Two substantial bone-in pork T-bone steaks, sold as 2 x 14oz (approximately 400g each, around 800g for the pack). Cut from the loin, with a T-shaped bone and a tenderloin section that can be small or vary between steaks.
Brown in a pan or on the BBQ, then finish over controlled heat until thoroughly cooked. Use a clean thermometer to check the thickest part away from the bone.
Brown the outside, then finish over controlled heat until thoroughly cooked. Check the thickest meat away from the bone with a clean probe: 70°C for two minutes or an equivalent safe combination.
£12.80
A pork T-bone is a bone-in steak cut from the loin. The T-shaped bone separates the main loin muscle from a possible tenderloin (fillet) section. The size of that section depends on where the steak is cut, so do not expect a fixed or generous fillet portion in every steak.
This product is sold as two pork T-bone steaks, 14oz each (approximately 400g per steak and around 800g for the pack at nominal weight). The number of steaks is two; natural weight and the amount of meat on either side of the bone can vary.
Pat the pork dry, season it and brown the surface in a preheated heavy frying pan or over direct heat on the BBQ. Then lower the heat or move the steaks to a cooler, indirect area of the BBQ to cook through without burning the outside. You can finish thicker steaks in the oven after browning.
Cook pork thoroughly. Check the centre of the thickest meat with a clean probe thermometer, avoiding the bone. UK Food Standards Agency guidance gives 70°C for two minutes, or an equivalent safe combination of temperature and time. Do not rely on a fixed number of minutes per side. Rest briefly before serving.
For detailed pan, oven and BBQ steps, see our Grid Iron Gourmet guide to cooking pork T-bone steak.
The T-bone comes from the loin and has a T-shaped bone with a variable fillet section. A TomaPork chop has a long rib bone and is a different cut.
Two fresh steaks, advertised at 14oz each (approximately 400g per steak). The pack is around 800g in total at nominal weight.
No particular fillet size is guaranteed. The amount of tenderloin varies with the position along the loin.
Yes. Brown over direct heat, finish over indirect heat and check that the pork is cooked thoroughly with a clean thermometer away from the bone.
They are supplied fresh. Keep refrigerated and follow the use-by date and storage instructions on the pack. Check the pack label for any freezing and defrosting guidance.
Andrew Gull (verified owner) –
Served to guests for lunch, what a success, lovely flavour, right level of fat, great eating. A bit special.
Andrew Pearce (verified owner) –
Our favourite Pork Chops!
Katia Aparecida Scodelario (verified owner) –
Delicious. Like the photos.
Jacky Uys (verified owner) –
Cannot fault one bit, lovely
Stephen Taylor (verified owner) –
Delicious tasty pork. If there was a bigger one I would buy it.
Alastair Hood (verified owner) –
A little disappointed that there was virtually no fillet part of it , appart from that deliciously tasty
Kenneth Jobling (verified owner) –
Susan Fairhead (verified owner) –
Robert John Andrew (verified owner) –
tender but was not porky enough for me.
Derek Hutchison (verified owner) –
David Taylor (verified owner) –
Lois Fell (verified owner) –
Very tasty but maybe too big !
Suzanne Wells (verified owner) –
Dave Tilbe (verified owner) –
HUGE chops, but I couldn’t taste any difference to shop bought ones.
Stephen Lamont (verified owner) –
Fantastic value for money. First time I’ve tried them flavour and tenderness great. Will definitely be buying again.