weighed in the gram rangeIn the end, you pay the actual weighed weight. When you place your order, an average weight is used on the invoice, until the actual weight is established. At this moment, the average weight is cancelled and the actual weight is invoiced (max. +-20%).
Fresh
Important Information: This product is shipped fresh!
Option 1: Store in the refrigerator (at max. 5°C) and consume within 5 days. Option 2: Freeze immediately (at -18°C) for a minimum shelf life of 2 months.
Sirloin or entrecote refers to cuts of meat from the upper middle of the animal. In modern French, the cut of meat is called aloyau or faux-filet.
weighed in the gram rangeIn the end, you pay the actual weighed weight. When you place your order, an average weight is used on the invoice, until the actual weight is established. At this moment, the average weight is cancelled and the actual weight is invoiced (max. +-20%).
Fresh
Important Information: This product is shipped fresh!
Option 1: Store in the refrigerator (at max. 5°C) and consume within 5 days. Option 2: Freeze immediately (at -18°C) for a minimum shelf life of 2 months.
Order placed before 15:00h, earliest availability:
pick-up in Lupfig on Thursday, June 4, 2026
delivery on Friday, June 5, 2026
Sirloin or entrecote refers to cuts of meat from the upper middle of the animal. In modern French, the cut of meat is called aloyau or faux-filet.
A tasty, tender and succulent steak on a plate is not only due to the merit of a good grill master. An important basis for our pleasure is the breeding and rearing of the animals. For this reason, beef from South America is especially appreciated by steak lovers. The extremely dense network of requirements and regulations for cattle breeding in Uruguay makes sure these principles are respected. Animal welfare has always been very important. Moreover, unannounced controls by organisations such as the INAC (Instituto Nacional de Carnes) make for high standard applied in Uruguay, renown in the whole world.
The result of the natural breeding process is visible to the eye. Besides the healthy, dark red meat colour, it is the intense and fine marbling due to fat deposit that characterises high quality meat. This indicates healthy muscles, built in a natural way.
In the end, it's the same as in real life: Quality equals hard work. This also applies to cattle breeding. Cheats are miles away from the perfect steak.
Entrecote is a classic French steak dish, cut from the striploin of beef. It is particularly tender and flavorful. The side dish, "pommes allumette," is thinly sliced, crispy French fries, also from French cuisine. Irish beef is known worldwide for its quality, as the animals are mostly raised on lush pastures with natural feed, which gives the meat a particularly delicate flavor and tender texture. The combination of Irish beef and French cooking creates an elegant and delicious dish.
