* Tip of presentation.
Entrectot beef more
The entrecote of beef is greater, may be one of the cuts most reputable within the world of the flesh. Its characteristic reddish color thanks to its intramuscular fat, make this meat in its preparation on the grill or barbecue it to melt causing a taste so special and unique.
What entrecote of beef increased to the plate?
The first thing is that at least 1 hour prior to this at room temperature, if you're going to do to the iron, remember that it must be very hot, once the meat has been marked on both sides, there are a few small cuts that are not too deep, and in this way you will be able to make it inside to your liking.
Meat: selected pieces-especially in refrigerated special, in which maceration minimum is achieved by a greater tenderness for the tasty chuletones and steaks, all this while respecting all the qualities of the beef more.
* WHEN THERE IS MORE DEMAND THAT SUPPLY, THE ORIGIN OF THIS MEAT CAN VARY.
SOURCE: SEGOVIA, MADRID, ZAMORA, CATALONIA, SPAIN.
* CAN BE FROZEN IN THE SAME CONTAINER IN WHICH IT IS RECEIVED.
- TO CONSUME AFTER IT IS FROZEN, IT SHOULD TAKE 12 HOURS BEFORE AND REMOVE WITH A PAPER OR CLOTH FROM THE POSSIBLE MOISTURE OR WATER THAT HAS BEEN GENERATED IN THE FREEZING PROCESS.
The meats that we offer in Anchoasdeluxe are from the grower to ensure maximum freshness, so that, in general, tend to be 10 days, look on the label to take the product. If you are not going to eat all the meat, it is recommended that you freeze, for later tasting, this way the meat will be in perfect condition.