DRY AGED | Rib-Eye am Stück | Bodensee Färse Weight:1500g Das T-Bone-Steak kommt aus dem

Das T-Bone-Steak kommt aus dem Rücken des Rinds und wird durch die stressfreie Haltung besonders zart

The fine veins of fat run through the meat like stripes and give it a unique marbling that is reminiscent of an artistically painted picture

Thanks to the long

The classic rump steak is cut from the back of the German heifer and is also known as a roast beef cut

DRY AGED | Rib-Eye am Stück | Bodensee Färse Weight:1500g Das T-Bone-Steak kommt aus demA true steak classic: The rib eye from the German heifer, also known as entrecte, is cut from the prime rib and is an absolute all rounder cut. Thanks to its excellent marbling and the classic fat eye, the taste comes into its own and is therefore extraordinarily juicy.