Veal entrecote of a kilo. Filleted to your liking in an artisanal way with normal, thick or fine cut. Vacuum packed and transported refrigerated to preserve its tenderness, aroma and flavor.
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 loins in whole 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, that way, you can make the exact cut you require directly from the piece.
As you already know, the entrecôte is one of the most prized cuts of beef. This is due to its unmistakable flavor, its aroma and its tenderness. For these reasons, you find this piece on the menu of the best steakhouses and restaurants.
The entrecôte is characterized by its reddish color and its infiltrated fat, either 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 very personal and unique flavor that the best entrecotes on the market boast.
This entrecote comes from the cutting and filleting of the beef loin. A distinction is made between high loin and low loin, the latter being the one with the most texture and tenderness on the palate, as well as a very characteristic and personal flavour.
This piece is characterized by presenting a large amount of polished meat of the best quality and boneless. Our entrecote is cut by hand to guarantee an outstanding cut, with the perfect balance between fat and juicy meat so that you can cook it to your liking with always excellent results.
You can taste the whole piece or cut it into strips so that both you and your relatives or guests can enjoy the point of the meat that you prefer the most, but always tasting the characteristic flavor of an excellent quality entrecote.
Try this steak grilled, grilled or on the barbecue. Although it is a matter of taste, we recommend preparing it to the point or rare so that its exterior is well roasted and its interior, reddish and tender.
