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In French, ''entrecôte'' () is a premium cut of
File:Beef cuts France Côtes et entrecôtes highlighted.svg, Localisation of ribs and the entrecôte
File:Entrecote.jpg, A grilled entrecote with
In French, ''entrecôte'' () is a premium cut of beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
used for steaks and roasts.
A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as rib
In vertebrate anatomy, ribs ( la, costae) are the long curved bones which form the rib cage, part of the axial skeleton. In most tetrapods, ribs surround the chest, enabling the lungs to expand and thus facilitate breathing by expanding the ches ...
, rib eye
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the Beef ribs, rib section.
Description
Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus ...
, Scotch fillet, club
Club may refer to:
Arts, entertainment, and media
* ''Club'' (magazine)
* Club, a ''Yie Ar Kung-Fu'' character
* Clubs (suit), a suit of playing cards
* Club music
* "Club", by Kelsea Ballerini from the album ''kelsea''
Brands and enterprises
...
, or Delmonico
Delmonico steak or steak Delmonico (, ) is one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century.
A true Delmonico steak is cut from the ...
.
The muscle group concerned is the ''longissimus dorsi'', which runs down the back of the animal adjacent to the vertebrae and above the rib cage, and continues into the hind quarter. Once past the rib cage into the area adjacent to the lumbar vertebrae, this muscle group is no longer called an "entrecôte"—at that point it becomes a sirloin
In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually di ...
/strip steak (UK/N.Am, respectively), or a ''contre-filet'' in French.
Images
french fries
French fries (North American English), chips (British English), finger chips ( Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. Th ...
See also
* Cuts of beef by nation *Entrecôte Café de Paris
In French, ''entrecôte'' () is a premium cut of beef used for steaks and roasts.
A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as rib, rib ...
References
{{DEFAULTSORT:Entrecote Cuts of beef French words and phrases