About us

FROM BONKIE TO T-RIBS

50 years ago, Hermann Spijker worked at his father’s butcher’s shop,
where he learned the butcher’s trade from the inside out.

Hermann went to the market and developed a talent for sales.
When boning pork ham, a piece of ham was left over:

‘Hermann called it bonkie’

This was sold to customers who cooked it in the oven, in the frying pan or on the grill.
The so-called bonkie was the last rib together with the tailbone and was shaped like a T.

He coined the name:

T-Ribs

10 years ago, Hermann registered this name.
The idea to market T-Ribs to a large target group slowly took shape. Production will start in 2024 and T-rib sous vide cooked will enter the market.
We supply to restaurants and caterers, i.e. all large and small catering establishments.

The T-Ribs are perfect to prepare on a BBQ/Grill,
but also for in the Combisteamer, Oven or Airfryer.