T-Bone Steak
T-Bone Steak
- 100% Black Angus
- Born, raised & finished on the S Ranch
- Dry-aged
- No hormones administered
- USDA-inspected in Hardin, MT
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Premium Montana T-Bone Steak (Dry-Aged)
The Porterhouse’s smaller twin, this steakhouse and cowboy favorite is a signature offering from the Best of the Best Butcher Shop in Billings. A T-Bone is the ultimate "best of both worlds" cut, featuring a tender New York Strip on one side and a buttery Tenderloin on the other. With the bone left intact to preserve the integrity and flavor of the meat, it’s a choice grilling steak that requires little more than a sizzling-hot grill to impress.
The S Ranch "Birth-to-Box" Difference:
BORN: Every calf is born right here on our 4th-generation family ranch—no outside cattle.
RAISED: Grown on Montana grass and grain-finished for the heavy marbling that melts into the meat during cooking, enhancing that iconic T-Bone flavor.
PROCESSED: Hand-cut in our own local USDA-inspected facility in Hardin, MT—ensuring total quality control from our ranch to your table.
DRY-AGED: Every cut is dry-aged for tenderness and vacuum-sealed to maintain peak freshness and prevent freezer burn.
Ranch Grilling Tips:
The "Bone Handle": The T-shaped bone acts as a natural handle, making it easy to flip and adjust on the grill while keeping the meat juicy.
Simple Prep: Because our beef is dry-aged and grain-finished, it needs very little adornment. A bit of oil, salt, and pepper is all you need for a world-class meal.
Room Temp: For the best results, let your T-Bone sit at room temperature for 30 minutes before grilling to ensure an even cook and a perfect sear.
Shipping & Delivery:
Ships Every Tuesday: Orders placed after Thursday at 12:00 pm MST will ship the following week to ensure freshness.
Secure Delivery: We ship nationwide with dry ice and insulated liners.
Free Shipping: This iconic cut counts toward Free Shipping on all orders over $249!
Where it comes from
T-Bone Steak comes from the short loin.
Short loin. Behind the rib along the back. Tender, lightly worked muscle: New York strips, T-bones, porterhouse and the tenderloin (filet).
- 1Born on the S RanchRed-rock country between the Yellowstone and Bighorn rivers near Pryor, Montana. 100% Black Angus, est. 1948.
- 2Finished near CusterGrass-fed on native range, grain-finished at the family's own feedlot. No hormones administered.
- 3Cut in HardinDry-aged, cut and vacuum-sealed at our own USDA-inspected plant. Traceable to the animal by ear tag.
- 4On the truck TuesdayFrozen solid, packed on dry ice, free shipping over $175 in the Mountain West and $249 in the lower 48.
