T-Bone Angus | Miguel Vergara | Spain – Grain-Fed 300 days, Dry-Aged 60 days
T-Bone Angus Miguel Vergara is a steak world classic in a luxurious, Spanish edition.
Angus beef, grain-fed for over 300 days, is dry-aged for over 40 days, achieving unparalleled tenderness, a deep aroma, and nutty-buttery umami notes. A combination of two worlds: delicate fillet and bold sirloin.
Description
Origin and the Miguel Vergara philosophy:
The producer Miguel Vergara has for decades been a synonym for quality and artisanal precision in cattle farming in Spain. His farms in León and Salamanca maintain a fully controlled production cycle.
The cattle spend most of their lives on pastures, followed by approx. 300 days grain-fed, nourished with grains and plants from their own crops. It is this diet that ensures the ideal marbling and balance between muscle and fat.
After slaughter, the meat is dry-aged (40 days) under controlled conditions, allowing it to acquire a clean, deep flavour with notes of nuts, butter, and dried fruits. Every T-Bone from Miguel Vergara is the essence of Spanish craftsmanship and passion for premium meat.
Meat available exclusively in cryogenically frozen version.
Taste and texture:
The T-Bone is a combination of two exceptional structures:
fillet: delicate, tender, subtle,
sirloin: meatier, aromatic, intense.
The effect of ageing for 60 days ensures the meat gains:
buttery and nutty umami notes,
perfect tenderness and consistent succulence,
an ageing aroma that develops during frying or grilling,
a characteristic crust, meaning a caramelised shell that smells of nuts and butter.
This is an iconic steak to be served on a board, for shared tasting with a glass of full-bodied red wine.
How to prepare the ideal T-Bone?
Remove the meat from the fridge 12 hours earlier to defrost it (important – defrost the meat in the fridge to maintain the best results).
Dry with a paper towel.
Season with sea salt just before frying.
Grill or fry on a cast-iron skillet for 4 minutes per side (for medium-rare).
Set aside for 5–7 minutes, as resting is the key to succulence.
Carve along the bone and serve on a board with herb butter or flor de sal.
BeeF Pro Tip: The T-Bone is a steak for sharing because it is impressive, aromatic, and excellent.
What is the difference between a T-Bone and a Porterhouse?
Both cuts combine sirloin and fillet, but the Porterhouse has a larger portion of fillet. The T-Bone is more balanced and ideal for lovers of both structures.
Why does Miguel Vergara meat have such an intense flavour?
It is the result of combining grain-feeding (300 days) and dry-ageing (60 days), as the fat evenly penetrates the fibres, and the dry-aged process concentrates the aroma.
Can I prepare a T-Bone at home without a grill?
Yes, a cast-iron pan or plancha is more than enough. Most importantly: high heat and short frying time.
Can the meat be frozen?
Yes, preferably in the original vacuum packaging. Once defrosted, consume within 24 hours.
