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It is the meat obtained by cutting the vertebral bone of the calf in the middle, which takes its name from the "T" shaped bone in the middle, with a tenderloin on one side and a loin on the other. It is obtained as a result of slicing with a saw together with the thin bone between the loin and tenderloin. We recommend cooking by searing in a griddle pan or on a high-heat barbecue.
It is sent in plates conforming to the Turkish Food Codex.
Storage conditions: You can store 5 days in the refrigerator up to +4 degrees, 3 months at -18 degrees.
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Features
It is the meat obtained by cutting the vertebral bone of the calf in the middle, which takes its name from the "T" shaped bone in the middle, with a tenderloin on one side and a loin on the other. It is obtained as a result of slicing with a saw together with the thin bone between the loin and tenderloin. We recommend cooking by searing in a griddle pan or on a high-heat barbecue.
It is sent in plates conforming to the Turkish Food Codex.
Storage conditions: You can store 5 days in the refrigerator up to +4 degrees, 3 months at -18 degrees.
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