A T-bone steak is one for the connoisseurs. It’s strip loin on one side and tenderloin on the other, separated by a piece of vertebrae. It’s a lovely piece of meat that has flavour in spades.\r\n\r\n
With lean low-fat meat, venison is an increasingly popular alternative to other red meats. The amazing rich flavour is the result of the deer’s varied, natural diet.
Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe.\r\n\r\n
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Phil Davey
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