Dry Aged T-Bone with bone
The bone in the middle gives the rumpsteak and the fillet section additional taste and aroma.
The classic among great steaks, it’s cut from the flat roast beef with fillet and bone, and gets its name from the bone in the shape of a T.
Shipping is implemented in polystyrene cool boxes with cooling elements. The boxes ensure optimum chilling of the goods during shipping.
The best-before date is always indicated on the product.
The specified best-before date assumes constant cooling at least at 7 °C. Any fluctuations in the cooling temperature can affect the shelf life of the goods.