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Wholesale Grass Fed BEEF T-BONE STEAK 400G X 2 PIECES
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1 Inquiries
Price valid until 12 Oct 2025
5-100 Tons
$2,500/Tons
In stock
Minimum order quantity: 1 Tons
Open to price negotiation
Supplier Country: Portugal
Export market: Austria, Spain, Belgium, Germany, China
Key Takeaways
Freshdi AI is analyzing this product...
Grass Fed Beef Origin
New York Strip Composition
Short Loin Origin Cut
Product Specifications
Minimum Order Quantity:
1 Tons
Grade:
A
Place Of Origin:
Argentina
Flavor Profile:
Bold Beefy Flavor On The New York Strip, Mild And Tender On The Tenderloin
Port Of Loading:
Buenos Aires
Trade Term:
CIF
Section Composition:
Composed Of New York Strip And Tenderloin
Texture:
Firm On The New York Strip, Exceptionally Tender On The Tenderloin
Type:
Fresh Beef
Cooking Behavior:
Meat Closest To The Bone Cooks More Slowly
Quality:
Premium
Form:
Raw meat
Storage Type:
Refrigerator
Origin Cut:
Short Loin
Comparison To Porterhouse:
Similar Cut But From Further Back On The Loin With A Larger Tenderloin Section
Structural Feature:
T-shaped Bone Running Through The Center
Payment Term:
T/T
Feature:
grass fed beef
5.0
Portugal
1 yrs
Distribution / Wholesale, Exporter/Wholesaler, Food manufacturing
R. Cidade de Bolama 17, 1800-077 Lisboa, Portugal
Activity signals
Avg Response Time
≤ 22h
Response Rate
2%
Inquiry Open Rate
18%
Total inquiries received
481
Export Markets
Based on the information provided by the supplier.
Austria
Spain
Belgium
Germany
China
Western Europe
43%
East Asia
21%
Middle East
14%
Southern Africa
14%
Eastern Europe
7%
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Product descriptions from the supplier
A T-bone is a popular cut of beef that features two distinct steaks—a New York strip and a tenderloin (filet mignon)—separated by a T-shaped lumbar vertebra. Cut from the short loin, it is considered a high-quality steak because it offers a contrast of flavors and textures in a single portion. A porterhouse is essentially the same cut but comes from further back on the loin, where the tenderloin section is larger
The two sections of a T-bone
New York Strip (larger side): Known for its bold, beefy flavor and firm texture.
Tenderloin (smaller side): Extremely tender with a milder flavor profile.
What makes a T-bone special
Two steaks in one: The T-bone is prized for offering a combination of flavors and textures. The New York strip side is known for its bold, beefy flavor, while the tenderloin is exceptionally mild and tender.
Insulated bone: The bone running through the middle helps retain moisture, resulting in a juicier steak. However, it can also cause uneven cooking, as the meat closest to the bone cooks more slowly.
Relation to the porterhouse: Both are cut from the short loin, but a porterhouse is a larger steak with a significantly bigger tenderloin section
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$2,500
/ Tons
Min. order: 5 Tons
Contact this Supplier
Kombo Stephane (Founder/ Owner)
Active
Response Rate: 2%
Avg Response Time: ≤ 22h
Year Established: 2024
Business type
Distribution / Wholesale, Exporter/Wholesaler, Food manufacturing
