Aged beef entrecote, presented in an approx. 400 g format. It stands out for its Dry Aged process of more than 35 days of maturation, a technique designed to enhance the flavour, juiciness and aroma of the meat, while also achieving a more tender texture. The maturation takes place in special chambers, where humidity and temperature are controlled. These conditions are part of the process described for this entrecote and allow its characteristics to develop over a period of more than 35 days. The cut and the maturation are the main features of this beef offering. For preparation, it is suggested to cook it on a barbecue, grill or on the stone. These are the three indicated options to enjoy this cut and the qualities brought by its Dry Aged maturation. The presentation corresponds to an entrecote of approx. 400 g; therefore, the stated quantity is indicative.