Our T-Bone Steak is specially selected native beef, sourced locally and matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. It offers the best of both worlds – a combination of fillet and sirloin steak on the bone for excellent flavour and succulence. Our largest steak and not for the faint hearted, ideal to pan-fry or bbq. Steve selects the best Native Bred Beef Cattle locally which means that his beef is at least 50% Aberdeen Angus plus Beef Short Horn or Hereford. These traditional breeds are renowned for marbling running through the meat, giving the beef a succulence and hearty beef flavour. This is a direct result of the cattle being Grass Fed and slowly matured through The Scotch Beef Assurance Scheme for their entire lives.