T Bone | (18 oz)
$38.00
Dexter Beef, Pasture-Raised, Regeneratively Grown
A classic steakhouse favorite, our T-Bone brings together the tenderness of filet and the bold flavor of strip steak in one unforgettable cut. Raised on pasture with care and faith, our Dexter cattle produce beef that’s naturally marbled, nutrient-rich, and full of honest flavor.
No hormones. No antibiotics. Just premium, pasture-raised beef.
Why This Beef Is Different
100% Grass Fed & Finished
No grain. Ever.
Heritage Dexter Breed
No grain. Ever.
Regenerative Farm
Rotational grazing, living soil
No Hormones or Antibiotics
Clean, natural beef
Flash Frozen & Vacuum Sealed
Peak freshness, locked in
Family Farm, New Mexico
Farm-direct to your door
- DESCRIPTION
- NUTRITION FACTS
- FARM NOTES
- SHIPPING & HANDLING
About This Cut
The T-bone is two steaks in one. A T-shaped bone divides the cut, with New York strip on one side and a portion of tenderloin on the other. When the tenderloin section is large enough to meet the size threshold for the porterhouse classification, the cut carries that name. Either way, you get the firm, beefy strip on one side and the soft, mild tenderloin on the other on the same plate.
Dexter cattle produce a smaller finished steer, which means T-bone and porterhouse cuts run more compact than cuts from conventional breeds. That’s not a limitation. Slower maturity and smaller muscle groups produce beef with finer grain and more developed flavor than a larger, faster-raised animal delivers. Our T-bones are dry-aged for a minimum of 14 days, which concentrates the strip’s beefiness while adding subtle richness to the tenderloin side.
Cooking this cut well means managing two textures at once. The strip handles higher heat. The tenderloin benefits from a lower finish temperature. Done right, the T-bone gives you more range in a single cut than almost anything else on the table.
COOKING NOTES
Best for: Direct grilling, but manage the bone.
Thickness: 1–1.5 inches.
Prep: Season and pat dry.
Grill method: Preheat grill to 450–500°F. Sear steaks over direct heat until desired doneness, flipping only once. The bone can cause uneven cooking—adjust timing for each side.
Tip: Use a meat thermometer to check both tenderloin and strip.
Nutrition Facts
8 oz grass-fed Dexter T-bone steak is highly nutrient-dense, delivering roughly 850-1,000 calories, over 110 grams of protein, and zero carbs.
Product Info
Note: Weights are approximate, cuts vary marginally.
Return & Refund Policy
We stand behind the quality of our meat. Because our products are perishable, we cannot accept returns. If your order arrives damaged, spoiled, or incorrect, please contact us within 24 hours of delivery with photos so we can review and assist where possible.
Shipping Policy
Shipping costs are calculated at checkout based on the total weight of your order, ensuring accurate pricing based on the size and weight of your items. Please ensure that your shipping address is accurate and complete, as we are not responsible for delays or lost packages due to incorrect or incomplete address information. While we do our best to ensure timely delivery, we are not responsible for delays caused by carriers, weather conditions, or other factors outside our control.
Taxes
Taxes are automatically calculated at checkout based on your shipping address. The applicable tax rate is determined by local laws and regulations in your area and will be included in your final total.
The Breed Behind the Beef
Why Dexter Cattle Produce Better Beef
Most commercial beef comes from breeds selected for rapid growth in feedlot conditions, animals that bulk up quickly on grain but never develop the complex flavor of a slow-maturing, pasture-raised animal.
Dexter cattle are different. A rare heritage breed with roots stretching back centuries, they were bred to thrive on grass rather than grain. Smaller in stature but enormous in flavor, their beef is known for exceptional marbling, rich color, and a depth of taste that reflects the land they were raised on.
When you taste the difference, you’ll understand why we chose them and why we’d choose them again.
Heritage Genetics
Centuries of selection for grass-foraging efficiency. The genetics produce naturally superior marbling without grain feeding.
Slow Growth, Deep Flavor
Commercial cattle reach market weight in 14–18 months on grain. Our Dexters graze freely for 24–30 months, developing fat that reflects their diverse, natural diet.
Better for You, Too
Grass-finished beef is naturally higher in omega-3s, CLA, and vitamins A and E.
How We Farm
The Land Makes the Beef
Regenerative farming is the reason this beef tastes different. When the soil is healthy, the grass is healthy. When the grass is healthy, the cattle are healthy. And when the cattle are healthy, the beef is extraordinary.
100%
Grass Fed & Finished
0
Synthetic Inputs
0
Hormones or Antibiotics
3rd
Generation Farm Family
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