Beef entrecote matured for more than 20 days
This beef entrecote is characterised by intramuscular fat and a pronounced flavour. The meat comes from cuts with a maturation period of more than 20 days, which is part of the specific preparation of this product.
It is supplied already cut into steaks, ready for a simple preparation in which the meat itself can remain the focus.
How to cook it
It can be cooked in a frying pan, on a griddle, on the grill or on a barbecue. Use a properly heated surface and adjust the cooking time to the thickness of each steak and your preferred doneness.
After cooking, allow the meat to rest briefly before slicing. It can be served simply with salt and a side of vegetables, potatoes or salad.
As a guide, one kilogram usually contains around four to five pieces, and the product is supplied in vacuum-packed trays.
About Tolecarnes
Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.
Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.
During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.
Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.
Frequently asked questions
How long is the meat matured for?
The meat comes from cuts with a maturation period of more than 20 days.
How many steaks are there per kilogram?
As a guide, one kilogram usually contains approximately four to five steaks.
How should I cook it?
It is particularly suitable for a frying pan, griddle, grill or barbecue, adjusting the cooking time to the thickness of the steak and your preferred doneness.
Low loin entrecot