The T-Bone is a piece of beef with a T-shaped bone (hence its name). Its shape results from an American cut that is made perpendicular to the ribs, which includes on each side of the bone part of the tenderloin and part of the sirloin. The meat is matured for 28 to 35 days, at controlled temperature and humidity.
The oxen are raised for more than 48 months in complete freedom and feed naturally with the vegetation they find in their environment.
The pieces of meat we offer come from the Gallega breed, bred in Galicia, or from the Charra breed, produced in the Salamanca region