A name in Emilia-Romagna and Rome for entrecôte steak from foreribs at the inner limit of the rump along a line parallel with the spine. As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal. The steak itself is a lean, tender steak cut from the thin end of boned sirloin (US: loin). It is a thick, juicy, well-marbled steak and is excellent for grilling and is a classic French steak.
