Cube Roll

Tender, delicious meat with fat. Varietal cut containing 4 or 5 ribs with relatively soft and fine-fiber meat. In the center is a characteristic piece of fat in the shape of a flower or eye (hence another name – “steak Ain”). Entrecote can be baked in the oven or on an open fire in one piece (in the form of roast beef), or fried in the form of steaks (in a pan or again on an open fire). You can pre-soak them in a marinade or sauce; however, only salt and pepper will be enough. The melted fat will make the steak juicy and especially tasty.