T- Bone

When the bone is left in and portions of both the tenderloin and top loin muscles are included, the short loin is the source of Porterhouse steaks and T-bone steaks. These steaks are often more expensive as they are big in size and include both loins. Any steak attached to bone is always juicy and flavourful. We dry age whole beef backs at least for 28 days and the result is perfect.

© 2019 www.buceris.lt

Shopping cart

  • No products in the cart.

Book a table

Reservation send
Book a table