Dry-Aged Bistecca alla Fiorentina T-Bone

The best method for this cut is to pan-sear or chargrill it — seared hard on both sides and rested. Key tip: bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre.

Keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months. Always keep it in its original vacuum seal until you're ready to cook — this preserves freshness and prevents freezer burn.

Each order of Dry-Aged Bistecca alla Fiorentina T-Bone is supplied at 1.1kg, graded as "Chef's Cut". If you need a different pack size for wholesale or bulk ordering, contact our concierge team before placing your order.

MB4+ refers to the intramuscular fat distribution in this cut, which directly affects juiciness and flavour when cooked. Higher marbling grades render more fat through the meat during cooking, producing a richer, more tender result — this is one of the reasons we grade and disclose it on every applicable cut.

Dry-Aged Bistecca alla Fiorentina T-Bone is our specific cut and preparation — if you're comparing it to a generic "dry aged t bone" search, the key differences are our sourcing (direct farm-gate allocation, not supermarket distribution), the exact weight (1.1kg), and the cold-chain handling it receives between processing and delivery.

Yes — this item ships via our sub-zero 48-hour cold-chain courier network, insulated in thermal wool liners with solid dry ice to maintain under 2.5°C core temperature on arrival, even in peak summer heat.