T-Bone

About

If you want the best of both worlds on one steak, the Margaret River Wagyu MB6–7 T-Bone (Bone Slab / Shortloin) delivers it in full. This iconic cut combines the tenderness of eye fillet with the bold flavour of striploin, separated by the signature T-shaped bone that enhances taste and presentation. Sourced from premium Wagyu cattle raised in Western Australia’s Margaret River region, this T-bone is built for serious steak lovers, backyard grillers, and special-occasion cooks who want a showpiece cut that performs every time. Why the T-Bone Is a Steakhouse Classic The T-bone is prized for its balance, size, and eating experience. Two premium muscles in one cut: tenderloin and striploin Bone-in structure boosts flavour and moisture during cooking Excellent marbling at MB6–7 for rich, juicy results Ideal for high-heat grilling, reverse searing, or oven finishing Perfect as a centrepiece steak for sharing or indulgent solo cooks Cooked correctly, a T-bone delivers contrast and complexity in every bite. Margaret River Wagyu Quality Margaret River Wagyu is known for consistency, marbling, and clean flavour. The MB6–7 marbling score strikes a sweet spot between richness and structure, giving you buttery tenderness without overpowering the natural beef character. Each steak is carefully portioned, professionally prepared, and vacuum-sealed to preserve freshness from dispatch to delivery. Fresh, Chilled Delivery Across Australia Your T-bone is shipped chilled, never frozen , using temperature-controlled packaging to maintain quality and safety. It arrives ready to cook or refrigerate for short-term storage. Prefer pickup? Collection is available from 5/337 Settlement Road, Thomastown, VIC 3074 . FAQs: T-Bone Steak 1. What is the difference between a T-bone and a porterhouse? A T-bone has a smaller portion of eye fillet compared to a porterhouse. Both include striploin and tenderloin, but the porterhouse contains more fillet. 2. How should I cook a Wagyu T-bone? High-heat g