Two steaks in one separated by a flavour enhancing bone. When dry-aged, the T-Bone is succulent, juicy and so flavour some. The rich flavour and texture of a strip steak and a portion of the supremely tender filet mignon. The bone running down the middle of the slab adds yet another layer of flavour during the dry-ageing process, helps the final steaks cook more evenly, and gives you something to gnaw on when all the meat is gone.

Our dry-ageing process involves careful monitoring of your slab through the ageing period by our expertly trained butchers and our state of the art dry-ageing facilities. The slabs are held in dry-ageing cabinets that strictly control the temperature and humidity of the meat, ensuring a product and process that is totally safe and hygienic. For more info about the dry-ageing program at Feather & Bone please visit our blog.

The slabs vary slightly in weight, before ageing this T-Bone Slab weighs approximately 10kg.

Please note, dry-ageing is for pre-order only.