Meat · Cut · Short entry
Noix d'entrecôte (rib-eye roll)
The boneless 'eye' of the rib, the longissimus dorsi with its associated muscles, sold whole or cut into entrecôtes. It is the trade name for the marbled heart of the côte.
The muscle
The UNECE standard gives noix d'entrecôte as the French name of its item 2240, cube roll (rib eye roll), which consists of the M. longissimus dorsi and associated muscles over the ribs, with the number of ribs specified by the buyer. The American ribeye roll (IMPS 112) is the same muscle group. Interbev describes this muscle as covering the dorsal vertebrae between the 5th and 11th ribs, and the entrecôte as a boned côte, marbled and short-fibred.
How it connects
Cut
- part of Côte & entrecôte (rib)
- compare Rib (US)
- compare Fore rib (UK)
