The   Club Steak   is a real all-rounder made from beef. It has some similarities to the T-bone steak. However, the roast beef portion predominates. This also explains the tenderness of this beef steak. This can be teased out by grilling or frying. In both cases, the result is an aromatic and juicy piece of meat. As a steak, you can enjoy it lightly seasoned with salt and pepper, or with sauce and side dishes as a roast with onions. The club steak is cut from the hind quarter of the cow.
 The dry aging process involves drying the meat for several weeks in a special aging cabinet, which gives it more intensity and aroma and also makes it more tender and juicy.