Entrecote Whole

The entrecote is a cut located on the back of the animal at the height of the fourteenth thoracic vertebra.

It is the most popular cut of the forequarter. Its moderate fat coating and its infiltration of fine streaks of intramuscular fat give it the perfect combination that brings out the flavor and juiciness sought after in a cut of meat.

It is a very versatile cut, characterized by an excellent flavor, tenderness that adapts to all culinary preparations, but the preparation on the grill or in the pan is the one that best highlights its benefits.