The T-bone steak is the big daddy of the steak world, cut from the sirloin and tenderloin of beef, divided by a T shaped bone.  These Australian Sanchoku Wagyu cattle are raised on pristine pastures for the majority of their lives before being finished on a customized feed ration. The Wagyu offers exceptional flavour and marbling.

Sanchoku is a Japanese philosophy which follows the principle of produce being “direct from the source”.  The long 300+ day grain feeding program of this Wagyu beef ensures a deliciously rich and buttery flavour and is one of the leading reasons why Sanchoku Wagyu can be found on some of the best menus in Singapore and afar.