thumb|Location of ribs and the entrecôte
thumb|Location of ribs and the entrecôte
The entrecôte (), in French cuisine, is a premium cut of beef used for steaks and roasts. It is a boneless cut from the rib area corresponding to the steaks known in English as rib, rib eye, Scotch fillet, club, or Delmonico.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).