T-bone pork steak

What is a Uehlfeld noble pig? Unfortunately, since the turn of the millennium, when the Nuremberg slaughterhouse closed, we have no longer been able to slaughter our own pigs. But our uncle Hans Rössner in Uehlfeld has his own slaughterhouse. Since then, our pigs have been slaughtered there. We get our pigs from farmers in the immediate vicinity, i.e. a maximum of 30 minutes' drive from Uehlfeld. The special thing that makes our meat, such as our T-bone pork steak, so outstanding quality is that the pigs are picked up by the farmers on Saturday and are kept in the stable next to the slaughterhouse all day Sunday. This gives them a chance to rest and are slaughtered on Monday morning. This ensures the highest quality meat.

Of course, the pork T-bone has to be grilled or pan-fried. To do this, take your meat out of the fridge in good time so that the heat shock is not too great. Then brown it on both sides and let it reach a core temperature of 58-60 °C. When you grill our pork T-bone steak, always make sure that the fat doesn't catch fire. You can then use the fat that comes out of the pan for a couple of sausages , for example. They taste particularly good. Other names would be loin chops or chops with fillet, but just take a look at our video .

With pleasure. First visit our YouTube channel FreybergerTV, where you will find helpful preparation tips, background information and delicious meat entertainment. If that is not enough for you, then feel free to write us an email or give us a call. We will be happy to help you and give you assistance.