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T-Bone Steak
T-Bone Steak
  • IMPS/NAMP - 1174
Cut Description
  • One of the more than 29 beef cuts that qualify as lean
  • Combines two lean and tender steaks, a Strip Steak and a Tenderloin Steak, connected by the T-shaped bone. The tenderloin muscle must be at least ½ inch (13mm) when measured across its center
  • Tender, flavorful cut that delivers a quality eating experience that operators can charge a premium for
  • Fulfill patrons' desires for cuts they prepare less often at home
  • Offers good plate coverage and dramatic presentations
  • Lower priced at the beginning of each year; cost increases during grilling season due to increased consumer demand
  • Loin, T-Bone Steak
  • T-Bone
  • Tbone
Preparation Information
Dry heat is recommended. These tender cuts should be grilled or broiled to perfection. In order to satisfy customer cravings for meals they don't prepare at home, take time to test cooking time and temperatures of cuts with different thickness to insure the exact doneness every time.
Recommended Menu Applications
  • Steak
Ordering Tips
  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Tail length: If not specified, will not exceed 1.0 inch (2.5cm) from the longissimus dorsi
  • PSO: 1 - 4.0 inches (10.0cm)
  • PSO: 2 - 3.0 inches (7.5cm)
  • PSO: 3 - 2.0 inches (5.0cm)
  • PSO: 4 - 1.0 inch (2.5cm)
  • PSO: 5 - no tail except that of the specified fat trim dimension
  • PSO: 6 - other as specified
  • Minimum width of the tenderloin shall be at least 0.5 inch (13mm) when measured parallel to the length of the back bone
  • Portion sizes range from 8 to 24 oz
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