T-Bone Steak

Description

What is a 35-day dry-aged T-Bone?

The T-Bone is a traditional steak composed of two distinct cuts: tenderloin, known for its fine structure, and striploin, valued for its deeper beef flavour. These are separated by the characteristic T-shaped bone. In this version, the beef comes from selected Polish premium heifers and is dry-aged for at least 35 days under controlled temperature and humidity.

During dry ageing, moisture loss concentrates flavour while natural enzymatic processes soften muscle fibres. This results in a clear umami profile, improved tenderness and aromas associated with properly matured beef.

Why will this T-Bone suit you?

• Ageing process: dry-aged for 35 days in BeeF ATELIER chambers under controlled conditions
• Raw material: beef from Polish premium heifers sourced from trusted local farms
• Cut composition: two textures in one steak, tenderloin and striploin
• Flavour profile: pronounced beef character with depth developed through ageing
• Cooking flexibility: suitable for grilling, cast-iron pan searing or oven finishing

How to prepare it?

1. Grill or pan with oven finishing: sear the steak for 2 to 3 minutes per side, then finish in the oven at 180°C for 6 to 8 minutes.
2. Tenderloin control: the tenderloin section cooks faster and should be monitored closely.
3. Resting: allow the steak to rest for 5 to 10 minutes after cooking to stabilise juices.

Product information:

• Cut: T-Bone, striploin and small tenderloin
• Raw material: Polish premium heifer
• Ageing: dry-aged for 35 days
• Marbling: natural, balanced
• Weight: approximately 550 g
• Packaging: vacuum-sealed
• Ageing facility: BeeF ATELIER chambers
• Recommended cooking methods: grill, oven finishing, sous-vide

A classic steak refined through careful ageing and local sourcing, created for those who value structure, flavour clarity and traditional craftsmanship.

Additional information