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{{About|the cut of beef|the restaurants|L'Entrecôte}} |
{{About|the cut of beef|the restaurants|L'Entrecôte}} |
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[[File: |
[[File:Beef cuts France Côtes et entrecôtes highlighted.svg|thumb|Location of ribs and the entrecôte]] |
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'''''Entrecôte''''' ({{IPA|fr|ɑ̃.tʁə.kot}}) is a French term for a premium cut of [[beef]] used for steaks and roasts. |
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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]]. |
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⚫ | 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. |
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==Images== |
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<gallery width="300" perrow="3"> |
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Angus Organic Entrecote.jpg|Traditional ''entrecôte'', cut from the rib |
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Contre-filet (strip steak).jpg|''Contre-filet'', cut from the sirloin |
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</gallery> |
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⚫ | 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" |
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==See also== |
==See also== |
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{{Wiktionary|entrecôte}} |
{{Wiktionary|entrecôte}} |
Latest revision as of 12:03, 22 August 2024
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]-
Traditional entrecôte, cut from the rib
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Contre-filet, cut from the sirloin
See also
[edit]Look up entrecôte in Wiktionary, the free dictionary.
References
[edit]Wikimedia Commons has media related to Entrecôte.
- ^ "entrecôte". Merriam-Webster.com Dictionary. Merriam-Webster.
- ^ Danilo Alfaro (2019-07-15). "What Is Entrecôte?".