T-Bone Dry-Aged 30–50 Days (kg)
33,90€
/
Couldn't load pickup availability
The T-Bone is cut from the loin area of the cow, with the T-shaped bone separating the striploin on the wider side and the tenderloin/filet on the narrower side. It is the only cut that allows you to cook two muscles with distinct texture profiles in a single piece.
Dry Aging: what happens during 30–50 days
Dry aging consists of hanging the cut in a chamber with controlled temperature (1–3ºC), humidity (75–85%), and airflow. During this period, two simultaneous processes occur:
- Flavor concentration: moisture evaporation (15–30% of the weight) concentrates the flavor compounds in the meat
- Enzymatic tenderization: natural enzymes (calpains and cathepsins) break down muscle proteins, tenderize the fibers, and develop complex flavor notes characteristic of dry-aged meat
Benefits
- Two muscles in one cut: firm and flavorful striploin + tender and delicate filet
- Concentrated and complex flavor — 30–50 days of dry aging
- Natural enzymatic tenderization — no additives or chemical processes
- Available as a whole piece or sliced into steaks
Estimate shipping
Provenance
- Maturação
- 30/50 days
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Recommended Method
- Very hot cast-iron grill or skillet (230–250ºC). Bone conducts heat differently from meat — the side of the fillet cooks faster.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
