Aubrac T-Bone portion

The Aubrac T-Bone, American cut, is formed by part of the tenderloin and the sirloin on the other side of the bone. During cooking, the bone gives the meat exemplary resistance and gives it unique flavors. The Aubrac breed, originating from extensive breeding on the high plateaus of Aveyron and Lozère, provides naturally marbled meat with a very fine graininess. Due to the maturation that we practice, the meat reveals an important tenderness in addition to all the particular aromas of this breed.