It’s a fact we all know, but often choose to ignore: the juicy grass-finished beef steak on our plate was once part of a bovine. At the farm, we strive to make our animals comfortable and content so that they will grow and develop in a stress-free environment. This is good for the animal, the forages, the land and for the farmer. The cycle of life moves along until the measure of creation is fulfilled for the animal — and we omnivores continue that cycle at the dinner table.

A significant part of the field-to-fork process is spent at our butchers Centerpoint Gourmet Meats with Scott Aaron and Doug. The cutting of meat is somewhat of an art form, with lots of cultural variations. Meat cutting is the art of identifying and separating the muscle groups from the bones and sinews. Once the muscle groups are separated, they can be sliced and trimmed into the familiar cuts of beef.

Today we will look at the TBONE
This cut comes from the front of the back half of the spinal column and ribs; the area is known as the loin. There are three main muscle groups involved. . By removing the bone, he can get a New York and tenderloin steak or fillet. Surely every beef eater has had a T-bone steak and noticed the difference on each side of the T. The small side is more tender and less fatty. Taken alone, that piece is actually the tenderloin which on a 400kg beast we only get just over a kg of hence the expense. The larger side of the T is the New York.