As mentioned before, a T-bone steak referred to the upper waist of a cow. It was a large piece of steak made up of the spine, spine, and tenderloin.
Because this part included the spine, it was usually cut by a special knife and a special person. There were even chefs Italy who cut it.
Bayer's restaurant, for example, had a chef specialized in dissecting. Of course, he didn't just dissect the t-Bone. There were chefs specialized in dissecting other parts as well. Marisero's restaurant had also invited a chef to dissect other parts of the body. This chef was a good friend of his, who had recently purchased a bone Cleaver that cost 70000 euros.
Regardless of whether the restaurant hired a chef with or without a knife, they wouldn't serve the dish directly like Yuan Zhou did.
"Is he going to split it himself?" Bayer said, somewhat surprised.
"It's very obvious. " Tulaoma nodded, but the hesitation in his eyes also expressed his doubts.
