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    Meat · Cut · Short entry

    Entrecôte découverte

    An entrecôte taken from the basses-côtes rather than the côte proper. Interbev describes it as firmer and more marbled than the 'covered' entrecôte.

    Entrecôte découverte — editorial illustration

    What it is

    Interbev explains that an entrecôte taken from the basses-côtes is called entrecôte découverte. It is firmer and more marbled than the couverte from the côte, and should not be confused with the contre-filet. In the Nord the names entrecôte découverte and côte d'atteinte are used. Interbev cooks entrecôtes in a pan or on a grill without added fat, 1 to 6 minutes a side, served bleu or saignant.

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    How it connects

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