Jump to content

Entrecôte: Difference between revisions

From Wikipedia, the free encyclopedia
Content deleted Content added
No edit summary
m replacing {{IPA-fr| → {{IPA|fr| (deprecated template)
 
(12 intermediate revisions by 8 users not shown)
Line 2: Line 2:
{{Italic title}}
{{Italic title}}
{{About|the cut of beef|the restaurants|L'Entrecôte}}
{{About|the cut of beef|the restaurants|L'Entrecôte}}
[[File:Angus Organic Entrecote.jpg|right|thumb|Traditional ''entrecôte'', cut from the rib]]
[[File:Beef cuts France Côtes et entrecôtes highlighted.svg|thumb|Location of ribs and the entrecôte]]


In French, '''''entrecôte''''' ({{IPA-fr|ɑ̃.tʁə.kot}}) is a premium cut of [[beef]] used for steaks and roasts.
'''''Entrecôte''''' ({{IPA|fr|ɑ̃.tʁə.kot}}) is a French term for a premium cut of [[beef]] used for steaks and roasts.
[[Image:Contre-filet (strip steak).jpg|right|thumb|150px|''Contre-filet'', cut from the sirloin]]A traditional ''entrecôte'' is a boneless cut from the rib area<ref>{{Cite Merriam-Webster|entrecôte|accessdate=2019-07-29}}</ref><ref>{{cite web|url=https://www.thespruceeats.com/what-is-an-entrecote-995659|title=What Is Entrecôte?|author=Danilo Alfaro|date=2019-07-15}}</ref> corresponding to the steaks known in different parts of the English-speaking world as [[Rib steak|rib]], [[Rib eye steak|rib eye, Scotch fillet]], [[Club steak|club]], or [[Delmonico]].
A traditional ''entrecôte'' is a boneless cut from the rib area<ref>{{Cite Merriam-Webster|entrecôte|accessdate=2019-07-29}}</ref><ref>{{cite web|url=https://www.thespruceeats.com/what-is-an-entrecote-995659|title=What Is Entrecôte?|author=Danilo Alfaro|date=2019-07-15}}</ref> corresponding to the steaks known in different parts of the English-speaking world as [[Rib steak|rib]], [[Rib eye steak|rib eye]], Scotch fillet, [[Club steak|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==
<gallery width="300" perrow="3">
Angus Organic Entrecote.jpg|Traditional ''entrecôte'', cut from the rib
Contre-filet (strip steak).jpg|''Contre-filet'', cut from the sirloin
</gallery>


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.
==See also==
==See also==
{{Wiktionary|entrecôte}}
{{Wiktionary|entrecôte}}

Latest revision as of 12:03, 22 August 2024

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

[edit]

See also

[edit]

References

[edit]
  1. ^ "entrecôte". Merriam-Webster.com Dictionary. Merriam-Webster.
  2. ^ Danilo Alfaro (2019-07-15). "What Is Entrecôte?".