Dry-aged T-bone steak

Hardly surpassed in flavor and quality: our large T-bone steak from German beef. Matured on the bone for over six weeks, this steak impresses with its tender fillet portion and large, robust rump steak.

600 g
Sale price27,49 €(45,82 €/kg)

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In stock

Delivery:

  • Frozen
SKU: DAST004-0600

T-Bone steak: a name like thunder

Taste on the bone - a statement on every table.What sounds like a comic book hero with superpowers is actually a steak cut with super flavor. The T-bone steak is a very popular cut from the front of the back of the cow. However, T-bone cuts from other animals are now also available. The name is derived from the T-shape of the bone.

Cutting

This steak cut is a classic of the American BBQ scene and consists of two different muscles: the beef fillet and the roast beef. Last but not least it has a slightly more intense bite and is not as tender, but all the more flavorful. The two muscles to the left and right of the bone differ not only in taste but also in consistency, i.e., tenderness.

Horigin

The T-bone steak is available in two versions, because in addition to the normal T-bone, a so-called porthouse steak. The latter is characterized by a higher fillet portion. By definition, this should be at least 2.5 cm to be called a porterhouse steak. The name says it all, as it literally translates as "port house steak." It was particularly popular with workers in English ports, who, with their great hunger and appetite, needed a large piece of meat on their plates after a hard day's work. Through the ports and the workers, the term spread throughout the world and still stands for a good, large piece of beef today.

Maturation of T-bone steak

In beef, the maturation is very important. Freshly slaughtered meat is tough and difficult to prepare. However, the aging method and aging time have a decisive influence on the tenderness and flavor of the T-bone steak. After aging, the breed, origin, husbandry, and feeding naturally have a major influence on the flavor, as only well-marbled meat can be aged well. Preparing meat on the bone has several advantages. On the one hand, the heat penetrates the meat better, as the bone transports it. On the other hand, the bone releases flavor during preparation, which makes the meat more flavorful.

Customer Reviews

Based on 6 reviews
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T
Thomas
Delicious

Great service. Very punctual delivery. Gladly again.

H
Hans R.
Superfood

The steak tasted excellent. Very good meat!

F
Frank R.
everything fine

Everything was great... the packaging/delivery was top-notch... the meat was also first-class... except that the chimichuri unfortunately has a very short shelf life.

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The right core temperature

The core temperature refers to the temperature in the most central part of a cut of meat. In beef, it allows you to determine exactly how cooked the meat is.

When it comes to high-quality beef, the core temperature plays a crucial role in ensuring the optimal taste experience and perfect texture.

Meat from the region

We source our beef exclusively from the Brandenburg region and surrounding areas. Through this conscious decision, we not only support local agriculture but also ensure the high quality and freshness of our products. Our cattle are raised in species-appropriate conditions and fed natural feed. By purchasing regional beef, you contribute to strengthening the regional economy and preserving farming traditions. Enjoy consciously and sustainably!

Passion for craftsmanship

Our butchers are absolute professionals when it comes to handling meat. With years of experience and passion for their craft, they guarantee the highest quality and perfection in their processing. They are familiar with the various cutting techniques and know exactly how to optimally prepare and portion the meat.

Their expertise and care ensure that you always receive fresh and tender meat. Trust our butchers, because they stand for first-class craftsmanship and unparalleled enjoyment.