One kilo beef entrecote. Sliced to your liking using traditional methods, with a normal, thick or thin cut. Vacuum packed and transported refrigerated to preserve its tenderness, aroma and flavour.
As an approximate cut reference, always depending on the animal and the piece, in thick cut 3 entrecote per kg, normal cut 4 entrecote, fine cut 6 entrecote.
We have larger whole pieces in the Hospitality / Whole Pieces category, where you can purchase the whole loins and make the cut that best suits each specific requirement of your clients and services. We recommend it for professionals in the sector or those looking for specific cuts, in this way, you can make the exact cut you require directly from the piece.
As you may already know, the entrecote is one of the most prized cuts of beef. This is due to its unmistakable flavour, aroma and tenderness. For these reasons, you can find this cut on the menu of the best steakhouses and restaurants.
The entrecote is characterised by its reddish colour and its infiltrated fat, whether to a greater or lesser extent. Whether you cook it on the grill or on a barbecue, the fat melts into the meat, giving the piece that personal and unique flavour that the best entrecotes on the market boast.
This entrecote is made by cutting and slicing the beef loin. It is distinguished between the top loin and the bottom loin, the latter being the one that has the most texture and tenderness on the palate, as well as a very characteristic and personal flavour.
This cut is characterized by having a large amount of polished, boneless meat of the highest quality. Our entrecote is hand-cut to guarantee an outstanding cut, with the perfect balance between fat and juicy meat so you can cook it to your liking with always excellent results.
You can enjoy the whole piece or cut it into strips so that you and your loved ones or guests can enjoy the doneness of the meat that they prefer, but always tasting the characteristic flavour of an excellent quality entrecote.
Try this grilled, roasted or barbecued entrecote. Although it is a matter of taste, we recommend preparing it medium or rare so that the outside is well roasted and the inside is reddish and tender.