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A thin T-bone is a cut from the short loin of the steer, taken from the area just behind the ribs and ahead of the sirloin; it includes a T-shaped vertebral bone with a strip steak (New York strip) on one side and a small portion of tenderloin on the other. Because it’s trimmed thin, it cooks quickly and delivers a balance of flavors: the strip side offers beefy, robust taste and firmer texture, while the tenderloin side is noticeably more tender and mild. Buying a thin T-bone from a butcher shop guarantees fresher meat, expert trimming, and the ability to select specific aging or grade—plus personalized advice on portion and cook method.
A thin T-bone is a cut from the short loin of the steer, taken from the area just behind the ribs and ahead of the sirloin; it includes a T-shaped vertebral bone with a strip steak (New York strip) on one side and a small portion of tenderloin on the other. Because it’s trimmed thin, it cooks quickly and delivers a balance of flavors: the strip side offers beefy, robust taste and firmer texture, while the tenderloin side is noticeably more tender and mild. Buying a thin T-bone from a butcher shop guarantees fresher meat, expert trimming, and the ability to select specific aging or grade—plus personalized advice on portion and cook method.