The T-Bone is another fan favorite! Consisting of a NY Strip on one side of the bone and a smaller portion of the Tenderloin Filet on the other side. A perfect duo! Cut at 1.5 inches and Dry-Aged 21-28 days for tenderness and flavor.
The Hanger Steak, also known as the Hanging Tender, has amazing flavor and is incredibly tender. It comes from a very well worked muscle of the animal near the diaphragm resulting in deep flavor. An animal only produces one of these!
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