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This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone.
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What is the difference between T-bone and Porterhouse?
The T-bone and Porterhouse are both cuts sliced from the Shortloin and include the striploin (strip steak) on one side and tenderloin on the other. Porterhouses are taken from the thicker end of the tenderloin whereas T-bone steaks have less tenderloin. When there is no more tenderloin left, the steak is known as a bone-in Striploin or Strip steak.
About the producer: John Dee
John Dee stands on the pillars of service, quality and consistency. An international reputation for quality, consistency and personal service in beef processing takes generations to develop, and that’s exactly what we’ve continually delivered on since our establishment by the Hart family in 1939.When quality and cutting specification really count, John Dee delivers.
Based in the Darling Downs region of South East Queensland, we keep our production as local as possible, to support our community and to ensure the quality of our product. Our Warwick processing plant is just 2 hours from the port of Brisbane, thus we are able to offer fast & efficient service to our export and domestic customers. Cattle are sourced from nearby farms of the Southern Downs and New England Tableland regions while our operations are supported by our feedlot partners.
Note: Actual product may be slightly different from image.