The veal entrecote is a lean piece of meat, cut from the loin of the calf (part of the back).
The meat has an edge of fat that in turn benefits the taste. It is more tender than beef trecote and should be fried briefly and over a high heat.
We find salt and pepper sufficient because the meat already has a lot of flavour.
Packed per kilo. price is per kilo.
Delicious recipe for veal entrecote:
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