Beef entrecot W/C +3KG

- Bovine with origin in Spain

- Age at slaughter: <12 months

- Temperature conservation: -18º

- Weight range: 200kg-250kg

- Raw material: striploin bone-in

Make boning of the piece avoiding leaving marks on the piece.

Cut to 5 ribs.

Removes the lateral tendon from the spine and removes the top layer of the loin in the 3rd rib.