Two steaks in one. The T-bone is cut from the short loin with the bone down the middle: New York strip on the big side, tenderloin on the small side. You get the beefy chew of the strip and the buttery tenderness of the filet in the same steak, and the bone adds flavor while it cooks.

How to cook it: Grill over direct heat, but keep the smaller tenderloin side angled away from the hottest spot — it cooks faster than the strip. About 5 minutes a side. Pull at 130°F, rest 5 to 10 minutes, then cut both sides off the bone and slice.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.