Dry AgedT-Bone Steak
A big 20 oz T-bone with two cuts in one — tender filet on one side, flavourful striploin on the other. Great for the grill.
- Canada AAA / AA
- Hormone-tested
- Proudly Canadian
Know Where It Comes From
- Origin
- Alberta, Canada — sourced from family-run ranches across the foothills and prairies.
- Raised & Farmed
- Grain-finished Alberta cattle raised under Canada's world-leading beef production standards. Hormone-tested and hand-selected from trusted ranching partners.
- From Farm to Freezer
- Dry-aged for depth of flavour, then hand-trimmed by Canadian butchers, portion-cut, individually vacuum-sealed and flash frozen at peak freshness.
How To Cook It
- 1.Steaks: pat dry, salt generously, sear over high heat 2–3 min per side, rest 5 min.
- 2.Roasts: 325°F until internal temp reaches 135°F (medium-rare). Rest 15 min before carving.
- 3.Ground: brown in a hot, dry pan — no oil needed.
What's In It
| Calories | 250 kcal |
| Protein | 26 g |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 0 g |
| Sodium | 60 mg |
| Iron | 15% DV |
Approximate values per 100 g raw, uncooked product. Exact values vary by cut and preparation.
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T-Bone Steak
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