Entrecôte price per kg compared

Entrecôte is a classic steak from the rib section of the cow: literally "between the ribs". The cut is leaner than ribeye and has fine marbling with a thin fat strip on one side. The flavour is rich but less fatty than ribeye.

Prices vary by breed and aging. Premium variants like Black Angus, Wagyu, dry-aged, or Irish grass-fed beef run a lot higher than standard entrecôte. Cut thickness counts too: thinner steaks (1.5-2 cm) are often cheaper per kilo than 3 cm cuts. Check the current prices above for today's per-kilo numbers by variant.

When picking entrecôte, look at the marbling, the colour (bright red with creamy white fat) and the thickness. A 2.5–3 cm entrecôte gives the best result in a pan or on the barbecue. Many webshops list the aging method (wet-aged or dry-aged) and the breed.