T-bone

Beef backbone. In the Hungarian meat bibles of the early 1900s, it was referred to as the "House Master".

2 deliveries per week

Company name

Tax number:

Name of catering establishment

Address of the accommodation unit

Contact name:

Opening period

Email address

Phone number

Amount of beef used (kg/week) - Check it out!

1-10 kg 10-50 kg 50+ kg

A significant part of the beef used - Pipelete!

hamburger meat cod matured meat

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