In today's world, Entrecôte has become a topic of relevance and interest for people from different fields and profiles. Whether they are researchers, professionals, students or simply curious individuals, Entrecôte has captured attention and generated debate in different spaces. From its impact on society to its global implications, Entrecôte has proven to be a topic that deserves to be explored and analyzed in depth. In this article, we will delve into the different dimensions of Entrecôte to understand its importance and its repercussions on our reality.
Cut of beef
This article is about the cut of beef. For the restaurants, see L'Entrecôte.
Location of ribs and the entrecôte
Entrecôte (French pronunciation:[ɑ̃.tʁə.kot]) 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[1][2] corresponding to the steaks known in different parts of the English-speaking world as rib, 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
Traditional entrecôte, cut from the rib
Contre-filet, cut from the sirloin
See also
Look up entrecôte in Wiktionary, the free dictionary.
Traditional entrecôte, cut from the rib
Contre-filet, cut from the sirloin
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