The Rib Eye / Entrecote Steak
It's not without reason that it's one of the most popular steaks in the world. The fine marbling makes it incredibly flavorful and juicy.
The cut of the Rib Eye / Entrecote steak
The prime rib eye / entrecote is cut from the front of the beef's back. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and marbled with fat, featuring a distinctive fat eye.
Black Forest Prime Beef – our premium steaks
To meet even the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not yet calved.
This meat has a higher fat content and weaker muscle tone, which makes it finer-grained and juicier than the often used meat from young bulls.
The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
This meat has a higher fat content and weaker muscle tone, which makes it finer-grained and juicier than the often used meat from young bulls.
The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our cattle
When you buy rib-eye steaks from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Preparation of entrecote
Preparing entrecote on the grill – In 6 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Prepare 2 zones on the grill: 1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1
- Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.
- Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas/electricity).
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of the entrecote
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Aus eigenem & Partner ViehbestandPrime beef entrecote / rib eye steak
Prime beef entrecote / rib eye steak
Zartes vorderes Rückenstück, Dry Aged feinfaserig, markantes Fettauge & starke MarmorierungRegular price
20,99 €
Sale price
20,99 €
Regular price
Unit price
69,97 €
per
kg
Tax included.
Shipping calculated at checkout.
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The Rib Eye / Entrecote Steak
It's not without reason that it's one of the most popular steaks in the world. The fine marbling makes it incredibly flavorful and juicy.
The cut of the Rib Eye / Entrecote steak
The prime rib eye / entrecote is cut from the front of the beef's back. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and marbled with fat, featuring a distinctive fat eye.
Black Forest Prime Beef – our premium steaks
To meet even the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not yet calved.
This meat has a higher fat content and weaker muscle tone, which makes it finer-grained and juicier than the often used meat from young bulls.
The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
This meat has a higher fat content and weaker muscle tone, which makes it finer-grained and juicier than the often used meat from young bulls.
The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our cattle
When you buy rib-eye steaks from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Preparation of entrecote
Preparing entrecote on the grill – In 6 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Prepare 2 zones on the grill: 1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1
- Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.
- Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas/electricity).
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of the entrecote
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
