T-bone PREMIUM – this is an ample description of our Porterhouse Steak, which is one of our “flagship” steaks because of the following qualities:
– the steaks are cut in such a way as to achieve the right tenderloin-to-striploin ratio;
– the marbled striploin ensures that the steak is juicy and delicate;
– dry-ageing for at least 40 days guarantees tenderness.
Tenderloin is more delicate than striploin by definition, so it should be subject to shorter heat treatment.
The Porterhouse steak is portioned into slices with a thickness of 3 to 3.5 cm.
Przedsiębiorstwo Produkcyjno Handlowo Usługowe “MARK’S” spółka z ograniczoną odpowiedzialnością, based in Prusak, is implementing in 2020-2023 the project titled: “Development of technology for the production of meat products with increased standards of quality and consumer health safety.” The project is co-financed by the European Union with funds from the European Regional Development Fund under the Intelligent Development Operational Program Priority Axis: Support for conducting R&D work by enterprises, Measure: Enterprise R&D Projects, Submeasure: Industrial research and development work carried out by enterprises.
Purpose and planned outcomes of the project:
The aim of the project is to develop a comprehensive technology for the production of an assortment of sausages, ensuring increased quality and extended shelf life
Project value: PLN 12 945 083,90
Contribution of European Funds: PLN 5 577 238,56
