page_title: Entrecôte
hierarchical_section_title: Entrecôte
caption_attribution_description: English: Entrecote from organic Angus beef. Note the marbled texture, meat of lesser quality is lean with almost no fat. Deutsch: Entrecote vom Bio-Angusrind. Die Marmorieung ist ein Qualitätszeichen, Fleich minderer Güte ist dagegen mager.
context_page_description: In French, entrecôte is a premium cut of beef used for steaks.
  A traditional entrecôte comes 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 sirloin cut properly known as a contre-filet is also known as entrecôte. Contre-filet is the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet may be called a Porterhouse steak, a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. As well, if the contre-filet is left on the bone with the filet, the entire steak is called a Porterhouse steak or a T-bone steak.
context_section_description: In French, entrecôte ([ɑ̃.tʁə.kot]) is a premium cut of beef used for steaks.
  A traditional entrecôte comes 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 sirloin cut properly known as a contre-filet is also known as entrecôte. Contre-filet is the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet may be called a Porterhouse steak (as the term is understood in Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City  strip steak. As well, if the contre-filet is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak.
caption: Traditional entrecôte, cut from the rib
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