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Cooked T-Bone Steak

T-Bone Steak

Few steaks will make the mouth water more than an expertly cut and trimmed T-bone.  Not only is a CMA T-bone a visual delight, it is one of the best-eating steaks.  With less collagen than other cuts, you can cook it for a shorter time and still have the moist and tender entrée that your customers crave.  Like the larger porterhouse, our T-bone is cut from the short loin, with the bone separating a strip steak and a tenderloin.  CMA’s expert butchers cut for consistent sizing and breathtaking visual appeal.

Additional Information

Features

  • Vacuum Packed
  • Cost Efficient
  • Consistent Sizing
  • Marinated

Benefits

  • Ease of handling and efficient use
  • Excellent portion control; No trimming - no waste
  • Uniform preparation and quick cooking time
  • A savory and tender bite

Cooking Methods

  • Grill
  • Roast
  • Pan-Fry
  • Broil
  • Sous Vide
T-Bone Steak

Request More Info

Corporate Headquarters
1120 W. 47th Place
Chicago, IL 60609

Phone (800) 383-3811
Local (773) 254-3811
Fax (773) 254-5851
info@chicagomeat.com

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(800) 383-3811