An entrecote comes from the back of the beef. The rags are cut from the thin loins. It is the most tasty meat for many meat lovers. It is tender due to the fact that the muscle did not do much work in life.
A delicious fat rim remains on the meat, which gives extra flavor during baking. Perfect to eat rosé, then the meat is at its tenderest.
The term dual purpose is used to indicate a particular breed of cow. There are real meat breeds such as Limousin and Belgian Blue and real dairy breeds such as the black-and-white Holstein. A dual-purpose breed is in between and is kept for milk and meat. It is therefore a robust, more muscled dairy cow that is also used as a meat cow after her fancier's career.
Sustainable, as the meat from the dual-purpose cow is 80% less taxable for the environment.
2 x 150 grams
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