a cut of meat between the strip loin and the sirloin; equal to the blade in quality, similarly tender and juicy. The entrecote is used for preparing fried, roast, and barbecued dishes. It is ideal for steaks, rashers, medallions, and bone-in chops. It is also used for the preparation of stews (after quick pre-frying). The meat can be pan-fried, grilled, and barbecued.