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Bull Beef
Bull Beef Porterhouse Steak
ca. 1.17 kg15 DAYS AVERAGE FRESHNESS
ca.
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The BULL BEEF® Porterhouse Steak is a very special cut. It contains 2 different types of meat: fillet and sirloin (lung roast and beef tenderloin), with the fillet portion being much larger compared to the T-bone steak. The impressive steak separated by the T-bone leaves an aromatic taste and is a visual steak highlight.
In the maturing chambers of the Bullinarium, the BULL BEEF® Porterhouse Steak is optimally matured for 30 days. The loss of liquid during this dry maturing process not only creates an intense and incomparable flavour, but also makes the meat tender and soft. HALLERS BULL BEEF® is treated with care, piece by piece, in every step of the process - just as it should be!
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Preparation:
An ideal porterhouse steak should have a nice crust and at the same time be cooked as evenly pink inside as possible. Sear the BULL BEEF® Porterhouse Steak as hot as possible on the grill or pan, allow to rest and cut. For ideal enjoyment, cook medium to medium rare.
About the producer:
Haller's BULL BEEF®, as it should be, comes directly from his own farm, the largest circular economy in Austria. For pioneer and veterinarian Christoph Haller, respect in dealing with animals and climate protection through circular economy are a matter of course.
Our bulls are fed with lots of grass and hay from the Ramsar protected area, are bedded on straw in the loose housing, and are of course all allowed to wear horns.
Only when our meat has matured optimally in the Bullinarium's own maturing chambers is BULL BEEF® created as it should be - without growth promoters and hormones, with natural marbling, without excessive fat storage and unique in taste.
Climate positive through circular economy
.The manure is converted into biogas, which is used to produce green electricity for more than 3,000 households at the power plant on the farm.
This not only neutralises the farm itself, but also the greenhouse gases produced by animals.
Packaging type:
Vacuum packed
Kitchen hygiene:
Kitchen hygiene is important: Maintain cold chain, store separately from other products, work cleanly, heat through before consumption!
Storage conditions:
Store refrigerated at 2-4°C
.Producer:
Haller GmbH
Gemeindestraße 30,
7411 Markt Allhau