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Butchering

post #1 of 10
Thread Starter 

Hello Chefs and Foodlovers!!!

 

 I have some questions about some cuts and their names in English language. 

I am adding some photos  and i would like your help with them.

Also i would like to ask you the name of Entrecote in English.

Thank you for your time!!! Have a nice day!!

 

 

 

 

 

The piece of meat in the last photo is the right side of the previous one!!

post #2 of 10

I'm not a butcher and I haven't seen a whole side of beef in years.  But I will try.

 

Quote:

Originally Posted by The Greek View Post
 

Hello Chefs and Foodlovers!!!

 

 I have some questions about some cuts and their names in English language. 

I am adding some photos  and i would like your help with them.

Also i would like to ask you the name of Entrecote in English.

Thank you for your time!!! Have a nice day!!

 

 

Looks like flank.

 

 

Top round, bottom round.

 

 

Inside round.

 

 

Denuded inside round.

 

The piece of meat in the last photo is the right side of the previous one!!

post #3 of 10

Entrecote as I understand it here in the USA is the whole strip loin (where strip steaks come from) devoid of all fat and sinew, usually roasted whole and served in thin slices.

post #4 of 10

In French, l'entrecôte is a steak from the prime rib section (ribs 6 to 12) but without the rib (bone).

https://en.wikipedia.org/wiki/Standing_rib_roast

also known as rib eye:

https://en.wikipedia.org/wiki/Rib_eye_steak

 

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #5 of 10
Thread Starter 

Thank you very much for your replies!!!

I wasn't 100% sure that it's name is rib eye !!

post #6 of 10
Quote:
Originally Posted by The Greek View Post

Hello Chefs and Foodlovers!!!

 I have some questions about some cuts and their names in English language. 
I am adding some photos  and i would like your help with them.
Also i would like to ask you the name of Entrecote in English.
Thank you for your time!!! Have a nice day!!




So the largest cut is actually the top round, the smaller is the eye of round.




This is the bottom round.




This is the sirloin.




I can not quite tell what the cut you are holding. But the piece on the table is the tenderloin / fillet.

The piece of meat in the last photo is the right side of the previous one!!
[/quote


I have been cutting meat for 25 years. So I figured I'd chime in.
post #7 of 10
Quote:
Originally Posted by Luc_H View Post
 

In French, l'entrecôte is a steak from the prime rib section (ribs 6 to 12) but without the rib (bone).

https://en.wikipedia.org/wiki/Standing_rib_roast

also known as rib eye:

https://en.wikipedia.org/wiki/Rib_eye_steak

 

Luc H.

Ahh but you did not continue reading the Wikipedia definition:

 

The term may also be used in France to denote the sirloin cut properly known as a contre-filet,[1][2] 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 may be called a Porterhouse steak (as the term is understood in Australia, New Zealand, and the United Kingdom), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, or a New York strip steak. (As well, if the contre-filet is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak.)

post #8 of 10
Quote:
Originally Posted by Chefross View Post
 

Ahh but you did not continue reading the Wikipedia definition:

I did read the full Wiki but more importantly the French version (which is considered a draft so less reliable) https://fr.wikipedia.org/wiki/Entrec%C3%B4te

and this French reference: http://www.la-viande.fr/cuisiner-viande/cuisiner-boeuf/morceaux/entrecote-cote-boeuf

I tried to strike the balance between trying to be concise and informative with my answers but being brief here did not seem to satisfy. I also try to give as much references as I can so that the OP can judge himself. I should have said the following:

 

I am not a butcher nor a professional chef but I am French Canadian and have heard the term used in French often (although it's more and old school term)

Entrecôte literally means between the ribs in French. Obviously, it is not possible to cut a steak out from between the ribs, what it actually means is a steak cut away from (underneath) the ribs. This could mean a slew of cuts as the English wiki is referring, but in French it should not refer to any steak that has a bone nor to any muscle attached to the floating ribs (i.e. contre-filet). That said few steak choices are left so I suggested ribeye. This is another example of a French (culinary) word that has changed from it's original meaning when used in English hence the confusion.

 

PS. My (petite) mother would order an Entrecôte in a restaurant because it meant that it was a small boneless rib steak sliced thinner than one rib (meaning between the thickness of a rib) but I did not find that definition.

 

hope that helps to clarify my answer?

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #9 of 10

Thank you for your explanation. I would guess then that the French Chef I worked for simply chose that cut of beef (Strip Sirloin) and used it as "his" Entrecote.

That's why I love this forum. You can learn so much from others, and give your own knowledge to share. Again....Thanks

post #10 of 10
Quote:
Originally Posted by Chefross View Post
 

That's why I love this forum. You can learn so much from others, and give your own knowledge to share.

Community cooperation is indeed grand!!

 

Luc H.

I eat science everyday, do you?
Reply
I eat science everyday, do you?
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