Texas Grassfed T-Bone Steak

Our grassfed beef T-bone steak delivers exceptional quality from cattle raised the right way on Texas pastures. This cut comes from animals that spent their entire lives grazing on open land, eating a grass and forage diet, without antibiotics, hormones and with no grain finishing, ever. Two steaks in one—strip and tenderloin divided by the T-shaped bone—the way beef used to taste before industrial agriculture changed everything.

Why Our Beef Is Different

Our cattle eat a grass and forage diet their entire lives, spending every day on open pasture—no feedlots, no grain finishing, no confinement. They receive no antibiotics or growth hormones, ever. All our animals are born and raised in the USA, and specifically, our beef is born in Texas, raised in Texas, and processed in Texas. We partner with a collective of regenerative ranchers who are committed to restoring the land while raising exceptional beef. By grazing cattle the way nature intended, we're healing soil, sequestering carbon, and producing beef that's better for you and the planet. Every order ships frozen for freshness, vacuum-sealed and delivered directly to your door.

About This Cut

The T-bone comes from the short loin where the tenderloin and strip meet, separated by a T-shaped bone. Two distinct textures and flavors in every bite. Grass-fed beef from pasture-raised cattle develops a cleaner, more robust flavor profile compared to grain-finished alternatives—you're tasting beef the way it was meant to be, before feedlots became the norm.

How to Prepare

For best results, grill or broil. Position the tenderloin portion away from direct heat—it cooks faster than the strip side. Grass-fed beef runs leaner than conventional beef and cooks approximately 30% faster, so watch your temperatures carefully. Bring the meat to room temperature before cooking. Pull at 5-10°F below your target temperature. Rest for at least 5 minutes.

Recipes Using This Cut

Put it to work in your kitchen:

• Pan-Searing the Perfect Grass-Fed Ribeye