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Entrecôte · Wagyu raised in Spain · priced per kilo
Wagyu Entrecôte, Raised in Spain (Entrecot de Wagyu)
Entrecôte of wagyu raised in Spain, not imported from Japan. In Spain entrecot is a boneless steak from the loin, the meat you know as ribeye or sirloin (US: striploin); the label reads entrecot de wagyu. It is sold by weight: the price shown is per kilo, and the listing does not state the weight of the piece.
Wagyu entrecôte, raised in Spain
On the label: Entrecot de Wagyu
179,90€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Boneless loin steak. The Spanish word covers the rib end (lomo alto) and the sirloin end (lomo bajo). |
|---|---|
| On the Spanish label | Entrecot de Wagyu |
| Animal | Wagyu raised in Spain. It is not Japanese A5 or Kobe beef, and no marbling grade, farm or province is stated. The web address of the Spanish page still contains wagyu-japones. |
| Pack | Vacuum-packed and sold by weight: €179.90 is the price per kilo. Weight and number of steaks are not stated: check the Spanish product page or ask on WhatsApp. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | The shop rule for boneless meat is 200–250 g per person; wagyu is rich, and most people eat less. |
How to cook it
- Use a heavy pan or flat griddle, very hot, with no oil: the fat in the meat runs as soon as it touches the metal.
- Keep it short on each side. A long cook leaves the marbling in the pan instead of in the steak.
- Aim for rare, 50–52 °C (122–126 °F), or medium-rare, 54–57 °C (129–135 °F).
- Rest it two or three minutes, slice it thin and share it.
Before you order wagyu
What grade is it? Is it A5?
It is not A5. That is a Japanese grade, for wagyu raised and graded in Japan, and this is wagyu raised in Spain. No marbling grade is stated for it, so we will not quote one.
Is this entrecôte a ribeye or a sirloin?
Entrecot can be either end of the loin, and the label does not say which. For the sirloin end by name, see the wagyu striploin below. Our ribeye page explains the difference.
How much should I buy?
Tell us on WhatsApp how many people you are feeding and we will tell you what is available. Portions and cooking are covered on the wagyu page.
How is wagyu different from an ordinary ribeye?
In the marbling. The fat does not stay at the edge of the steak: it runs through the muscle in fine streaks. As the steak cooks, that fat melts, which is why wagyu eats very tender and juicy, with an almost buttery texture.
Do I need oil in the pan, and how long does it take?
No oil. Get a griddle or cast-iron pan very hot and rub it with a piece of the steak’s own fat. For steaks about 2 cm thick, two to three minutes a side to 54–57 °C (129–135 °F), medium-rare (al punto in Spain), so the fat melts. Rest two or three minutes and slice thin across the grain.
Goes well with
The wagyu striploin, and three everyday boneless loin steaks.
Wagyu striploin, boneless, raised in Spain
Lomo bajo sin hueso de wagyu169,90€ VAT incl.Add to basket2 retinto cow entrecôte steaks, aged 30 to 45 days, 650 g
2 entrecots de vaca retinta madurados de 30 a 45 días, 650 g34,90€ VAT incl. (€53.69/kg)Add to basket2 Black Angus entrecôte steaks, aged 30 to 45 days, 675 g
2 entrecots de Angus madurados de 30 a 45 días, 675 g36,90€ VAT incl. (€54.67/kg)Add to basketRibeye (cube roll), South American beef
cube roll u ojo de bife - Sudamérica Price range: 41,80€ through 58,30€ VAT incl.Choose weight
