Entrecôte

From Wikipedia, the free encyclopedia

In French, the word entrecôte denotes a premium cut of beef used for steaks and roasts.

Traditionally it came from the rib area of the carcass, corresponding in English to the steaks known as rib, rib-eye, club, or Scotch fillet, or to the roasts known as standing rib or prime rib.

The term is now also used for the sirloin cut known as contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet is known variously as a striploin, wing, club, Delmonico, New York, Kansas City, Porterhouse, or strip steak when separated from the bone, or as a T-bone or Porterhouse steak when left on the bone with the filet.

[edit] See also

• Entrecôte Café de Paris