posted on
August 2, 2021
The steakhouse favorite strip steak is on one side, and a succulent filet mignon is on the other, with the distinctive t-shaped bone running through the middle. The mighty porterhouse is a t-bone with a thicker cut and a much larger portion of tenderloin than a regular t-bone. Whether you choose a t-bone or a porterhouse, either cut is sure to satisfy your hearty steak craving.
Which is your favorite?
There’s something deeply grounding about knowing exactly where your food comes from. Not just the location, but the how—how it was raised, how it was treated, and how it makes its way to your plate. That’s the kind of trust Northstar Bison has built, one customer at a time, over the past few decades.
The blog explores how to make perfectly tender, juicy roast beef using different cuts like chuck roast, rib roast, and bottom round roast—all grass-fed and available at Ferguson Farms. It covers:
If you’ve recently stocked up on nutrient-rich animal organs like liver, heart, or kidneys, you’re probably asking yourself the practical question: How long do these actually last in the fridge before I need to cook them?
