NO: På Trancher, we put our pride in presenting Entrecôte - and puts all our focus on this excellent meatpiece. Entrecôte fra nakke is considered one of the most juicy and tasteful pieces of meat. Dette skyldes god fordeling av fett, i og rundt muskulaturen. To ensure quality, we have reached an exclusive deal with the future-oriented slaughterhouse Prima Jæren, located in one of Norway's absolute best agricultural areas - net Jæren. The meat we use is short and Norwegian, and the cuttings are cut by hand as they should and should. Mer om Prima Jæren finner du her: www.primajaeren.no Våre Entrecôter blir først plukket ut etter våre spesifikasjoner, så sendes i lager. For å sikre oss førsteklasses kvalitet blir partiet kontrollert og sortert av en utsendelse fra Trancher. Dette gjøres ved at hvert enkelt stykke kontrolleres ut fra struktur, farge, marmorering, form og vekt. Only Entrecôtene that satisfies our requirements drops through the needle, and will then be sent to us. For å få best resultat har vi valgt å bruke tiden til vår fordel. All of us are getting more mortar for a few weeks - and the preparation itself takes place by long-term cooking on low heat. Kjøttet trancheres umiddelbart før servering. Dette sikrer høy kvalitet og rask servering. EN: On Trancher, we put our pride in presenting Entrecôte - and puts all our focus on this excellent meatpiece. Entrecote from the neck is considered one of the most juicy and tasteful pieces of meat. This is due to the good distribution of fat, in and around the muscles. To ensure quality, we have reached an exclusive deal with the future-oriented slaughterhouse Prima Jæren, located in one of Norway's absolute best agricultural areas - net Jæren. De kød vi bruger er kort og norsk, og de stiklinger er skåret i hånden som de skulle og skal. More about Prima Jæren can be found here: www.primajaeren.no Our entrecôtes are first picked out according to our specifications, then shipped in stock. To ensure first-class quality, the party is checked and sorted by a Trancher shipment. This is done by checking each piece by structure, color, marbling, shape and weight. Only Entrecôtene that satisfies our requirements drops through the needle, and will then be sent to us. For best results, we have chosen to spend the time to our advantage. All of us are getting more mortar for a few weeks - and the preparation itself takes place by long-term cooking on low heat. The meat is tranched immediately before serving. This ensures high quality and fast serving.
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