Also known as "tronçons", these steaks give you an "on the bone" experience second to none. Don't be frightened... the turbot's bones are large and easy to deal with - when properly cooked, the meat will simply slide off them. Produced from farmed turbot. MIDRIFF steaks are thicker with a higher flesh to bone ratio. TAIL steaks are triangular shaped steaks with a (slightly) lower flesh ratio, but exactly the same very fine taste, and do not doubt that they are a magnificent experience.
