Sampling a cut like a porterhouse or T-bone lets you understand how different the muscles in the beef carcass can be, even when they lie side by side. The less active an animal is, the less character the meat they produce will have. That's why we believe an organic farming system that lets animals roam, browse and follow their natural behaviours is the best. Keeping our cattle out on grass for as much of the year as possible, and letting them grow to natural maturity, means their muscles have worked hard. And that equates directly to well-rounded flavour and robust texture.
Nutritionals per 100g: Energy 272 Kcal/ 1127 kJ | Fat 22.2g, of which saturates 9.2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 18g| Salt 0.13g
Please note this is produced in an environment that handles nuts (Including Peanuts), Seeds, Cereals, Celery, Soya and Products Containing Gluten.