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Dish of February

On the one side of the T-bone there is sirloin meat with a bright, rich flavor, on the other — delicate meat of the middle part of the tenderloin.
In the MEAT restaurant this steak is made from juicy Black Angus grass-fed beef.
The degree of doneness should be no more than medium, and mind that doneness of the tenderloin will always be a little more than the sirloin part.

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