TRADELINE GROUP SP Z O O
Rich, juicy, and very flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk has a long frenched bone.
There are no reviews yet.
Your email address will not be published. Required fields are marked *
Your review *
Save my name, email, and website in this browser for the next time I comment.
Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.
Maybe bone-in or boneless. Very flavorful, moist, and tender when braised.
The leaner portion is from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut is used for corned beef and is popular as smoked barbecue.
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.