Working cow T-bone steak

02214
€46.75
VAT included

t-bone de vaca caprichoparrillasarten

Uds.

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.

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