Size:	Eight 16oz steaks (approx. 8lbs total).
Features:	Grade 3 (Kobe Beef Grades), Hormone & Sub-Therapeutic Antibiotic Free, Individually Vacuum Packed, Frozen
Origin:	Australia

Essentially two steaks in one, impressive t-bone steaks include both a large portion of strip steak and a much smaller portion of tenderloin separated by a t-shaped bone. A meat lover's favorite, they're extremely large, with each steak weighing approximately a pound.

Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu t-bone steaks are both more flavorful and more tender than those cut from conventional beef.

Keep your Kobe beef t-bone steaks frozen until you are ready to cook them. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Cook wagyu t-bone steaks as you would conventional beef t-bones. Many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.

Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Steak Recipes

Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

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