Wikidata facts
- Subclass of
- cut of beef
- Has part
- meat
- Country of origin
- France
- Image
- Entrecot - by onnoth.jpg
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- Commons category
- Entrecôte
- native label
- Entrecôte
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Encyclopedic overview
3 sectionsContents
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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.
Excerpted from Wikipedia’s “entrecôte” article, available under the CC BY-SA 4.0 licence.