Meat & plant-based alternatives

Cow T-bone

Beef made to the customer's needs: bone-in or boneless, aged or not, with the desired weight and origin. Netted piece of approx. 6 kg.

Category: Beef – Cow
Dry aging: Dry-aged 21 days
Format: Netted piece
Approx. weight: 6 kg

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Netted piece of approx. 6 kg

Dry-aged for 21 days.

For cutting into T-bone steaks

About the product

Whole cow T-bone presented in netting, dry-aged for 21 days.

Meat & plant-based alternatives

Cow T-bone

The T-bone combines striploin and part of the tenderloin on either side of the T-shaped bone. Makro supplies food-service customers with the beef their business needs: whole bone-in cow in netting, split and vacuum-packed, with or without aging, at the desired weight and origin. Its dry aging ranges from 15 days to over 50 days.

The piece is cut in the kitchen into steaks of the desired thickness for grill or charcoal. Aging concentrates flavour and improves tenderness.

Technical data