Working cow T-bone steak
General information: The T-bone or Porterhouse is the cut par excellence of the most gourmands since we find the sirloin and the filet, forming a T bone. We ultrafreeze it to break fiber and gain in tenderness, as the maturations are shorter than the others, about 20-30 days.
Type of product: Pieces of 800 grs approx. - vacuum packed - deep-frozen in liquid nitrogen - store at -10ºc - once defrosted consume in 4-5 days.
Directions for use: Defrost 24/48 hours in refrigerator. Remove the chop from the vacuum bag 2-3 hours before roasting. Temper the meat and remove 1 millimeter the layer of external fat. You can watch an explanatory video on our youtube channel.
It does not contain allergens.