In French, the word entrecôte denotes a premium cut of beef used for steaks and roasts. Traditionally it came from the rib area of the carcass, corresponding in English to the steaks known as rib,
rib-eye,
club,
scotch fillet, or
Delmonico, or to the roasts known as
standing rib or
prime rib. The term is now also used for the sirloin cut known as contre-filet, being 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 is known variously as a striploin, wing, club,
Delmonico,
New York,
Kansas City,
Porterhouse, or
strip steak when separated from the bone, or as a
T-bone or
Porterhouse steak when left on the bone with the filet.
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