Bone Marrow

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Bone Marrow

R 25.00

PRICE: R80 PER KG SIZE: 1KG PORTIONS OR EACH Once they are cooked, it becomes soft and rich, melts easily and tastes almost like butter, with a sweet, nutty flavour and a lighter, more delicate texture. "Bone marrow is a bit like the poor man's foie gras". PREFERRED COOKING TEMPERATURE: Hot fire...

Quantity :

Description

PRICE: R80 PER KG

SIZE: 1KG PORTIONS OR EACH

Once they are cooked, it becomes soft and rich, melts easily and tastes almost like butter, with a sweet, nutty flavour and a lighter, more delicate texture. "Bone marrow is a bit like the poor man's foie gras".

PREFERRED COOKING TEMPERATURE: Hot fire or oven

COOK: Grill on open fire, or see our recipe here.

WINE PAIRING:

Pair it with a Chenin Blanc, preferably wooded. The most widely planted varietal in South Africa, accounting for 18.6% of vineyards, has typical notes of apples and quince. Chenin Blanc is one of the most versatile white cultivars, and is formerly known in South Africa as Steen wine, due to the unknown vine cuttings sent to Jan van Riebeeck by the Dutch East India Trading Company.

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Côte de Bœuf

R 231.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184658649217] = {"id":2184658649217,"title":"Côte de Bœuf","handle":"cote-de-boeuf","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R385 PER KG\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":23100,"price_min":23100,"price_max":23100,"available":false,"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":false,"name":"Côte de Bœuf - 600g","public_title":"600g","options":["600g"],"price":23100,"weight":600,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-2.jpg?v=1640190978"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-2.jpg?v=1640190978","options":["Size"],"media":[{"alt":null,"id":20482380759169,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-2.jpg?v=1640190978"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-2.jpg?v=1640190978","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R385 PER KG\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')
Lamb T-Bone

R 315.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2186880843905] = {"id":2186880843905,"title":"Lamb T-Bone","handle":"lamb-t-bone","description":"\u003cp\u003e\u003cstrong\u003ePRICE: R630 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: 1KG PACKET BETWEEN 3-5 PORTIONS OR 500G PACKET BETWEEN 1-3 PORTIONS.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOur preferred breed of lamb is the Dormer, a cross between Dorset Horn and German Merino ewes. The Lamb T-bone comes from the saddle of the lamb, right at the upper back. We trim it down and turn it into thick 250g T-bone cuts. The lamb T-bones are well marbled with a good layer of fat. Not your usual lamb chop!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 10 days wet-aged\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium\/Pink\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eGrill on the fire\u003c\/p\u003e\n\u003cp\u003ePair it \u003cspan\u003ewith a \u003c\/span\u003e\u003cspan\u003eCape Blend. South Africa has over the past few years also developed a unique selling point with a well-balanced and structured New World red-blended wine style called the Cape Blend. As should be expected, this Cape Blend refers specifically to having South Africa’s home grown Pinotage, which should make up between 30 and 70% of the blend. Heralded for its deep ruby colour, and bold ripe berry fruit, the integrated oak is smooth on the palate. Striking flavours of plum, blackberry and vanilla on the nose tease one's taste buds into pure delight.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-06-19T12:59:44+02:00","created_at":"2020-04-27T16:23:47+02:00","vendor":"The Fat butcher","type":"","tags":["butchery","lamb","prime","t-bone","wet aged"],"price":31500,"price_min":31500,"price_max":63000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39299046834305,"title":"500g","option1":"500g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Lamb T-Bone - 500g","public_title":"500g","options":["500g"],"price":31500,"weight":1000,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":19817316024449,"title":"1Kg","option1":"1Kg","option2":null,"option3":null,"sku":"lambtbone","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Lamb T-Bone - 1Kg","public_title":"1Kg","options":["1Kg"],"price":63000,"weight":1000,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-13.jpg?v=1640190791"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-13.jpg?v=1640190791","options":["Size"],"media":[{"alt":null,"id":20482375942273,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-13.jpg?v=1640190791"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-13.jpg?v=1640190791","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003ePRICE: R630 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: 1KG PACKET BETWEEN 3-5 PORTIONS OR 500G PACKET BETWEEN 1-3 PORTIONS.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOur preferred breed of lamb is the Dormer, a cross between Dorset Horn and German Merino ewes. The Lamb T-bone comes from the saddle of the lamb, right at the upper back. We trim it down and turn it into thick 250g T-bone cuts. The lamb T-bones are well marbled with a good layer of fat. Not your usual lamb chop!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 10 days wet-aged\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium\/Pink\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eGrill on the fire\u003c\/p\u003e\n\u003cp\u003ePair it \u003cspan\u003ewith a \u003c\/span\u003e\u003cspan\u003eCape Blend. South Africa has over the past few years also developed a unique selling point with a well-balanced and structured New World red-blended wine style called the Cape Blend. As should be expected, this Cape Blend refers specifically to having South Africa’s home grown Pinotage, which should make up between 30 and 70% of the blend. Heralded for its deep ruby colour, and bold ripe berry fruit, the integrated oak is smooth on the palate. Striking flavours of plum, blackberry and vanilla on the nose tease one's taste buds into pure delight.\u003c\/span\u003e\u003c\/p\u003e"}; GRFQCollection[2186880843905]['collection'] = []; GRFQCollection[2186880843905]["collection"].push('96020562049') GRFQCollection[2186880843905]["collection"].push('95751864449')
New York Cut

R 237.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184656519297] = {"id":2184656519297,"title":"New York Cut","handle":"dry-aged-new-york-cut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R395 PER KG\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":23700,"price_min":23700,"price_max":23700,"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 - 600g","public_title":"600g","options":["600g"],"price":23700,"weight":600,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-6.jpg?v=1640191341"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-6.jpg?v=1640191341","options":["Size"],"media":[{"alt":null,"id":20482390720641,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-6.jpg?v=1640191341"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-6.jpg?v=1640191341","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R395 PER KG\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')
T-Bone

R 222.50

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184653111425] = {"id":2184653111425,"title":"T-Bone","handle":"dry-aged-t-bone","description":"\u003cp\u003e\u003cstrong\u003ePRICE: R445 PER KG\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":22250,"price_min":22250,"price_max":53400,"available":true,"price_varies":true,"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 - 500g","public_title":"500g","options":["500g"],"price":22250,"weight":1000,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":19953536204929,"title":"800g","option1":"800g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"T-Bone - 800g","public_title":"800g","options":["800g"],"price":35600,"weight":1000,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"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 - 1.2Kg","public_title":"1.2Kg","options":["1.2Kg"],"price":53400,"weight":1000,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-10.jpg?v=1640192226"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-10.jpg?v=1640192226","options":["Size"],"media":[{"alt":null,"id":20482413723777,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-10.jpg?v=1640192226"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-10.jpg?v=1640192226","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003ePRICE: R445 PER KG\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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