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Beef T-Bone Steak

Why choose between tenderloin and striploin when you can have both in one Beef T-Bone steak?

This cut is easily recognizable by the T-shaped bone in the center. On one side of the bone is the flavorful beef striploin, and on the other side is the tender and juicy tenderloin.

The bone helps retain moisture during cooking, but it’s important to note that the meat near the bone cooks more slowly. Therefore, searing the steak on the pan and then cooking it away from direct heat is a good option for preparing a T-bone steak.

Origin: NETHERLANDS
Temperature: -18°C