T-bone steak
from the Austrian calf (heifer)
€52.00
Currently out of stock
The T-bone steak owes its name to the T-shaped bone. It is the perfect combination of a rump steak and fillet. It can be cooked wonderfully in a pan or on the grill. The cooking time takes a little longer due to the bone, but it is worth the wait as it gives off additional flavour.
Meat knowledge
Alongside the Porterhouse steak, the T-bone steak is probably one of the biggest highlights for barbecue fans. The reasons for this are obvious: firstly, the T-bone steak's distinctive bone makes it a real eye-catcher, and secondly, it is the perfect combination of tenderloin and rump steak. This makes the T-bone steak perfect for sharing with friends and enjoying together.
The imposing bone of the T-bone steak gives it a wonderful meaty aroma and makes steak lovers rave. It is also where the steak gets its name. As this is a very generous piece of meat, it should be cooked before or after cooking.Two steaks in one: the T-bone steakThere are two pieces of steak in this steak, which makes it perfect. The small, tender tenderloin and the slightly larger sirloin. In Austria, the lung roast and the Beiried. The connoisseur, on the other hand, speaks of the entrecote and the fillet.
Perfectly cooked, the T-bone steak is a juicy, finely marbled delight. The combination of the two types of meat also makes for a refreshing change on the barbecue. The meat is separated from the T-bone, giving it extra flavour.
T-bone steak or porterhouse steak?What's the difference?
Both types of steak have an impressive bone and consist of two types of meat. However, a Porterhouse steak has more tenderloin and less roast beef. A T-bone steak 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 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 an unmistakable flavour that develops through the high degree of movement, the T-bone steaks are a highlight for barbecue fans.
What is so special about the T-bone steak from the calf (heifer)?
A veal calf or heifer is a female cow that has not yet calved. The meat has a beautiful dark red colour and very fine fibres. The meat also has a special marbling which enhances the flavour.
This is due to the slow growth of the calves, which ensures a particularly fine fat deposit. The combination of well-distributed fat in the muscles and dry curing gives 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 top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting 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. We therefore 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 allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”T-bone steak”
| Item number | FM101027 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks on the bone |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | 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. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
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5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?