Entrecôte is simply the ribeye that has not been trimmed, that is, the rib bone has not been removed. When cooking, which must be adapted, the bone allows even more flavor to be released into the meat. We therefore find the tender aspect of the rib-eye with the explosion of flavor that the bone provides when cooking.
Cooking: This piece is for grilling, but with a higher technical level given the bone which insulates the meat. It will be better rare or medium rare. For the perfect cooking, refer to our cooking tips here .
Ethical breeding
- Hormone free
- Rural and local
- Grass-fed
- On pasture all year round
- In a humane and sustainable way
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