T-bone steak could be back on restaurant menus in about two months following recommended changes in the rules governing the removal of the vertebral column from cattle.
The T-bone received what amounted to a ban in 2000 when the EU ruled that the bone - part of the spinal column - had to be removed from all slaughtered cattle aged over 12 months.
The cut is normally taken from animals aged 22-30 months, so it was technically impossible to provide it.
The introduction of the regulation caused an outcry in Europe, but yesterday the Standing Committee on the Food Chain and Animal Health recommended the age-limit for removing the spinal column be raised from 12 months to 24 months. The relaxation also applies to a similar bone-in cut, bistecca fiorentina.
This recommendation will now be forwarded to the European Parliament for scrutiny. If it is adopted by the Commission then the T-bone will be back on Irish tables in about two months' time.
The move, which has been brought about by a dramatic decline in BSE levels in younger cattle, was welcomed yesterday by Fine Gael agriculture spokesman Denis Naughten as good news for both farmers and the processing industry.
The Irish Hotels' Federation welcomed the new regulations, but said tastes had changed and it did not see its members rushing to put T-bone back on the menu.