steak

Ribs and T-bone steaks selected by Il Mannarino with a maturation period of 30 days. The T-bone steak has a T-shaped bone (in Anglo-Saxon countries it is called "T-bone steak"), composed of half a vertebra. The T-bone steak, on the other hand, does not form a T, but is thicker, as the front ribs are larger.

February breed. Tasty and tender.
800/900 g.
34,90 
Marezzata and strong taste.
800/900 g.
34,90 
Soft and very tasty.
1/1.2 kg
46,90 
Intense flavour
800/900 g.
34,90 
Grass Fed
800/900 g.
34,90 
Lean and tender
800/900 g.
39,90 
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