Description of Entrecôte

Entrecôte is cut from the ribs of American cattle that live on the open plains of South America and are fed grain for at least 120 days. Entrecôte typically has very little fat, but does have a small layer of fat on the edges. We recommend that you cook the Entrecôte with the piece of fat, as it carries the meat's flavour.


Vacuum-packing ± 1,685 grams.

The most delicious flavour combinations with Entrecôte

Entrecôte is super tasty on its own and does not need much else to make it great. Put your Entrecôte on the barbecue to make the most of its taste. Bad barbecue weather? Grill your Entrecôte with some garlic and rosemary. It may sound simple, but it's incredibly tasty.

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100% beef


Nutritional values

Per 100 Gram.


Energy 691 kJ / 165 kcal
Fat 8,1 g
Saturated fat 3,5 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 23,0 g
Salt 0,0 g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.


Use a frying pan with fat (oil, butter or lard) until golden brown.
Turn on the oven and set to 80 ⁰C. Let the Entrecote thread for 60 minutes in the oven at 80 ⁰C. 
Add salt and pepper. Next, cut in to desired proportions.


Entrecote can also be prepared on a grill or barbecue.

Entrecôte with garlic and thyme

6 persons


  • 1 Entrecôte (about 1.5 kg)
  • Fresh thyme
  • 4 Cloves garlic
  • Olive oil
  • Pepper
  • Salt

Preheat the oven to 80⁰C.

Grind the garlic down to a fine paste. Cut the top (layer of fat) of the entrecôte to create a diamond pattern. Fill the grooves with thyme sprigs and chopped garlic. If necessary, season with salt and pepper.

Bake the entrecôte in the oven on a baking plate or roasting pan for about 60 minutes at 80⁰C.

Serve with homemade fries.