Black Angus beef entrecote, a breed known for its marbled fat, which adds flavor and an especially tender texture. The meat is aged for 15-20 days; during this process, the breakdown of muscle fibers helps it become softer and more tender. The result is a cut characterized by its creaminess and flavor. It comes in vacuum packaging. To bring out its flavor at its best, it is recommended to remove the entrecote from the refrigerator and from its vacuum packaging one hour before cooking, following the preparation instructions provided in the description. The title says “Entrecot Angus Madurado 500 gr.”, while the original description states “Entrecot Angus Madurado 450 gr.” There is therefore a discrepancy between the two weight references; for the net quantity, the title indication has been prioritized. When preparing fresh products, there may be a slight variation in the final price depending on the weight.