Don’t get grilled over ruining dinner. Our 100% grass-fed and finished T-Bone steak is sure to be a hit at the dinner table. This juicy steak is chocked full of nutrients, protein and it’s super lean!
Need the Nitty Gritty Details?
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The t-bone steak should last up to a year in the freezer. You can slow thaw in the fridge or quick thaw in a bowl of cold water. Once thawed, it will last 3-5 days in the fridge.
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Generously season both sides of the steak with sea salt and freshly ground black pepper. Sea salt helps to enhance the natural flavors of the meat. Massage the steak with a little bit of beef tallow forming a thin film over the meat. By doing this before cooking it can help tenderize the meat, enhance flavor, and create a delicious crust.
For a perfectly cooked T-bone steak, a combination of pan-searing followed by oven finishing is highly recommended, resulting in a flavorful crust and juicy, tender interior.
Top with a dollop of A2/A2 butter mixed with freshly minced garlic and chopped parsley for extra flavor!
For a perfectly cooked T-bone steak, a combination of pan-searing followed by oven finishing is highly recommended, resulting in a flavorful crust and juicy, tender interior.
Top with a dollop of A2/A2 butter mixed with freshly minced garlic and chopped parsley for extra flavor!
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As the seasons allow, our cows are raised in the open pasture or field. They are 100% grass-fed and finished, which means they only eat their natural diet of grasses and what they forage on pasture. In the colder months, they have hay and free choice organic nutrients in the barn.
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
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What breed are your cows?
Our beef cows are Black Angus.
How long is the beef aged?
Our beef is dry aged (or hung) for 10 days.
What part of the cow does the T-Bone steak come from?
The T-Bone steak comes from the short loin, a section of beef located between the ribs and sirloin, and features a T-shaped bone with both the strip steak (New York strip) and tenderloin (filet mignon) attached.
Why should my steak be room temp before cooking?
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.
Do your cows get mRNA vaccines?
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!
Our beef cows are Black Angus.
How long is the beef aged?
Our beef is dry aged (or hung) for 10 days.
What part of the cow does the T-Bone steak come from?
The T-Bone steak comes from the short loin, a section of beef located between the ribs and sirloin, and features a T-shaped bone with both the strip steak (New York strip) and tenderloin (filet mignon) attached.
Why should my steak be room temp before cooking?
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.
Do your cows get mRNA vaccines?
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!
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The t-bone steak is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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