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92:, 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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96:/strip steak (UK/N.Am, respectively), or a
65:used for steaks and roasts. A traditional
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88:The muscle group concerned is the
43:Location of ribs and the entrecôte
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180:Merriam-Webster.com Dictionary
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194:Danilo Alfaro (2019-07-15).
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221:French words and phrases
155:Entrecôte Café de Paris
150:Cuts of beef by nation
138:, cut from the sirloin
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54:French pronunciation:
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196:"What Is Entrecôte?"
58:[ɑ̃.tʁə.kot]
183:. Merriam-Webster.
123:, cut from the rib
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90:longissimus dorsi
77:, Scotch fillet,
16:(Redirected from
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136:Contre-filet
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119:Traditional
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18:Contre-filet
175:"entrecôte"
102:in French.
34:L'Entrecôte
27:Cut of beef
210:Categories
161:References
121:entrecôte
83:Delmonico
67:entrecôte
49:Entrecôte
144:See also
94:sirloin
75:rib eye
106:Images
81:, or
79:club
63:beef
71:rib
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