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Côte de Bœuf per KG

R 250.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184658649217] = {"id":2184658649217,"title":"Côte de Bœuf per KG","handle":"cote-de-boeuf","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R250 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eYou will receive a quote for your order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSIZE: 600G PORTION \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Côte de Bœuf, translating as “cut of beef” or “cut of the cow” from French, is also known as the Ribeye or Wingrib cut. The reason for this reference from our wine-drinking Europeans, is that this steak is arguably the most flavoursome of all the cuts. It boasts intense marbling and is also the closest muscle to the heart of the cow. This means that it enjoys a consistent supply of oxygenated blood, allowing for rich flavour at the right maturation. The Ribeye is cut from the rib section of the cow, located between the front quarters and the midriff of the animal. The rib section runs from rib number 6 through 12. At The Fat Butcher we serve our Ribeye on the bone, as it should well be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003ePepper crusted or grill with FB Butter\u003c\/p\u003e\n\u003cp\u003ePair it \u003cspan\u003ewith a Malbec or a relatively young Cabernet Sauvignon. Malbec is a red grape variety, originally grown in France, but it is best known as the flagship varietal of Argentina. Here in South Africa, there are a few patches of Malbec vineyards here and there, with most of the Malbec being incorporated into more complex red blends. Malbec is dark, inky red wine with medium to firm tannins. Deep, rich fruit flavours come through such as blackberry, black cherry, plum and ripe raspberry. In heavier oaked styles, a smokey character can show itself with aromas of leather, tobacco and milk chocolate.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-04-24T16:17:07+02:00","created_at":"2020-04-24T16:30:13+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","dry aged","prime","ribeye","steak"],"price":25000,"price_min":25000,"price_max":25000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":19817268347009,"title":"600g","option1":"600g","option2":null,"option3":null,"sku":"dryagedribeye600g","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Côte de Bœuf per KG - 600g","public_title":"600g","options":["600g"],"price":25000,"weight":600,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-35.jpg?v=1597495633"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-35.jpg?v=1597495633","options":["Size"],"media":[{"alt":"Côte de Bœuf","id":437606121601,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-35.jpg?v=1597495628"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-35.jpg?v=1597495628","width":1200}],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R250 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eYou will receive a quote for your order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSIZE: 600G PORTION \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Côte de Bœuf, translating as “cut of beef” or “cut of the cow” from French, is also known as the Ribeye or Wingrib cut. The reason for this reference from our wine-drinking Europeans, is that this steak is arguably the most flavoursome of all the cuts. It boasts intense marbling and is also the closest muscle to the heart of the cow. This means that it enjoys a consistent supply of oxygenated blood, allowing for rich flavour at the right maturation. The Ribeye is cut from the rib section of the cow, located between the front quarters and the midriff of the animal. The rib section runs from rib number 6 through 12. At The Fat Butcher we serve our Ribeye on the bone, as it should well be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003ePepper crusted or grill with FB Butter\u003c\/p\u003e\n\u003cp\u003ePair it \u003cspan\u003ewith a Malbec or a relatively young Cabernet Sauvignon. Malbec is a red grape variety, originally grown in France, but it is best known as the flagship varietal of Argentina. Here in South Africa, there are a few patches of Malbec vineyards here and there, with most of the Malbec being incorporated into more complex red blends. Malbec is dark, inky red wine with medium to firm tannins. Deep, rich fruit flavours come through such as blackberry, black cherry, plum and ripe raspberry. In heavier oaked styles, a smokey character can show itself with aromas of leather, tobacco and milk chocolate.\u003c\/span\u003e\u003c\/p\u003e"}; GRFQCollection[2184658649217]['collection'] = []; GRFQCollection[2184658649217]["collection"].push('96020562049') GRFQCollection[2184658649217]["collection"].push('95751864449')
New York Cut per KG

R 240.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184656519297] = {"id":2184656519297,"title":"New York Cut per KG","handle":"dry-aged-new-york-cut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R240 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eYou will receive a quote for your order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSIZE: 600G PORTION\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe New York Cut, or Strip Steak, is the particular fashion of cutting the Sirloin from the short loin of the cow. This particular cut gained prominence in 1827, where it was the one of the signature dishes of a restaurant called Delmonico’s in New York. Since, it has been known as the New York Cut. At the Fat Butcher, we serve our New York Cut Sirloin on the bone. The bone acts as a conductor and isolator of heat, which allows your steak to stay at optimum temperature for longer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003e\u003cspan\u003ePepper crusted or grill with FB Butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePair it with a\u003cspan\u003e\u003cb\u003e \u003c\/b\u003ehearty left bank Bordeaux-style blend. This means that the base of the Bordeaux-style blend should be the Cabernet Sauvignon. Typical left bank Bordeaux-style blends deliver fruit scents and flavours of cassis, blackberry, dark cherry, vanilla, black cherry, coffee bean, spice and liquorice The wines are often concentrated, powerful, firm and tannic. Depending on the specific wine, it can appear to be austere in character in its youth, which is why you should look for one older than 3 years.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-04-24T16:17:07+02:00","created_at":"2020-04-24T16:25:22+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","dry aged","New York","prime","steak","strip steak"],"price":24000,"price_min":24000,"price_max":24000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":19817318088833,"title":"600g","option1":"600g","option2":null,"option3":null,"sku":"newyorksirloin","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"New York Cut per KG - 600g","public_title":"600g","options":["600g"],"price":24000,"weight":600,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-36.jpg?v=1597496337"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-36.jpg?v=1597496337","options":["Size"],"media":[{"alt":"New York Cut","id":437624012929,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-36.jpg?v=1597496332"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-36.jpg?v=1597496332","width":1200}],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R240 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eYou will receive a quote for your order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSIZE: 600G PORTION\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe New York Cut, or Strip Steak, is the particular fashion of cutting the Sirloin from the short loin of the cow. This particular cut gained prominence in 1827, where it was the one of the signature dishes of a restaurant called Delmonico’s in New York. Since, it has been known as the New York Cut. At the Fat Butcher, we serve our New York Cut Sirloin on the bone. The bone acts as a conductor and isolator of heat, which allows your steak to stay at optimum temperature for longer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003e\u003cspan\u003ePepper crusted or grill with FB Butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePair it with a\u003cspan\u003e\u003cb\u003e \u003c\/b\u003ehearty left bank Bordeaux-style blend. This means that the base of the Bordeaux-style blend should be the Cabernet Sauvignon. Typical left bank Bordeaux-style blends deliver fruit scents and flavours of cassis, blackberry, dark cherry, vanilla, black cherry, coffee bean, spice and liquorice The wines are often concentrated, powerful, firm and tannic. Depending on the specific wine, it can appear to be austere in character in its youth, which is why you should look for one older than 3 years.\u003c\/span\u003e\u003c\/p\u003e"}; GRFQCollection[2184656519297]['collection'] = []; GRFQCollection[2184656519297]["collection"].push('96020562049') GRFQCollection[2184656519297]["collection"].push('95751864449')
Picanha per KG

R 265.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2186880319617] = {"id":2186880319617,"title":"Picanha per KG","handle":"wet-aged-picanha","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePRICE: R265 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will receive a quote for your order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSIZE: APPROX. 1KG PER CUT \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis particular cut is the most prized in Brazil, and is elsewhere known as the Rump Cap or Top Sirloin Cap. Though it is generally cut with a thick strip of fat on the topside of the cut, it is recommended that the butcher trims the fat in a ratio of 1:3 to the meat. This particular part of the rump is generally more tender than the rest of the rump, while the thick fat on the topside adds an exquisite smoky flavour to the steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 28 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eGrill with FB Butter\u003c\/p\u003e\n\u003cp\u003ePair it \u003cspan\u003ewith \u003c\/span\u003e\u003cspan\u003ea Syrah\/Shiraz, or a Rhône-style blend. A bold, smoky steak should be accompanied with a bold, full-bodied Shiraz. Shiraz wines are opaque, ruby-purple in hue, and offer concentrated jammy aromas and flavours of blueberry and blackberry, along with big, ripe tannins. Smoked meat notes like beef jerky and bacon along with black pepper spice, are also characteristic. Alcohol levels tend to be higher (14–15.5%), as are degrees of oak use and oak ageing.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-04-27T16:16:58+02:00","created_at":"2020-04-27T16:22:26+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","dry aged","picanha","prime","steak"],"price":26500,"price_min":26500,"price_max":26500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":19817320022145,"title":"1Kg","option1":"1Kg","option2":null,"option3":null,"sku":"picanha","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Picanha per KG - 1Kg","public_title":"1Kg","options":["1Kg"],"price":26500,"weight":1000,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":19953536368769,"title":"800g","option1":"800g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Picanha per KG - 800g","public_title":"800g","options":["800g"],"price":26500,"weight":1000,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-61.jpg?v=1597496446"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-61.jpg?v=1597496446","options":["Size"],"media":[{"alt":"Picanha","id":437626929281,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-61.jpg?v=1597496436"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-61.jpg?v=1597496436","width":1200}],"content":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePRICE: R265 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will receive a quote for your order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSIZE: APPROX. 1KG PER CUT \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis particular cut is the most prized in Brazil, and is elsewhere known as the Rump Cap or Top Sirloin Cap. Though it is generally cut with a thick strip of fat on the topside of the cut, it is recommended that the butcher trims the fat in a ratio of 1:3 to the meat. This particular part of the rump is generally more tender than the rest of the rump, while the thick fat on the topside adds an exquisite smoky flavour to the steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 28 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eGrill with FB Butter\u003c\/p\u003e\n\u003cp\u003ePair it \u003cspan\u003ewith \u003c\/span\u003e\u003cspan\u003ea Syrah\/Shiraz, or a Rhône-style blend. A bold, smoky steak should be accompanied with a bold, full-bodied Shiraz. Shiraz wines are opaque, ruby-purple in hue, and offer concentrated jammy aromas and flavours of blueberry and blackberry, along with big, ripe tannins. Smoked meat notes like beef jerky and bacon along with black pepper spice, are also characteristic. Alcohol levels tend to be higher (14–15.5%), as are degrees of oak use and oak ageing.\u003c\/span\u003e\u003c\/p\u003e"}; GRFQCollection[2186880319617]['collection'] = []; GRFQCollection[2186880319617]["collection"].push('96020562049') GRFQCollection[2186880319617]["collection"].push('95751864449')
T-Bone per KG

R 290.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184653111425] = {"id":2184653111425,"title":"T-Bone per KG","handle":"dry-aged-t-bone","description":"\u003cp\u003e\u003cstrong\u003ePRICE: R290 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou will receive a quote for your order.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: 500G or 800G or 1.2KG PORTION \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe T-Bone steak is cut from the short loin of the cow, located in the midriff. It is known as the best of both worlds, as it separates a Fillet and a Sirloin with a T-shaped bone in the middle. The T-Bone is not to be confused with the Porterhouse steak. The latter can be found further to the rear of the short loin; an area known as the Tenderloin of the cow. This area shows a more heavily marbled sirloin, and a thicker piece of fillet (also known as the Tenderloin Fillet).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eG\u003cspan\u003erill with FB BBQ Sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePair it with a \u003cspan\u003efantastic Red Zinfandel would be the optimal wine for a fatty T-Bone. While Zinfandel is quite rare as a cultivar in South Africa, it typically has notes of plum, dried fruits, cinnamon and raisin on the palate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2020-04-24T15:54:45+02:00","created_at":"2020-04-24T16:14:22+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","dry aged","prime","steak","t-bone"],"price":29000,"price_min":29000,"price_max":29000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":19785658335361,"title":"500g","option1":"500g","option2":null,"option3":null,"sku":"dryaagedtbone800g","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"T-Bone per KG - 500g","public_title":"500g","options":["500g"],"price":29000,"weight":1000,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":19953536204929,"title":"800g","option1":"800g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"T-Bone per KG - 800g","public_title":"800g","options":["800g"],"price":29000,"weight":1000,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":19953536237697,"title":"1.2Kg","option1":"1.2Kg","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"T-Bone per KG - 1.2Kg","public_title":"1.2Kg","options":["1.2Kg"],"price":29000,"weight":1000,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-2-30.jpg?v=1597496522"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-2-30.jpg?v=1597496522","options":["Size"],"media":[{"alt":"T-Bone","id":437629223041,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-2-30.jpg?v=1597496517"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0042\/1009\/8305\/products\/Web-Bits-2-30.jpg?v=1597496517","width":1200}],"content":"\u003cp\u003e\u003cstrong\u003ePRICE: R290 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou will receive a quote for your order.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: 500G or 800G or 1.2KG PORTION \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe T-Bone steak is cut from the short loin of the cow, located in the midriff. It is known as the best of both worlds, as it separates a Fillet and a Sirloin with a T-shaped bone in the middle. The T-Bone is not to be confused with the Porterhouse steak. The latter can be found further to the rear of the short loin; an area known as the Tenderloin of the cow. This area shows a more heavily marbled sirloin, and a thicker piece of fillet (also known as the Tenderloin Fillet).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eG\u003cspan\u003erill with FB BBQ Sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePair it with a \u003cspan\u003efantastic Red Zinfandel would be the optimal wine for a fatty T-Bone. While Zinfandel is quite rare as a cultivar in South Africa, it typically has notes of plum, dried fruits, cinnamon and raisin on the palate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}; GRFQCollection[2184653111425]['collection'] = []; GRFQCollection[2184653111425]["collection"].push('96020562049') GRFQCollection[2184653111425]["collection"].push('95751864449')

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