Carpaccio T-bone 200-250g bluefin tuna – 5 units

Carpaccio T-Bone (Bluefin Tuna)

The Carpaccio T-Bone (Bluefin Tuna) is a precision-cut, ultra-low temperature (ULT) preserved raw material designed for immediate high-end raw service. Sourced from wild-caught Mediterranean Bluefin Tuna (Thunnus thynnus) harvested via authorized, ICCAT-certified vessels, this specialized cut utilizes a strategic anatomical cross-section to deliver three distinct muscle groups, descargamento (lean, internal loin), tarantelo (semi-fatty lower loin), and ventresca (highly marbled belly), in a single continuous portion.

Processed using the traditional Japanese Ikejime slaughter method to prevent lactic acid buildup and preserve cellular integrity, this product is the industry standard for Michelin-starred raw programs requiring consistent, multi-texture tuna carpaccio presentations without the waste of whole-fish fabrication.

The mmmediterranean Difference

Unlike standard commercial tuna portions that rely on carbon monoxide gas treatments to artificially fix color, the mmmediterranean Carpaccio T-Bone relies strictly on thermodynamic preservation. By implementing an immediate $-60^\circ\text{C}$ ultra-low temperature freezing protocol directly post-harvest, we arrest enzymatic degradation and completely prevent autolysis.

The structural value of the T-Bone cut lies in its precise anatomical mapping. Rather than forcing culinary teams to purchase separate loins of varying fat contents, resulting in prohibitive capital allocation and uneven inventory depletion, this cut unifies the complete fat-to-lean spectrum of the fish (descargamento, tarantelo, and ventresca) into one synchronized portion. The result is an authentic expression of the fish’s natural architecture, offering an unadulterated deep crimson color, flawless marbling, and an intact muscular fiber matrix that holds up to ultra-thin slicing.

Operational Impact

• Operational Efficiency: Eliminates the highly skilled labor, specialized knife maintenance, and intensive prep time required to clean, trim, and portion whole bluefin tuna or multi-loin configurations. The pre-formed, uniform block is ready for immediate tempering and slicing, bypassing back-of-house butchery entirely.

• Economic Predictability: Yields 100% usable product with zero trim loss, zero shrinkage, and zero oxidizing surface waste. Chefs can calculate an exact food cost per portion down to the penny, mitigating the financial volatility inherent in fabricating whole raw seafood.

• Culinary Authority: Fully traceable, ICCAT-certified clean-label transparency provides menu-ready verifiability. This allows establishments to confidently assure discerning diners of authentic, legal sourcing and chemical-free, superior-grade Mediterranean Bluefin.

Preparation & Storage

• Tempering Protocol: For optimal yield and razor-sharp presentation, slice the product while still semi-frozen (tempered to approximately –5°C to -2°C. Use a highly sharpened Yanagiba or slicing knife to achieve translucent, uniform sheets.

• Anatomical Progression Flight: Arrange the sliced carpaccio sequentially on the plate to guide the guest through a linear tasting matrix: starting with the firm, mineral-rich descargamento, moving through the balanced tarantelo, and culminating in the highly marbled, melt-in-the-mouth ventresca.

• Service Suggestion: Dress minimalistically to protect the natural lipids. Accentuate the lean cut with micro-greens, the medium cut with citrus or yuzu pearls, and top the rich ventresca section with high-grade sea salt or osetra caviar to cut through the clean fat profiles.

Shipped frozen with dry ice from our New Jersey warehouse. Maintain in freezer upon reception to preserve IQF quality.