Gets its name from its place in the rib steak, the best boneless part. Under the guidance of the gauchos on the Argentine pampas, these cattle receive the best treatment and a full life. This is reflected in the tender texture and beautiful appearance of the meat.
The slightly marbled appearance (with grease) and the fat edge are typical of this meat. Real specialists therefore prefer a piece from the thin loin above all else.
The tenderloin is known as a luxurious piece of meat because it is very tender and contains no fat. Tenderloin is a premium cut of beef and is one of the most eaten types in the Netherlands.
The entrecôte is a thin loin steak with a small edge of fat on the side.
It is best to leave this edge of fat on during baking because it provides extra flavor.
The T-bone Steak is a steak that is cut from the thin loin (entrecote) and the tenderloin of a beef. You can recognize the steak by the t-shaped bone. This is where his name comes in today. The T-bone steak is a large piece of meat. The T-bone contains two of the most expensive cuts of beef. That is, the sirloin steak and the tenderloin.