The T-Bone is a piece of beef comprising a T-shaped bone (hence its name). Its shape results from an American cut which 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 cuts of meat we offer come from the Gallega breed, bred in Galicia, or the Charra breed, produced in the Salamanca region.
Taste and texture: The T-Bone is exceptionally tender, with fine and delicate marbling and very marked and persistent red meat flavors.
Preparation tip: So tasty with just a hint of fleur de sel, you can: drizzle your pieces of meat with a hazelnut butter in which you have previously sautéed a shallot Drizzle your pieces of meat with Bellota-Bellota® sun-dried and candied tomato oil
Accompany your pieces of meat with a homemade pepper, Roquefort or béarnaise sauce
Food and wine pairings: As a general rule, accompany it with elegant wines, which have body and length (Côte du Rhône, Châteauneuf du Pape, Saint Joseph, Languedoc wines, etc.)
In the Bellota-Bellota® range, we advise you to combine your piece with Clos Fonta, Carmelo Rodero Reserva, Bruto and Macan.
Conditioning : - Piece of about 1 kg - Frozen meat