Entrecôte

Entrecôte is a French term for a premium cut of beef. It typically refers to a ribeye steak, specifically cut from the area between the ribs. In some regions, it might also refer to a sirloin steak or a similar cut located near the rib area. The term is widely used in restaurants and butcher shops globally, often indicating a high-quality, flavorful steak.

The name "entrecôte" literally translates to "between the ribs," accurately describing its anatomical origin. The cut is prized for its marbling (intramuscular fat), which contributes to its tenderness and rich flavor when cooked.

While the term generally denotes a bone-in or bone-out ribeye, specific definitions and cuts can vary depending on regional butchering practices.