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81:, 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
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is a boneless cut from the rib area corresponding to the steaks known in different parts of the
English-speaking world as
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This article is about the cut of beef. For the restaurants, see
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85:/strip steak (UK/N.Am, respectively), or a
54:used for steaks and roasts. A traditional
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77:The muscle group concerned is the
32:Location of ribs and the entrecôte
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169:Merriam-Webster.com Dictionary
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183:Danilo Alfaro (2019-07-15).
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210:French words and phrases
144:Entrecôte Café de Paris
139:Cuts of beef by nation
127:, cut from the sirloin
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43:French pronunciation:
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185:"What Is Entrecôte?"
47:[ɑ̃.tʁə.kot]
172:. Merriam-Webster.
112:, cut from the rib
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79:longissimus dorsi
66:, Scotch fillet,
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205:Cuts of beef
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125:Contre-filet
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108:Traditional
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164:"entrecôte"
91:in French.
23:L'Entrecôte
16:Cut of beef
199:Categories
150:References
110:entrecôte
72:Delmonico
56:entrecôte
38:Entrecôte
133:See also
83:sirloin
64:rib eye
95:Images
70:, or
68:club
52:beef
60:rib
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