''Entrecôte'' () is a French term for a premium cut of
beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
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 () are the long curved bones which form the rib cage, part of the axial skeleton. In most tetrapods, ribs surround the thoracic cavity, enabling the lungs to expand and thus facilitate breathing by expanding the ...
,
rib eye, Scotch fillet,
club, or
Delmonico.
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/strip steak (UK/N.Am, respectively), or a ''contre-filet'' in French.
Images
Angus Organic Entrecote.jpg, Traditional ''entrecôte'', cut from the rib
Contre-filet (strip steak).jpg, ''Contre-filet'', cut from the sirloin
See also
*
Cuts of beef by nation
*
Entrecôte Café de Paris
''Entrecôte'' () is a French term for 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 ...
References
{{DEFAULTSORT:Entrecote
Cuts of beef
French words and phrases