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If he was english he would know that we do not have club, scotch fillet, delmonico, striploin,wing, new york, kansas city, or strip steak. I believe out Porterhouse steak is a different cut. We also do not have prime rib (except in American style restaurants) or standing rib. All the above are American terms, please look at the meat section and at the cuts of meat, we use completely different cuts, and have completely different areas of the carcass. Riveira2 ( talk) 00:27, 22 July 2008 (UTC)
Here are the two primal cuts: diiferent aren't they?
Riveira2 ( talk) 00:43, 22 July 2008 (UTC)
So we are helping American's understand what Entrecote is? but totally confusing English people who's language you say it is used in? There wouldn't be an article on
American English if it wasn't different from
English- this is purely biased to the USA (except the Scotch Fillet), maybe we should just say USA/Autralia as you have not mentioned any terms associated with English/British (we have a north/south/Scotand divide) cuts. We are not likely to order cuts named after 2 US Cities or I believe a New York restaurant?
Riveira2 (
talk)
16:27, 23 July 2008 (UTC)
If it's going to translate the cut into colloquial English, the article needs to specifically distinguish between (North) American (i.e. including Canada) usage and that in the rest of the English-speaking world. My recommendation is to avoid the word "sirloin" altogether, because this is vague, confusing, and in this case, inaccurate.
Important to note: "Entrecôte" as used in France, does not refer to any English-speaking country's definition of "sirloin". "Entrecôte" literally means "between rib" and this accurately reflects French usage (as correctly noted on the French wikipedia article for entrecôte). If a restaurant in an English-speaking country calls a sirloin/striploin (UK/N.Am usage, respectively) an entrecôte, they do so without regard to French usage. Contre-filet and faux-filet are synonyms in French for such a cut - but not entrecôte.
The confusion here stems from the fact that the muscle group at issue - the longissimus dorsi - (the same back muscle that we have - the one that starts to hurt as we age) is the same whether it's cut from the rib primal or the sirloin/short loin (UK/N.Am., respectively). That is, it runs down the whole back, continuing past the rib into the hind quarter until it meets the rump/sirloin (UK/N.AM, respectively). However, an "entrecôte" can only come from the rib primal, and therefore roughly corresponds to a boneless ribeye in North America, though trimmed somewhat differently.
With all that said, I think a neutral English description that everybody would understand would be: "In English, an entrecôte approximates to a boneless rib, which can be cut into steaks or into a roast".
Finally, "Contre filet" incorrectly redirects to this page. It should redirect to "strip steak" instead. — Preceding unsigned comment added by 2607:F2C0:E568:1CA0:7DF4:723A:2F0A:62F ( talk) 14:00, 26 October 2021 (UTC)
Can we get a sound bite? Any French people around? Thank you in advance! Palosirkka ( talk) 09:03, 15 October 2016 (UTC)
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