{"title":"Beef","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDiscover your favourite steakhouse cuts:succulent centre-cut fillet, tender t-bone and juicy côte de boeuf.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"ribeye-steak-8oz","title":"8oz Ribeye Steak","description":"\u003cp\u003e\u003cstrong\u003eBig flavour. Proper steak. No restaurant booking required.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMeet your new favourite steak night. The 8oz Ribeye is all about rich flavour, juicy tenderness and that unmistakable ribeye marbling. Perfectly portioned for one seriously satisfying meal, it's made for high-heat searing, smoky BBQs and turning an ordinary night into a steak night.\u003c\/p\u003e\n\u003cp\u003eFire up the pan. Get the crust going. Let it rest. Then dig in.\u003c\/p\u003e\n\u003ch2\u003eWhy choose our 8oz ribeye?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e8oz premium cut:\u003c\/strong\u003e the perfect steakhouse-style portion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich, natural marbling:\u003c\/strong\u003e for a juicy, flavour-packed bite\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for home cooking:\u003c\/strong\u003e pan, grill or BBQ\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium steak experience:\u003c\/strong\u003e without leaving the house\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to cook an 8oz ribeye steak\u003c\/h2\u003e\n\u003cp\u003eTake the steak out of the fridge 30 minutes before cooking and pat it dry. Get a heavy pan or griddle smoking hot, season with salt just before it goes in, and leave it alone for the first couple of minutes so the crust can form. For a steak around 2.5cm thick, allow roughly 2 to 3 minutes a side for rare, 3 to 4 for medium-rare and 4 to 5 for medium. Ribeye carries more fat than sirloin, so it forgives a little extra time and rewards medium-rare, when that marbling has softened and run through the meat. Rest it for five minutes before slicing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003e8oz ribeye steak FAQs\u003c\/h2\u003e\n\u003ch3\u003eHow much does an 8oz ribeye weigh in grams?\u003c\/h3\u003e\n\u003cp\u003eAbout 227g. It's a generous single portion: enough for one hungry person, or two alongside plenty of sides.\u003c\/p\u003e\n\u003ch3\u003eIs ribeye better than sirloin?\u003c\/h3\u003e\n\u003cp\u003eNeither is better, they're different. Ribeye has more marbling and a richer, juicier eat. Sirloin is leaner with a firmer bite. If flavour is the priority, ribeye usually wins.\u003c\/p\u003e\n\u003ch3\u003eWhat is the best way to cook ribeye?\u003c\/h3\u003e\n\u003cp\u003eFast and hot. A cast-iron pan, a griddle or a properly hot BBQ all work. Cook it to medium-rare or medium so the fat has time to render, then rest it before cutting.\u003c\/p\u003e\n\u003ch3\u003eShould I trim the fat off a ribeye before cooking?\u003c\/h3\u003e\n\u003cp\u003eNo. The fat and the central \"eye\" of fat are where much of the flavour comes from. Cook it on, and trim on the plate if you prefer.\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115883856204,"sku":"20270005","price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/8oz_Ribeye-Steak_2161834679_Walter_Henry_Butcher.jpg?v=1791460664"},{"product_id":"sirloin-steak-6oz","title":"6oz Sirloin Steak","description":"\u003cp\u003eEnjoy a premium, flavourful cut with our 6oz Sirloin Steak. Sirloin is a versatile beef cut, offering a satisfying balance of tenderness, rich beef flavour and a delicious texture.\u003c\/p\u003e\n\u003cp\u003eIdeal for grilling, pan-searing or cooking on the barbecue, this sirloin makes an excellent choice for a quick midweek meal or a special dinner. At 6oz (around 170g), it's a neat single portion that cooks through quickly and leaves room on the plate for proper sides.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eQuality beef, cut to a 6oz portion\u003c\/li\u003e\n\u003cli\u003eRich, classic beef flavour\u003c\/li\u003e\n\u003cli\u003eTender and versatile cut\u003c\/li\u003e\n\u003cli\u003ePerfect for grilling, pan-searing or BBQ\u003c\/li\u003e\n\u003cli\u003eGreat served with chips, salad, vegetables or your favourite sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to cook a 6oz sirloin steak\u003c\/h2\u003e\n\u003cp\u003eFor best results, bring the steak towards room temperature before cooking. Season simply with salt and pepper, then sear in a hot pan or grill until cooked to your preference. Allow the steak to rest before serving.\u003c\/p\u003e\n\u003cp\u003eAs a guide for a steak around 2cm thick in a very hot pan: 1 to 2 minutes a side for rare, 2 to 3 for medium-rare and 3 to 4 for medium. Stand it on its edge for a minute to render the strip of fat. Rest for 4 to 5 minutes.\u003c\/p\u003e\n\u003ch2\u003e6oz sirloin steak FAQs\u003c\/h2\u003e\n\u003ch3\u003eHow many grams is a 6oz sirloin steak?\u003c\/h3\u003e\n\u003cp\u003eAbout 170g. That's a standard single serving for most people, lighter than a restaurant 8oz.\u003c\/p\u003e\n\u003ch3\u003eIs sirloin a good steak?\u003c\/h3\u003e\n\u003cp\u003eYes. It sits between fillet and ribeye: leaner than ribeye, with more flavour and bite than fillet, and a strip of fat along one edge that bastes the meat as it cooks.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between sirloin and ribeye?\u003c\/h3\u003e\n\u003cp\u003eRibeye has more marbling through the meat and a richer, juicier eat. Sirloin is leaner and firmer, with its fat on the outside edge rather than running through it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (sirloin).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115885330764,"sku":"20270006","price":5.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/sirloin-steak-6oz_446675348_Walter_Henry_Butcher.jpg?v=1791460664"},{"product_id":"premium-steak-selection","title":"Premium Steak Selection","description":"\u003cp\u003eTwo of the best-loved steaks in one box. The Premium Steak Selection pairs a couple of 8oz ribeyes with a couple of 6oz sirloins, so you get the rich, marbled ribeye and the leaner, firmer sirloin side by side. Cook them together for a steak night for four, or split them across the week.\u003c\/p\u003e\n\u003ch2\u003eWhat's in the Premium Steak Selection box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 x 8oz Ribeye Steak (around 227g each)\u003c\/li\u003e\n\u003cli\u003e2 x 6oz Sirloin Steak (around 170g each)\u003c\/li\u003e\n\u003cli\u003eTotal weight around 794g, serves 4\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy choose a steak selection box?\u003c\/h2\u003e\n\u003cp\u003eIt's the simplest way to work out which steak you prefer. Ribeye has fat running through the meat, so it eats rich and juicy and suits medium-rare. Sirloin carries its fat along one edge, giving a cleaner beef flavour with more bite. Buying them together also costs less than ordering the four steaks separately.\u003c\/p\u003e\n\u003ch2\u003eCooking your steaks\u003c\/h2\u003e\n\u003cp\u003eTake the steaks out of the fridge 30 minutes before cooking and pat them dry. Season with salt and pepper and sear in a very hot pan, on a griddle or over a BBQ. The thicker ribeye needs roughly a minute longer each side than the sirloin, so start it first. Rest everything for five minutes before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003eSteak selection box FAQs\u003c\/h2\u003e\n\u003ch3\u003eHow many people does the steak box serve?\u003c\/h3\u003e\n\u003cp\u003eFour, with one steak each. Slice and share the ribeyes and it will stretch further alongside plenty of sides.\u003c\/p\u003e\n\u003ch3\u003eHow is the steak box delivered?\u003c\/h3\u003e\n\u003cp\u003eChilled, in an insulated box that keeps the steaks cold in transit. Put them in the fridge as soon as they arrive.\u003c\/p\u003e\n\u003ch3\u003eDoes a steak box make a good gift?\u003c\/h3\u003e\n\u003cp\u003eYes. It's a popular present for birthdays, Father's Day and Christmas, and a mixed box suits someone whose favourite cut you don't know.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (ribeye, sirloin).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115886117196,"sku":"20270007","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/premium-steak-selection_2161834679_Walter_Henry_Butcher.jpg?v=1791460664"},{"product_id":"cote-de-boeuf","title":"Côte de Bœuf","description":"\u003cp\u003e\u003cstrong\u003eThe steak that makes an occasion.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBig, bold and built for the centre of the table.\u003c\/p\u003e\n\u003cp\u003eOur Côte de Bœuf is a show-stopping bone-in rib steak, prized for its rich flavour, generous marbling and wonderfully juicy texture. Whether you're cooking for friends, celebrating something special or simply treating yourself, this is steak with serious presence.\u003c\/p\u003e\n\u003cp\u003eGive it a good sear, finish it to your liking and let it rest before carving into thick, succulent slices.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBone-in rib steak:\u003c\/strong\u003e maximum impact at the table\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich, full-bodied flavour:\u003c\/strong\u003e made for high-heat cooking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenerous marbling:\u003c\/strong\u003e for a juicy, indulgent bite\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect for sharing:\u003c\/strong\u003e made to be carved and enjoyed together\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to cook Côte de Bœuf\u003c\/h2\u003e\n\u003cp\u003eA steak this thick needs a two-stage cook. Take it out of the fridge 45 minutes to an hour beforehand, pat it dry and season well with salt.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e get a heavy ovenproof pan smoking hot and brown the steak for 2 to 3 minutes a side. Stand it on its fat edge for a minute to render it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e move the pan to an oven at 200°C (180°C fan) for roughly 10 to 20 minutes, depending on thickness. A probe thermometer takes out the guesswork: around 52°C to 54°C in the centre for medium-rare, 57°C to 60°C for medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e leave it on a warm board for 10 to 15 minutes, loosely covered. The temperature will rise a little as it rests.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e slice the meat away from the bone, then cut across the grain into thick slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eOn a BBQ, sear it over direct heat, then move it to the cooler side with the lid down to finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003eCôte de Bœuf FAQs\u003c\/h2\u003e\n\u003ch3\u003eWhat is Côte de Bœuf?\u003c\/h3\u003e\n\u003cp\u003eFrench for \"rib of beef\". It's a thick, bone-in steak cut from the fore rib, essentially a ribeye with the bone left on. The bone adds flavour and helps the meat cook more gently.\u003c\/p\u003e\n\u003ch3\u003eHow many people does a Côte de Bœuf serve?\u003c\/h3\u003e\n\u003cp\u003eTwo generously, or three to four sliced and served with sides.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Côte de Bœuf and tomahawk steak?\u003c\/h3\u003e\n\u003cp\u003eBoth are bone-in rib steaks. A tomahawk keeps a long, French-trimmed bone for show, while Côte de Bœuf has a shorter bone, so more of what you pay for is meat.\u003c\/p\u003e\n\u003ch3\u003eWhat should I serve with Côte de Bœuf?\u003c\/h3\u003e\n\u003cp\u003eClassic partners are chips or crushed potatoes, a sharp green salad, and a béarnaise or peppercorn sauce. Something simple lets the beef take centre stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in fore rib).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115890180428,"sku":"20270011","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/cote-de-boeuf_415582616_Walter_Henry_Butcher.jpg?v=1791460663"},{"product_id":"chateaubriand","title":"Chateaubriand","description":"\u003cp\u003e\u003cstrong\u003eThe ultimate centrepiece.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElegant, tender and made for a proper occasion.\u003c\/p\u003e\n\u003cp\u003eOur Chateaubriand is a premium centre-cut from the beef tenderloin, prized for its exceptionally tender texture and refined flavour. It's the kind of cut that deserves a little attention in the kitchen, and a place at the centre of the table.\u003c\/p\u003e\n\u003cp\u003eSear it until beautifully browned, finish it to your preferred doneness and carve into thick, luxurious slices. Pair with crispy potatoes, seasonal vegetables and your favourite sauce for a steakhouse-worthy experience at home.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePremium centre-cut tenderloin\u003c\/li\u003e\n\u003cli\u003eExceptionally tender texture\u003c\/li\u003e\n\u003cli\u003ePerfect for roasting or pan-searing\u003c\/li\u003e\n\u003cli\u003eAn impressive centrepiece for sharing\u003c\/li\u003e\n\u003cli\u003eMade for special occasions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to cook Chateaubriand\u003c\/h2\u003e\n\u003cp\u003eBecause it's lean and evenly shaped, Chateaubriand rewards a short, hot cook and a careful eye on the temperature. Take it out of the fridge 30 to 45 minutes before cooking, pat it dry and season with salt.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e brown it all over in a smoking-hot ovenproof pan with a little oil, turning every minute or so, for 5 to 6 minutes in total. Add a knob of butter, thyme and garlic at the end and baste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e transfer to an oven at 200°C (180°C fan) for around 12 to 18 minutes. Take it out at 52°C to 54°C in the centre for medium-rare, 57°C to 60°C for medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e leave it loosely covered for 10 minutes before carving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e cut into thick slices, around 2 to 3cm, across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTenderloin has very little fat, so it doesn't benefit from cooking past medium. Medium-rare is where it's at its best.\u003c\/p\u003e\n\u003cp\u003eMake it a night to remember.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003eChateaubriand FAQs\u003c\/h2\u003e\n\u003ch3\u003eWhat is Chateaubriand?\u003c\/h3\u003e\n\u003cp\u003eThe thick centre section of the beef fillet (tenderloin), cooked whole as a small roast and carved at the table. The name refers to the cut and to the classic way of serving it for two.\u003c\/p\u003e\n\u003ch3\u003eHow many people does a Chateaubriand serve?\u003c\/h3\u003e\n\u003cp\u003eTraditionally two. A larger piece, or one served with plenty of sides, will stretch to three.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Chateaubriand and fillet steak?\u003c\/h3\u003e\n\u003cp\u003eThey come from the same muscle. Fillet steaks are cut into individual portions, while Chateaubriand is the thickest centre part left whole, then roasted and sliced to share.\u003c\/p\u003e\n\u003ch3\u003eWhat sauce goes with Chateaubriand?\u003c\/h3\u003e\n\u003cp\u003eBéarnaise is the classic partner. Peppercorn sauce, a red wine jus or a simple herb butter all work well too.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChateaubriand: refined beef, unforgettable flavour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (centre-cut tenderloin).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115890966860,"sku":"20270012","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/chateaubriand_190752877_Walter_Henry_Butcher.jpg?v=1791460663"},{"product_id":"t-bone-steak","title":"T Bone Steak (approx 900g-1kg)","description":"\u003cp\u003e\u003cstrong\u003eTwo cuts. One iconic steak.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBig, bold and made for the ultimate steak night.\u003c\/p\u003e\n\u003cp\u003eThe T-Bone brings together two much-loved cuts in one impressive steak: tender fillet on one side of the bone and rich, flavoursome sirloin on the other. With its unmistakable T-shaped bone and generous size of around 900g to 1kg, this is a steak that makes an entrance.\u003c\/p\u003e\n\u003cp\u003ePerfect for the grill, BBQ or a sizzling hot pan. Give it a hard sear, cook it to your liking and let the natural flavour take centre stage.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo premium cuts in one:\u003c\/strong\u003e fillet and sirloin\u003c\/li\u003e\n\u003cli\u003ePerfect for grilling, BBQ or pan-searing\u003c\/li\u003e\n\u003cli\u003eRich flavour with a tender texture\u003c\/li\u003e\n\u003cli\u003eMade for an impressive steak night\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to cook a T-Bone steak\u003c\/h2\u003e\n\u003cp\u003eThe trick with a T-Bone is that the two sides cook at different speeds. The smaller fillet is leaner and done first, while the sirloin needs a little longer.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare:\u003c\/strong\u003e take the steak out of the fridge 30 to 45 minutes before cooking, pat it dry and season well.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e at 900g to 1kg this is a big, thick steak, so use your largest heavy pan, a griddle or a hot BBQ. Sear for 3 to 4 minutes a side, keeping the sirloin side over the hottest part and the fillet side towards the edge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e move it to an oven at 200°C (180°C fan) for around 8 to 15 minutes, or to the cooler side of the BBQ with the lid down. Aim for 52°C to 54°C at the centre of the sirloin for medium-rare, 57°C to 60°C for medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e give it 10 minutes, then cut each side away from the bone and slice across the grain to share.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eMake dinner a little more legendary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003eT-Bone steak FAQs\u003c\/h2\u003e\n\u003ch3\u003eWhat is a T-Bone steak?\u003c\/h3\u003e\n\u003cp\u003eA cross-section cut from the short loin, with the T-shaped bone separating a piece of sirloin on one side from a smaller piece of fillet on the other.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between a T-Bone and a porterhouse?\u003c\/h3\u003e\n\u003cp\u003eThey're the same cut from different points along the loin. A porterhouse comes from further back and carries a larger piece of fillet. A T-Bone has a smaller fillet section.\u003c\/p\u003e\n\u003ch3\u003eHow many people does a T-Bone steak serve?\u003c\/h3\u003e\n\u003cp\u003eAt approximately 900g to 1kg, two generously, or three to four sliced off the bone and served with sides.\u003c\/p\u003e\n\u003ch3\u003eIs T-Bone better than ribeye?\u003c\/h3\u003e\n\u003cp\u003eIt's a different experience. Ribeye is all about marbling and richness in one muscle. A T-Bone gives you two textures in one steak: tender fillet and beefier sirloin.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eT-Bone: big flavour, serious steak.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in short loin).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115892277580,"sku":"20270013","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/t-bone-steak_301450890_Walter_Henry_Butcher.jpg?v=1791460664"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/collections\/t-bone-steak_301450890_Walter_Henry_Butcher.jpg?v=1793701461","url":"https:\/\/walterhenrymeats.co.uk\/collections\/beef.oembed","provider":"Walter Henry Meats","version":"1.0","type":"link"}