T-Bone Steak

The Wagyu T-Bone Steak is widely regarded as one of the finest cuts of beef, alongside the Fillet Mignon, Ribeye, Porterhouse, and New York Strip steaks. This is due to the exceptional marbling typically present in these extremely tender cuts, with the Wagyu fat enhancing the marbling and resulting in an even more delicious taste. As a result, they are in high demand and command premium prices. Renowned for its exceptional quality and flavor, the Wagyu T-Bone Steak boasts intense marbling and high-quality fat, making it a top choice among beef enthusiasts. T-Bone vs Porterhouse According to the USDA, the key differences between a T-Bone and a Porterhouse steak tend to be overall size/weight (the Porterhouses tend to be larger) and the size of the Tenderloin (filet) portion is often smaller/narrower on a T-Bone. Both are cut from the rear end of the short loin and they are considered "composite steaks," meaning they combine a Tenderloin steak (a boneless cut also known as Filet Mignon o