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Entrecôte · Black Angus · 2 steaks, 675 g
2 Black Angus Entrecôte Steaks, 675 g
Two boneless Black Angus loin steaks of approx. 340 g each, vacuum-packed raw. The Spanish label says entrecot de Angus, and the shop describes it as usually cut from the lomo bajo: sirloin in Britain (US: striploin, New York strip). One pack is dinner for two.
2 Black Angus entrecôte steaks, 675 g
On the label: 2 Entrecot de Angus 675 gr
27,90€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Entrecôte: boneless loin steak, usually from the lomo bajo (UK sirloin) |
|---|---|
| On the Spanish label | 2 Entrecot de Angus 675 gr |
| Animal | Black Angus |
| Pack | 2 steaks of approx. 340 g, approx. 675 g in total, vacuum-packed. Listed price €27.90 (September 2026) |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 2, one steak each |
How to cook it
Angus carries its fat inside the muscle, so it needs little help. Unwrap the steaks an hour before cooking so the surface dries. Charcoal suits them best: a hot barbecue (US: grill), steaks straight over the embers, turned only when a crust has formed. Aim for medium-rare, 54–57 °C (129–135 °F) at the core, and lift them off at the low end of that range, because the temperature climbs while the meat rests. Rest them for five minutes and cut across the grain.
Questions about the Angus entrecôte
Is it ribeye or sirloin?
Spanish entrecot covers any boneless steak from the loin. This one is usually cut from the lomo bajo, the sirloin end. To be sure about the current batch, ask us on WhatsApp before ordering. The sirloin page explains the names.
I am American. Is this my sirloin?
No. British sirloin, the lomo bajo, is your striploin. What America calls sirloin is the rump, cadera in Spanish. The full list is in beef cuts in Spanish.
Angus or retinto cow: which pack?
Both hold two boneless steaks. Angus is the familiar choice. The retinto pack comes from a cow over 48 months, with darker meat, yellow fat and a deeper flavour.
Goes well with
More Angus for a bigger table, plus two cuts that cook in the same few minutes.
Whole fillet (tenderloin), Angus cow, 2 kg
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