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When seared
also known as entrecôte
Bei der Färse gehört das Prime Sirloin auch Hüfte genannt definitiv zum Edelstück und dem wahrscheinlich meist unterschätztesten Cut der Färse
resulting in an incredibly succulent and flavorful texture
die dem Cut seine charakteristische dunkle Optik und seinen kraftvollen
Rib-Eye Steak | Bodensee Färse ermaeßigt When searedA true steak classic: The rib eye from the German heifer, also known as entrecte, is cut from the prime rib and is an absolute all rounder cut. Thanks to its excellent marbling and the classic fat eye, the taste comes into its own and is therefore extraordinarily juicy.
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