Thank you very much, Chef EdB.
I am translating specifications for primal cuts of beef. This document is about ribeye to prepare Côte de Boeuf. The sentence reads:
"THE 5 BONE FORERIB IS CUT 40MM FROM THE EYE OF THE RIBEYE ON THE LOIN SIDE AND THE BONES ARE CUT PARALLEL".
I translated it this way, pending confirmation:
"LE TRAIN DE 5 CÔTES AVANT EST DECOUPE A 40 mm DU MUSCLE LONG DORSAL DE L'ENTRECÔTE DU CÔTE DU FILET ET LES OS SONT DECOUPES PARALLELEMENT".
Wikipedia says that "entrecôte" is made of several muscles: http://fr.wikipedia.org/wiki/Entrec%C3%B4te
So "eye" might stand for "eye muscle" and be one of the muscles that constitute a ribeye?....
Maybe someone knows some French on this forum?
Thank you very much in advance.