T bone Simmentaler
T bone Simmentaler
The tenderness of fillet combined with the rich fat cap of ribeye; surely that’s the best of two worlds? Grilling meat on the bone also gives it a wonderfully rich flavour and gnawing on the bone as a meat lover… you can do that when you’re not in a restaurant
… And above all, let’s give our local meat the spotlight it deserves. The double-muscled heifers from our region are raised responsibly and have an authentic beef flavour. What’s more, double-muscled heifer is wonderfully tender and leaner than, for example, Black Angus beef.
Bert-Jan Lantinga
T bone Simmentaler
A stunning T bone Simmentaler from the flavourful Simmentaler cattle breed, also known as Fleckfieh. A popular T-shaped steak, both for its size and, above all, because it contains two exceptionally fine – perhaps the finest – cuts of beef: entrecote and fillet. Full of flavour, especially from a quality cattle breed such as Simmentaler.
What is Simmentaler cattle?
To us, Simmentaler cattle are the Milka cow brought to life. Really. The animal must surely have been the model. Only the spots are not purple, but (light) brown to red and white, with the distinctive white head. The Simmentaler breed goes way back. It originated in the Middle Ages from a cross between a German and a Swiss beef breed. The name Simmentaler comes from the ‘Simme Valley’, a mountain region in the Bernese Oberwald. Simmentaler is not a universal name for this breed, by the way. In Germany, the cattle are known as Fleckfieh, while in France this animal is called Pie Rouge. Whatever the name, what really matters is that the cattle roam freely on, among other places, the German and Austrian Alpine pastures, where they feast on fresh grass and herbs. It is naturally what is known as a dual-purpose breed, meaning that both milk and meat production are of excellent quality. Simmentaler cattle live for at least three years and have calved at least twice. They are therefore relatively large animals. The meat of Simmentaler cattle has a fine texture, good fat marbling, a distinctive flavour and a deep red colour. In short: the good life of these Alpine cattle undeniably benefits the meat!
A T bone Simmentaler is a robust steak that you can prepare in different ways. Below you will find a handy guide. Scroll through it and choose your preferred cooking method!
Preparing T bone Simmentaler low and slow (searing & cooking through)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the oven to 120C for an even cook, and heat the pan or grill to maximum heat
Sear or grill the meat until browned all over in a large pan with butter or on the grill, until it is completely browned and any fat edge is nicely crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow for a total cooking time of 45 minutes
Reverse sear T bone Simmentaler (cooking & grilling)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the oven or barbecue to 60C.
Cook the meat to 2 degrees below the core temperatures below. The final 2 degrees will be reached during grilling.
Grill or sear the meat until browned and crunchy all over, until the desired core temperature is reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
Preparing T bone Simmentaler sous vide
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-seal them again if you wish. Normally, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the barbecue until golden brown; you can also use a blowtorch. Grilling or torching will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for T bone Simmentaler
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
T bone Simmentaler
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- Next day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
The tenderness of fillet combined with the rich fat cap of ribeye; surely that’s the best of two worlds? Grilling meat on the bone also gives it a wonderfully rich flavour and gnawing on the bone as a meat lover… you can do that when you’re not in a restaurant
… And above all, let’s give our local meat the spotlight it deserves. The double-muscled heifers from our region are raised responsibly and have an authentic beef flavour. What’s more, double-muscled heifer is wonderfully tender and leaner than, for example, Black Angus beef.
Bert-Jan Lantinga
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Product Information
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Preparation
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Voedingswaarde
The tenderness of fillet combined with the rich fat cap of ribeye; surely that’s the best of two worlds? Grilling meat on the bone also gives it a wonderfully rich flavour and gnawing on the bone as a meat lover… you can do that when you’re not in a restaurant
… And above all, let’s give our local meat the spotlight it deserves. The double-muscled heifers from our region are raised responsibly and have an authentic beef flavour. What’s more, double-muscled heifer is wonderfully tender and leaner than, for example, Black Angus beef.
Bert-Jan Lantinga
T bone Simmentaler
A stunning T bone Simmentaler from the flavourful Simmentaler cattle breed, also known as Fleckfieh. A popular T-shaped steak, both for its size and, above all, because it contains two exceptionally fine – perhaps the finest – cuts of beef: entrecote and fillet. Full of flavour, especially from a quality cattle breed such as Simmentaler.
What is Simmentaler cattle?
To us, Simmentaler cattle are the Milka cow brought to life. Really. The animal must surely have been the model. Only the spots are not purple, but (light) brown to red and white, with the distinctive white head. The Simmentaler breed goes way back. It originated in the Middle Ages from a cross between a German and a Swiss beef breed. The name Simmentaler comes from the ‘Simme Valley’, a mountain region in the Bernese Oberwald. Simmentaler is not a universal name for this breed, by the way. In Germany, the cattle are known as Fleckfieh, while in France this animal is called Pie Rouge. Whatever the name, what really matters is that the cattle roam freely on, among other places, the German and Austrian Alpine pastures, where they feast on fresh grass and herbs. It is naturally what is known as a dual-purpose breed, meaning that both milk and meat production are of excellent quality. Simmentaler cattle live for at least three years and have calved at least twice. They are therefore relatively large animals. The meat of Simmentaler cattle has a fine texture, good fat marbling, a distinctive flavour and a deep red colour. In short: the good life of these Alpine cattle undeniably benefits the meat!
A T bone Simmentaler is a robust steak that you can prepare in different ways. Below you will find a handy guide. Scroll through it and choose your preferred cooking method!
Preparing T bone Simmentaler low and slow (searing & cooking through)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the oven to 120C for an even cook, and heat the pan or grill to maximum heat
Sear or grill the meat until browned all over in a large pan with butter or on the grill, until it is completely browned and any fat edge is nicely crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow for a total cooking time of 45 minutes
Reverse sear T bone Simmentaler (cooking & grilling)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the oven or barbecue to 60C.
Cook the meat to 2 degrees below the core temperatures below. The final 2 degrees will be reached during grilling.
Grill or sear the meat until browned and crunchy all over, until the desired core temperature is reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
Preparing T bone Simmentaler sous vide
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-seal them again if you wish. Normally, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the barbecue until golden brown; you can also use a blowtorch. Grilling or torching will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for T bone Simmentaler
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |