Most popular steak in the world – top quality! T-bone steak owes its name to its characteristic T-shaped bone. The fine balance between marbled striploin and tenderloin guarantees that the steak will be a juicy and tender delight for your palate.
The unique qualities of the meat are achieved with at least 40 days of dry-ageing. When frying, remember that tenderloin is more delicate than striploin so the steak should not be heated too long.
The T-bone 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
