T bone steak
These steaks are cut from the beef sirloin and tenderloin before the bones are removed. Like the porterhouse steak, the T-bone can be compared to the pork tenderloin and is named after the ‘T-shaped’ lumbar vertebrae it contains. The T-bone is cut from the loin just before the rib portion begins. The present piece of tenderloin is therefore a lot thinner. A good T-bone is about 3 to 5 cm thick. In the photo you can see the thinner part of the tenderloin at the bottom and the sirloin steak at the top of the bone. butcher quality, 1 piece = 1 kg Per kilo

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