T-Bone Steak

Few steaks will make the mouth water more than an expertly cut and trimmed T-bone steak.  Not only is our T-bone a visual delight, but it also 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.