Moose entrecote

About the product

Moose entrecote, or rib eye, is a fine piece of moose meat that sits just next to the sirloin. Even though moose meat is generally very low in fat, moose entrecote, with its slightly higher fat content, is very suitable for grilling or for slicing and frying directly in a pan.

We only sell whole pieces, i.e. if you buy a 1kg entrecote from us, we guarantee that it comes as a whole piece and not divided into several smaller pieces.

Moose entrecote is perfect as a main course for a family dinner or dinner with friends when you want to serve something special. It can be easily cooked in the oven or on the grill for fantastic results. For the grill, follow the instructions below but put it on the grill (hot part) instead of in the pan.

• Set the oven to 125ºC
• Trim the meat, i.e. remove the fat and all the skin. Rub the meat with salt (pepper after frying)
• Insert a cooking thermometer to the centre of the meat
• Put the whole meat in the oven. Take it out again when the internal temperature reaches 53ºC
• Fry the meat in butter over high heat in a pan to get a nice crispy surface (30-60 seconds per side). The internal temperature should have risen to 56ºC when you're done
• Serve immediately

• Molten meat is rich and full of flavour. Therefore, combine it with a fuller-bodied wine such as Cabernet Sauvignon, Amarone, Sangiovese or Malbec

Moose entrecote can also be excellently sliced and grilled for a few minutes on direct heat or in a hot pan. Slice 3-4 cm thick slices to preserve the juiciness best. Never let it become more fried than "medium rare" as it can easily become dry (due to the low fat content).

Origin: Sweden. The moose came from Norrbotten or Västerbotten and the cutting and packaging took place in Arvidsjaur.

The moose tripe is sent vacuum-packed and frozen.

Content: Moose meat

Nutritional value (per 100g): Energy 420 kJ, 100 kcal, fat 1.3g (of which saturated fat 0.4g), carbohydrates 0g (of which sugars 0g), protein 22.5g.