entrecôte
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en·tre·côte
(äN′trə-kōt′)n.
1. A cut of steak taken from the ribs.
2. A cut of steak taken from the sirloin.
[French : entre, between (from Latin inter; see inter-) + côte, rib (from Latin costa; see costa).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
entrecôte
(French ɑ̃trəkot)n
(Cookery) a beefsteak cut from between the ribs
[C19: French entrecôte, from entre- inter- + côte rib, from Latin costa]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
en•tre•côte
(ˌɑ̃ trəˈkoʊt)n.
a steak sliced from between the ribs.
[1835–45; < French < Latin inter- inter- + costa rib]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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| Noun | 1. | entrecote - cut of meat taken from between the ribs cut of meat, cut - a piece of meat that has been cut from an animal carcass |
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
entrecôte (steak)
n → Entrecote nt
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007