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450-500 gr
T-bone steak is a prime cut of beef that gets its name from the T-shaped that divides and carries two different flavors together . On one side of the bone is a piece of tender fillet; on the other side is a piece of flavoursome sirloin steak. Dry Aged for 28 days and T-bone steak is best simply seasoned, then quickly pan-fried, grilled or roasted.