A beautiful cut of meat from a beautiful dual-purpose breed. A must-try for true meat lovers. Entrecôte from Simmental cattle has even more flavour, thanks to its gorgeous marbling. I LIKE.

Bert-Jan Lantinga

Simmental Entrecote

What is Simmentaler Entrecote? That is - yes - a sirloin steak from the extremely tasty double-dough variety Simmentaler. This breed originated in the Middle Ages, from a cross between a German and Swiss beef breed. The light brown to red-and-white spotted animal now symbolizes the typical Alpine cow. The name Simmentaler comes from the 'Simme Valley', a mountain area in the Bernese Oberwald. In Germany, Simmental cows are known as Fleckfieh and in France they know this breed as Pie Rouge. Be that as it may, what is really important is the fact that the cattle roam free on the German and Austrian alpine pastures, among others, where they feast on fresh grass and herbs. It is naturally a so-called double-doe breed, which means that both milk and meat production are of excellent quality. Simmental cattle also live for at least three years and have calved at least twice. That combination provides extra flavor. They are therefore relatively large in size. The meat of Simmental cattle has a fine structure, good fat marbling, characteristic taste and a deep red color. In short: the good life of the Alpine cows undeniably benefits the meat! Simmental sirloin steak is even tastier, thanks to the well-known fat veining of this breed.