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keeping it juicy
A classic for real steak lovers: Our dry-aged T-bone steak from the regional Lake Constance heifer combines delicate Beef fillet enjoyment and aromatic roast beef in one cut
The meat is thinly sliced from the topside and can traditionally be stuffed with mustard
Das Filet Medaillon ist ein besonders zartes
Wir präsentieren: Unser neues Büffel Bill Steakmesser mit glatter 12 cm Klinge aus der Serie 1905 von der Traditionsfirma Dick
Hüftmedaillon | Italienischer Büffel Weight:180g keeping it juicyWhen it comes to buffalo, the steak rump is definitely one of the finest cuts and probably one of the most underrated cuts of the Italian water buffalo. The medallions cut from it are incomparably tender and aromatic in taste.
