Dry Aged Entrecote Avilena Negro Iberica
Dry Aged Entrecôte Avileña-Negra Ibérica
An entrecôte with boldness, character, and refinement. This dry-aged entrecôte from the Avileña-Negra Ibérica breed bursts with flavour, beautifully marbled and rich in deep, mature meat tones that linger on the palate. As the meat ages, it loses moisture, concentrating the flavour and softening the texture. The blend of Spanish terroir and dry aging technique creates an entrecôte that is both robust and elegant.
What is an entrecôte and why dry aged?
The entrecôte is cut from the sirloin, just next to the ribeye, and strikes the perfect balance between tenderness and flavour. What sets this version apart is the dry aging process. Over a period of four weeks, the meat matures in a specialised ageing chamber with a constant flow of air, steady temperature, and controlled humidity. Natural enzymes gradually break down the muscle fibres, resulting in a buttery texture and more concentrated flavour. The outer layer dries out and is trimmed away, leaving behind an elegant piece of beef with a rich, nutty depth. Perfect for lovers of a classic entrecôte with an extra dimension.
Avileña-Negra Ibérica: Spanish beef with soul
The Avileña-Negra Ibérica is a traditional breed from the region around Ávila, in the heart of Spain. These animals roam freely across vast mountain pastures, feeding on grasses, herbs, and field crops. Thanks to their slow growth and natural way of life, the meat develops into a product with fine texture, intense colouring, and a bold, distinctive flavour. This beef proudly carries the PGI quality mark, guaranteeing both origin and quality. A breed with heritage, character, and a uniquely Spanish taste experience.
Want to try Dry Aged Entrecôte Avileña-Negra Ibérica?
Order this Spanish dry-aged entrecôte easily online at premium butcher The Butchery. Place your order before 11am and enjoy same-evening delivery in the Netherlands or Belgium. Prefer to schedule your delivery for later? You decide what suits you best. All our meat is vacuum-packed and shipped quickfrozen for maximum freshness. And when you spend over €100, shipping is completely free.
Preparation Avilena Negro Iberica Entrecote
Remove your Avilena Negro Iberica sirloin steak from the refrigerator at least an hour in advance. Entrecote is ideal for grilling on the BBQ, because this only enhances the rich taste. Choose a thick steak to prevent dehydration. For the same reason, be sure to leave the fat edge, even if you don't like fat. Cutting away is always possible. Sear the sirloin on the hottest part of the BBQ on both sides, turn it over with tongs and turn a quarter turn for a nice diamond shape. No more than three times, because then your grill window is done. Let the sirloin steak continue to cook on a less hot part of the BBQ until the desired cooking is achieved. An entrecote with a core temperature of 45-50 C is well rare on the inside, 58 C is medium-rare, 63 C is medium. Anything above that does not benefit this meat. (Read: a mortal sin!). Entrecote simply becomes tough if you overcook it.
Sprinkle the meat with sea salt and coarsely ground pepper just before serving. This Avilena Negro Iberica Entrecote really doesn't need anything more...
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 597.74 |
| Energie (kcal) | 143 |
| Vet (g) | 4.8 |
| Verzadigd vet (g) | 2.3 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 24.9 |
| Zout (g) | 0.08 |
Dry Aged Entrecote Avilena Negro Iberica
Characterful dry-aged entrecôte from the Avileña-Negra Ibérica breed, offering deep flavour notes and a buttery texture. Premium Spanish beef with a refined bite and nutty intensity.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Thyme
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Characterful dry-aged entrecôte from the Avileña-Negra Ibérica breed, offering deep flavour notes and a buttery texture. Premium Spanish beef with a refined bite and nutty intensity.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Dry Aged Entrecôte Avileña-Negra Ibérica
An entrecôte with boldness, character, and refinement. This dry-aged entrecôte from the Avileña-Negra Ibérica breed bursts with flavour, beautifully marbled and rich in deep, mature meat tones that linger on the palate. As the meat ages, it loses moisture, concentrating the flavour and softening the texture. The blend of Spanish terroir and dry aging technique creates an entrecôte that is both robust and elegant.
What is an entrecôte and why dry aged?
The entrecôte is cut from the sirloin, just next to the ribeye, and strikes the perfect balance between tenderness and flavour. What sets this version apart is the dry aging process. Over a period of four weeks, the meat matures in a specialised ageing chamber with a constant flow of air, steady temperature, and controlled humidity. Natural enzymes gradually break down the muscle fibres, resulting in a buttery texture and more concentrated flavour. The outer layer dries out and is trimmed away, leaving behind an elegant piece of beef with a rich, nutty depth. Perfect for lovers of a classic entrecôte with an extra dimension.
Avileña-Negra Ibérica: Spanish beef with soul
The Avileña-Negra Ibérica is a traditional breed from the region around Ávila, in the heart of Spain. These animals roam freely across vast mountain pastures, feeding on grasses, herbs, and field crops. Thanks to their slow growth and natural way of life, the meat develops into a product with fine texture, intense colouring, and a bold, distinctive flavour. This beef proudly carries the PGI quality mark, guaranteeing both origin and quality. A breed with heritage, character, and a uniquely Spanish taste experience.
Want to try Dry Aged Entrecôte Avileña-Negra Ibérica?
Order this Spanish dry-aged entrecôte easily online at premium butcher The Butchery. Place your order before 11am and enjoy same-evening delivery in the Netherlands or Belgium. Prefer to schedule your delivery for later? You decide what suits you best. All our meat is vacuum-packed and shipped quickfrozen for maximum freshness. And when you spend over €100, shipping is completely free.
Preparation Avilena Negro Iberica Entrecote
Remove your Avilena Negro Iberica sirloin steak from the refrigerator at least an hour in advance. Entrecote is ideal for grilling on the BBQ, because this only enhances the rich taste. Choose a thick steak to prevent dehydration. For the same reason, be sure to leave the fat edge, even if you don't like fat. Cutting away is always possible. Sear the sirloin on the hottest part of the BBQ on both sides, turn it over with tongs and turn a quarter turn for a nice diamond shape. No more than three times, because then your grill window is done. Let the sirloin steak continue to cook on a less hot part of the BBQ until the desired cooking is achieved. An entrecote with a core temperature of 45-50 C is well rare on the inside, 58 C is medium-rare, 63 C is medium. Anything above that does not benefit this meat. (Read: a mortal sin!). Entrecote simply becomes tough if you overcook it.
Sprinkle the meat with sea salt and coarsely ground pepper just before serving. This Avilena Negro Iberica Entrecote really doesn't need anything more...
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 597.74 |
| Energie (kcal) | 143 |
| Vet (g) | 4.8 |
| Verzadigd vet (g) | 2.3 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 24.9 |
| Zout (g) | 0.08 |
