Entrecôte
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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 fille
Contre-filet, cut from the sirloin
Cut of beef
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During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. Firstly it is split into left and right 'sides'. These sides then can be further halved
Entrecôte
…adjacent to the lumbar vertebrae, this muscle group is no longer an entrecôte, but rather a contre-filet, a sirloin/strip steak (UK/N.Am) in English. Cuts of beef by nation Entrecôte Café de Paris…
Statue of cow with cuts of beef in a Budapest restaurant