Beef T-Bone Steak, Chilled, Vacuum-Packed

Beef T-Bone Steak – Two Classic Steak Cuts in One

Discover the distinctive taste of a carefully selected Latvian beef T-Bone steak, combining flavourful Striploin and tender Fillet, separated by its characteristic T-shaped bone.

T-Bone steak is cut from the short loin of the animal. On one side of the bone is the Striploin (New York Strip), known for its rich beef flavour and satisfying texture. On the other side is a smaller portion of Tenderloin (Fillet), prized for its fine muscle structure and exceptional tenderness.

The combination of these two cuts offers a distinctive steak experience. Compared with a Porterhouse, a T-Bone typically contains a smaller portion of tenderloin.

Ideal for grilling, special occasions and steak lovers who appreciate two different textures in one impressive bone-in cut.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in high-quality Latvian beef and work with cattle farmers who share our commitment to feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef that meets the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

Our T-Bone steaks are wet-aged for at least 15 days under controlled conditions. The ageing process promotes tenderness and helps develop the beef's natural flavour.

How to Cook T-Bone Steak

T-Bone is excellent for grilling or pan-searing, followed by finishing in the oven. For thicker steaks, the reverse sear method is particularly effective: cook gently at a moderate temperature before searing over high heat.

Because the Striploin and Tenderloin portions differ in size and structure, they may cook at different rates. We recommend checking the internal temperature of both muscles.

Recommended internal temperatures:

• Medium Rare: 54–57°C

• Medium: 60–63°C

Measure the temperature in the thickest part of the meat without touching the bone. Allow the steak to rest for 5–10 minutes before serving.

For an elegant presentation, remove the meat from the bone and slice against the grain. Serve with sea salt, freshly ground black pepper and your favourite sides.

Product Information

Cut: T-Bone – Striploin and Tenderloin separated by a T-shaped bone.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.