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.