Entrecote

‘Entre Côte’ is French for ‘between the ribs’. As you may have already guessed, an entrecote is cut from the cow’s back by the rearmost ribs.

This part of a cow has a fatty layer, which is why a good entrecote always has a thin edge of fat. Entrecote lovers swear by the edge of fat because it gives the meat a superior taste! Entrecote can be cooked in a variety of ways.