Bone-in Steak Sampler

The perfect way to try out a variety of delicious Four Mile Rivers BEST of the BEST Bone-in steaks! 

This box includes: 

+ 1 Dry-Aged T-Bone  Steak (approx. 1-1.25lb  each)

+ 1 Dry-Aged Porterhouse Steak  (approx 1.5- 1.75 lb each)

+ 2 Dry-Aged Ribeye Steak  (approx 1.25-1.5 lbs each)

1. T-Bone Steak: The T-Bone steak is named for its T-shaped bone, which divides the meat into two sections: the strip steak (New York strip) and the tenderloin. The strip steak is located on one side of the bone, while the tenderloin, known for its exceptional tenderness, is on the other side. The T-Bone steak offers the best of both worlds, combining the rich flavor of the strip steak with the buttery tenderness of the tenderloin. It is well-suited for grilling, broiling, or pan-searing, and is a popular choice for steak enthusiasts who want a balance of flavor and tenderness in a single cut.

2. Porterhouse Steak: Similar to the T-Bone steak, the Porterhouse steak also features a T-shaped bone that divides the meat into two portions. However, the Porterhouse steak has a larger tenderloin section compared to the T-Bone. Typically, a Porterhouse steak is cut from the rear end of the short loin, allowing for a more significant portion of tenderloin. This cut is highly valued for its tenderness and is often larger in size, making it suitable for sharing or those with hearty appetites. It is typically cooked using high-heat methods like grilling or broiling to showcase its robust flavor and maintain its tenderness.

3. Ribeye Steak: The Ribeye steak is taken from the rib section of the beef, specifically the rib primal. It is known for its excellent marbling, which results in a juicy, flavorful, and tender steak. The marbling of fat throughout the meat enhances its natural flavors and helps keep it moist during cooking. The Ribeye steak is often boneless, although some cuts may retain the rib bone, known as a "rib steak." It is a favorite among steak lovers and is suitable for grilling, pan-searing, or broiling. The Ribeye's rich beefy flavor and tender texture make it a go-to choice for those seeking a delicious and indulgent steak experience.

Each of these cuts has its own unique qualities and is well-regarded among steak enthusiasts. The choice between T-Bone, Porterhouse, or Ribeye often comes down to personal preference regarding the balance of tenderness, flavor, and portion size. Regardless of the cut you choose, all three offer a delectable dining experience when cooked properly.

As Size of cuts can Vary from one beef to the next we recommend cooking by Temp Not Time. 

All of our beef is flash frozen to preserve freshness.

  Prices will vary based on the size of animal harvested.