Entrecõte - a cut of beef taken from between the ribs. Sometimes the term refers to a rumpsteak or sirloin.
entrecõte: A steak cut from the boned sirloin
entrée: The opening course to a meal, traditionally in Europe is dish served before the main course where fish or meat is served hot in a sauce ...
Entrecõte - A French term meaning 'between the ribs'. It is the tender, highly marbled cut taken from the boned set of ribs of beef.
entrecõte: between the ribs; a cut of meat from the front ribs and wing-end ribs -- sized from petite to double; carved like chateaubriand when large ...
 See also: Beef, Grill, Sauce, Wine, Bread
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