Title
Standing Stone American Wagyu T Bone
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu T-Bone Steak (Avg Weight 1.2 - 1.5 lbs)
The "Icon" — Two Legendary Steaks, Elevated by Wagyu Genetics. It is the classic steakhouse debate: Strip or Filet? The T-Bone solves it. Sourced from our partners at North Georgia Meat Company (NGM), this cut features two distinct muscles separated by the signature T-shaped lumbar bone. On the larger side, you have the bold, beefy New York Strip; on the smaller side, the delicate Filet Mignon. In our American Wagyu version, this cut is transformed. The Strip side becomes incredibly rich and buttery, while the Filet—usually prized only for texture—gains a depth of flavor from the increased marbling that standard beef simply cannot match.
Why It’s a Staple: It offers the complete beef experience on a single plate. It is perfect for the indecisive eater who wants the chew and flavor of the Strip but also the melt-in-your-mouth tenderness of the Filet. The bone itself adds flavor during cooking and insulates the meat, keeping it juicier than boneless cuts.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: T-Bone Steak (Bone-In Loin)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.2 - 1.5 lbs
💡 The Chef’s Method: Managing two different muscles is the trick.
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The Challenge: The Filet side cooks faster than the Strip side.
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The Grill Trick: Position the steak so the Filet side is facing the cooler part of the grill, while the Strip side takes the higher heat.
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The Pan: If cooking in a skillet, baste heavily with butter. The bone can prevent the meat from touching the pan flat, so the hot butter bridges that gap.
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Target Temp: Medium-Rare (130°F). Pull it off the heat when the Filet reads 125°F; the carry-over cooking will finish it perfectly.
Standing Stone American Wagyu T-Bone Steak (Avg Weight 1.2 - 1.5 lbs)
The "Icon" — Two Legendary Steaks, Elevated by Wagyu Genetics. It is the classic steakhouse debate: Strip or Filet? The T-Bone solves it. Sourced from our partners at North Georgia Meat Company (NGM), this cut features two distinct muscles separated by the signature T-shaped lumbar bone. On the larger side, you have the bold, beefy New York Strip; on the smaller side, the delicate Filet Mignon. In our American Wagyu version, this cut is transformed. The Strip side becomes incredibly rich and buttery, while the Filet—usually prized only for texture—gains a depth of flavor from the increased marbling that standard beef simply cannot match.
Why It’s a Staple: It offers the complete beef experience on a single plate. It is perfect for the indecisive eater who wants the chew and flavor of the Strip but also the melt-in-your-mouth tenderness of the Filet. The bone itself adds flavor during cooking and insulates the meat, keeping it juicier than boneless cuts.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: T-Bone Steak (Bone-In Loin)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.2 - 1.5 lbs
💡 The Chef’s Method: Managing two different muscles is the trick.
-
The Challenge: The Filet side cooks faster than the Strip side.
-
The Grill Trick: Position the steak so the Filet side is facing the cooler part of the grill, while the Strip side takes the higher heat.
-
The Pan: If cooking in a skillet, baste heavily with butter. The bone can prevent the meat from touching the pan flat, so the hot butter bridges that gap.
-
Target Temp: Medium-Rare (130°F). Pull it off the heat when the Filet reads 125°F; the carry-over cooking will finish it perfectly.