Can entrecôte mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Canada?

In Canada, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is entrecôte in Canada?

Q: What is entrecôte in Canada?

entrecôte is the Belgium retail name for the ribeye, which sits on the rib primal. In Canada, the same cut is most often labeled ribeye.

Q: What is entrecôte called in Canada?

Look for ribeye—mapped to Ribeye (ribeye).

Q: What primal is entrecôte from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Exact match

entrecote

is ribeye in Canada

Ask for: ribeye

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In Canada

ribeye

What is this cut?·Global guide

How to order steak doneness

Belgium → Canada

rareSaignant→Rare48–55°C

medium rareÀ point→Medium rare55–60°C

mediumÀ point cuit→Medium60–65°C

well doneBien cuit→Well done70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“entrecôte” in Belgium maps to canonical ribeye (rib: upper rib / rib eye muscle). In Canada, look for labels such as ribeye. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.