T-Bone Steak | Burnham Grazing | Nutrition Verified
All Burnham Grazing Products
Burnham Grazing T-Bone Steak
Certified OrganicBiodynamicVerified Origin

T-Bone
Steak

Burnham Grazing | Banana Shire, Central QLD

Two steaks in one. Striploin on one side, tenderloin on the other, split by the T-shaped bone.

FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
CookBBQ
TextureTwo textures
FatMedium
Serve55-57°C
View on Map
Cut OverviewAbout This Cut

T-bone is cut from the short loin. The T-shaped bone separates the striploin on the larger side from the tenderloin on the smaller side. The bone adds flavour and helps insulate the meat during the sear.

Tip: Point the fillet side away from the hottest part of the grill. The tenderloin cooks faster than the striploin, so you want them to finish at the same time.

The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
Biodynamic
CertifiedFarm certified

Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.

Verified Nutrition Data
Nutritional Values
Data Source

F000841 - Beef, T-bone steak, bone-in, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

155kcal
Energy per 100g
155 kcal
650 kJ • typical average
Macronutrients per 100g
Protein20.5g
Complete protein. All essential amino acids present.
Total Fat8.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium62mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
155 kcal / 650 kJ▼
Total energy from protein, fat and carbohydrates.
Protein
20.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
8.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated
3.4 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
62 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
2.0 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
3.9 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
5.7 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD F000841 - Beef, T-bone steak, bone-in, untrimmed, raw. Typical averages per 100g. Not dietary or medical advice.
T-Bone Steak | Burnham Grazing | Nutrition Verified
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
BBQ over high heat. Sear both sides, position tenderloin away from the hottest coals. 4-5 minutes per side for medium-rare.
Seasoning
Flaky salt before cooking. Pepper after. The bone does the rest.
Internal Temperature
Medium-rare 55-57°C in the striploin. The tenderloin will sit a touch more done. Measure in the thickest part of the striploin.
Resting
Rest 8-10 minutes. Carve the meat off the bone, slice against the grain.
Recipe Suggestions
Recipes
01
BBQ T-Bone with Bone Marrow ButterBBQ • 30 min • Serves 2
▼
You'll Need
2 x T-bone steaks (500g each, 3cm thick)2 marrow bones (halved lengthwise)80g softened butter2 tbsp parsley, chopped1 garlic clove, gratedFlaky salt and pepper
Method
1Roast marrow bones at 200°C for 15 minutes. Scoop marrow into a bowl.
2Mix marrow with butter, parsley, garlic, salt. Chill to firm.
3Bring steaks to room temperature. Season heavily with flaky salt.
4BBQ high heat. Sear 4-5 minutes per side. Tenderloin side away from the hottest coals.
5Rest 8 minutes. Top with a slab of marrow butter. Carve off the bone and slice.
Tip: A T-bone is best eaten Florentine style. Pull at 55°C in the striploin and let the rest do the work.
02
Reverse Sear T-BoneOven + pan • 45 min • Serves 2
▼
You'll Need
2 x T-bone steaks (500g each)1 tbsp beef tallow4 garlic cloves2 sprigs rosemary2 sprigs thymeFlaky salt and pepper
Method
1Preheat oven to 120°C. Place steaks on a wire rack over a tray.
2Season with salt. Cook in oven until internal temperature reads 48°C. Around 30 minutes.
3Heat pan over high until smoking. Add tallow.
4Sear steaks 60 seconds per side. Baste with garlic, rosemary and thyme.
5Rest 5 minutes. Carve meat off the bone. Slice across the grain.
Tip: Reverse sear gives you edge-to-edge pink with a proper crust. Works best on thick steaks.
03
T-Bone Tagliata with Rocket and ParmesanBBQ · 20 min · Serves 2-3
▼
You'll Need
1 Burnham Grazing T-bone steak (500 to 700g)3 tbsp olive oilFlaky salt and cracked pepper2 sprigs rosemary3 garlic cloves, smashed4 handfuls rocket100g parmesan, shaved with peeler1 lemon, halvedExtra virgin olive oil to finish
Method
1Bring T-bone to room temperature. Pat dry. Rub with olive oil. Season heavily with salt and pepper.
2BBQ on high heat 4 minutes per side for medium-rare. Add rosemary and garlic on the grill near the steak the last minute for aroma.
3Pull at 52 degrees C internal. Rest 8 minutes.
4Slice meat off the bone in thick slices across the grain.
5Pile sliced T-bone on a board. Top with rocket and parmesan shavings. Squeeze lemon over. Drizzle with extra virgin olive oil.
Tip: Tagliata means sliced. Slice the steak before serving and let people grab what they want. Bone stays on the board for nibbling.
Independently Verified · NV 1.0
Verified OriginFarms (Stonehaven and Glenroy), region (Banana Shire, Central QLD), and the Burnham family are declared and verified against on-pack and marketing claims.
Full Supply Chain TraceabilityProcessed at Biloela Quality Meats in Biloela. Batch-traceability confirmed under accredited standards.
Transparent Raising PracticesCertified organic and biodynamic cattle, grassfed and grassfinished. Raising method, feed inputs, and handling declared and verified.
No Hormones or Growth PromotantsNo added hormones or growth promotants in the raising program. Declared and verified against on-pack and marketing claims.
Accurate Nutritional ProfileNutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.
Honest Ingredient DeclarationFull ingredient declaration: BEEF. No additives, injections, or preservatives. Consistent with on-pack labelling.

Nutrition Verified confirms that what Burnham Grazing declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.