Entrecote bison Canada
Entrecote bison Canada
Bison Entrecote
An entrecote with a wild origin, that’s the Bison Entrecote. This beautiful cut from North American bison is lean, full of flavour, and features a delicate fat cap on the outside that melts beautifully during cooking. The flavour is intense, slightly sweet, and just different enough from beef to surprise you. The meat is deep red in colour and has a refined texture. Ideal for those looking for a special alternative to traditional entrecote, with more character yet a subtle, elegant taste.
What is an Entrecote?
The entrecote is cut from the sirloin and is a classic, much-loved choice among meat enthusiasts. Its trademark is the outer layer of fat, which adds succulence and flavour as it renders during cooking. The light marbling allows just enough fat to melt and keep the meat juicy, while maintaining a firm texture. Entrecote is perfect for grilling or pan-searing, briefly over high heat to create a nice crust and keep the centre beautifully pink. Let the meat rest after cooking, and you’ll have a plate full of character.
Bison meat, lean, powerful and nutritious
What makes this Bison Entrecote truly unique is its rich flavour combined with an exceptionally low fat content. Bison meat contains hardly any cholesterol, but is packed with protein, iron, zinc, and vitamin B12. It’s a responsible choice that doesn’t compromise on taste. The flavour is deep, slightly sweet, yet refined, making it perfect for an entrecote with a touch of the extraordinary. Because of its leanness, it requires careful preparation to keep it juicy and full of flavour. A perfect balance of strength and finesse.
Order Bison Entrecote online
Bison Entrecote is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €100.
Preparing Bison Entrecote
Take the bison entrecote out of the fridge at least an hour in advance. Entrecote is ideally suited to grilling on the BBQ, as this only enhances its rich flavour. Choose a thick steak to prevent it from drying out. For the same reason, be sure to leave the fat cap on, even if you do not like fat. You can always trim it off later. Sear the entrecote on both sides over the hottest part of the BBQ, turn it with tongs and rotate it a quarter turn to create a nice crosshatch pattern. No more than three times, though, or you will ruin your grill marks. Let the entrecote continue cooking on a less hot part of the BBQ until it reaches the desired doneness. An entrecote with a core temperature of 45-50 C is nicely rare inside, 58C is medium-rare, 63 C is medium. Anything above that does this meat no favours. (Read: a cardinal sin!). Entrecote simply becomes tough if you cook it too far.
Sprinkle the meat with sea salt and coarsely ground pepper just before serving. This bison Entrecote really needs nothing more...
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Entrecote bison Canada
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Product Information
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Preparation
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Voedingswaarde
Bison Entrecote
An entrecote with a wild origin, that’s the Bison Entrecote. This beautiful cut from North American bison is lean, full of flavour, and features a delicate fat cap on the outside that melts beautifully during cooking. The flavour is intense, slightly sweet, and just different enough from beef to surprise you. The meat is deep red in colour and has a refined texture. Ideal for those looking for a special alternative to traditional entrecote, with more character yet a subtle, elegant taste.
What is an Entrecote?
The entrecote is cut from the sirloin and is a classic, much-loved choice among meat enthusiasts. Its trademark is the outer layer of fat, which adds succulence and flavour as it renders during cooking. The light marbling allows just enough fat to melt and keep the meat juicy, while maintaining a firm texture. Entrecote is perfect for grilling or pan-searing, briefly over high heat to create a nice crust and keep the centre beautifully pink. Let the meat rest after cooking, and you’ll have a plate full of character.
Bison meat, lean, powerful and nutritious
What makes this Bison Entrecote truly unique is its rich flavour combined with an exceptionally low fat content. Bison meat contains hardly any cholesterol, but is packed with protein, iron, zinc, and vitamin B12. It’s a responsible choice that doesn’t compromise on taste. The flavour is deep, slightly sweet, yet refined, making it perfect for an entrecote with a touch of the extraordinary. Because of its leanness, it requires careful preparation to keep it juicy and full of flavour. A perfect balance of strength and finesse.
Order Bison Entrecote online
Bison Entrecote is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €100.
Preparing Bison Entrecote
Take the bison entrecote out of the fridge at least an hour in advance. Entrecote is ideally suited to grilling on the BBQ, as this only enhances its rich flavour. Choose a thick steak to prevent it from drying out. For the same reason, be sure to leave the fat cap on, even if you do not like fat. You can always trim it off later. Sear the entrecote on both sides over the hottest part of the BBQ, turn it with tongs and rotate it a quarter turn to create a nice crosshatch pattern. No more than three times, though, or you will ruin your grill marks. Let the entrecote continue cooking on a less hot part of the BBQ until it reaches the desired doneness. An entrecote with a core temperature of 45-50 C is nicely rare inside, 58C is medium-rare, 63 C is medium. Anything above that does this meat no favours. (Read: a cardinal sin!). Entrecote simply becomes tough if you cook it too far.
Sprinkle the meat with sea salt and coarsely ground pepper just before serving. This bison Entrecote really needs nothing more...
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |