16oz T-bone 1" tail CH

Certified Angus Beef (CAB) Buckhead Pride Steak, Beef Loin, and T-Bone Steak that can easily be confused with a Porterhouse steak can deliver real steak taste with this steak being produced from Certified Angus Beef (CAB). The key to whether the steak is Porterhouse or T-Bone lies in the width of the beef tender (small side of the bone). To be a true Porterhouse Steak, the tenderloin must be at least 1.25” when measured parallel to the backbone. Anything less will be categorized as a T-Bone steak. Each portion arrives at your establishment vacuum-packed to preserve freshness and flavor, while consistent portion sizes allow for better menu planning. • Contains 16 oz. Porterhouse steak• Vacuum sealed for freshness • Bone guard film is used in packaging to prevent puncture issues maintaining the integrity of the vacuum-packed seal • Steaks weigh 16 oz. individually • Steaks are portion cut to a weight specification (not to a thickness specification) • One serving is 1 steak  • Yield will be 100% for all steaks handled correctly (there is one caveat, this is a bone-in product so no guarantees on meat-to-bone ratio) • Certified Angus Beef program (G-1); NAMP# 1174 • Upper 2/3's USDA Choice or higher (Modest or higher marbling) • Medium to fine marbling; 30 months of age or less • Quality and appearance (superior muscling, no dark cutters, no visible hump exceeding 2'). Consistent sizing (ribeye size, carcass weight, 1" or less fat cover) • Always be sure to plan ahead by knowing the cut of the steak being cooked. Maintaining flavor and tenderness is the goal so never overcook. Be sure to preheat your grill or broiler to high. Charcoal grill coals should be ashy grey and red-hot. Using a cast iron skillet, be sure the pan is hot but not smoking. Season your steak with salt and pepper or a blended mix to taste. Lightly oil your cooking surface • Considered cooked when internal temperatures reach 135°F to 145°F • Store at 28°F to 34°F • Avoid breaking the cold chain by keeping items properly refrigerated • Recommend freezing product on or before the 14th day past the manufacturer date • Some food products may contain bacteria that could cause illness if the product is mishandled. Handle with care to avoid bacterial cross-contamination • Keep raw meat away from other fresh foods