Beef Entrecôte approx. 1kg (fresh)

Grass-fed beef entrecôte from Kotitila (fresh, vacuum-packed), approx. 1kg

Country of origin: Finland A very tasty entrecôte, also known as the rib steak, is a well-marbled cut that continues from the sirloin. It is a favourite of true steak lovers and meat enthusiasts. Cooking is easy! Take the meat out of the fridge and let it come to room temperature before cooking. Cut the steaks to your liking, and remember that the thickness of the meat also affects the cooking time. Fry the steaks on both sides in a hot pan or on a grill. As a rough guide, for a good-sized steak, cook rare for 4–6 min, medium for 6–10 min, and well done for 10–12 min. Season to taste. Salt and pepper are often enough. A herb butter tops off the steak! Where does Kotitila's entrecôte come from? Kotitila's meat comes from around 200 small producers across Finland. We cut almost all the carcasses ourselves early in the week, and they are ready for sale every Thursday. So from Thursday to Saturday, you can buy fresh, Finnish, grass-fed beef from our shop! You can see the exact producer and location of each week's carcasses on sale in our shop, or ask us directly if you only shop online. What beef does Kotitila sell? Kotitila sells 100{8574ffb16e9356d16bd18a5bc3139c54852d699c26c39109856636a91279f44d} Finnish beef. The most common beef breeds we sell are Hereford, Angus, Charolais, Simmental and their various crosses. We buy the carcasses we sell directly from small Finnish producers or through small abattoirs. Has the beef sold at Kotitila been given Bovaer? The meat producers who supply Kotitila have not used Bovaer for their beef cattle. Is the beef sold at Kotitila medicated? Yes, animals are treated and cared for properly as needed. No unnecessary supplements, additives or medicines are given.