Hubbard's Bald Mountain Farm Grassfed Grain Finished T-Bone/Porterhouse Steak - $23/lb
Hubbard's Bald Mountain Farm Grassfed Grain Finished T-Bone/Porterhouse Steak - $23/lb
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The Ultimate Steak Experience from Our Vermont Family Farm
Experience the extraordinary pleasure of a true steakhouse classic with our premium T-Bone and Porterhouse steaks from historic Hubbard's Bald Mountain Farm. These magnificent cuts deliver two premium steaks in one—tender filet mignon on one side of the T-shaped bone and flavorful strip steak on the other—showcasing the exceptional quality that comes from our grass-fed, grain-finished raising practices.
What Makes Our T-Bone/Porterhouse Exceptional:
- Raised on our own 300-acre Vermont farm by fifth-generation farmer Theo Hubbard
- Primarily grass-fed on nutrient-rich Vermont pastures
- Finished with grain for optimal marbling and flavor development
- Cut to a substantial 1.5-inch thickness for perfect cooking
- Contains both the prized tenderloin and flavorful strip sections
- Hand-selected for optimal size and marbling
- Never treated with hormones or unnecessary antibiotics
Our T-Bone and Porterhouse steaks are cut from the short loin, where the tenderloin and strip meet, creating the distinctive T-shaped bone. Porterhouse cuts come from the rear portion where the tenderloin is larger (at least 1.25 inches across), while T-Bones come from the front portion with a slightly smaller tenderloin section—both offering the perfect "best of both worlds" steak experience.
At Hubbard's Bald Mountain Farm Market, we honor traditional farming practices that have sustained our family operation for 140 years. Our grass-fed, grain-finished approach represents the perfect balance of sustainable raising practices and exceptional eating quality.
Cooking Recommendation: For best results, bring to room temperature, season generously with salt and pepper, and grill or sear in a cast iron pan to medium-rare (130-135°F). Rest for 10 minutes before slicing. The bone conducts heat differently than the meat, so position the tenderloin section (the smaller side) slightly farther from intense heat for even cooking.
Value Pricing: At $23/lb for premium, farm-raised T-Bone/Porterhouse steaks, this represents extraordinary value compared to steakhouse pricing of $50-70 for a similar cut.
T-Bone vs. Porterhouse: The Difference
Both T-Bone and Porterhouse steaks feature the distinctive T-shaped bone separating tenderloin and strip sections. The difference lies in the size of the tenderloin portion:
- Porterhouse: Cut from the rear of the short loin, containing a larger portion of tenderloin (at least 1.25 inches wide)
- T-Bone: Cut from the front of the short loin, featuring a smaller tenderloin section
We offer both cuts at the same premium price point, with Porterhouse generally weighing slightly more due to the larger tenderloin portion.
The Grass-fed, Grain-finished Difference
Our steaks benefit from the best of both worlds: grass feeding develops depth of flavor and nutritional benefits, while grain finishing during the final period enhances marbling for superior texture and flavor. This balanced approach results in beef that offers both remarkable taste and exceptional eating quality.
Preparation Methods
T-Bone and Porterhouse steaks shine with several cooking approaches:
- Grilling: The classic method—high heat to sear, then indirect heat to finish
- Cast Iron: Sear in a hot skillet, then finish in the oven
- Reverse Sear: Slow roast to temperature, then finish with a hot sear
- "Pittsburgh Style": Ultra-high heat for a charred exterior and rare interior
Cooking Tips for Perfection
- Room Temperature: Allow steak to come to room temperature for 30-60 minutes
- Liberal Seasoning: Season generously with salt and pepper just before cooking
- Hot Surface: Ensure grill or pan is extremely hot before cooking
- Position Carefully: Place the tenderloin (smaller side) farther from intense heat
- Rest Properly: Allow to rest 8-10 minutes before slicing
- Slice Perpendicular: Cut each section perpendicular to their respective grain
Storage and Handling
- Keep refrigerated and cook or freeze within 3-5 days of purchase
- Can be frozen for up to 9 months when well-wrapped
- For best results, thaw completely in refrigerator before cooking
