A tender, flavorful cut of beef steak taken from between the ribs; also spelled 'entrecôte.'
From French 'entrecôte,' literally 'entre' (between) + 'côte' (rib), referring to the cut's anatomical position between the ribs on a cow.
French butchers' precise terminology shows in entrecote—it's not just a cut, but specifically the meat 'between the ribs,' and the French understand this detail makes it more tender and flavorful than many other steaks.
Complete word intelligence in one call. Free tier — 50 lookups/day.