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TBONE & CLUB STEAKS are cut from BEEF SHORTLOIN which contains SIRLOIN & TENDERLOIN. The Sirloin shape is nearly even from one end to another while the Tenderloin is thick/bulky at one end and pointy at the other end. When we cut the BEEF SHORTLOIN with bandsaw become steaks; half of it has descent size of tenderloin we name it as TBONE STEAKS while the other half has less / small bits of tenderloin we name them as TBONE CLUB STEAKS which is automatically cheaper than the TBONE.
More information, please check on our homemade youtube videos about this products;
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For your refference from another breeds & brands
PACKAGINGS: vacuumed plastic pack
WIKIPEDIA: The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin.
THIS IS BEEF LOIN / PRIME CUT FOR STEAK OR ROAST, please do not cook it for long hours become rendang or curry yah (beef cuts for stew / long hours cooking to get it tender i.e casserole, slow cooker, curry, soup, jerky, rendang, gulai, opor, soto, rawon, dendeng, or empal just use the cheaper cuts which is the SECONDARY CUTS; blade, brisket, chuck, knuckle, shank, silverside or short plate).
ABOUT OUR BEEF & LAMB PRODUCTS
How to handle frozen meat? Defrost slowly in the chiller / fridge over night, leave it in its plastic pack.Before grilling / cooking, take them out of the fridge till fully defrosted, having reached room temperature or not cold anymore (please keep them in the packaging bag to prevent dryness at the surface and to keep naughty flies and geckos away :)
Average time needed to fully defrosted frozen meat having reach room temperature / not cold anymore Steak cuts, 2-3 hours Whole cut meat 2-3 kg, need at least 4-5 hours Whole cut meat 4-5 kg, need at least 7-8 hours Whole cut meat weight 6-8 kg, need at least 8-10 hours Lamb carcass 13-15 kg, need a good whole day
Defrosting meat with a microwave is not recommended! Why? because microwaving the frozen meat actually makes it partly cooked especially at the surface and you will lose the juice.
Do not refreeze defrosted meat! Why? If it thaws and refreezes, this will be compromised and molds will grow on it which are harmless although it's not a good look and tastes no good.
How long can we keep frozen meat and still edible? If constantly below -18 C, years! But better to cook it as soon as possible, maximum a month from the purchase. If the meat vacuumed plastic is torn frozen meat in the freezer they tend to get freezer burnt, will form ice on the surface and break the meat fibers this will cause dryness.
Demand to obtain whole meat cut with less or more fat The whole meat cuts that you order will be sent in the original plastic packaging (we have never opened it). Pardon us, we can't accommodate this request as we can't tell which one has more or less fat in it until the meat is cut. Meat is a natural product with different sizes, shapes, colours and fat content as you can see from the real photos and some with our homemade youtube videos. You can see what's inside from the photos or youtube videos of its portioned cuts for roast or steak.
