from the Austrian calf (heifer)
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The T-bone steak owes its name to the T-shaped bone. It is the perfect combination of a rump steak and fillet. It is wonderful cooked in a pan or on the grill. Because of the bone, the cooking time takes a little longer, but it is worth the wait because the bone gives it extra flavour.
Next to the porterhouse steak, the T-bone steak is probably one of the biggest highlights for barbecue fans. The reasons for this are relatively clear: on the one hand, the T-bone steak is a real eye-catcher due to the characteristic bone, and on the other hand, it combines fillet and rump steak in a perfect way. This makes the T-bone steak perfect for sharing with friends and experiencing pleasure together.
The imposing bone of the T-bone steak provides a wonderful meat aroma and makes steak lovers rave. Incidentally, this is also responsible for the steak's name. As this is a very generous piece of meat, it should be pre- or post-cooked.
Two steaks in one: the T-bone steak
There are two pieces of steak in this steak, which makes it perfect. The small, tender fillet and the slightly larger roast beef. In Austria, a lung roast and the Beiried. The connoisseur, on the other hand, speaks of the entrecote and the filet.
Perfectly prepared, the T-bone steak becomes a juicy and finely marbled taste experience. The combination of the two types of meat also makes for a cool change on the grill. They are separated from the T-shaped bone and get an additional flavour from it.
T-bone steak or Porterhouse steak?
What is the difference?
Both steak varieties have the impressive bone and consist of two types of meat. With a Porterhouse steak, however, the fillet portion is more pronounced, while the roast beef is smaller. With a T-bone steak it is the other way round.
The division of the two steaks, or the decision as to whether it is a porterhouse or a T-bone steak, therefore depends on the respective size of the fillet portion. If the fillet is larger than 3.2 cm, it is called a porterhouse steak, and if it is larger than 1.2 cm, it is called a classic T-bone steak.
Fitmeat T-bone steak from the calf (heifer)
Our T-bone steaks come from the Austrian heifer and have a wonderfully tender texture and marbling. Combined with a distinctive aroma that develops through the high movement, the T-bone steaks are a highlight for barbecue fans.
What is so special about T-bone steak from the calf (heifer)?
Calf, or heifer, refers to female cattle that have not yet calved. The meat is wonderfully dark red in colour and has extremely fine fibres. The meat is also characterised by a special marbling, which additionally enhances the taste.
This is due to the slow growth of the calves, which ensures a particularly fine fat storage. The combination of wonderfully distributed fat in the muscles and dry aging gives the meat of the veal a distinctly full-bodied flavour.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend a T-bone steak for two people.
Herkunft und Haltung
Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.
Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.
The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.
We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Details to the article ”T-bone steak”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|2-3 weeks on the bone
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.