4; margin-bottom: 0; } .tjb-faq details:first-of-type { border-top: 1px solid #e8ddd4; } .tjb-faq summary { list-style: none; display: flex; justify-content: space-between; align-items: center; padding: 14px 4px; cursor: pointer; font-weight: 600; font-size: 14px; color: #1a1208; } .tjb-faq summary::-webkit-details-marker { display: none; } .tjb-faq summary::after { content: '▶'; font-size: 10px; color: #b45309; transition: transform 0.2s ease; flex-shrink: 0; margin-left: 12px; } .tjb-faq details[open] summary::after { transform: rotate(90deg); } .tjb-faq details p { padding: 0 4px 14px; margin: 0; color: #5a4a3a; font-size: 14px; line-height: 1.7; } What is a T-bone steak? A T-bone steak is cut from the loin and contains two different muscles separated by a T-shaped bone — the sirloin on one side and the fillet on the other. It gives you two different eating experiences in one steak: the rich, full-bodied flavour of the sirloin and the butter-soft tenderness of the fillet. What's the difference between a T-bone and a Porterhouse? Both are cut from the loin with sirloin and fillet on either side of the bone. The difference is where they're cut — a Porterhouse comes from further back where the fillet is wider, giving you a significantly larger fillet section. A T-bone is cut further forward where the fillet is narrower. Both are exceptional steaks. How do I cook a T-bone steak? Bring to room temperature for 30-45 minutes. Season generously with sea salt. Sear in a very hot cast iron pan — 3 minutes per side for medium-rare. The fillet side cooks slightly faster than the sirloin, so keep an eye on it. Rest for at least 6 minutes before carving off the bone and slicing against the grain. Where does the beef come from? From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth. Do you offer next-day delivery? Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
