Entrecote dry aged Retinta
Entrecôte Dry Aged Retinta
An entrecôte with a bold edge and refined flavour, that’s what you get with this dry-aged cut from the Spanish Retinta breed. Aged on the bone, this piece of meat develops a deep, nutty flavour and a distinct dry crust that transforms into a beautiful sear when cooked, locking in the juices. The generous fat cap along the side slowly melts during preparation, adding extra tenderness and a rich, full-bodied taste. Ideal for those who want more than just a standard entrecôte, with an authentic Spanish soul.
What is an entrecôte?
The entrecôte is a classic cut from the sirloin, recognisable by the fine layer of fat on the outside. This fat adds flavour during cooking and strikes a perfect balance between juiciness and texture. While the ribeye is known for its marbling, the entrecôte offers a slightly more subtle, yet still expressive experience. When dry aged, the flavour intensifies, gaining a gentle nutty undertone. The result is an entrecôte that’s softer on the inside, and richer in taste than you might expect.
Retinta, a breed with Spanish heritage
The Retinta breed roams freely in the wild landscapes of Andalusia and Extremadura, feeding on grasses, wild herbs, and acorns. This natural lifestyle is clearly reflected in the meat, robust, deeply coloured, and full of powerful flavour. Retinta is not something you’ll find in the average supermarket, but rather among those who appreciate beef with character and a story. Its slower growth and free-range existence result in a firm, yet elegant cut with a lot of personality.
Want to order Entrecôte Dry Aged Retinta online?
You can easily order this dry-aged entrecôte from Retinta beef at premium butcher The Butchery. Place your order before 11am, and receive it the same evening in the Netherlands or Belgium. Want it delivered later? Simply choose the moment that suits you best. The meat is vacuum-packed, and shipped quickfrozen for peak freshness and quality. Shipping is free on all orders over €100.
You can remove a Black Angus sirloin steak/New York Strip from the refrigerator at least an hour in advance. The sirloin steak 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.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 668.80 |
| Energie (kcal) | 160.00 |
| Vet (g) | 7.80 |
| Verzadigd vet (g) | 3.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.30 |
| Zout (g) | 0.08 |
Entrecote dry aged Retinta
Dry-aged entrecôte from the Spanish Retinta breed with a rich, nutty flavour and beautiful fat marbling for extra juiciness. Sourced from free-roaming cattle that graze on grass, herbs, and acorns, giving the meat its authentic Spanish character.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Dry-aged entrecôte from the Spanish Retinta breed with a rich, nutty flavour and beautiful fat marbling for extra juiciness. Sourced from free-roaming cattle that graze on grass, herbs, and acorns, giving the meat its authentic Spanish character.
-
Product Information
-
Preparation
-
Voedingswaarde
-
Reviews
Entrecôte Dry Aged Retinta
An entrecôte with a bold edge and refined flavour, that’s what you get with this dry-aged cut from the Spanish Retinta breed. Aged on the bone, this piece of meat develops a deep, nutty flavour and a distinct dry crust that transforms into a beautiful sear when cooked, locking in the juices. The generous fat cap along the side slowly melts during preparation, adding extra tenderness and a rich, full-bodied taste. Ideal for those who want more than just a standard entrecôte, with an authentic Spanish soul.
What is an entrecôte?
The entrecôte is a classic cut from the sirloin, recognisable by the fine layer of fat on the outside. This fat adds flavour during cooking and strikes a perfect balance between juiciness and texture. While the ribeye is known for its marbling, the entrecôte offers a slightly more subtle, yet still expressive experience. When dry aged, the flavour intensifies, gaining a gentle nutty undertone. The result is an entrecôte that’s softer on the inside, and richer in taste than you might expect.
Retinta, a breed with Spanish heritage
The Retinta breed roams freely in the wild landscapes of Andalusia and Extremadura, feeding on grasses, wild herbs, and acorns. This natural lifestyle is clearly reflected in the meat, robust, deeply coloured, and full of powerful flavour. Retinta is not something you’ll find in the average supermarket, but rather among those who appreciate beef with character and a story. Its slower growth and free-range existence result in a firm, yet elegant cut with a lot of personality.
Want to order Entrecôte Dry Aged Retinta online?
You can easily order this dry-aged entrecôte from Retinta beef at premium butcher The Butchery. Place your order before 11am, and receive it the same evening in the Netherlands or Belgium. Want it delivered later? Simply choose the moment that suits you best. The meat is vacuum-packed, and shipped quickfrozen for peak freshness and quality. Shipping is free on all orders over €100.
You can remove a Black Angus sirloin steak/New York Strip from the refrigerator at least an hour in advance. The sirloin steak 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.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 668.80 |
| Energie (kcal) | 160.00 |
| Vet (g) | 7.80 |
| Verzadigd vet (g) | 3.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.30 |
| Zout (g) | 0.08 |
