*The price is for 1 kg
Product description:
The T-bone steak is cut from the thin edge of the lumbar part of the cut. The premium T-bone steak contains two different types of meat, New York on the one hand and Tenderloin on the other, separated by a T-bone. Due to dry aging, the steak has a concentrated meat flavor from the New York strip and a delicate structure from the Tenderloin, as the tenderloin does not participate in the animal’s movement.
Recommended thickness of steak slices: from 2.6 cm.
Recommended degree of roasting: MEDIUM-RARE
Maturation time: dry aging for at least 21 days.
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