This Certified Angus Beef T-Bone Steak weighing 650g-750g is a real impressive cut of meat and a must try .
35 in stock
The Angus Beef T-Bone Steak 650g-750g is a real impressive cut of meat and a must-try.
Apply a light amount of oil and season generously with salt, pepper, dry rub or marinade of choice. Sear and colour on all sides and cook to desired finish (See Storage & Preparation for more detailed instructions).
Please note: We work on average weights, please let us know if your steak is under 620g and we will be happy to refund you proportionally. Please note, this is not done intentionally.
OUR ANGUS CATTLE
Farmer Brian Angus, who hails from generations of Angus breeders, sources calves from breeder farmers at a young age, which means he has full control over their well-being throughout their stay with him. The teams expert animal nutritionist has formulated feed rations tailored to the cattle, ensuring that they grow optimally and stay strong and healthy. These Angus cattle thrive on the farms and receive no growth promoters or hormones. We try our utmost to keep the process as natural as possible.
Using a world-class Electronic Identification System (EID) enables us to track the origin, progress and health of all our Angus cattle throughout their life as well as in carcass form.
Our operation is vertically integrated, allowing us full quality control throughout the entire process – from the cattle on the farm through to the beef that ultimately ends up on your plate. Our Angus beef is hand-selected for its marbling and conformation attributes, ensuring that every bite is full of the distinct flavour you would expect from an exclusive Angus beef programme.
Our beef is expertly trimmed and packed by highly skilled members ensuring that every cut meets the highest expectations.
This Angus beef is in a class of its own, defining the standard by which beef is measured. It captures the essence of the premium flavour that has made Angus beef famous the world over.
WHY ANGUS BEEF?
Angus cattle is undoubtedly the most popular beef cattle breed in the world. Of Scottish origin, these black and red hornless cattle are robust and strong, with a high meat-to-bone ratio rendering them very profitable beef cattle. The breed’s popularity, however, is mainly due to its ability to achieve high marbling scores, which produces particularly tender, succulent and full-flavoured meat.
100% Angus Beef
Produced in a factory where wheat (gluten), cows’ milk, sulphur dioxide, soya and eggs may be present
Refrigerate or freeze on receipt. Place in the fridge for ~1 days to allow it slowly defrost before consuming. .
Take out the fridge and vacuum bag 60 mins prior to cooking to allow the meat to reach room temperature and to release any excess blood. Over the course of this 60 mins, salt & dab down with paper towel as the meat juices draw. Repeat this several times.
Season and cook on a high heat, when reached desired charring colour on all sides of the meat, use the bone as a cooking barrier and remove from the fire at ~50 deg celsius (rare), afer allowing for resting time it should warm to 55-60 deg celsius (medium rare)!