21
20
19
18
17
16
15
14
12
11
10
9
8
7
6
5
4
2
1
Русская версия Английская версия
foursquare instagram Tripadvisor Facebook
← Back

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.
© Restaurant "MEAT"  restmeat.com
All rights reserved
Copying any material without written permission is prohibited
Яндекс.Метрика