Entrecôte steaks
After cooking beautiful nutty flavours come out. You can taste a nice sweetness from the fat and of course from the caramelization from the hot frying. Paired with the saltiness of the sea salt flakes, this is a culinary delight. The meat is wonderfully tender and juicy because it hardly loses any water when seared.
You can hardly smell anything when you unpack it, which means the meat couldn't be fresher.
Gut Kerkow is located in the picturesque Schorfheide-Chorin biosphere reserve. Here they practice extensive organic farming that helps maintain the ecosystem. All aspects of fodder cultivation, animal husbandry, slaughter, processing and sales take place in one place. In addition to their Angus cattle, other animals also use their 900 hectares of land. According to ecological standards, they grow various types of grain here that are used as fodder.
During farm slaughter, the animals are slaughtered in their familiar surroundings, where they lived. In this way we avoid long transports and the associated stress. This has a positive impact on the quality of the meat. The slaughter is carried out on our estate with patience and respect. We process, season, ripen and package all meat products ourselves in our own butcher shop.
We have been working with Gut Kerkow for a long time and visited them in 2017. Check out our blog.
The story that led to us adding the entrecôtes back to our range for pre-order went something like this:
Deschna writes Manuela.
"I ordered entrecôtes for myself last weekend and prepared them on Sunday and I fell off my chair because it was so absolutely delicious! Can we set up an online order list via our new website so that customers can place orders for them before the Gut Kerkow order week?"
Manuela: "Of course! Yes, the entrecôtes are amazing."
Weight: approx. 0.66 kg
Contents: 2 steaks
Preparation in the pan:
- Remove from the packaging, marinate with olive oil, salt and pepper and let come to room temperature.
- The pan to sear the entrecôte, let it get very hot.
- Add plenty of butter to the pan.
- Place the steak in the hot pan. This is how the meat caramelizes.
- Fry the steak for a total of six minutes. Turn it every minute and brush with a halved head of garlic over the fried surfaces. After six minutes, a piece weighing around 330g is “medium-rare”.
- After searing, let the steak rest on a plate for about 2-4 minutes.
- Enjoy. This is a delicious treat.
Important information about durability:
In its original packaging and at refrigerator temperature (+2 degrees), the entrecôte will last for around 8 days after it arrives at your door. The best-before date printed on the packaging is decisive.
The shelf life can be extended by up to 6 months in the freezer (-18 degrees).
Rely on your natural senses. If the entrecôte smells and looks normal, it is still edible even after the best-before date has expired. If there is a sour, pungent smell, the meat is no longer edible.
If a smear film forms on the outer skin, please rinse before consumption, cook thoroughly and use quickly.
Storage:
Leave the entrecôte in the original packaging in the refrigerator until ready to eat. There is a climate here that is low in bacteria, which ensures ideal durability.
After opening the packaging, make sure that the entrecôte is stored in a dry, cool and dark place. Tupperware containers with a draining rack are suitable here. This also protects the meat from taking on foreign tastes in the refrigerator.
100% Angus beef from pasture and straw stables without slatted floors.
Important:
All products are currently only available for collection in shop. A shipping option by post is in the works.
Pickup:
In-store collection is available from the first full working day of the week. Please enter the pick-up date and approximate time in the payment process under 'Notes for the seller'.our opening hours are Tue-Fri 10am-7pm, Sat 10am-6pm
