T-bone

The T-Bone is known for its T-shape, which separates the Contra Filé, the larger side, and the Filé Mignon, the smaller side.

Taken from the back of the steer, this part guarantees the best of both worlds: juiciness and tenderness.

This is a piece that cannot be left out of any good barbecue.

Category: Matured Meat

Preparation	Submitted for at least 30 days, at a temperature between 0ºc and 2ºc and humidity between 80% and 85%.
Packaging	Vacuum-packed
Refrigeration Conservation	0ºC to 2ºC
Freezing Conservation	-18ºC
Part of the animal	Hindquarter