T-bone (Bone-in, USDA Black Angus Choice)
The T-bone is cut from the short loin subprimal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon). These subprimals are separated by a bone. If they’re separated and sliced into steaks, you get those two steaks. If the short loin and tenderloin are kept together and cross-cut a saw, the result is a T-bone steak.