Crémeux de Boeuf - Dried Entrecôte
A popular order at many five-star restaurants!
Seven years ago, we created our dried entrecôte. The meat comes from our own Belgian Reds, dual-purpose cows of about 6 to 7 years old. Their beef has a very mild flavour that is creamy at the same time.
We dry this entrecôte for a month according to a specific process we’ve developed, exposing the meat to constant changes in temperature, humidity and air ventilation. Afterwards, we coat it in sea salt and herbs, leaving it to mature for another 4 to 6 weeks.
The result? A potent flavour with a buttery, nutty taste.
Vacuum-sealed slices, sold in packs of 100 g