Dear Migis

As a meat lover, I am a regular buyer of "MySteak" entrecôte, as I prefer to eat meat less frequently, but of good quality. "Bone matured" etc. is quite "en vogue", but the differences in quality compared to meat that has not been hung are also huge.

My suggestion: Please offer the entrecote open or in one piece. These individual portions in a vacuum make it impossible to roast in one piece and are also rather unappetizing from a culinary point of view (as is the name, by the way, but that is of course a matter of taste). And why not differentiate a little? For example, côte de boeuf, saddle of pork, tomahawk?

Matured meat on the bone is available at Migros Stäfa, looks good, but comes from the USA with the associated requirements (antibiotics, ecology, etc.).

Greetings and thanks

misig 1