T-bone steak from alpine beef

AlmOxx beef – species-appropriate rearing in the Alpine foothills

The dry-aged T-bone steak from AlmOxx impresses with its exceptional quality, which can only be achieved through the best breeding conditions. In the idyllic Alpine foothills, AlmOxx cattle grow up in a species-appropriate and particularly slow manner. The animals are pampered with the best natural feed made from alpine herbs and grass and are allowed to graze freely on spacious pastures, which contributes to the outstanding quality. The meat matures for at least three weeks to develop its full aroma. With its optimal marbling and exceptional quality, the T-bone steak from AlmOxx will delight you with its intense taste.

T-Bone Steak from AlmOxx – enjoyment at its finest

The T-bone steak is an icon among grilled meats and is firmly anchored in the worldwide grilling tradition. The meat comes from the rear part of the beef loin, near the croup, where the fillet begins. It consists mainly of rump steak with a small part of fillet, separated by the characteristic T-shaped bone that gives the steak its name. The T-bone steak offers a well-structured texture, little streaked with fat, with a firm bite. The fillet part, on the other hand, literally melts in the tongue. Thanks to the fine marbling, the steak remains pleasantly juicy when grilled and retains its unmistakable taste.

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