Each steak is approximately 200g.
A premium, succulent steak, much beloved by the French, entrecôte - meaning 'between the ribs' - is taken from the eye muscle of the sirloin. Our skilled butchers expertly cut and meticulously trim each steak by hand, removing all superficial fat to make the entrecôte an excellent choice for those who prefer their steaks without fat. But don't think this means a Pipers Farm entrecôte is anything other than succulent - their internal marbling makes sure they're juicy and full of flavour when cooked. Fine-grained and exceptionally tender, this indulgent cut deserves to take centre stage alongside a rich, earthy bottle of Malbec or Bordeaux.
At Pipers Farm, years of experience have taught us that the very best meat comes from properly cared for and well-bred animals that graze on mixed pasture. All of our beef comes from Devon Red Ruby cattle, a breed native to our part of the world who thrive on our grasslands and in our climate. Our beef calves grow strong on mother's milk before slowly developing to maturity on a diet of rich, nutritious grass. We never feed cereals or concentrates to our animals because, put simply, they don't need them and because grass-fed meat is better for our bodies, too.
Our entrecôte steaks have depth of flavour that speaks for itself so you don't need to do much messing about to get great results. It makes an excellent, upmarket steak frites, especially with a generous dollop of rich, home-made mayonnaise on the side. Make sure you take your meat out of the fridge for half an hour or so before cooking, to let it reach room temperature. Lightly season and oil your steak then pop it into a blazing hot pan for just a minute or two each side. Allow to rest for 5 minutes. For a very simple sauce, deglaze the hot pan with a good splash of red wine, add a knob of butter, let the wine bubble vigorously until reduced and starting to thicken then season well and drizzle over the steak.
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