Collect from 3rd Jul
Item No

Taste Tradition Pork T-Bone Steaks

In stock
£12.50 per kg / £1.25 per 100g
680g (2 pack)

Pork T-bone Steaks are cut thick, to make the most of the fillet and sirloin separated by the 'T' shaped bone (hence the name!). We leave the skin on this cut, to render whilst cooking. Great for any pork chop lover.

Ready to Cook
Suitable for Freezing
Ingredients: 100% Pork
Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Pack Size: 680g (2 pack)
Serving Size (Max): 2
Manufacturer: Taste Tradition Limited
Manufacturer Address: 1 Athelstan Business Park, Hutton Conyers, Ripon HG4 5BF
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions: Rub the Pork Steaks with a little cooking oil and season with Salt & Pepper. Heat a frying pan or griddle pan to medium temperature. Cook the Pork Steaks for approximately 7 minutes each side. Ensure the Pork is thoroughly cooked and the juices run clear.
Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: Yes

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment. Vegan products are made to a vegan recipe but may be made in a factory that also handles non-vegan ingredients. Always check the pack.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0370 774 9506.
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