Entrecôte
Cut of beef
title: "Entrecôte" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["cuts-of-beef", "french-words-and-phrases"] description: "Cut of beef" topic_path: "geography/france" source: "https://en.wikipedia.org/wiki/Entrecôte" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Cut of beef ::
::callout[type=note] the cut of beef ::
::figure[src="https://upload.wikimedia.org/wikipedia/commons/5/5f/Beef_cuts_France_Côtes_et_entrecôtes_highlighted.svg" caption="Location of ribs and the entrecôte"] ::
Entrecôte () 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 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
Angus Organic Entrecote.jpg|Traditional entrecôte, cut from the rib Contre-filet (strip steak).jpg|Contre-filet, cut from the sirloin
References
References
- {{Cite Merriam-Webster. entrecôte
- Danilo Alfaro. (2019-07-15). "What Is Entrecôte?".
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