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Dry Aged T-Bone – Portion

R106.95 / 550g

Crosscut from the forward section of the short loin on a steer’s middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own and dry-aged for 32 days.

R106.95 550g

Dry Aged T-Bone Florentine – Portion

R165.00 / 850g

The Florentine steak is cut from the veal loin. In the middle it presents its T shaped bone, with the filet on one side. It is at least 1 inch thick. It has to be aged at least a few days.

R165.00 850g