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The high loin entrecote of veal is a juicy meat that comes from the front part of the loin, the first 8 ribs. It is different from the lower part due to the fat infiltration it has because of its location. It is the fattiest part of the cow, which gives it a quite intense flavor. Due to where it is located, it tends to be a quite thick piece. Properties and benefits: Among the vitamins contained in the high loin entrecote of veal, vitamins B3 and B6 stand out, which help with the proper functioning of the immune system. As for minerals, sodium, phosphorus, potassium, iron, magnesium, and zinc are the most prominent. It also contains sarcosine, a substance beneficial for muscular health. Its potassium content helps with hormonal production, and its linoleic acid accelerates the recovery of body tissues, which is why it is a highly consumed food by athletes. Zinc accelerates protein synthesis and strengthens our muscles. Finally, the concentration of vitamin B12 helps with the production of red blood cells. Nutritional value per 100 grams: Energy 162 kcal Fat 8 g Proteins 22 g Carbohydrates 0.5 g Storage and tips: In the refrigerator, in the lower part, inside an airtight container for 2 or 3 days. Frozen, it can last up to a maximum of 12 months. Recipes and uses in the kitchen: The high loin entrecote should be cooked on the grill or on a griddle. The meat should be taken out of the refrigerator 1 or 2 hours before cooking, depending on whether it is winter or summer. This trick will make the meat juicy. Once the griddle or pan is very hot, place the high loin entrecote. If the meat has fat, there is no need to add oil, as its fat will prevent it from sticking. It is ideal to cook it in a pan that is almost the same size as the piece you are going to cook to prevent it from burning on the edges. Only flip it once; first on one side and then on the other, to avoid it from drying out, and it should never be pierced with a fork. Let the meat rest for a few minutes before cutting it.