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Meat. Locally.™·Bemidji, MN·Ships Frozen Nationwide

Handcrafted in Bemidji, MN

Beef T-Bone Steak

Real wood smoke. Whole cuts. No shortcuts.

Stittsworth T-bone steaks grilling over open flame — Bemidji, MN

Stittsworth Meats®

Beef T-Bone Steak

$21.49
$16.99/ lb· avg 1.25 lb cut ≈ $21.24

Cut fresh to order at 1″ thick. Weight varies slightly — your price is set from the average weight, so what's in your cart never changes.

2,250+ orders shipped
0 CANCELLATIONS • MADE TO ORDER IN BEMIDJI, MN

We cut everything fresh specifically for you after your order has been placed! Please allow for the possibility of additional cut time.

Two lean cuts in one — the strip and the tenderloin. Well-marbled, tender, and bold. Sourced from a Midwest farm; best grilled or sear-roasted.

How it's priced: cut a standard 1 inch thick. A 1-inch T-bone averages about 1.25 lb at $16.99/lb, so we set one fair price — $21.49 — and that's exactly what you pay. No weight surprises at checkout.

Ships frozen from Bemidji, MN this week

Order by Thursday for delivery before the weekend on most orders. Fresh batches packed to order.

Ship frozen nationwide

Packed cold from Bemidji, MN. Free shipping over $125.

Free pickup at our Bemidji counter

722 Paul Bunyan Dr NW, Bemidji, MN. Choose “Pick up” at checkout — no shipping fee.

Local delivery to the Bemidji area

$9.99 (free over $99) · $35 min · Tue · Thu · Sat. We bring it to your door, kept cold.

What customers say

“Best brats we’ve ever had. The Wild Rice & Cheddar is unreal.”— The Thompsons, Minneapolis
“Ordered the Steak Escape for a group. Everyone lost their minds. Will be back monthly.”— Mike R., Fargo
“Jerky is actually better than the stuff I make myself. No weird aftertaste.”— Sarah K., Duluth

Quantity

1

Ships from Bemidji, MN · Made to order

THE SMOKE IN EVERY CUT
THE SMOKE IN EVERY CUT

Four generations. Real wood smoke.

The same hands.
The same smoke.
Every single time.

Complete the box

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The T-bone is two steaks riding one bone — a New York strip on one side, a tenderloin filet on the other, split by the T that gives it the name. It’s the cut people picture when they hear the word “steak.” Ours are cut fresh to order, 1 inch thick, from Midwest-farm beef at the Bemidji counter.

How To Cook It

Two-zone grill — sear over the hot side, finish on the cool side, tenderloin pointed away from the heat.

Typical timing: 10–14 minutes total depending on heat, plus rest

  1. 01Build a two-zone fire — one screaming side, one moderate side.
  2. 02Position matters: the tenderloin side cooks faster, so aim it away from the hottest coals.
  3. 03Sear both sides over high heat, 3–4 minutes each.
  4. 04Slide to the cooler zone and finish to 130–135°F, probing the strip side.
  5. 05Rest 7–8 minutes. Carve both muscles off the bone and slice each across its grain.

Best for: The indecisive steak lover (you get both), bone-gnawers, classic cookouts.

What’s In It

Short list. Real ingredients.

Ingredients

  • · 100% beef short loin — strip and tenderloin on the bone

Sourcing: Midwest-farm beef, hand-cut 1 inch thick to order.

Two whole muscles plus the bone — and bone-in steaks stay juicier near the bone as they cook.

Why Butcher Shop Matters

A proper T-bone needs a band saw and a butcher who cuts the loin evenly so both muscles are usable. Uneven grocery T-bones give you a strip on one end and a sliver of overcooked tenderloin on the other. Ours are cut square and true.

Pairs With

Goes well with these.

Porterhouse (the T-bone’s big brother)

NY Strip Steak

Beef Tenderloin Filet

The Full Meat Counter

FAQ

Quick answers.

T-bone vs porterhouse — what’s the actual difference?

Same bone, same two muscles — the difference is tenderloin size. Cut from further back where the tenderloin is thickest, it’s a porterhouse; further forward with a smaller filet, it’s a T-bone.

How big is it and how is it priced?

A 1-inch T-bone averages about 1.25 lb at $16.99/lb — one flat price of $21.49, exactly what you pay.

Why did my tenderloin side overcook?

The filet is leaner and cooks faster. Keep that side pointed away from the hottest part of the fire and probe the strip side for doneness.