Aged beef entrecote, Dry Aged for more than 35 days, with an approx. weight of 400 g. This cut stands out for a maturation process designed to soften its texture and enhance its flavour, juiciness and aroma. The Dry Aged process takes place in special chambers, where the meat is exposed to controlled humidity and temperature conditions. This technique develops the qualities described for the entrecote: a softer texture and enhanced flavour, juiciness and aroma. Maturation of more than 35 days is one of the main characteristics of this beef cut. For preparation, it is recommended to cook it on a barbecue, grill or on the stone. These are three options to enjoy this aged entrecote and choose the preparation you prefer. The stated presentation is approx. 400 g; this is an approximate weight, not an exact amount.