EntrecÃ´te is the French word for a beef steak cut from between the ribs; in other words, a thin, boneless rib-eye. This makes a good cut for quick cooking in a skillet or on the grill or for portion control as it's typically half the thickness of a bone-in rib-eye.
About The Brand
Shop fresh meat and poultry at Spinneys, and enjoy our variety of local and imported products. Our expert butchers will guarantee that the best cut of meat is provided for your meals, freshly prepared in our central kitchen and delivered to you.
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