Bring to room temperature for 30-45 minutes. Season generously with crushed sea salt flakes. Grill or pan-sear over high heat — 3 minutes per side for medium-rare. The fillet side cooks slightly faster than the sirloin — keep an eye on it. Wagyu fat renders at a lower temperature than standard beef. Rest for at least 6 minutes before carving off the bone and slicing against the grain.

Both come from the loin with sirloin and fillet either side of the T-bone. The difference is where they're cut — the porterhouse comes from further back where the fillet is at its widest, giving a much larger fillet section. The T-bone has a narrower fillet but is no less delicious. For maximum fillet go porterhouse; for a balanced bone-in experience go T-bone.

Our Golden Herd Heritage Wagyu cattle are raised on lush pastures across the British Isles by a collective of passionate Wagyu farmers. Raised in a low-emission, pasture-focused system. Hand-selected from the top 1% of cattle at slaughter.

A standard grass-fed T-bone has excellent flavour but moderate marbling. Our Golden Herd Heritage Wagyu T-bone has significantly more intramuscular fat — the fine Wagyu marbling that runs through the meat — producing a richer, more complex flavour and noticeably improved tenderness. It's a completely different eating experience.

Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.