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In French, the word ''entrecôte'' ((:ɑ̃.tʁə.kot)) denotes a premium cut of beef used for steaks. A traditional ''entrecôte'' comes from the rib area of the carcass, corresponding to the steaks known in different parts of the English-speaking world as rib, rib-eye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirloin cut properly known as a ''contre-filet'',〔(Use of the term "entrecôte" by the L'Entrecôte restaurant in Lyon to refer to a ''contre-filet''. )〕〔(Use of the term "entrecôte" by the Le Relais de l'Entrecôte restaurant in Paris to refer to a ''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'' 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.) ==See also== * Cuts of beef by nation * Entrecôte Café de Paris 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Entrecôte」の詳細全文を読む スポンサード リンク
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