Beef entrecote
Entrecote di manzo
The French term “entrecote” is used internationally to indicate the cut of beef steaks most commonly called “sirloin”. The entrecote is a boneless rib steak obtained from the hindquarter of the animal. In particular, it is the cut of meat found between the two ribs in the loin of the bovine. Since it is a muscle that is rarely used by the animal, it is very tender and full of flavor. This makes it one of the most appreciated and delicious cuts of beef.

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