Our T-Bone Steaks are cut from USDA Choice or Higher Short Loins that have aged a minimum of 30 days. The steaks are cut to a minimum of 1 inch thick, the fat is trimmed to 1/4 inch, and the tail is trimmed to 1/2 inch. The tenderloin is measured less than 1 1/4 inch which is what differentiates this cut from the larger Porterhouse. This cut will satisfy any cravings for great flavor and tenderness!