Overview

The Akaushi Wagyu T-Bone delivers the best of both worlds—tenderloin and strip—divided by a bone that adds
flavor and drama to the plate. This is the classic American steakhouse cut, elevated by elite marbling and buttery
texture. The tenderloin side melts on the tongue while the strip side brings boldness and beef-forward depth.
When cooked with care, it’s a theatrical, mouthwatering centerpiece worthy of celebration.

Flavor Profile

First bite: intense sear and bone-kissed richness on the strip side.
Mid-palate: tenderloin silk meets strip steak substance—luxury meets legacy.
Finish: balanced Wagyu fat, a kiss of char, and a clean, lingering umami echo.

Pairs beautifully with rosemary butter, roasted garlic, or a splash of aged balsamic.
Serve with roasted potatoes or grilled asparagus for a complete steakhouse experience.

Best Uses

• Reverse-Seared Showpiece: Slow roast to temp, then finish with a ripping-hot sear.
• Grilled Bone-In Glory: Grill over indirect heat, then sear hard for a perfect crust.
• Date Night Centerpiece: Slice off the bone and serve each side as a two-steak tasting.
• Butcher’s Feast: Carve tableside for a dramatic and indulgent family-style service.

Cooking Tips

Because of the dual nature of this cut, use a two-zone cooking method for even results. Pull at 125 °F (52 °C)
for the tenderloin side and 130–135 °F (54–57 °C) for the strip. Let rest under foil for 10 minutes before slicing
to allow juices to redistribute. Slice each side separately across the grain for best texture.

Product Details

Cut from West Texas–raised Akaushi Wagyu cattle and hand-trimmed to perfection, our T-Bones are vacuum-sealed
and flash-frozen to lock in quality. Each steak is delivered on dry ice in our signature matte-black, gold-embossed
pouch—because this isn’t just a steak, it’s a statement.