Talk:Entrecôte

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English Names[edit]

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)[reply]

Here are the two primal cuts: diiferent aren't they?

American cuts of beef.
British cuts of beef.

Riveira2 (talk) 00:43, 22 July 2008 (UTC)[reply]

Nothing in the article states that these terms are used in the UK. The terms you have questioned are simply among the terms found in the English language as equivalents meaning "entrecôte", no more. You have also introduced the expression "Northern America", which is far from clear (is it intended to mean Canada but not the US, or Canada and the US but not Mexico, or what?).
Also, "Scotch fillet" is not a term used in the US or Canada. It's found in Australia and New Zealand.
The point of the article is to explain what the word "entrecôte" means, for the benefit of English-speaking readers wherever in the world they might come from. Considering that there are photos provided with the article, is it really essential to pin down the exact geographic area where each English term is used? In much of the US, for instance, the terms "Kansas City strip steak" and "Delmonico steak" are unknown: do we need to indicate in which US states these terms are in common use? Given that there is a photo, and that the terms "strip steak", "striploin", and "New York steak" are given, isn't that sufficient to help a US reader understand what an "entrecôte" is? Dcollard (talk) 00:43, 23 July 2008 (UTC)[reply]


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)[reply]

No. We're trying to help English-speakers worldwide understand what an entrecôte is -- not just people in the UK, not just people in the US, not just Australians, not just Canadians, etc, etc.
Readers in Canada, the US, and the UK will probably be unfamiliar with the term "Scotch fillet". Readers in the UK will probably be unfamiliar with the terms "New York strip steak", "Kansas City steak", and "Delmonico steak". Readers in Canada and the US will probably be unfamiliar with the term "Porterhouse steak" as it is understood in Australia, New Zealand, and the UK. And even some readers in the UK may be unfamiliar with the traditional UK meaning of "Porterhouse steak". And even some readers in the US may be unfamiliar with the terms "Delmonico steak" and "Kansas City steak". The aim of the article is to explain the meaning of "entrecôte" to this entire English-speaking readership worldwide.
As for reflecting UK English usage, the article says that an entrecôte is a sirloin cut, it includes a Wikilink to the UK meaning of "Porterhouse steak", and it includes a photo. Why should this be considered a problem?
In particular, what additional English-language names for an "entrecôte" cut of steak do you propose including in the article, to reflect UK usage beyond "sirloin" and "Porterhouse" which are already included? Dcollard (talk) 18:58, 23 July 2008 (UTC)[reply]

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)[reply]

Spelling (audio sample)[edit]

Can we get a sound bite? Any French people around? Thank you in advance! Palosirkka (talk) 09:03, 15 October 2016 (UTC)[reply]

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