Entrecote roast Black Angus Premium Grassfed ARG


Entrecôte Roast Black Angus Premium Grassfed ARG
The entrecôte roast is an impressive cut of meat for those looking to truly make a statement. This whole entrecôte, cut from the sirloin of Argentinian Black Angus, features a beautiful fat cap and fine marbling that deliver a rich, juicy flavour. Because the meat is cooked whole, it retains more moisture and flavour, resulting in an exceptionally tender texture. Ideal for roasting in the oven, slow-cooking on the BBQ or preparing sous-vide for perfect precision. This roast is made from 100% grass-fed Black Angus cattle that roam freely across the Argentine pampas, and you can taste that freedom in every bite.
What is an entrecôte roast?
An entrecôte roast is a larger cut from the sirloin, also known as a whole entrecôte. Instead of being sliced into steaks, the meat is cooked as one piece, which enhances its juiciness and deepens the flavour. As the roast cooks, the fat slowly melts into the meat, making it irresistibly tender and aromatic. This roast is ideal for festive dinners or special occasions where you want to impress your guests with a robust, high-quality cut that’s easy to prepare but stunning on the table.
Argentinian Black Angus, 100% grass-fed and free
The cattle that provide this entrecôte roast graze on the wide-open grasslands of Argentina. They feed exclusively on grass and wild herbs, with no grains, hormones or antibiotics involved. This pasture-raised way of life results in meat with firm character, natural fat balance and a pure beef flavour. With higher omega-3 levels and lower omega-6 content, it’s not only more flavourful, but also a more conscious choice. This is beef the way it should be, honest, natural and full of character.
Want to order Entrecôte Roast Black Angus Premium Grassfed ARG online?
Entrecôte Roast Black Angus Premium Grassfed ARG 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 €60.
An entrecote or ribeye roast is a festive piece of meat that you can prepare in several ways. Below you’ll find a helpful guide. Scroll through and choose your preferred preparation method!
Prepare Entrecote or Ribeye Roast Low and Slow (sear & cook through)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat: Preheat the oven to 120°C and heat a pan or grill to maximum temperature.
Sear: Brown the meat on all sides in a large pan with butter or on the grill until it is fully browned and any fat is nicely crisped.
Transfer: Move the meat to the preheated oven. Place it in an oven dish and pour over the cooking juices.
Timing: Use the guide below for planning – these times are approximate.
Temperature: Always measure the core temperature. Use the temperatures below.
Rest: Let the meat rest under foil for 10 minutes before carving and serving.
Season: Season the meat after searing or just before serving with salt, pepper, or your favorite rub.
Core Final Temperatures:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé/Well done: 62°C
Total preparation time: approx. 2 hours
Reversed Sear Entrecote or Ribeye Roast (cook & finish on grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Cook the meat until it’s 2°C below your target core temperature. The last 2°C will be reached during grilling.
Sear: Grill or fry the meat until browned and crispy on all sides.
Temperature: Always measure the core temperature. Use the temperatures below.
Rest: Let the meat rest under foil for 10 minutes before slicing.
Season: Season after searing with salt, pepper, or your preferred rub.
Core Final Temperatures:
– Rare: 52°C (beef, veal)
– Medium rare: 54°C (beef, veal)
– Medium: 57°C (beef, lamb, veal)
– Rosé/Well done: 62°C (lamb)
Total preparation time: approx. 3 hours
Preparing Entrecote or Ribeye Roast Sous Vide
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat: Preheat the water bath according to the schedule below. Make sure the meat is in a sealed vacuum bag. You may season and re-seal it if needed — in most cases, the original packaging can go straight into the water bath.
Time: Set your sous vide device according to the guide below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan, on the BBQ, or with a blowtorch until golden brown. Searing won't further increase the internal temperature.
Rest: Let the meat rest for 10 minutes before slicing.
Season: Season the meat halfway through or after cooking with salt, pepper, or your favorite rub.
Sous Vide Settings for Entrecote or Ribeye Roast
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
Type | Per 100g |
---|---|
Energie (kJ) | 618.64 |
Energie (kcal) | 148 |
Vet (g) | 5.7 |
Verzadigd vet (g) | 2.8 |
Koolhydraten (g) | 0 |
Suikers (g) | 0 |
Vezels (g) | 0 |
Eiwitten (g) | 24.2 |
Zout (g) | 0.08 |
Entrecote roast Black Angus Premium Grassfed ARG
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- Quick frozen and vacuum packed