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"Between the ribs." Entrecôte steak. A lean, tender steak cut from the thin end of boned sirloin. It is a thick, juicy, well-marbled steak and is excellent for grilling and is a classic French steak. It also refers to the thoracic portion of the carcass in lamb.

Entrecôte with clams

Fried entrecôte steak, a boned steak cut off the sirloin.

The abdominal muscles of lamb.

Wood aven. Herb bennet.