T-bone pork steak

What is a Uehlfelder Edelschwein (a premium pork)? Unfortunately, since the turn of the millennium, with the closure of the Nuremberg slaughterhouse, we can no longer slaughter our own pork. But our uncleHans Rössner in Uehlfeldhas its own slaughterhouse. Our pigs have been slaughtered there ever since. We source our pigs from farmers in the immediate vicinity, within a maximum of 30 minutes' drive of Uehlfeld. The special feature, which also accounts for the outstanding quality of our meat, such as our T-bone pork steak, is that the pigs are picked up from the farmers on Saturday and are kept in the barn next to the slaughterhouse all day Sunday. This allows them to rest and are slaughtered on Monday morning. This ensures the highest quality meat.

Of course, the pork T-bone steak must be grilled or pan-fried. To do this, take your meat out of the refrigerator in good time so that the heat shock is not too great. Then brown it on both sides and let it reach an internal temperature of 58-60°C. When grilling our pork T-bone steak, always be careful not to let it catch on a fire. You can then fry the rendered fat in the pan for a few minutes, for example.BratwurstsThey taste especially good. Other names would be loin chop or chop with fillet, but just have a look at ourvideopure.

With pleasure. Why not visit ourYouTube channelFreybergerTV, here you'll find helpful preparation tips, background information, and delicious meat entertainment. If that's not enough for you, feel free to send us an email or give us a call. We'll be happy to help and provide you with support.