We like to cook T Bone steaks in heavy, non-stick pan, though an ordinary pan at high temperature is unlikely to stick. It is best to add seasoning after cooking, while the steak is resting.
We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our T bone steaks are carefully aged in ideal conditions. This is central to maintaining the quality you expect. We vacuum pack our T bone steaks to keep the meat fresh for longer. This also means it is suitable for home freezing. If you choose to freeze your meat, make sure you leave plenty of time for it to thaw properly. The easiest way is simply to leave it in the fridge overnight.
The shelf life of this T bone steak is 12 days from the date of delivery.