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beef on the bone [1 record]

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Record 1 2018-01-29

English

Subject field(s)
  • Meats and Meat Industries
CONT

The production of beef on the bone is generally produced from cattle aged 22 to 30 months, and requires part of the vertebral column of the animal to be left in the final cut.

CONT

It paves the way for beef on the bone, such as the Italian Fiorentina steak or T-bone steak, to be produced again in the EU.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

Le bœuf non désossé canadien autorisé aux États-Unis.

Spanish

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